TY - JOUR
T1 - Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil
AU - Abdolshahi, Anna
AU - Majd, Mojtaba Heydari
AU - Rad, Javad Sharifi
AU - Taheri, Mehrdad
AU - Shabani, Aliakbar
AU - Teixeira da Silva, Jaime A.
N1 - Publisher Copyright:
© 2013, Association of Food Scientists & Technologists (India).
PY - 2015/4/1
Y1 - 2015/4/1
N2 - 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.
AB - 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.
KW - Fatty acid composition
KW - Gas chromatography
KW - Pistachio oil
KW - Solvent extraction
UR - https://www.scopus.com/pages/publications/84925708259
U2 - 10.1007/s13197-013-1183-8
DO - 10.1007/s13197-013-1183-8
M3 - Artículo
AN - SCOPUS:84925708259
SN - 0022-1155
VL - 52
SP - 2422
EP - 2427
JO - Journal of Food Science and Technology
JF - Journal of Food Science and Technology
IS - 4
ER -