Determination of compounds existing in fruits of three pistachio (Pistacia vera L.) cultivars in Kerman province

Abstract

This study aimed to determine the compounds existing in three pistachio (Pistacia vera L.) cultivars including Ohadi, Mumtaz and Ahmad Aghaei that have been cultivated in Kerman region. The amount and type of fatty acids, amount of protein, amount and type of amino acids, amount of sugar and moisture and mineral elements (copper, zinc, iron, magnesium, calcium, potassium, and phosphorus) were measured. According to the obtained results the amount of oil in cultivars under study was 54.93% – 55.4% and the highest rate of fatty acids was related to Oleic acid (60.2% – 64.8%). Amount of protein and moisture, was determined 18.81% – 19.31% and 31.1% – 34.00%, respectively. The highest amount of sugar (6.1%) was observed in Ohadi cultivar. There was a significant difference in cultivars' amount of amino acids including Glycine, Tyrosine, Alanine, α – Aminobutric acid, Valine and Isoleucine and also mineral elements including copper, zinc, magnesium, potassium and phosphorus had significant difference.