Concentration of Some Major Elements in the Kernel of pistacia atlantica desf., p. Vera Variety “sarakhs”, “badami zarand” and Cultivated Pistachio in Iran

Journal of Nuts

مقاله 2، دوره 03، 02,01، آذر 2012، صفحه 7-12   

شناسه دیجیتال (DOI): 10.22034/jon.2012.515725

نویسندگان

Gh Davarynejad¹؛ T Nagy Peter²؛ E Davarynejad³

¹Department of Horticultural Science, Ferdowsi University of Mashhad, Mashhad, Iran.

²Institute of Environmental Sciences, Károly Róbert College, Gyöngyös, Hungary.

³Division Urban Plant Ecophysiology Humboldt University of Berlin

چکیده

Edible nuts have an increasing role in human diet. Pistachio is popular but less known kind of edible nut nevertheless it is rich in health benefiting nutrients, minerals, antioxidants and vitamins. This research focused on the concentration of nitrogen (N), phosphorus (P), potassium (K) and calcium (Ca), all of which play a key role in the healthy human nutrition and lifestyle in the kernels of various cultivars and several samples, including “Ahmedaghaii”, “Akbari”( 2 different phenotypes), “Sefid”, “Momtaz” “Kallehghuchi ” ( 3 different phenotype), “Ohadi ( 3 different phenotypes), “Garmeh” “Daneshmandi”, and “Badami zarand” which are most important commercially cultivated pistachio in Iran, also wild pistachios such as Pistacia atlantica, Sub sp. mutica Desf. (Baneh), P. vera variety “Sarakhs” and chance seedling as “Non-grafted trees. The amounts of the nutrient elements as well as protein content in 100 g kernel were eliminated. Protein content for examined cultivars varied form 13.75-28.13 gr/100gr, as well as N: 2.2-4.5 gr/100gr, P: 350-550 mg/100gr, K: 500-1100 mg/100gr and Ca: 40-135 mg/100gr. The results revealed wide variation in mineral content among different species and cultivars. In addition to, the results provided important data on the concentration of some major elements, emphasizing that pistachio kernel can be used as a good source of major elements as huge quantity of kernels produced and disposed in pistachio processing terminals.

کلیدواژه‌ها

Pistachio؛ Edible nut؛ Major nutrients؛ Human nutrition