[The Comparison Of Major Local Pistachio Cultivars Regarding Their Fatty Acids Content and Chemical Composition]
2011
Awwad,A
This research was carried out at Faculty of Agriculture- Damascus university, laboratory of food science, aming to comparison of three main female pistachio varieties namely Ashoury , Red Oleimy and White Batoury , regarding their chemical composition and fatty acids content. Samples were harvested during 2009 season, at the ripe state from trees, which are of the same age and vigour. Pistachio nuts were collected from three Syrian areas namely Azraa (Daraa governorate), Mork (Hamah governorate) and Grablus (Aleppo governorate). Results showed that there were significant differences in chemical compositions and fatty acids content of domestic pistachio samples in Syria (P 0.05) ,with respect to production area and varieties. Fat content of analyzed samples varied from (47.38±2.29 % DM) to (63.25±1.71 % DM), protein from (14.83±0.45 % DM) to (26.16±0.33 % DM), total sugars from (4.51±0.45 % DM to 7.62±0.51 % DM), reducing sugars from (0.22±0.02 % DM to 0.68±0.04 % DM), starch from (0.80±0.06 % DM to 1.99±0.21 % DM), total fiber from (10.02±2.09 % DM to 15.33±0.75 % DM) and Ash from (2.47±0.21 % DM to 2.80±0.02 % DM). The total phenols levels in pistachios, measured as mg of Gallic Acid Equivalent were from 296.22±17.34 to 575.27±23.66 mg GAE / 100 g DM. The pistachio oile composition of fatty acids was determined as palmatic (7.82±0.25 - 8.73±0.65 %), palmitolic (0.57±0.01 - 0.72±0.03 %) , stearic (0.74±0.58 - 1.69±0.18 %) , olic (68.39 ±0.61 - 76.70±0.97%) and linolic (11.52±1.00 - 20.35±0.63%). The ratio of unstuarted fatty acids to saturated ones changed between (8.71±0.33) to (10.37±0.39) .Negative and significant strong linear correlations (r=-0.9802) were found between olic acid and linoleic acid.
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