Evaluation of nuts morphology and composition of fatty acids in certain Iranian Pistacia vera L. (Anacardiaceae) cultivars

Mojdeh MAHDAVI, Fariba SHARIFNIA, Fahimeh SALIMPOUR, Akbar ESMAEILI, Mohaddeseh LARYPOOR

Abstract


Fruits of various Pistachio (Pistacia vera L.) cultivars are widely used in food industries for its inimitable color, taste and nutrient value. We elevated fruit morphology and kernel fatty acids composition of eleven Iranian cultivars of pistachio. Oils of kernels were extracted using cold press method, and composition of the oil fatty acids in the methyl ester form was detected using gas chromatography (GC). For morphological study, nine qualitative and quantitative traits were evaluated. The quantitative ones widely differed among the studied cultivars, and ANOVA test revealed the significant variations (p = 0.00) for all of them. Moreover, the qualitative traits varied among the cultivars. We characterized 11 fatty acid components representing about 99.56 to 100 % of the total oil composition. The principal fatty acids for all the cultivars were: oleic, linoleic and palmitic acids, while their amounts differed among the cultivars. In this regard, unsaturated fatty acids comprised the major oil part, 87.46 to 88.89 %. Oleic acid (53.11-70.99 %) and palmitic acid (9.09 to 10.55 %) were detected as the unsaturated and saturated fatty acids in all the evaluated cultivars. The quality index of oils were determined according to oleic/ linoleic acids ratio, which highly varied among the cultivars. According to UPGMA tree and PCO plot, we divided the investigated cultivars into four chemotypes, and each of them was characterized by the certain oil composition.


Keywords


saturated fatty acid; unsaturated fatty acid; pistachio; gas chromatography; Iran

Full Text:

PDF

References


Aalami, A., Nayeb, M. (1996). Using isozyme for genetic diversity analysis of Iranian pistachio. M.Sc. Thesis, Faculty of Agriculture, Tarbiat Modares University, Iran.

Abdoshahi, A., Mortazavi, S. A., Shabani, A. A., Elhamirad, A. H., Taheri, M. (2011). Evaluation of protein, fat and fatty acids content of the pistachio (Pistacia vera L.) cultivars of Damghan, Iran. International Journal of Nuts and Related Sciences, 2(4), 15-24.

Ahmadi-Afzadi, M., Sayed Tabatabaei, B. E., Mohammadi, S. A., Tajabadipur, A. (2007). Comparison of genetic diversity in species and cultivars of pistachio (Pistacia sp. L.) based on amplified fragment length polymorphism (AFLP) markers. Iranian Journal of Biotechnology, 5(3), 147-152.

AL-Saghir, M. G. (2009). Evolutionary history of the genus Pistacia (Anacardiaceae), International Journal of Botany, 5(3), 255-257. https://doi.org/10.3923/ijb.2009.255.257

APG III. (2009). An update of the angiosperm phylogeny group classification for the orders and families of flowering plants: APG III. Botanical Journal of the Linnean Society, 161, 105–121. https://doi.org/10.1111/j.1095-8339.2009.00996.x

Arena, E., Campisi, S., Fallico, B., Maccarone, E. (2007). Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds. Food Chemistry, 104, 403–408. https://doi.org/10.1016/j.foodchem.2006.09.029

Bozorgi, M., Memariani, Z., Mobli, M. Salehi Surmaghi, M. H., Shams-Ardekani, M. R., Rahimi, R. (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk, and P. lentiscus): A review of their traditional uses, The Scientific World Journal, 33 pp. https://doi.org/10.1155/2013/219815

Dreher, M. L. (2012). Pistachio nuts: Composition and potential health benefits. Nutrition Reviews, 70(4), 234-240. https://doi.org/10.1111/j.1753-4887.2011.00467.x

Dogan, A., Çelik, F., Balta, F., Javidipour, I., Yavic A. (2010). Analysis of fatty acid profiles of pistachios (Pistacia vera L.) and native walnuts (Juglans regia L.) from Turkey. Asian Journal of Chemistry. 22(1), 517-521.

Esteki, M., Ahmadi, P., Heyden, Y. V., Simal-Gandara, J. (2019). Fatty acids-based quality index to differentiate worldwide commercial pistachio cultivars. Molecules, 24, 58. https://doi.org/10.3390/molecules24010058

FAO, Food and Agriculture Commodities, (2010). http://www.fao.org/es/ess/top/commodity.html

Farzad-Amirebrahimi, F., Mahmoodnia-Meimand, M., Karimi, H. R., Malekzadeh, K. & Tajabadipour A. (2017). Genetic diversity assessment of male and female pistachio genotypes based on ISSR markers. Journal of Plant Molecular Breeding, 5(1), 31–39. Doi: 10.22058/JPMB.2017.63965.1132.

Gavit, N. C. (1990) A contribution to the study of systematic seed morphology of South Gujarat plants. Ph. D. Thesis, South Gujarat University, Surat.

