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DETERMINATION OF FATTY ACID, STEROL, TOCOL COMPOSITIONS, TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITIES OF TURPENTINE (PISTACIA TEREBINTHUS L.) AND PISTACHIO (PISTACIA VERA) OILS GROWN IN TURKEY

Year 2018, Volume: 43 Issue: 3, 384 - 392, 24.03.2018
https://doi.org/10.15237/gida.gd18017

Abstract

Oils of turpentines and
pistachios from Antep, Siirt and Mardin regions were evaluated for their fatty
acid, tocol, and sterol compositions as well as total phenolic contents and
oxygen radical absorbance capacities (ORAC). The oil content of the samples
varied between 50.33 and 54.00 g/100 g nuts. Eight fatty acids were identified,
among which 18:1ω9 predominated (55.78 - 75.10 %) in all samples, followed by
18:2ω6c, 16:0, and 18:0. Among nine phytosterols and seven tocol isoforms,
β-sitosterol (148.40-205.90 mg/100 g) and
γ-tocopherol (33.57-43.94 mg/100 g) were predominant in samples. Total
phenolic contents ranged from 3.03 to 4.52 mg of gallic acid equivalents
(GAE)/100 g oil. With regard to antioxidant activity, ORAC values were in the
range of 371.23-736.48 µmol of Trolox equivalents (TE)/100 g oil. According to the
results of the study, these oils extracted from different species, serve as a
good source of nutrients, fat-soluble bioactives, and health-promoting
components.

