Comparison of the seed oils of Pistacia vera L. of different origins with respect to fatty acids

被引：23

作者：

Aslan, M ^{[1
]}

Orhan, I ^{[1
]}

Sener, B ^{[1
]}

机构：

[1] Gazi Univ, Fac Pharm, Dept Pharmacognosy, TR-06330 Ankara, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2002年 / 37卷 / 03期

关键词：

Anacardiaceae; fatty acid; GC-MS; pistachio;

D O I：

10.1046/j.1365-2621.2002.00594.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A comparison of the seed oils of Pistacia vera L. of different origins with respect to fatty acids was presented. The gas chromatography and mass spectrometry results showed no correlation between amounts of fatty acids and ripeness in P. vera seeds cultivated in three different localities. It was found that the seeds cultivated in Iran had a higher nutritional value than the Turkish samples.

引用

页码：333 / 335

页数：3

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