Table 2.
Unsaturated fatty acid content of pistachio oil obtained by Soxhlet and maceration techniques
| Extraction method | Solvent | Unsaturated fatty acids (%) | ||||
|---|---|---|---|---|---|---|
| Palmitoleic | Oleic | Linoleic | Linolenic | Total | ||
| Soxhlet | Hx | 0.914 ± 0.01 a | 49.850 ± 0.02 b | 35.478 ± 0.2 d | 0.379 ± 0.4 b | 86.621 ± 0.02 c |
| Soxhlet | DCM | 0.925 ± 0.3 a | 51.939 ± 0.03 c | 34.670 ± 0.3 c | 0.391 ± 0.2 b | 87.925 ± 0.06 b |
| Soxhlet | EtAc | 0.899 ± 0.02 a | 53.263 ± 0.2 f | 33.948 ± 0.5 a | 0.383 ± 0.09 b | 88.493 ± 0.08 a |
| Soxhlet | EtOH | 0.914 ± 0.04 a | 52.904 ± 0.06 e | 34.0788 ± 0.01 b | 0.392 ± 0.01 b | 88.289 ± 0.2 a |
| Maceration | Hx | 0.9125 ± 0.01 a | 52.875 ± 0.02 e | 34.168 ± 0.3 b | 0.398 ± 0.12 b | 88.353 ± 0.08 a |
| Maceration | DCM | 0.955 ± 0.07 a | 52.000 ± 0.06 d | 34.591 ± 0.8 c | 0.389 ± 0.45 b | 87.935 ± 0.1 b |
| Maceration | EtAc | 0.923 ± 0.03 a | 52.300 ± 0.15 d | 34.738 ± 0.14 c | 0.405 ± 0.3 b | 88.400 ± 0.05 a |
| Maceration | EtOH | 0.912 ± 0.05 a | 43.698 ± 0.1 a | 41.756 ± 0.1 f | 0.000 a | 86.366 ± 0.03 d |
Hx n-hexane; DCM dichloromethane; EtAc ethyl acetate; EtOH ethanol
The same letter (in a column) indicates no significant difference at P < 0.05 according to DMRT, n = 3