Chemistry of Natural Compounds

, Volume 49, Issue 3, pp 546–550 | Cite as

Chemical properties of the oil from Pistacia khinjuk fruits growing wild in Iran

  • Javad Tavakoli
  • Mohammad Hossein Haddad Khodaparast

Pistacia is a genus of the family Anacardiaceae, consisting of 11 or more species, which are shrubs or trees. Three Pistacia species occur naturally in Iran, including P. vera Linnaeus, P. khinjuk Stocks, and P. atlantica Desf. P. khinjuk [1].

The study of the chemical properties of edible fats and oils and their relation to oxidative stability, which in turn affects the oil quality, is of scientific interest. The oils from P. khinjuk fruits are considered important among the newer sources of edible oils, but little has been published on their physicochemical characteristics.The fatty acid composition of the oil from P. khinjuk fruits showed that the amounts of oleic, palmitic, linoleic, palmitooleic, stearic, and linolenic acids were 52.12, 17.82, 17.44, 5.73, 2.31, and 1.5%, respectively [2]. A study of the chemical properties of the oil from the P. khinjukfruits has not been done previously. Therefore, this study was undertaken to investigate the chemical properties of the oil...


Oxidative Stability Total Phenolic Content Phytosterol Peroxide Value Iodine Value 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Javad Tavakoli
    • 1
  • Mohammad Hossein Haddad Khodaparast
    • 2
  1. 1.Faculty of Agriculture, Department of Food Science and TechnologyJahrom UniversityFarsIran
  2. 2.Faculty of Agriculture, Department of Food Science and TechnologyFerdowsi University of MashhadMashhadIran

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