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

被引：0
作者：
Anna Abdolshahi
Mojtaba Heydari Majd
Javad Sharifi Rad
Mehrdad Taheri
Aliakbar Shabani
Jaime A. Teixeira da Silva
机构：
[1] Semnan University of Medical Sciences,Zabol Medicinal Plants Research Center
[2] Zabol University of Medical Sciences,Department of Pharmacognosy, Faculty of Pharmacy
[3] Zabol University of Medical Sciences,undefined
[4] Zabol University of Medical Sciences,undefined
[5] Islamic Azad University,undefined
[6] Damghan Branch,undefined
[7] Biotechnology Research Center of Semnan University of Medical Sciences,undefined
来源：
Journal of Food Science and Technology | 2015年 / 52卷
关键词：
Fatty acid composition; Gas chromatography; Pistachio oil; Solvent extraction;
D O I：
暂无
中图分类号：
学科分类号：
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.
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页码：2422 / 2427
页数：5
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