Effect of salting and roasting on the lipids of Iranian pistachio kernels

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Abstract
Summary: The simple lipids which make up 95% total lipids of Iranian pistachio kernels were identified as sterols and their esters; mono‐, di‐ and tri‐glycerides; and free fatty acids while the complex lipids were sterolglycosides; mono‐ and di‐galactosyldiglycerides; cardiolipin, phosphatidyl‐choline, ‐ethanolamine, ‐serine and ‐inositol; sphingolipid and phosphatidic acid. After salting and roasting, there was an increase in free fatty acids and in phosphatidic acid. Total fatty acids made up of C14:0, C16:0, C18:1, C18:2, C18:3 and C20:O were not significantly altered after roasting, nor was the iodine value, nor the malonaldehyde content. However, the peroxide value was increased.