Variation of Fat and Fatty Acid Composition of Some Pistachio Genotypes

Açar, İzzet; Kafkas, Ebru; Özoğul, Yeşim; Kafkas, Salih

dc.contributor.author	Açar, İzzet
dc.contributor.author	Kafkas, Ebru
dc.contributor.author	Özoğul, Yeşim
dc.contributor.author	Kafkas, Salih
dc.date.accessioned	2019-06-20T07:05:54Z
dc.date.available	2019-06-20T07:05:54Z
dc.date.issued	2007
dc.identifier.uri	http://hdl.handle.net/11513/349
dc.description.abstract	The aim of the study was to determine the fatty acid composition of some selected pistachio types, two domestic pistachio cultivars (Uzun and Siirt), four Iranian cultivars (Ohadi, Vahidi, Mumtaz and H. Serifi) and an American cultivar (Kerman). The fat content of pistachio seeds ranged from 35.38% (Mumtaz) to 51.68% (Sel-5). The fatty acid composition was determined after harvesting. The fatty acid composition of the pistachio genotypes ranged from 7.45-10.14% saturated fatty acids (SFAs), 55.23-77.61% monounsaturated fatty acids (MUFAs) and 13.82-33.11% polyunsaturated fatty acids (PUFAs). The unsaturated/saturated fatty acid ratio varied between 8.74 and 12.34	en_US
dc.language.iso	en	en_US
dc.publisher	Italian Journal of Food Science	en_US
dc.subject	fat content, fatty acid composition, pistachio, Pistacia vera L.	en_US
dc.title	Variation of Fat and Fatty Acid Composition of Some Pistachio Genotypes	en_US
dc.type	Article	en_US