Evaluation of Protein, Fat and Fatty Acids Content of the Pistachio (pistacia vera l.) Cultivars of Damghan, Iran

Authors

1 Health and Medical network of Damghan, Semnan University of Medical Sciences, damghan, Iran. Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

2 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

3 Biotechnology center of Semnan University of Medical Sciences, Semnan, Iran

4 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

5 Damghan Branch, Islamic Azad University, Damghan, Iran

Abstract

Pistachio nut has high nutritional value. The fat and protein are the common part of pistachio. Major part (about 88%) of the fat content of pistachio includes unsaturated fatty acids. Unsaturated fatty acids are known to have positive effects on human health like preventing to heart diseases. This research has evaluated protein, fat and fatty acids content of some commercial pistachio cultivars of Damghan, Iran namely Akbari, Kaleghoui, Khanjari, Abasali and Shahpasand. The results showed protein and fat contents in studied pistachio cultivars varied from 16.2654 % (Shahpasand) – 20.7025 %( Abasali) to 52.4840 %(Shahpasand) – 60.6470%( Akbari), respectively. Regarding of protein and fat there have been significant differences between cultivars. The composition of fatty acids were determined as myristic (0.0810- 0.1080%), palmitic (10.2275- 11.10750%), stearic (1.1010- 1.2700%),arashidic (0.3855- 0.6300%), palmitoleic (0.8175- 1.0180%), oleic (48.9615- 55.2435%), linoleic (30.4820- 36.8840%),linolenic(0.3590- 0.8405%). Oleic acid has been found as the most common monounsaturated fatty acid. Linoleic acid has the highest percentage among polyunsaturated fatty acids. There have been significant differences among pistachio cultivars regarding unsaturated fatty acids. The ratio of unsaturated fatty acids to saturated ones has changed between 6.7- 7.4

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