Grasas y Aceites, Vol 63, No 3 (2012)

The effects of a pressure extraction system on quality the parameters of different virgin pistachio (Pistacia vera L. var. Larnaka) oils

M. Álvarez-Ortí
E.T.S.I. Agrónomos. Departamento de Producción Vegetal y Tecnología Agraria. Campus Universitario Albacete, Spain

C. Quintanilla
E.T.S.I. Agrónomos. Departamento de Producción Vegetal y Tecnología Agraria. Campus Universitario Albacete, Spain

E. Sena
E.T.S.I. Agrónomos. Departamento de Producción Vegetal y Tecnología Agraria. Campus Universitario Albacete, Spain

A. Alvarruiz
E.T.S.I. Agrónomos. Departamento de Producción Vegetal y Tecnología Agraria. Campus Universitario Albacete, Spain

J. E. Pardo
E.T.S.I. Agrónomos. Departamento de Producción Vegetal y Tecnología Agraria. Campus Universitario Albacete, Spain


Pistachios are a good source for oil extraction as they are rich in unsaturated fatty acids and other bioactive components like polyphenols and phenolic compounds. The yield and quality parameters of the oil extracted from four batches of pistachios with different sizes were analyzed. Two different pressure systems (screw press and hydraulic press) were used for oil extraction. The yield was higher when the screw press was used, especially when the highest quality pistachios (larger pistachios) were used to extract the oil (40 ± 2.12%). With the hydraulic press, the yield was around 30% for all pistachio types. The color of the oils extracted with the screw press was darker than the oil extracted with the hydraulic press in all types of pistachios used. No significant differences were found in the acidity, K270, and K232 values when high quality pistachios were used. When lower quality pistachios (smaller pistachios) were used, the values of these three parameters increased in comparison with larger pistachios. On the other hand, oil samples from lower quality pistachios obtained by the screw press showed the highest values. The oxidative stability was higher in the samples of oil from high quality pistachios, with no differences in regard to the extraction system. When lower quality pistachios were used, the oxidative stability was significantly lower.


Oil; Oxidative stability; Pistachio; Pistacia vera; Quality

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