Determination comparison of different some nut characteristics of pistachio between Siirt and one Siirt select type

Yıl 2023, Cilt: 7 Sayı: 1, 10 - 14, 23.06.2023

Ömer Faruk Bilgin Şule Hilal Attar Ebru Kafkas Salih Kafkas

Öz

Larger nuts and kernels, high splitting rates, and high percentages of green kernel characteristics are desired and vital characteristics in pistachio breeding. Siirt variety (Pistacia vera L.) is a significant pistachio variety in Turkey with good quality. We determined the new Siirt selection type has much better-quality nut characteristics than the Siirt variety. The aim of this study was to compare the differences between the Siirt selection type and the Siirt variety in terms of their nut characteristics such as 100-kernel weight, 100-nut weight, nut width (mm), nut height (mm), kernel width(mm), kernel height(m), chlorophyll a, and chlorophyll b, DPPH scavenging activity, total phenol, fatty acid contents, total lipid (%). Siirt variety hull had 1468 mg GAE/100 g, and the Siirt selection's hull also had 1291 mg GAE/100 g. Besides, the Siirt variety's kernel included 311.90, and the Siirt selection kernel contained 173.95 mg GAE/100 g. DPHH scavenging activity (%72.92-74.60) of pistachio hull was also higher than seed (%12.37-13.24) in Siirt variety and Siirt selection type. The total oil content in the samples studied was, on average, 58.63% (Siirt variety) and 52.03% (the Siirt Selection type). The primary fatty acids determined in both pistachio samples were oleic acid, which varied from 67.92 to 54.98%; linoleic acid, 23.16 to 34.93%; palmitic acid, which ranged from 9.68 to 8.82%. Siirt selection type had the highest weight nut (114.66 g per 100 dry shell nuts), while the Siirt variety has 107.63 g per 100 dry shell nuts) in the irrigated conditions. The Siirt variety and Siirt selection type had 53.54 % and 55.93 % (g kernel /100 g shell nut) under the irrigated conditions. As a result, the Siirt selection type can be promising new candidates for the pistachio plantation.