Givianrad M. H., Saffarpour S. &Beheshti, P. (2011). Fatty acid and triacylglycerol compositions of Capparis spinosa seed oil. Chemistry of Natural Compounds, 47(5), 798–799. https://doi.org/10.1007/s10600-011-0063-6

Kafkas, S., Perl-Treves, R. (2001). Morphological and Molecular Phylogeny of Pistacia species in Turkey, Theoretical and Applied Genetics, 102, 908-915. https://doi.org/10.1007/s001220000526

Kashaninejada, M., Mortazavi, A., Safekordi, A., Tabil, L.G. (2006). Some physical properties of pistachio (Pistacia vera L.) nut and its kernel. Journal of Food Engineering, 72, 30-38. https://doi.org/10.1016/j.jfoodeng.2004.11.016

Kasliwal, R. R., Bansal, M., Mehrotra, R., Yeptho, K. P., Trehan, N. (2015). Effect of pistachio nut consumption on endothelial function and arterial stiffness. Nutrition, 31, 678–685. https://doi.org/10.1016/j.nut.2014.10.019

Khatamsaz, M. (1988). Flora of Iran, no.3, Anacardiaceae. Ministry of Agriculture and Natural Resources, research Institute of Forests and Rangelands, Tehran.

Kocyigit, A., Koylu, A. A., Keles, H. (2006). Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers. Nutrition, Metabolism Cardiovascular Diseases, 1693, 202–209. https://doi.org/10.1016/j.numecd.2005.08.004

Mandalari, G., Bisignano, C., Filocamo, A., Chessa, S., Sarò, M., Torre, G., Faulks, R. M. Dugo, P. (2013). Bioaccessibility of pistachio polyphenols, xanthophylls, and tocopherols during simulated human digestion. Nutrition, 29(1), 338–344. https://doi.org/10.1016/j.nut.2012.08.004

Mazinani, S. Elhami Rad, A. H., Khaneghah, A. M. (2012). Determination and comparison of the amount of tocopherolic and phenolic compounds and fatty acids profile in edible nuts (Pistachio, Almond and Walnut) oil. Advances in Environmental Biology, 6, 1610–1619

Mirzaei, S., Bahar, M., Sharifnabi, B. (2005). A phylogenetic study of Iranian wild pistachio species and some cultivars using RAPD markers. Acta Horticulture, 726, 39-43. https://doi.org/10.17660/ActaHortic.2006.726.3

Noguera-Artiaga, L., García-Romo, J. S., Rosas-Burgos, E. C., Cinco-Moroyoqui, F. J., Vidal-Quintanar, R. L., Carbonell-Barrachina, A. A. & Burgos-Hernández, A. (2019). Antioxidant, antimutagenic and cytoprotective properties of Hydrosos pistachio nuts. Molecules, 24(23), 4362; https://doi.org/10.3390/molecules24234362

Noroozi, S., Baghizadeh, A., Jalali Javaran, M. (2009). The genetic diversity of Iranian pistachio (Pistacia vera L.) cultivars revealed by ISSR markers. Biological Diversity and Conservation, 2, 50-56.

Parfitt, D. E. & Badenes, M. L. (1997). Phylogeny of the gecnus Pistacia as determined from analysis of the chloroplast genome. Proceedings of the National Academy of Sciences of the United States of America, 94(15), 7987-7992. https://doi.org/10.1073/pnas.94.15.7987

Saber-Tehrani M., Givianrad M. H., Aberoomand-Azar P., Waqif-Husain S., and Jafari Mohammadi S. A. (2013). Chemical composition of Iran’s Pistacia atlantica cold-pressed oil. Journal of Chemistry, https://doi.org/10.1155/2013/126106

Roozban, M. R., Mohamadi, N. & Vahdati, K. (2006). Fat content and fatty acid composition of four Iranian pistachio (Pistacia vera L.) varieties grown in Iran. IV International Symposium on Pistachios and Almonds: Tehran, Iran; 726, 573–577. https://doi.org/10.17660/ActaHortic.2006.726.96

Stearn, W. T. (1985). Botanical Latin: history, grammar, syntax, terminology and vocabulary, 3rd ed. David & Charles, Newton Abbot, UK

Satil, F., Azcan, N. & Baser, K. H. C. (2003). Fatty acid composition of pistachio nuts in Turkey. Chemistry of Natural Compounds, 39(4), 322–324. https://doi.org/10.1023/B:CONC.0000003408.63300.b5

Talebi, S. M., Amini, F., Askary, M., Farahani, S. & Matsyura, A. (2020). Seed morphology and fatty acids composition among flax populations. Brazilian Journal of Botany, https://doi.org/10.100 7/s40415-020-00601-y

Tous, J. & Ferguson L. (1996). Mediterranean Fruits. In: J. Janick, Ed., Progress in New Crops, ASHS Press, Ar- lington, , pp. 416-430.

Yahyavia, F., Alizadeh-Khaledabada, M., Azadmard-Damirchi, S. (2020). Oil quality of pistachios (Pistacia vera L.) grown in East Azarbaijan, Iran. NFS Journal, 18, 12–18. https://doi.org/10.1016/j.nfs.2019.11.001

Zarei, M., Davarynejad, Gh., Abedi, B., Kafi, M., Biabani, A. (2014). Changes in physical properties, chemical composition and antioxidant activity of four pistachio cultivars at ten maturity stages. Advances in Environmental Biology, 8(10), 106-115.

Zohary, M. (1952). A monographical study of the genus Pistacia. Palestine Journal of Botany (Jerusalem Series), 5(4), 187–228.

Zur, K., Heier, A., Blaas, K.W., Fauhl-Hassek, C. (2008). Authenticity control of pistachios based on 1H- and 13C-NMR spectroscopy and multivariate statistics. European Food Research and Technology, 227, 969–977. https://doi.org/10.1007/s00217-007-0804-8.




DOI: http://dx.doi.org/10.14720/aas.2021.117.3.1815

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Fariba Sharifnia

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

 

Acta agriculturae Slovenica is an Open Access journal published under the terms of the Creative Commons CC BY License.

                           


eISSN 1854-1941