干旱区生态环境知识资源中心(Arid): Changes in Pistachios Essential Oil Composition during Fruit Ripening

Arid

DOI	10.1080/0972060X.2019.1667878
	Changes in Pistachios Essential Oil Composition during Fruit Ripening
	Norouzi, Maryam 1; Maboud, Hassan Ebrahimzadeh 1; Seyedi, Seyed Mandi 2; Niknam, Vahid 1
通讯作者	Maboud, Hassan Ebrahimzadeh
来源期刊	JOURNAL OF ESSENTIAL OIL BEARING PLANTS
ISSN	0972-060X
EISSN	0976-5026
出版年	2019
卷号	22 期号:6 页码:1481-1487
英文摘要	Pistacia vera is an agricultural product cultivated in semi-arid regions worldwide. Iran is the major cultivator, producing approximately 230 000 metric tons annually. Some studies have shown that the pistachio hull is rich in volatiles. The essential oil (EO) content and composition of pistachio skin were studied at different fruit ripening stages. The quantity and quality of the EO samples were studied at three different fruit ripening stages including green-hull, green-red hull and red hull. The oil was extracted by the hydro-distillation method and analyzed using GC/MS. Hydro-distillation of each sample resulted in diverse amounts of colorless essential oil lighter than water. Oil yield was the lowest (0.33 %) at the green stage and increased significantly (p < 0.01) reaching the maximum values of 0.67 % at the red stage. Depending on the developmental stage of the plant, different compounds were detected and qualitative variations in the chemical compound categories were observed during fruit ripening. However, familiar monoterpenes, such as alpha-terpinolene, alpha-pinene, limonene, alpha- bornyl acetate, circle times-3-carene, etc., were the most dominantconstituents in all stages. In conclusion, the fruit developmental stage significantly (p < 0.01) affect the EO content of pistachio, and change the major EO components. The appearance of the mentioned EO constituents can be considered as the main factors for the scented smell of each cultivar and their presence in pistachio hulls could aid in protection against pests and herbivores. As well as, this aids to produce plant material with the promising required oil composition to meet the specific needs of active pharmaceutical ingredients.
英文关键词	Pistacia vera pistachio alpha-pinene alpha-terpinolene essential oil fruit ripening
类型	Article
语种	英语
国家	Iran
收录类别	SCI-E
WOS记录号	WOS:000504937600001
WOS关键词	LENTISCUS L. ; GROWING WILD ; LEAVES ; PARTS
WOS类目	Plant Sciences
WOS研究方向	Plant Sciences
EI主题词	2020-01-01
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/312152
作者单位	1.Univ Tehran, Coll Sci, Sch Biol, Tehran, Iran; 2.Natl Inst Genet Engn & Biotechnol, Tehran, Iran
推荐引用方式 GB/T 7714	Norouzi, Maryam,Maboud, Hassan Ebrahimzadeh,Seyedi, Seyed Mandi,et al. Changes in Pistachios Essential Oil Composition during Fruit Ripening[J],2019,22(6):1481-1487.
APA	Norouzi, Maryam,Maboud, Hassan Ebrahimzadeh,Seyedi, Seyed Mandi,&Niknam, Vahid.(2019).Changes in Pistachios Essential Oil Composition during Fruit Ripening.JOURNAL OF ESSENTIAL OIL BEARING PLANTS,22(6),1481-1487.
MLA	Norouzi, Maryam,et al."Changes in Pistachios Essential Oil Composition during Fruit Ripening".JOURNAL OF ESSENTIAL OIL BEARING PLANTS 22.6(2019):1481-1487.