Ahmad Shakerardakani et al./ An Evaluation of Some Physicochemical Properties An Evaluation of Some Physicochemical Properties of Wild Pistachio Oil in Kerman Province Ahmad Shakerardakani (PhD)1*, Sharareh Yahyazadeh (MSc)2,3 1Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran 2Master of Science in Food Science & Technology, Department of Agriculture Kar Higher Education Institute, Rafsanjan, Iran 3Pistachio Safety Research Center, Rafsanjan University of Medical Sciences Information Abstract Article Type: Introduction: Bene, i.e. wild pistachio (pistacia atlantica), is considered one of the natural resources in Iran. The production potential of Original Article this product is so high that upon identifying it, it will be possible to produce a large amount of edible oil annually. In addition, it is well Article History: comparable with other oilseeds in terms of the oil content, so it could have Received: 03.05.2020 a high position among edible oils. Accepted: 27.06.2020 Materials and Methods: In this study, some physicochemical DOI:10.22123/phj.2021.256623.1056 properties of oil from whole wild pistachios, including oil percentage, fatty acid profile, thermal stability (by the Rancimat method), and the refractive index were evaluated. The samples were prepared randomly from domestic Keywords: supply centers of the counties of Baft, Jiroft, and Shahr-e Babak in Wild Pistachio Oil September 2017, and oil from three kilograms of each sample was extracted using the cold press method. Fatty Acid Profile Gas Chromatography Results: According to the results, the rate of oil extraction from whole Oxidative Stability wild pistachios varied from 27.5 to 28.5%, with unsaturated fatty acids having formed 83% of which. In addition, oleic acid was the predominant fatty acid with 52 to 54%, with the highest amount of which having been observed in the sample of the Baft County. The results of thermal stability and the refractive index were evaluated to be similar in the three oil samples. Based on the results, there was no statistically significant Corresponding Author: difference in thermal stability and the refractive index among the samples Ahmad Shakerardakani (P≥ 0.05). Email: [email protected] Conclusion: The investigation of the fatty acid profile of wild pistachio oil showed that it is one of the most valuable oils in terms of the oleic acid Tel: +98-3434225204 content, being almost close to olive oil in this respect. Given the higher level of monounsaturated fatty acids (especially oleic acid) than its polyunsaturated counterparts, such as linoleic and linolenic acids, wild pistachio oil has suitable thermal stability. ►Please cite this article as follows: Shakerardakani A, Yahyazadeh Sh. An evaluation of some physicochemical properties of wild pistachio oil in kerman province. Pistachio and Health Journal. 2020; 3 (1): 76-86. Pistachio and Health Journal/ Vol. 3, No. 1, Winter 2020, 76-86 76 Ahmad Shakerardakani et al./ An Evaluation of Some Physicochemical Properties Yazd, Semnan, Lorestan, and Alamut 1. Introduction heights, they are seen scantily along with Bene, P. mutica, or wild pistachio is a wild almonds [5]. Studies conducted on tree 2-7m high from the Anacardiaceae nutrition in the past two decades indicate family with the scientific name of Pistacia that the diet plays a crucial role in causing Atalntica. Three varieties of wild or preventing chronic diseases, such as pistachios have been identified, including cancer, cardiovascular disease, obesity, Motica, kurdica, and Cabulica [1]. The and diabetes [6]. Cardiovascular disease, species Motica constitutes 90% of In Iran, is the primary cause of death, different species of wild pistachios in Iran, which leads to 46% of all cases of death being the most famous species. The area of and 20-23% of the disease burden [7]. wild pistachio forests is estimated at about Given that fats account for 30% of the 2.5 million hectares [2]. total energy intake, the role of fats in It seems that the kernel of wild edible oils is very significant in this pistachios has a higher amount of oil than respect. Therefore, the present study helps other oilseeds, such as corn, cottonseed, meet some of the needs of the oil industry; peanuts, and sunflower seeds. in addition, it will help improve Accordingly, an approximate amount of community health by improving the diet 58-55% of oil has been reported for the pattern and reducing the consumption of kernel of wild pistachios [2]. In addition, low-quality oils through controlling and wild pistachios as oilseeds have been preventing chronic diseases, especially reported to have suitable thermal stability cardiovascular disease. and antioxidant properties [3, 4]. Hamedanian et al. (2013) conducted a The geographical presence of Bene, i.e. study on the structure of fatty acids in wild pistachios, starts from the Canary Pistacia Khinjuk oil and compared it with Islands and courtiers bordering the olive