Fatty acid composition of pistachio nuts in Turkey

Satil F., Azcan N., Baser K.

CHEMISTRY OF NATURAL COMPOUNDS, vol.39, no.4, pp.322-324, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 4
  • Publication Date: 2003
  • Doi Number: 10.1023/b:conc.0000003408.63300.b5
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.322-324
  • Keywords: Pistacia vera L, kernel oil, fatty acid, oleic acid
  • Anadolu University Affiliated: No


In this study oil yields and fatty acid compositions in the kernels of two varieties (Uzun and Siirt) of pistachio grown in different region of Turkey were investigated. Kernel oils were obtained by Soxhlet extraction using petroleum ether. The yields were found to be 57.1-58.9% and 56.1-62.6 respectively for the Uzun and Siirt varieties, on a moisture free basis. Fatty acid composition of oils were analysed by GC/MS in the methyl ester form. Fourteen fatty acid components representing about 99% of the total oils were characterised. Oleic acid (55.4-62.6% and 60.7-65.5%, respectively) was the main fatty acid component in both varieties. Pentadecanoic acid, (Z)-7-hexadecenoic acid, margaric acid, Z-7-octadecenoic acid, arachidic acid, 11-eicosenoic acid, and behenic acid were detected in both varieties for the first time.