European Food Research and Technology

, Volume 245, Issue 1, pp 143–150 | Cite as

Geographical origin discrimination of Pistachio (Pistacia vera L.) through combined analysis of physical and chemical features

  • Fatma Boukid
  • Simone Abbattangelo
  • Eleonora Carini
  • Angela Marseglia
  • Augusta Caligiani
  • Elena VittadiniEmail author
Original Paper


A physicochemical assessment was carried out to discriminate the geographical origin of pistachio (Pistacia vera L.) following the regulation relative to the protection of geographical indications and designations of origin for agricultural products and foodstuffs (Article 4, paragraph 2 of Regulation (EC) No. 510/2006). One-way ANOVA results revealed that all the physical features were significantly (p ≤ 0.05) affected by the geographical origin, while chlorophyll a/chlorophyll b and two fatty acids [heptadecenoic acid (C17:1) and behenic (C22)] did not show significant (p > 0.05) differences among the different geographical origins. However, the remaining fatty acids showed significant (p ≤ 0.05) differences between pistachios coming from different countries (Iran, USA, Turkey, Syria, Kyrgyzstan and Italy) as well as between pistachios coming from two Italian locations (Bronte and Agrigento). Principal component analysis enabled to highlight differences among pistachios from different countries, and partial least squares enabled a better discrimination among pistachios from well-defined geographic areas, such as Bronte pistachios. Therefore, combining physicochemical features can be a valid tool for geographical origin discrimination of pistachio.


Pistachio (Pistacia vera L.) Geographical origin Size Color Fatty acids 


Compliance with ethical standards

Conflict of interest

The authors declare that they have no competing interest.

Research involving human participants and/or animals

During research no human participants and animals were involved.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.


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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Food and Drug DepartmentUniversity of ParmaParmaItaly
  2. 2.Interdepartmental Center SITEIA.PARMAUniversity of ParmaParmaItaly

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