European Food Research and Technology

, Volume 217, Issue 4, pp 308–310

Some chemical characteristics of Pistacia vera varieties produced in Turkey

Original Paper

DOI: 10.1007/s00217-003-0763-7

Cite this article as:
Küçüköner, E. & Yurt, B. Eur Food Res Technol (2003) 217: 308. doi:10.1007/s00217-003-0763-7


In this study, some chemical characteristics of Pistaciavera varieties grown in Turkey (Uzun, Kırmızı, Siirt, Ohadi, Halebi) were determined. Pistachio nuts were collected from large cities in the southeast part of Turkey. The total protein contents of pistachio nut samples were determined to be 20.18±0.23% to 23.62±0.37%. Fat contents of analyzed samples varied from 56.03±1.61% to 57.65±1.00%. Ohadi and Halebi varieties had the highest K content (766.74±2.67 and 764.23±5.53 mg/100 g respectively) and Uzun, Kırmızı, and Siirt varieties had similar K contents. Pistachio nut samples had Mg of 136.70±4.67 to 146.50±2.40 mg/100 g. Halebi had the highest Mg content. The lowest Mg content was found in the Uzun variety. The highest Na was determined in Uzun varieties folowed by Kırmızı, Siirt, and Ohadi. There were no statistical differences in Cu contents of analyzed samples (P>0.05). The fatty acid composition of the pistachio nuts varieties was: palmitic acid (8.22±0.07 to 9.67±0.07%), palmitoleic acid (0.56±0.13 to 0.68±0.10%), stearic acid (0.94±0.07 to 2.01±0.15%), oleic acid (56.66±2.90 to 74.01±1.92%), linoleic acid (14.37±2.52 to 22.67±0.54%) and linolenic acid (0.18±0.06 to 0.30±0.28%); these were detected in all samples. There were significant differences among pistachio nuts regarding fatty acid contents except for palmitic, palmitoleic and linolenic acids P<0.05).


Turkish Pistachio nuts Fatty acids Minerals 

Copyright information

© Springer-Verlag 2003

Authors and Affiliations

  1. 1.Department of Food Engineering, Collage of AgricultureUniversity of Yüzüncü YılVanTurkey

Personalised recommendations