Analysis of Fatty Acid Profiles of Pistachios (Pistacia vera L.) and Native Walnuts (Juglans regia L.) from Turkey

作者：Dogan Adnan^*; Celik Ferit; Balta Fikri; Javidipour I; Yavic Adnan

来源：Asian Journal of Chemistry, 2010, 22(1): 517-521.

• Pistachio
• Walnut
• Oil
• Fatty acid composition

This work identities fatty acid compositions of 7 pistachio varieties (Pistacia vera L.) from G. Antep and Siirt (southeastern Turkey) and 9. walnut (Juglans regia L.) genotypes from Denizli (western Turkey). Pistachio varieties contained 57.77% oil, 8.73% palmitic acid, 0.81 palmitoleic acid, 2.26% stearic acid. 71.90% oleic acid, 14.91% linoleic acid, 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. Walnut genotypes contained 65.57% oil, 5.80% palmitic acid, 0.16 palmitoleic acid, 2.65% stearic acid, 59.85% oleic acid, 14.20% linoleic acid. 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. The mean ratio of unsaturated fatty, acids and saturated fatty acids was 8.02 for pistachio varieties and 11.0 for walnut genotypes.

• 出版日期2010-1