Akademik Veri Yönetim Sistemi
GARTENBAUWISSENSCHAFT, cilt.67, sa.3, ss.107-113, 2002 (SCI-Expanded)
This research has determined fat, fatty acids and protein contents of some domestic pistachio cultivars, namely 'Uzun', 'Kirmizi', 'Halebi' and 'Siirt' and an Iranian cultivar 'Ohadi'. Total fat ratio of pistachio cultivars studied ranges between 55.852-59.728%. Regarding of fat ratios, there have been no significant differences between cultivars. The composition of fatty acids was determined as miristic (0.00-0.166 %), palmitic (9.926-10.560 %), palmitoleic (0.614-0.928 %), stearic (1.432-2.416 %), oleic (61.570-66.237 %), linoleic (17.485-25.180%) and linolenic (0.248-0.638 %). The primary saturated fatty acid in cultivars has been determined as palmitic acid and followed by stearic acid. In the cultivars, oleic acid has been found as the most common unsaturated fatty acid with double bond. Linoleic acid has the highest percentage among multi-bond fatty acids whereas linolenic acid content is much less. There has been no significant difference among pistachio cultivars regarding fatty acids, except linoleic acid. The ratio of unsaturated fatty acids to saturated ones has changed between 6.48 and 7.42. The highest protein ratio of pistachio nut fruits has been determined in 'Halebi' (25.063 %) and 'Siirt' (24.607 %). The protein ratio was lowest for 'Uzun' (19.583 %).