Quality index based on fatty acids for Syrian pistachio cultivars (Pistacia vera L.) grown in Mascara (North-West of Algeria)

Sid Ahmed BOUALEM, Harun KARCI, Salih KAFKAS, Abdelkader ELOUISSI, Gözde NOGAY


Pistachio (Pistacia vera L.) is one of the most important hard-shelled nuts all over the world. Pistachio has a very high nutritional value with its quality index based on fatty acids composition, protein, mineral, vitamin-E, and antioxidant contents. In the current study, fatty acids values of the Syrian pistachio varieties cultivated in Algeria (‘Adjmi’, ‘Bayadhi’, ‘Batouri’, ‘Achouri,’ and ‘Neb-djemel’) were detected for the first time. Oil extraction of cultivars was performed using n-hexane in a Soxhlet apparatus, and the fatty acids composition of the oil was analyzed by gas chromatography coupled with a flame ionization detector (GC/FID) in the methyl ester form. The fatty acid composition of the pistachio cultivars was detected as: palmitic acid (8.23 % ± 0.36 to 9.49 % ± 0.07), palmitoleic acid (0.10 % ± 0.02 to 0.62 % ± 0.24), stearic acid (0.67 % ± 0.04 to 1.40 % ± 0.18), oleic acid (56.35 % ± 2.13 to 61.90 % ± 1.07), linoleic acid (19.48 % ± 0.27 to 26.76 ± 0.55) and linolenic acid (0.390 % ± 0, 03 to 0.59 % ± 0.01) in all samples. The results demonstrated that the five pistachio cultivars were rich in monounsaturated fatty acids (MUFA) (56.9 7% ± 1.88 to 62.10 % ± 1.02) and moderately low in saturated fatty acids (SFA) (9.90 % ± 0.04 to 10.37 % ± 0.23). ‘Adjmi’ has fatty acid composition lower than the other cultivars statically. Oleic acid value was determined higher than other fatty acid components. In the current study, the fat and fatty acid components of pistachio cultivars were determined and the results of this study can be used for future pistachio breeding programs.


kernels; pistachio; fatty acids composition

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DOI: http://dx.doi.org/10.14720/aas.2022.118.4.2554


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