Effect of Solvent Extraction Technique on Fatty Acid Composition of Pistachio Oil

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 9, Volume 10, Issue 2 - Serial Number 28, July 2014   

Document Type: Short Article

DOI: 10.22067/ifstrj.v10i2.37961

Authors

Ana Abdolshahi¹; Seyed Ali Mortazavi²; Ali Akbar Shabani³; Amir Hossein Elhami Rad³; Mehrdad Taheri³; Mojtaba Heidari Majd³

¹Food science and technology health center of Damghan, Semnan University of Medical sciences,semnan,Iran

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Department of Food Science and Technology, University of Sabzevar. Iran.

Abstract

Pistachio oil has important nutritional and therapeutic properties because of high concentration of essential fatty acids. The extraction method used to obtain natural compounds from raw matter is critical for product quality and especially protection of nutrition value of them. The study was conducted to compare fatty acid composition of pistachio oil extracted by two conventional procedures: soxhlet extraction (Sox) and maceration. Different solvents: n-Hexan (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and ethanol (EtOH) in term of polarity index was used. The higher unsaturated fatty acid (88.493%) was obtained by Sox with EtAc. Although linoleic acid had higher concentration (36.32%) in mac method. Sox method extracted highest concentration of oleic and linolenic acids (51.99% and 0.385% respectively).

Keywords

Extraction; Organic solvent; Fatty acid composition; Pistachio oil

References