References

  • AL-Saghir, M.G., Porter, M.D. (2012). Taxonomic revision of the genus pistacia L. (Anacardiaceae). American Journal of Plant Sciences, 3:12-32.
  • Alasalvar, C., Pelvan, E. (2011). Fat-soluble bioactives in nuts. European Journal of Lipid Science and Technology, 113(8): 943-949.
  • Alasalvar, C., Shahidi, F. (2009). Natural antioxidants in tree nuts. European Journal of Lipid Science and Technology, 111(11):1056-1062.
  • Barbour, J.A., Howe, P.R.C., Buckley, J.D., Bryan, J., Coates, A.M. (2014). Nut consumption for vascular health and cognitive function. Nutrition. Research. Reviews, 27:131-158.
  • Bolling, B.W., Chen, C-Y. O., McKay, D.L., Blumberg, J. B., (2011). Tree nut phytochemicals: Composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition. Research. Reviews, 24:244-275.
  • Bozorgi, M., Memariani, Z., Mobli, M., Surmaghi, M.H.S., Shams-Ardekani, M., Rahimi, R. (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk,, and P. lentiscus: A review of their traditional uses, phytochemistry, and pharmacology. The Scientific World Journal, 2013:1-33.
  • Capannesi, C., Palchetti, I., Mascini, M., Parenti, A. (2000). Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71(4): 553-562.
  • Catalan, L., Alvarez-Orti, M., Pardo-Gimenez, A., Gomez, R., Rabadan, A., Pardo, J.E (2017). Pistachio oil: A review on its chemical composition, extraction systems, and uses. European Journal of Lipid Science and Technology, 119(5):1-8.
  • Durmaz, G., Gokmen, V. (2011). Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128(2): 410-414.
  • Ertas, E., Bekiroglu, S., Ozdemir, I., Demirtas, I. (2013). Comparison of fatty acid, sterol, and tocol compositions in skin and kernel of turpentine (Pistacia terebinthus L.) Fruits. Journal of the American Oil Chemists Society, 90(2): 253-258.
  • FAO (2016). FAOSTAT. http://www.fao.org/faostat/en/#data/QC (Accessed: 09 January 2018).
  • Gogus, F., Ozel, M., Kocak, D., Hamilton, J., Lewis, A. (2011). Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. Food Chemistry, 129(3):1258-1264.
  • Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J. A., Prior, R. L. (2002). High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. Journal of Agricultural Food Chemistry, 50:4437-4444.
  • ISO 659 (2009). Oilseeds—determination of oil content.
  • ISO 9936 (2006). Animal and vegetable fats and oils—determination of tocopherol and tocotrienol contents by high-performance liquid chromatography.
  • ISO 12228 (1999). Animal and vegetable fats and oils—determination of individual and total sterols contents gas chromatographic method.
  • ISO 12966-2 (2011). Animal and vegetable fats and oils—gas chromatography of fatty acid methyl esters—Part 2: preparation of methyl esters of fatty acids.
  • Kafkas, S. (2006). Phylogenetic analysis of the genus Pistacia by AFLP markers. Plant Systematics and Evolution, 262(1-2): 113-124.
  • Kashaninejad, M., Mortazavi, A., Safekordi, A., Tabil, L. (2006). Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel. Journal of Food Engineering, 72(1):30-38.
  • Matthäus, B., Ozcan, M.M. (2006). Quantitation of fatty acids, sterols, and tocopherols in turpentine (Pistacia terebinthus Chia) growing wild in Turkey. Journal of Agricultural and Food Chemistry, 54(20):7667-7671.
  • Miraliakbari, H., Shahidi, F. (2008a). Antioxidant activity of minor components of tree nut oils. Food Chemistry, 111(2):421-427.
  • Miraliakbari, H., & Shahidi, F. (2008b). Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids, 15(1):81-96.
  • Parfitt, D., Badenes, M. (1997). Phylogeny of the genus Pistacia as determined from analysis of the chloroplast genome. Proceedings of the National Academy of Sciences of the United States of America, 94(15):7987-7992.
  • Phillips, K., Ruggio, D., Ashraf-Khorassani, M. (2005). Phytosterol composition of nuts and seeds commonly consumed in the United States. Journal of Agricultural and Food Chemistry, 53(24):9436-9445.
  • Seeram, N. P., Zhang, Y., Bowerman, S., Heber, D. (2009). Phytochemicals and health aspects of pistachio (Pistacia vera L.). In: Tree Nuts: Composition, Phytochemicals, and Health Effects, Alasalvar, C., Shahidi, F. (Eds.), FL (USA): CRC Press, Taylor & Francis Group, Boca Raton.
  • Ternus, M. E., Lapsley, K., Geiger, C. J. (2009). Health benefits of tree nuts. In: Tree Nuts: Composition, Phytochemicals, and Health Effects, Alasalvar, C., Shahidi, F. FL (USA): CRC Press, Taylor & Francis Group.
  • USDA (2010), Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2, May 2010; U.S. Department of Agriculture, Beltsville, MD.
  • Venkatachalam, M., Sathe, S. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry, 54(13):4705-4714.
  • Yazicioglu, T., Kararali, A. (1983). On the fatty acid composition of Turkish vegetable oils. European Journal of Lipid Science and Technology, 85(1), 23-29.
  • Yildiz, M., Gurcan, S., Ozdemir, M. (1998). Oil composition of pistachio nuts (Pistacia vera L.) from Turkey. European Journal of Lipid Science and Technology, 100(3), 84-86.
  • Zhang, J., Kris-Etherton, P., Thompson, J., Heuvel, J. (2010). Effect of pistachio oil on gene expression of IFN-induced protein with tetratricopeptide repeats 2: A biomarker of inflammatory response. Molecular Nutrition & Food Research, 54:83-S92.

TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ

Year 2018, Volume: 43 Issue: 3, 384 - 392, 24.03.2018
https://doi.org/10.15237/gida.gd18017

Abstract

Antep, Siirt ve Mardin yörelerinde
yetişen bıttım ve fıstık örnekleri toplam yağ içeriği, yağ asidi, sterol, tokol
kompozisyonları, toplam fenolik madde miktarları ve antioksidan aktiviteleri
(oksijen radikali absorbans kapasitesi-ORAC) yönünden incelenmiştir. Örneklerin
yağ miktarlarının 50.33 ile 54.00 g/100 g arasında değiştiği tespit edilmiştir.
Tanımlanan sekiz yağ asidi arasında sırasıyla, en fazla 18:1ω9 (%55.78-75.10),
18:2ω6c, 16:0 ve 18:0 bulunmuştur. Dokuz sterol ve yedi tokol izoformu (4 tokoferol
ve 3 tokotrienol) arasında ise β-sitosterol (148.40-205.90 mg/100 g) ve
γ-tokoferolün (33.57-43.94 mg/100 g) ilk sırada yer aldığı saptanmıştır.
Örneklerin, toplam fenolik madde içeriğinin ise 3.03 - 4.52 mg gallik asit
eşdeğer (GAE)/100 g yağ aralığında değiştiği tespit edilmiştir. Örnekler
antioksidan aktivite açısından değerlendirildiğinde, ORAC değerlerinin
371.23-736.48 µmol Trolox eşdeğer (TE)/100 g yağ aralığında değiştiği
gözlenmiştir. Çalışma sonuçlarına göre; farklı fıstık türlerinden elde edilen
yağların, yağda çözünür biyoaktif bileşikler açısından zengin birer kaynak
olduğu belirlenmiştir. 

