Ovrednotenje morfologije oreščkov in sestave maščobnih kislin v nekaterih iranskih sortah pistacije, Pistacia vera L. (Anacardiaceae)

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

Povzetek


Plodovi/semena različnih sort pistacije (Pistacia vera L.) se naširoko uporabljajo v prehrambeni industriji zaradi njihove neposnemljive barve, okusa in hranilne vrednosti. V raziskavi smo dali poudarek na morfologijo plodov in sestavo maščobnih kislin v jedrcih enajstih iranskih sort pistacije. Olja iz jedrc so bila hladno stisnjena, sestava maščobnih kislin je bila v obliki metil estrov določena s plinsko kromatografijo (GC). V morfološki raziskavi je bilo ovrednoteno devet količinskih in kakovostnih lastnosti. Količinske lastnosti so se med sortami zelo razlikovale in ANOVA test je odkril med vsemi značilne razlike (p = 0.00). Tudi kakovostne lastnosti so se med sortami razlikovale. Določili smo 11 maščobnih kislin, ki so predstavljale okrog 99,56 do 100 % celokupne sestave olja. Najpomembnejše maščobne kisline v vseh sortah so bile oleinska, linolenska in palmitinska kislina, pri čemer se je njihova količina v posameznih sortah razlikovala. V tem pogledu so nenasičene maščobne kisline sestavljale večji del olja, od 87,46 do 88,89 %. Oleinska kislina (53,11-70,99 %) in palmitinska kislina (9,09-10,55 %)  sta bili ugotovljeni kot nenasičena in nasičena maščobna kislina v vseh ovrednotenih sortah. Kakovostni indeks olja, določen kot razmerje med oleinsko in linolensko kislino, se je med sortami zelo razlikoval. Glede na razvrstitve v UPGMA drevesu in PCO polju smo preučene sorte razdelili v štiri kemotipe, od katerih je imel vsak posebno sestavo olja.


Ključne besede


nasičena maščobna kislina; nenasičena maščobna kislina; pistacija; plinska kromatografija; Iran

Celotno besedilo:

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

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