Choice of solvent extraction technique affects fatty acid composition of pistachio (Pistacia vera L.) oil

被引：42

作者：

Abdolshahi, Anna ^{[1
]}

Majd, Mojtaba Heydari ^{[2
]}

Rad, Javad Sharifi ^{[3
,4
]}

Taheri, Mehrdad ^{[5
]}

Shabani, Aliakbar ^{[6
]}

Teixeira da Silva, Jaime A.

机构：

[1] Semnan Univ Med Sci, Semnan, Iran

[2] Zabol Univ Med Sci, Zabol 61615585, Iran

[3] Zabol Univ Med Sci, Zabol Med Plants Res Ctr, POB 61615-585, Zabol, Iran

[4] Zabol Univ Med Sci, Fac Pharm, Dept Pharmacognosy, Zabol, Iran

[5] Islamic Azad Univ, Damghan Branch, Damghan, Iran

[6] Semnan Univ Med Sci, Biotechnol Res Ctr, Semnan, Iran

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2015年 / 52卷 / 04期

关键词：

Fatty acid composition; Gas chromatography; Pistachio oil; Solvent extraction; PHYSICOCHEMICAL PROPERTIES; FLUID EXTRACTION; NUTS;

D O I：

10.1007/s13197-013-1183-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：2422 / 2427

页数：6

共 17 条

[1]

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