Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2422-2427

  Abdolshahi, Anna ^a   Majd, Mojtaba Heydari ^b   Rad, Javad Sharifi ^b   Taheri, Mehrdad ^c   Shabani, Aliakbar ^a   Teixeira da Silva, Jaime A ^d  

^a SEMNAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ZABOL UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c ISLAMIC AZAD UNIVERSITY   (Iran)

^d Miki cho Post Office   (Japan)

Author keywords

Fatty acid composition; Gas chromatography; Pistachio oil; Solvent extraction

Indexed keywords

CHEMICAL ANALYSIS; CHROMATOGRAPHY; DICHLOROMETHANE; EXTRACTION; GAS CHROMATOGRAPHY; GAS GENERATORS; HEXANE; IONIZATION OF GASES; LINOLEIC ACID; OIL SHALE; ORGANIC SOLVENTS; SOLVENT EXTRACTION; SOLVENTS; UNSATURATED FATTY ACIDS;

ESSENTIAL FATTY ACIDS; EXTRACTION METHOD; FATTY ACID COMPOSITION; GAS CHROMATOGRAPHY-FLAME IONIZATION DETECTORS; PISTACHIO OIL; SOLVENT-EXTRACTION TECHNIQUES; SOXHLET EXTRACTION; THERAPEUTIC PROPERTIES;

FATTY ACIDS;

PISTACIA VERA;

EID: 84925708259     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1183-8     Document Type: Article

References (17)

1. AOCS (2002) Official methods of analysis. 5th ed. American oil chemist’s society. Champaign, Illinois, Washington DC.
2. Azlan A, Prasad KN, Khoo HE, Abdul-Aziz N, Mohamad A, Ismail A, Amom Z (2010) Comparison of fatty acids, vitamin E and physicochemical properties of Canarium odontophyllum Miq. (dabai), olive and palm oils. J Food Compos Anal 23:772–776. doi:10.1016/j.jfca.2010.03.026
3. Cao Y, Suo Y (2010) Extraction of Microula sikkimensis seed oil and simultaneous analysis of saturated and unsaturated fatty acids by fluorescence detection with reversed-phase HPLC. J Food Compos Anal 23:100–106. doi:10.1016/j.jfca.2009.07.006
4. Kocyigit A, Koylu AA, Keles H (2006) Effects of pistachio nuts consumption on plasma lipid profile and oxidative status in healthy volunteers. Nutr Metab Cardiovasc Dis 16:202–209. doi:10.1016/j.numecd.2005.08.004
5. Kumari P, Reddy CRK, Jha B (2011) Comparative evaluation and selection of a method for lipid and fatty acid extraction from macroalgae. Anal Biochem 415:134–144. doi:10.1016/j.ab.2011.04.010
6. Maskan M, Karatas S (1999) Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chem 66:227–233. doi:10.1016/S0308-8146(99)00055-2
7. Mezzomo N, Mileo BR, Friedrich MT, Martínez J, Ferreira SRS (2010) Supercritical fluid extraction of peach (Prunus persica) almond oil: process yield and extract composition. Bioresour Technol 101:5622–5632. doi:10.1016/j.biortech.2010.02.020
8. Monge-Rojas R, Aragón MC, Chinnock A, Campos H, Colón-Ramos U (2013) Changes in dietary in take and food sources of saturated and cis and trans unsaturated fatty acids in Costa Rican adolescents: 1996 versus 2006. Nutrition 29:641–645. doi:10.1016/j.nut.2012.10.004
9. Nejad MK, Tabil LG, Mortazavi AS, Kordi AS (2003) Effect of drying methods on quality of pistachio nuts. Dry Technol 21:821–838. doi:10.1081/DRT-120021688
10. Ruiz-Rodriguez A, Reglero G, Ibanez E (2010) Recent trends in the advanced analysis of bioactive fatty acids. J Pharm Biomed Anal 51:305–326. doi:10.1016/j.jpba.2009.05.012
11. 2 extraction. Food Chem 120:879–885. doi:10.1016/j.foodchem.2009.10.055
12. Sari I, Baltaci Y, Bagci C, Davutoglu V, Erel O, Celik H, Ozer O, Aksoy N, Aksoy M (2010) Effect of pistachio diet on lipid parameters, endothelial function, inflammation, and oxidative status: a prospective study. Nutrition 26:399–404. doi:10.1016/j.nut.2009.05.023
13. Satil F, Azcon N, Baser KHC (2003) Fatty acid composition of pistachio nuts in Turkey. Chem Nat Compd 39:322–324. doi:10.1023/B:CONC.0000003408.63300.b5
14. Schafer K (1998) Accelerated solvent extraction of lipids for determining the fatty acid composition of biological material. Anal Chim Acta 358:69–77. doi:10.1016/S0003-2670(97)00587-4
15. Sheibani A, Ghaziaskar H (2008) Pressurized fluid extraction of pistachio oil using a modified supercritical fluid extractor and factorial design for optimization. LWT Food Sci Technol 41:1472–1477. doi:10.1016/j.lwt.2007.09.002
16. Tan CH, Ghazali HM, Kuntom A, Tan CP, Ariffin AA (2009) Extraction and physicochemical properties of low free fatty acid crude palm oil. Food Chem 113:645–650. doi:10.1016/j.foodchem.2008.07.052
17. Tsantili E, Takidelli C, Christopoulo MV, Lambrinea E, Rouskas D, Roussos PA (2010) Physical, compositional and sensory differences in nuts among pistachio (Pistachia vera L.) varieties. Sci Hortic 125:562–568. doi:10.1016/j.scienta.2010.04.039