| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1190213 | Food Chemistry | 2007 | 6 Pages |
Abstract
The composition of fatty acids and phytosterols was investigated in the oil extracted from the pistachio seeds coming from different countries, (Italy, Turkey, Iran and Greece). The oils are characterized by high contents of oleic acid and β-sitosterol, showing a composition almost similar to that of olive oil. The pattern recognition of data for fatty acids sterols, by multivariate analyses, may provide useful criteria for origin authentication of pistachio seeds.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
E. Arena, S. Campisi, B. Fallico, E. Maccarone,