. 2020 Jun 29;58(3):921–930. doi: 10.1007/s13197-020-04606-z

Table 2.

Fatty acid contents of lipids from pistachio flour

Fatty acid methyl esters (FAME)		FAME (%)^a	FAME (%)^b
Fatty acid methyl esters (FAME)		FAME (%)^a	Gecgel et al. (2011)	Mahmoodabadi et al. (2012)	Rabadán et al. (2018)
Palmitic acid	C16:0	11.2 ± 0.1	7.75	8.90	10.84
Palmitoleic acid	C16:1-ω7	1.8 ± 0.9	0.62	0.83	1.13
Stearic acid	C18:0	0.7 ± 0.3	1.95	1.29	1.15
Oleic acid	C18:1-ω9	52.3 ± 3.7	67.76	62.56	59.21
Linoleic acid	C18:2-ω6	31.0 ± 1.7	20.73	23.49	29.44
α-Linolenic acid	C18:3-ω3	0.7 ± 0.1	0.39	0.47	0.44
Gadoleic acid	C20:1	nd	0.74	0.34	0.33
Arachidic acid	C20:0	nd	nd	nd	0.13
Behenic acid	C22:1	nd	nd	nd	0.09
Total saturated fatty acid		11.9 ± 0.3	9.7	10.19	12.12
Total unsaturated fatty acid		54 ± 3	69.12	63.73	60.76
Total polyunsaturated fatty acid		32 ± 2	21.12	23.96	29.88

nd Not detected

^aData are expressed as percentage of total fatty acid methyl ester.

^bFAME composition found for Pistacia vera L. cv Kerman (Mahmoodabadi et al. 2012; Rabadán et al 2018), for Pistacia vera L. Anacitlak variety (Gecgel et al. 2011)