Anahtar Kelimeler

Siirt variety, Selection, Fatty acids, DPPH, Total Phenol

Kaynakça

• Abdoshahi, A., Mortazavi, S., & Shabani, A. (2011). Evaluation of protein, fat and fatty acids content of the pistachio (Pistacia vera L.) cultivars of Damghan, Iran. Retrieved from https://www.sid.ir/EN/VEWSSID/J_pdf/1003620110402.pdf
• Agar, I., Kafkas, S., Pistachios, N. K.-I. I. S. on, & 1997, undefined. (n.d.). Variation in kernel chlorophyll content of different pistachio varieties grown in six countries. Actahort.Org. Retrieved from https://www.actahort.org/books/470/470_51.htm
• Agar, I. T., Kafkas, S., & Kaska, N. (1997). Variation in kernel chlorophyll content of different pistachio varieties grown in six countries. II International Symposium on Pistachios and Almonds 470, 372–377.
• Agar, I. T., Kafkas, S., & Kaska, N. (1998). Lipid characteristics of Turkish and Iranian pistachio kernels. In Acta Horticulturae (Vol. 470, pp. 378–384). doi: 10.17660/actahortic.1998.470.52
• Al-Bachir, M. (2015). Studies on the physicochemical characteristics of oil extracted from gamma irradiated pistachio (Pistacia vera L.). Food Chemistry, 167, 175–179. doi: 10.1016/j.foodchem.2014.06.020
• AOCS. (1993). Official Methods and Recommended Practices of the Am-erican Oil. The Society: Champaign, IL., 4th Ed., 6–38.
• Ayfer, M., Okay, Y., & Erdogan, V. (1990). Pistachio rootstocks and their propagation. Türkiye, 1, 11–12.
• Balta, M. F., Yarilgaç, T., Aşkin, M. A., Kuçuk, M., Balta, F., & Özrenk, K. (2006). Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey. Journal of Food Composition and Analysis, 19(6–7), 681–686. doi: 10.1016/j.jfca.2005.10.007
• Barreira, J. C. M., Ferreira, I. C. F. R., Oliveira, M. B. P. P., & Pereira, J. A. (2008). Antioxidant activity and bioactive compounds of ten Portuguese regional and commercial almond cultivars. Food and Chemical Toxicology, 46(6), 2230–2235. doi: 10.1016/j.fct.2008.02.024
• Bellomo, M. G., & Fallico, B. (2007). Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin. Journal of Food Composition and Analysis, 20(3–4), 352–359. doi: 10.1016/j.jfca.2006.04.002
• Boualem, S., Karci, H., Kafkas, S., Elouissi, A., & Nogay, G. (2022). Quality index based on fatty acids for Syrian pistachio cultivars (Pistacia vera L.) grown in Mascara (North-West of Algeria). Acta Agriculturae Slovenica, 118(4), 1–8. doi: 10.14720/aas.2022.118.4.2554
• Chaharbaghi, E., Khodaiyan, F., & Hosseini, S. S. (2017). Optimization of pectin extraction from pistachio green hull as a new source. Carbohydrate Polymers, 173, 107–113.
• Fallah, H., Khorasani, S., Mohammadi, A., Azizi, M. H., Barzegar, M., & Hamidi Esfahani, Z. (2018). Impact of Gamma Irradiation on Fatty Acid Profile of Different Types of Pistachios in Kerman Province. Journal of Agricultural Science and Technology, 20(7), 1407–1416.
• FAO. (2020). Statistical database: agricultural production of primary crop. Accessed 15 Feb 2020. Retrieved from http://www.fao.org/faostat/en/#home,
• Faruk Gamli, Ö., & Hayoǧlu, I. (2007). The effect of the different packaging and storage conditions on the quality of pistachio nut paste. Journal of Food Engineering, 78(2), 443–448. doi: 10.1016/j.jfoodeng.2005.10.013
• Ferguson, L., Maranto, J., & Beede, R. (1995). Mechanical Topping Mitigates Alternate Bearing of ‘ Kerman ’ Pistachios ( Pistacia vera L .). 30(7), 1369–1372.
• Ganhão, R., Pinheiro, J., Tino, C., Faria, H., & Gil, M. M. (2019). Characterization of nutritional, physicochemical, and phytochemical composition and antioxidant capacity of three strawberry “Fragaria× ananassa Duch.” cultivars (“Primoris”,“Endurance”, and “Portola”) from Western Region of Portugal. Foods, 8(12), 682.
• Gecgel, U., Gumus, T., Tasan, M., Daglioglu, O., & Arici, M. (2011). Determination of fatty acid composition of γ-irradiated hazelnuts, walnuts, almonds, and pistachios. Radiation Physics and Chemistry, 80(4), 578–581. doi: 10.1016/j.radphyschem.2010.12.004
• Giovannini, E. ;, & Condorelli, G. (1958). Contributo alla conoscenza del metabolismo dei pigmenti cloroplastici e delle loro correlazioni con i tocoferoli. La Ricerca Scientifica.
• Gündeşli, M. A. (2020). "Determination of Sugar, Total Phenol contents-and Antioxidant Activity of various parts ‘Uzun’pistachio cultivar (Pistacia vera L.). International Journal of Agriculture Environment and Food Sciences, 4.1, 62–69.
