The Study on Physical, Chemical and Biochemical Characteristics of Pistachio (Pistacia vera L. cv. Daneshmandi) and Its Comparison to Some Commercial Cultivars From Iran

Document Type : Research Article

Author

• Majid azizi

Ferdowsi University of Mashhad

10.22067/jhorts4.v0i0.34996

Abstract

In this research, we studied physical, chemical and biochemical characteristics of pistachio entitled Pistacia vera cv. Daneshmandi and was compared to three pistachio including of Badami Sefid, Kalle Ghoochi and Akbari. The examined characteristics were fresh and dry weight of seed, green shell and also kernel, weight of hard shell, seedless and early opening nut, comparing the seed and kernel dimensions, percentage of oil, saturated and unsaturated fatty acids, acid value, peroxide value, total tocopherols, and total phenolics. The results indicated that Pistacia vera cv. Daneshmandi in some characteristics holds a distinction amongst the other types and particulary in some qualities such as kernel weight, percentage early opening nut and kernel/seed proportion. This cultivar was high-oil (51.28%) and also the highest in the ratio of poly unsaturated to saturated fatty acids (2.82). The second place of pistachio Daneshmandi was the amount of antioxidant material. In front, was lowest peroxide value in the Daneshmandi cultivar (2.702 mil equivgr.kg-1 oil). Also 27% decreased the amount of acid value in the Daneshmandi cultivar (0.49 mg.g-1 oil) of compared of the Kalleghoochi cultivar (0.627 mg.g-1 oil). In total, Pistacia vera Cv. Daneshmandi can be considered to be a good cultivar for commercial production and to have a top position among the national product exported.

Keywords

• Acid value
• Antioxidant
• Peroxide value
• Pistacia vera Cv. Daneshmandi
• Saturated and Unsaturated Fatty Acids

20.1001.1.20084730.1393.28.1.2.3

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