| PMC full text: | Published online 2016 Jun 10. doi: 10.1007/s13197-016-2184-1
|
Table 1
Natural, roasted and salted-roasted pistachios nut composition
| Parameter | NP | RP | SRP |
|---|---|---|---|
| Moisture content (WB) % | 3.3 a ± 0.1 | 1.3 c ± 0.2 | 2.1 b ± 0.1 |
| Lipid content (DB) % | 49.9 a ± 0.1 | 50 a ± 2 | 50.6 a ± 0.1 |
| Protein content (DB) % | 21.6 b ± 0.3 | 22.2 b ± 0.7 | 25.2 a ± 0.7 |
| Ash content (DB) % | 3.0 b ± 0.1 | 3.0 b ± 0.1 | 4.8 a ± 0.1 |
| Carbohydrate content (DB) %* | 22.3 a ± 0.4 | 24 a ± 2 | 17.4 b ± 0.8 |
| Fatty acid distribution (relative abundance) | |||
 Palmitic acid (16:0) | 12.2 a ± 0.4 | 12.9 a ± 0.2 | 12.3 a ± 0.2 |
| Palmitoleic acid (16:1) | 1.31 a ± 0.01 | 1.4 a ± 0.1 | 1.3 a ± 0.1 |
| Stearic acid (18:0) | 1.05 a ± 0.04 | 1.0 a ± 0.1 | 1.03 a ± 0.02 |
| Oleic acid (18:1) | 55.3 a ± 0.5 | 55 a ± 2 | 53.5 a ± 0.6 |
| Linoleic acid (18:2) | 29.6 a ± 0.1 | 29 a ± 3 | 31.4 a ± 0.3 |
| Linolenic acid (18:3) | 0.51 a ± 0.01 | 0.56 a ± 0.01 | 0.51 a ± 0.01 |
| Minor components | |||
| Tocopherol content (μg/g oil) | |||
| α Tocopherol | 33 a ± 4 | 31 a ± 3 | 31 a ± 31 |
| γ Tocopherol | 804 a ± 4 | 826 a ± 23.9 | 815 a ± 18.1 |
| σ Tocopherol | 60 a ± 11 | 59 a ± 10 | 50 a ± 10 |
| Total tocopherol content | 898 a ± 11 | 916 a ± 30 | 896 a ± 24 |
| Carotenoids (μg/g oil) | 48 a ± 7 | 58 a ± 1 | 56.0 a ± 0.4 |
| Chlorophylls (μg/g oil) | 41 c ± 2 | 60 b ± 4 | 70 a ± 2 |
amean ± standard deviation (n = 3). Mean values in each row followed by different superscript letters present significant differences, Duncan (P < 0.05) among natural, roasted and salted roasted pistachios. * by difference