Abstract
The purpose of this study was to compare physicochemical characteristics and fatty acid profiles of two varieties (Kırmızı and Siirt) of pistachio nut (Pistacia vera L.) and to determine the effects of irrigation on some chemical characteristics and fatty acid composition. It was observed that while the irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content, it had no effect on kernel and nut sizes and dry matter contents. Variety affected primary fatty acids markedly, but irrigation did not. Total lipid levels in two varieties of pistachio were between 53.09 and 56.11%. The results showed that the most abundant fatty acid in pistachio oils was oleic acid, composing between 70.47 and 75.82% of the total fatty acids. The oil of Kırmızı pistachio variety had the highest linoleic acid content (17.72%) under irrigated conditions. Total saturated fatty acids of pistachio nuts were less than 12.02%, monounsaturated and polyunsaturated fatty acids totalled up to 77.07 and 17.99%, respectively.
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Claims 12
Claim · model-written summary
Irrigation increased pistachio nut yield.
- Taxon
- Pistachio
Pistacia verae0 - Treatment
- irrigatione0
- Outcome
- Pistachio nut yielde0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content”
Claim · model-written summary
Irrigation increased crude fibre, ash and oil content of pistachio nuts.
- Taxon
- PistachioPistacia verae0
- Treatment
- irrigatione0
- Outcome
- crude fibre, ash and oil content of the nutse0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content”
Claim · model-written summary
Irrigation decreased pistachio nut protein content.
- Taxon
- PistachioPistacia verae0
- Treatment
- irrigatione0
- Outcome
- protein contente0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content”
Claim · model-written summary
Irrigation did not change pistachio kernel or nut size or dry matter content.
- Taxon
- Pistacia vera L.Pistacia verat0
- Treatment
- irrigatione0
- Outcome
- kernel and nut sizes and dry matter contentse0
- Direction
- no effecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“It was observed that while the irrigation caused an increase in Pistachio nut yield, crude fibre, ash and oil content of the nuts and decrease in protein content, it had no effect on kernel and nut sizes and dry matter contents.”
t0“Physical and chemical properties of some pistachio varieties (Pistacia vera L.) and oils grown under irrigated and non-irrigated conditions in Turkey”
Claim · model-written summary
Pistachio variety markedly affected primary fatty acids.
- Taxon
- Pistacia vera L.Pistacia verat0
- Material
- Varietye0
- Outcome
- primary fatty acidse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Variety affected primary fatty acids markedly, but irrigation did not.”
t0“Pistacia vera L.”
Claim · model-written summary
Irrigation did not affect primary fatty acids.
- Taxon
- Pistacia vera L.Pistacia verat0
- Treatment
- irrigatione0
- Outcome
- primary fatty acidse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Variety affected primary fatty acids markedly, but irrigation did not.”
t0“Pistacia vera L.”
Claim · model-written summary
Total pistachio lipid levels ranged from 53.09 to 56.11%.
- Taxon
- pistachioPistacia verae0
- Outcome
- Total lipid levelse0
- Value
- 53.09 and 56.11%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total lipid levels in two varieties of pistachio were between 53.09 and 56.11%.”
Claim · model-written summary
Oleic acid was the most abundant fatty acid in pistachio oil, at 70.47 to 75.82% of fatty acids.
- Taxon
- pistachioPistacia verae0
- Outcome
- most abundant fatty acide0
- Value
- 70.47 and 75.82%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the most abundant fatty acid in pistachio oils was oleic acid, composing between 70.47 and 75.82% of the total fatty acids.”
Claim · model-written summary
Kırmızı pistachio oil had the highest linoleic acid content under irrigation, 17.72%.
- Taxon
- pistachioPistacia verae0
- Material
- Kırmızıe0
- Outcome
- linoleic acid contente0
- Direction
- higheste0
- Value
- 17.72%e0
- Qualifier
- under irrigated conditionse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The oil of Kırmızı pistachio variety had the highest linoleic acid content (17.72%) under irrigated conditions.”
Claim · model-written summary
Pistachio nut saturated fatty acids were below 12.02%.
- Taxon
- pistachioPistacia verae0
- Outcome
- Total saturated fatty acidse0
- Direction
- less thane0
- Value
- 12.02%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total saturated fatty acids of pistachio nuts were less than 12.02%, monounsaturated and polyunsaturated fatty acids totalled up to 77.07 and 17.99%, respectively.”
Claim · model-written summary
Pistachio nut monounsaturated fatty acids reached 77.07%.
- Taxon
- pistachioPistacia verae0
- Outcome
- monounsaturatede0
- Direction
- up toe0
- Value
- 77.07e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total saturated fatty acids of pistachio nuts were less than 12.02%, monounsaturated and polyunsaturated fatty acids totalled up to 77.07 and 17.99%, respectively.”
Claim · model-written summary
Pistachio nut polyunsaturated fatty acids reached 17.99%.
- Taxon
- pistachioPistacia verae0
- Outcome
- polyunsaturated fatty acidse0
- Direction
- up toe0
- Value
- 17.99%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total saturated fatty acids of pistachio nuts were less than 12.02%, monounsaturated and polyunsaturated fatty acids totalled up to 77.07 and 17.99%, respectively.”
The same questions in other papers
irrigation · quality: oil · Pistacia vera (pistachio)Positive and negative results
2 in the opposite direction
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irrigation · yield · Pistacia vera (pistachio)Positive and negative results
1 paper in the same direction as this paper · 6 in the opposite direction
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See all 8 papers →irrigation · growth · Pistacia vera (pistachio)Positive and negative results
6 papers in the same direction as this paper · 6 in the opposite direction
- positive
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- positive
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See all 13 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.