oil. Examination of the chemical Mediterranean see, and extends to Asia composition of Pistacia Khinjuk kernel oil Minor, Syria, the Caucasus, Iran, showed that its fat content was 30%. In Afghanistan and Pakistan. Iran is the addition, unsaturated fatty acids accounted primary origin of this tree, which for 83.06% of its fatty acid composition, surrounds this country like a ring around with its predominant fatty acid having the deserts inside Iran. Wild pistachios are been oleic acid (57.3%). Accordingly, one seen profusely between Fars and Kurdistan could say that Pistacia khinjuk oil is provinces; however, in other parts of the relatively similar to olive oil in terms of country, including Kerman, Baluchistan, chemical properties [8]. Pistachio and Health Journal/ Vol. 3, No. 1, Winter 2020, 76-86 77 Ahmad Shakerardakani et al./ An Evaluation of Some Physicochemical Properties In another study conducted by and hull of kurdica and motica species Jahanbazi et al (2016), the sample of wild were measured. The results showed that pistachio oil was evaluated in various the fatty acid compositions of the outer diameter classes in Chaharmahal Bakhtiari hull of the two species of kurdica and province, which showed that the amount of motica were similar. Accordingly, the oil extracted from wild pistachio seeds was amount of the oleic fatty acid in the kernel different in different classes. In addition, of motica and kurdica species was 50.4 the examination of the structure of fatty and 57%, respectively. Besides, the acids indicated the presence of a total of amount of linoleic fatty acid in the kernel 11 types of fatty acids, seven unsaturated of motica and kurdica species was 32.8 fatty acids (oleic, cis-iso-oleic, linoleic, and 25.8%, respectively [11]. linolenic, palmitoleic, gondoic, and Safarzadeh et al (1999) identified the behenic acids), and four saturated fatty chemical composition of wild pistachios acids (palmitic, stearic, myristic, and regardless of the species in full (kernel, arachidic acids) in wild pistachio oil. hard skin, and hull). They calculated the Nazifi et al (2011) reported the effect of amount of the total fat to be 26.8%. wild pistachio oil on the serum level of the Besides, the amounts of fatty acids of leptin hormone in rats with experimental palmitic, palmitoleic, stearic, oleic, hyperthyroidism. In this study, the use of linoleic, and linolenic were reported to be wild pistachio oil in rats with 17.29, 6.09, 2.35, 54.66, 18.5, and 0.59% hyperthyroidism caused a decrease in the respectively [12]. incremental changes of thyroid hormones Benhassain et al (2007) examined of T3 and T4 in rats fed with wild chemical properties of wild pistachio seeds pistachio oil [10]. in Algeria. In the mentioned study, native Daneshrad et al (1980) investigated samples from different climatic regions in physicochemical properties of two species northern Algeria were collected. of wild pistachios, including motica and Accordingly, chemical properties of wild kurdica. The kernel of the kurdica species pistachio seeds, such as protein, fiber, accounted for 30% of its total weight, and moisture, ash, as well as the structure of the oil yield of kurdica kernel and hull was fatty acids and phytosterols were examined 53 and 63%, respectively. Besides, the and compared with other species in Iran kernel of the motica species accounted for and the Middle East. The results showed 25.4% of its total weight, and the oil yield that the species growing in northern of motica kernel and hull was 57 and Algeria was rich in proteins, unsaturated 31.5%, respectively. In addition, the fatty fatty acids, and fiber, with its main fatty acid compositions of oil from the kernel acids being oleic acid (54.15%) and Pistachio and Health Journal/ Vol. 3, No. 1, Winter 2020, 76-86 78 Ahmad Shakerardakani et al./ An Evaluation of Some Physicochemical Properties linoleic acid (28.84%). In addition, the content of polyunsaturated acids (PUFA) total content of monounsaturated fatty in wild pistachios and wild almonds was acids (MUFA) was 60.75 and 55.92% in 30.39 and 22.28%, respectively [14]. Iranian and Algerian wild pistachios, Soleiman-Beigi et al (2013) carried out respectively; besides, the total content of a review study on chemical properties and polyunsaturated fatty acids (PUFA) was nutritional indices of wild pistachio oil and 19.12 and 29.31% in Iranian and Algerian compared them with those of olive, wild pistachios, respectively. In terms of sunflower, and canola oils. In the the protein content, it amounted to 10.39 mentioned study, it was found out that and 8.20%, in Algerian and Iranian wild wild pistachio kernel oil had more oil than pistachios, respectively; in addition, the other oils; in addition, the approximate amount of fat was reported to be 39.80 and kernel oil contents in the species of motica 26.80% in Algerian and Iranian samples, and kurdica were reported to be 54 and respectively [13].