References

  • AL-Saghir, M.G., Porter, M.D. (2012). Taxonomic revision of the genus pistacia L. (Anacardiaceae). American Journal of Plant Sciences, 3:12-32.
  • Alasalvar, C., Pelvan, E. (2011). Fat-soluble bioactives in nuts. European Journal of Lipid Science and Technology, 113(8): 943-949.
  • Alasalvar, C., Shahidi, F. (2009). Natural antioxidants in tree nuts. European Journal of Lipid Science and Technology, 111(11):1056-1062.
  • Barbour, J.A., Howe, P.R.C., Buckley, J.D., Bryan, J., Coates, A.M. (2014). Nut consumption for vascular health and cognitive function. Nutrition. Research. Reviews, 27:131-158.
  • Bolling, B.W., Chen, C-Y. O., McKay, D.L., Blumberg, J. B., (2011). Tree nut phytochemicals: Composition, antioxidant capacity, bioactivity, impact factors. A systematic review of almonds, Brazils, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios and walnuts. Nutrition. Research. Reviews, 24:244-275.
  • Bozorgi, M., Memariani, Z., Mobli, M., Surmaghi, M.H.S., Shams-Ardekani, M., Rahimi, R. (2013). Five Pistacia species (P. vera, P. atlantica, P. terebinthus, P. khinjuk,, and P. lentiscus: A review of their traditional uses, phytochemistry, and pharmacology. The Scientific World Journal, 2013:1-33.
  • Capannesi, C., Palchetti, I., Mascini, M., Parenti, A. (2000). Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71(4): 553-562.
  • Catalan, L., Alvarez-Orti, M., Pardo-Gimenez, A., Gomez, R., Rabadan, A., Pardo, J.E (2017). Pistachio oil: A review on its chemical composition, extraction systems, and uses. European Journal of Lipid Science and Technology, 119(5):1-8.
  • Durmaz, G., Gokmen, V. (2011). Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. Food Chemistry, 128(2): 410-414.
  • Ertas, E., Bekiroglu, S., Ozdemir, I., Demirtas, I. (2013). Comparison of fatty acid, sterol, and tocol compositions in skin and kernel of turpentine (Pistacia terebinthus L.) Fruits. Journal of the American Oil Chemists Society, 90(2): 253-258.
  • FAO (2016). FAOSTAT. http://www.fao.org/faostat/en/#data/QC (Accessed: 09 January 2018).
  • Gogus, F., Ozel, M., Kocak, D., Hamilton, J., Lewis, A. (2011). Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS. Food Chemistry, 129(3):1258-1264.
  • Huang, D., Ou, B., Hampsch-Woodill, M., Flanagan, J. A., Prior, R. L. (2002). High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. Journal of Agricultural Food Chemistry, 50:4437-4444.
  • ISO 659 (2009). Oilseeds—determination of oil content.
  • ISO 9936 (2006). Animal and vegetable fats and oils—determination of tocopherol and tocotrienol contents by high-performance liquid chromatography.
  • ISO 12228 (1999). Animal and vegetable fats and oils—determination of individual and total sterols contents gas chromatographic method.
  • ISO 12966-2 (2011). Animal and vegetable fats and oils—gas chromatography of fatty acid methyl esters—Part 2: preparation of methyl esters of fatty acids.
  • Kafkas, S. (2006). Phylogenetic analysis of the genus Pistacia by AFLP markers. Plant Systematics and Evolution, 262(1-2): 113-124.
  • Kashaninejad, M., Mortazavi, A., Safekordi, A., Tabil, L. (2006). Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel. Journal of Food Engineering, 72(1):30-38.
  • Matthäus, B., Ozcan, M.M. (2006). Quantitation of fatty acids, sterols, and tocopherols in turpentine (Pistacia terebinthus Chia) growing wild in Turkey. Journal of Agricultural and Food Chemistry, 54(20):7667-7671.
  • Miraliakbari, H., Shahidi, F. (2008a). Antioxidant activity of minor components of tree nut oils. Food Chemistry, 111(2):421-427.
  • Miraliakbari, H., & Shahidi, F. (2008b). Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids, 15(1):81-96.
  • Parfitt, D., Badenes, M. (1997). Phylogeny of the genus Pistacia as determined from analysis of the chloroplast genome. Proceedings of the National Academy of Sciences of the United States of America, 94(15):7987-7992.
  • Phillips, K., Ruggio, D., Ashraf-Khorassani, M. (2005). Phytosterol composition of nuts and seeds commonly consumed in the United States. Journal of Agricultural and Food Chemistry, 53(24):9436-9445.
  • Seeram, N. P., Zhang, Y., Bowerman, S., Heber, D. (2009). Phytochemicals and health aspects of pistachio (Pistacia vera L.). In: Tree Nuts: Composition, Phytochemicals, and Health Effects, Alasalvar, C., Shahidi, F. (Eds.), FL (USA): CRC Press, Taylor & Francis Group, Boca Raton.
  • Ternus, M. E., Lapsley, K., Geiger, C. J. (2009). Health benefits of tree nuts. In: Tree Nuts: Composition, Phytochemicals, and Health Effects, Alasalvar, C., Shahidi, F. FL (USA): CRC Press, Taylor & Francis Group.
  • USDA (2010), Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2, May 2010; U.S. Department of Agriculture, Beltsville, MD.
  • Venkatachalam, M., Sathe, S. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry, 54(13):4705-4714.
  • Yazicioglu, T., Kararali, A. (1983). On the fatty acid composition of Turkish vegetable oils. European Journal of Lipid Science and Technology, 85(1), 23-29.
  • Yildiz, M., Gurcan, S., Ozdemir, M. (1998). Oil composition of pistachio nuts (Pistacia vera L.) from Turkey. European Journal of Lipid Science and Technology, 100(3), 84-86.
  • Zhang, J., Kris-Etherton, P., Thompson, J., Heuvel, J. (2010). Effect of pistachio oil on gene expression of IFN-induced protein with tetratricopeptide repeats 2: A biomarker of inflammatory response. Molecular Nutrition & Food Research, 54:83-S92.
There are 31 citations in total.