• Gündesşli, M. A. , Kafkas, S. , Zarifikhosroshahi, M. , & Kafkas, N. E. (2019). Role of endogenous polyamines in the alternate bearing phenomenon in pistachio. Turkish Journal of Agriculture and Forestry, 43(3), 265-274. doi: 10.3906/tar-1807-74
• H.Tekin, F. A. (1995). Selection of pistachio nut and their comparison to Turkish standart varieties.
• Ichihara, K., Shibahara, A., Yamamoto, K., & Nakayama, T. (1996). An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31(5), 535–539.
• I.T. Agar, S. Kafkas, & N. Kaska. (1998). Variation In Kernel Chlorophyll Content Of Different Pistachio Varieties Grown In Six Countries. In II International Symposium on Pistachios and Almonds (Vol. 470, pp. 372–377). doi: DOI: 10.17660/ActaHortic.1998.470.51
• Kafkas, S, Agar, I. T., Kaska, N., & Gerceker, N. (1995). Guneydogu Anadolu Bolgesinde yetistirilen bazi Turk ve Iran antepfistigi cesitlerinin lipid karakteristiklerinin karsilastirilmasi. Turkiye II. Ulusal Bahce Bitkileri Kongresi, 1, 449.
• Kafkas, Salih, Khodaeiaminjan, M., Güney, M., & Kafkas, E. (2015). Identification of sex-linked SNP markers using RAD sequencing suggests ZW/ZZ sex determination in Pistacia vera L. BMC Genomics, 16(1), 1–11.
• Karaca, R., & Nizamoglu, A. (1995). Quality Characteristics of Turkish and Iranian Pistachio Cultivars Grown in Gaziantep. In Acta Horticulturae (Issue 419, pp. 307–312). doi: 10.17660/actahortic.1995.419.50
• Kaska, N. (1990). Pistachio research and development in the near east, north Africa and southern Europe. REUR Technical Series (FAO).
• Kaska, N. (1994). Pistachio nut growing in Turkey. I International Symposium on Pistachio 419, 161–164.
• Küçüköner, E., & Yurt, B. (2003). Some chemical characteristics of Pistacia vera varieties produced in Turkey. European Food Research and Technology, 217(4), 308–310. doi: 10.1007/s00217-003-0763-7
• Kunter, B., Gülsen, Y., & Ayfer, M. (1995). Determınatıon of the most suıtable harvest tıme for green color and high kernel qualıty of Pistachio nut (Pistacia vera L.). Acta Horticulturae, 419, 393–398. doi: 10.17660/ACTAHORTIC.1995.419.65
• Mexis, S. F., & Kontominas, M. G. (2009). Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.). Journal of the Science of Food and Agriculture, 89(5), 867–875. doi: 10.1002/jsfa.3526
• Mokhtarian, M., Tavakolipour, H., & Ashtari, A. K. (2017). Effects of solar drying along with air recycling system on physicochemical and sensory properties of dehydrated pistachio nuts. LWT, 75, 202–209.
• Ojeda-Amador, R. M., Salvador, M. D., Gómez-Alonso, S., & Fregapane, G. (2018). Characterization of virgin walnut oils and their residual cakes produced from different varieties. Food Research International, 108(December 2017), 396–404. doi: 10.1016/j.foodres.2018.03.066
• Ouni, S., Noguera-Artiaga, L., Carbonell-Barrachina, A., Ouerghui, I., Jendoubi, F., Rhouma, A., & Chelli-Chaabouni, A. (2022). Cultivar and Rootstock Effects on Growth, Yield and Nut Quality of Pistachio under Semi-Arid Conditions of South Mediterranean. Horticulturae 2022, Vol. 8, Page 606, 8(7), 606. doi: 10.3390/HORTICULTURAE8070606
• Parfitt, D. E., Kallsen, C., Maranto, J., & Holtz, B. (2007). “Golden Hills” pistachio. HortScience, 42(3), 694–696. doi: 10.21273/hortsci.42.3.694
• Shokraii, E. H. (1977). Chemical composition of the pistachio nuts (Pistacia vera L.) of Kerman, Iran. Journal of Food Science, 42(1), 244–245. doi: 10.1111/j.1365-2621.1977.tb01261.x
• Slinkard, K., & Singleton, V. L. (1977). Total phenol analysis: automation and comparison with manual methods. American Journal of Enology and Viticulture, 28(1), 49–55.
• Tomaino, A., Martorana, M., Arcoraci, T., Monteleone, D., Giovinazzo, C., & Saija, A. (2010). Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimie, 92(9), 1115–1122. doi: 10.1016/j.biochi.2010.03.027
• Tsantili, E., Konstantinidis, K., Christopoulos, M. V., & Roussos, P. A. (2011). Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions. Scientia Horticulturae, 129(4), 694–701. doi: 10.1016/j.scienta.2011.05.020
• Yang, J., Liu, R. H., & Halim, L. (2009). Antioxidant and antiproliferative activities of common edible nut seeds. Lwt, 42(1), 1–8. doi: 10.1016/j.lwt.2008.07.007
• Yıldız, M., Gürcan, Ş. T., & Özdemir, M. (1998). Oil composition of pistachio nuts (Pistacia vera L.) from Turkey. Lipid - Fett, 100(3), 84–86. doi: 10.1002/(sici)1521-4133(199803)100:3<84::aid-lipi84>3.0.co;2-6