Oxidative Stability and Fatty Acid Composition of Pistachio Oil in Damghan, Iran, Pistachio Cultivars (Pistacia vera L.)

Some domestic Damghan, Iran pistachio cultivars including: Akbari, Kaleghoui, Khanjari, Abasali and Shahpasand were obtained from Pistachio Research Institute of Damghan. The pistachio oil was extracted by organic solvent (n- hexan) and fatty acid composition were quantitated using gas chromatography (GC). The result showed that total fat content in pistachio cultivars were 52.486 – 60.647 %. The fatty acid were determined as myristic acid (0.0810- 0.1080%), palmitic acid (10.2275-11.10750%), stearic acid (1.1010- 1.2700%), arashidic acid (0.3855- 0.6300%), palmitoleic acid (0.8175- 1.0180%), oleic acid (48.961 - 55.2435%), linoleic acid (30.4820- 36.8840%), linolenic acid (0.3590- 0.8405%). Oleic acid has been found as the most common monounsaturated fatty acid. Linoleic acid had highest percentage among multi- bond fatty acids. There have been significant differences (p 0.05) among pistachio cultivars regarding unsaturated fatty acids. The ratio of unsaturated fatty acids to saturated ones has changed between 6.7- 7.4. Assessment of oxidative stability by Rancimat method result in the induction time in pistachio oil cultivars was 5.5 h (Shahpasand) – 7.69 h (Akbari).