Details

Primary Language Turkish
Other ID GD18017
Journal Section Articles
Authors

Ebru Pelvan

İlknur Demirtas This is me

Publication Date March 24, 2018
Published in Issue Year 2018 Volume: 43 Issue: 3

Cite

APA Pelvan, E., & Demirtas, İ. (2018). TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ. Gıda, 43(3), 384-392. https://doi.org/10.15237/gida.gd18017
AMA Pelvan E, Demirtas İ. TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ. The Journal of Food. May 2018;43(3):384-392. doi:10.15237/gida.gd18017
Chicago Pelvan, Ebru, and İlknur Demirtas. “TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ”. Gıda 43, no. 3 (May 2018): 384-92. https://doi.org/10.15237/gida.gd18017.
EndNote Pelvan E, Demirtas İ (May 1, 2018) TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ. Gıda 43 3 384–392.
IEEE E. Pelvan and İ. Demirtas, “TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ”, The Journal of Food, vol. 43, no. 3, pp. 384–392, 2018, doi: 10.15237/gida.gd18017.
ISNAD Pelvan, Ebru - Demirtas, İlknur. “TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ”. Gıda 43/3 (May 2018), 384-392. https://doi.org/10.15237/gida.gd18017.
JAMA Pelvan E, Demirtas İ. TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ. The Journal of Food. 2018;43:384–392.
MLA Pelvan, Ebru and İlknur Demirtas. “TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ”. Gıda, vol. 43, no. 3, 2018, pp. 384-92, doi:10.15237/gida.gd18017.
Vancouver Pelvan E, Demirtas İ. TÜRKİYE’DE YETİŞEN BITTIM (PISTACIA TEREBINTHUS L.) VE FISTIK (PISTACIA VERA) YAĞLARININ YAĞ ASİDİ, STEROL, TOKOL KOMPOZİSYONLARI, TOPLAM FENOLİK MADDE MİKTARLARI VE ANTİOKSİDAN AKTİVİTELERİNİN BELİRLENMESİ. The Journal of Food. 2018;43(3):384-92.

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