(2015) Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil. Journal of food science and technology. pp. 2422-7. ISSN 0022-1155 (Print) 0022-1155 (Linking)
Full text not available from this repository.
Abstract
Pistachio (Pistacia vera L.) oil has important nutritional and therapeutic properties because of its high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw material is critical for product quality, in particular to protect nutritional value. This study compared the fatty acid composition of pistachio oil extracted by two conventional procedures, Soxhlet extraction and maceration, analyzed by a gas chromatography-flame ionization detector (GC-FID). Four solvents with different polarities were tested: n-hexane (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and ethanol (EtOH). The highest unsaturated fatty acid content (88.493 ) was obtained by Soxhlet extraction with EtAc. The Soxhlet method extracted the most oleic and linolenic acids (51.99 and 0.385 , respectively) although a higher concentration (36.32 ) of linoleic acid was extracted by maceration.
| Item Type: | Article |
|---|---|
| Keywords: | Fatty acid composition Gas chromatography Pistachio oil Solvent extraction |
| Divisions: | |
| Page Range: | pp. 2422-7 |
| Journal or Publication Title: | Journal of food science and technology |
| Volume: | 52 |
| Number: | 4 |
| Identification Number: | 10.1007/s13197-013-1183-8 |
| ISSN: | 0022-1155 (Print) 0022-1155 (Linking) |
| Depositing User: | مهندس مهدی شریفی |
| URI: | http://eprints.zbmu.ac.ir/id/eprint/2930 |
Actions (login required)
 |
View Item |