CHEMICAL COMPOSITION OF THE PISTACHIO NUTS (Pistacia vera L.) OF KERMAN, IRAN

Authors


  • Fatty and amino acid constituents were determined in the Tropical Products Institute. (London). The author thanks the CENT0 Scientific Coordination Sceretary for their help and also Mrs. B. Satvat for valuable technical assistances.

ABSTRACT

The constituents of the Ohadi variety of pistachio nuts of Kerman, Iran are determined and compared with those obtained with other varieties of the pistachio. It is found that the general mineral composition of this variety is about the same except for the higher Ca content and the presence of high Na and Mg which is not reported elsewhere. The comparison of the organic constituents also shows a general similarity but it is observed that the fatty acid composition of the oil is quite different e.g., oleic acid is less (49.5 vs 69.6%) whereas palmitic and linoleic acids are more (13.4 vs 8.2% and 31.8 vs 19.8% respectively). Although the amino acid composition is somewhat similar, it was observed that arginine, lysine and cystine content are more than the literature values.

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