Pošlji prispevek (e-pošta) Na osnovi maščobnih kislin postavljen kakovostni indeks sirskih sort pistacije (Pistacia vera L.), ki se gojijo na območju Mascare (Severozahodna Alžirija)
Povzetek
Pistacija (Pistacia vera L.) je ena izmed najpomembnejših vrst oreškov, ki se goji širom po svetu. Ima zelo veliko hranilno vrednost, katere kakovostni indeks temelji na sestavi maščobnih kislin, beljakovin, mineralov, vitamina E in vsebnosti antioksidantov. V raziskavi je bila prvič preučena sestava maščobnih kislin v sortah sirske pistacije, ki se gojijo v Alžiri (‘Adjmi’, ‘Bayadhi’, ‘Batouri’, ‘Achouri,’ and ‘Neb-djemel’). Ekstrakcija olja je bila narejena z n-heksanom v Soxhletovem aparatu, sestava maščobnih kislin v olju je bila analizirana s plinsko kromatografijo povezano s plamenskim ionizirajočim detektorjem (GC/FID) in metil estrom. V vseh vzorcih je bila ugotovljena naslednja sestava maščobnih kislin v olju pistacije: palmitinska kislina (8,23 % ± 0,36 do 9,49 % ± 0,07), palmitinsko-oleinska kislina (0,10 % ± 0,02 do 0,62 % ± 0,24), stearinska kislina (0,67 % ± 0,04 do 1,40 % ± 0,18), oleinska kislina (56,35 % ± 2,13 do 61,90 % ± 1,07), linoleijska kislina (19,48 % ± 0,27 do 26,76 ± 0,55) in linolenska kislina (0,390 % ± 0,03 do 0,59 % ± 0,01). Rezultati so pokazali, da je bilo olje vseh petih sort pistacije bogato na enkrat nenasičenih maščobnih kislinah (MUFA) (56,97 % ± 1,88 do 62,10 % ± 1,02) in sorazmerno revno na nasičenih maščobnih kislinah (SFA) (9,90 % ± 0,04 do 10,37 % ± 0,23). Sorta Adjmi je imela statistično slabšo sestavo maščobnih kislin, z večjo vsebnostjo oleinske kisline. Ugotovljeno je bilo, da so oreški teh sort pistacije bogati na olju in maščobnih kislinah in da bi te sorte lahko uporabili v prihodnjih žlahtniteljskih programih.
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DOI: http://dx.doi.org/10.14720/aas.2022.118.4.2554
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Avtorske pravice (c) 2022 Sid Ahmed BOUALEM, Harun KARCI, Salih KAFKAS, Abdelkader ELOUISSI, Gözde NOGAY
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