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Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis

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Journal of the American Oil Chemists' Society

Abstract

The phenolic compounds of Italian and Turkish pistachio oil samples were investigated by gas chromatography–mass spectrometry (GC–MS) with the aim of identifying substances also present in very low concentration; 21 compounds were identified by means of the mass spectra of the trimethylsilyl (TMS) derivatives. Benzoic acid derivatives (protocatechuic acid, gallic acid, 4-hydroxybenzoic acid) were the main components; 14 polyphenols were detected in pistachios for the first time. The concentrations of the compounds found were in the range 0.02–5.64 μg/g of fresh pistachio. No appreciable qualitative differences were found between samples of different origin; a multivariate approach was successfully tried to differentiate the samples according to their geographical origin, using Principal Component Analysis (PCA). Finally, Canonical Discriminant Analysis (CDA) was further conducted to classify different pistachio samples.

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Acknowledgments

This work was supported by “PRA 2009: Sostanze fenoliche e xenobiotici in matrici alimentari”.

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Authors and Affiliations

  1. Dipartimento S. A. S. T. A. S., Università di Messina, Viale F. Stagno d’Alcontres 31, 98166, Messina, Italy

    Marcello Saitta, Giovanna Loredana La Torre, Angela Giorgia Potortì, Giuseppa Di Bella & Giacomo Dugo

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  1. Marcello Saitta
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  2. Giovanna Loredana La Torre
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  3. Angela Giorgia Potortì
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  4. Giuseppa Di Bella
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  5. Giacomo Dugo
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Correspondence to Marcello Saitta.

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Saitta, M., La Torre, G.L., Potortì, A.G. et al. Polyphenols of Pistachio (Pistacia vera L.) Oil Samples and Geographical Differentiation by Principal Component Analysis. J Am Oil Chem Soc 91, 1595–1603 (2014). https://doi.org/10.1007/s11746-014-2493-3

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  • DOI: https://doi.org/10.1007/s11746-014-2493-3

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