Determination of fatty acids, protein and amino acids in fruits of three pistachio (Pistacia vera L.) cultivars in Kerman Province, Iran

This study was aimed at determining the fatty and amino acids as well as protein content in three pistachio (Pistaciavera L.) cultivars including Ohadi, Mumtaz, and Ahmadaghaei in Kerman region, Iran. The amount and type of fatty acids, protein and the type of amino acids were measured. According to the results, the range of oil in the studied cultivars was 54.93–55.4% and the highest rate of fatty acids (60.2–64.8%) was related to Oleic acid. The amount of protein was 18.81–19.31%. There was a significant difference among cultivars for the amount of amino acids including Glycine, Tyrosine, Alanine, α-Aminobutric acid, Valine and Isoleucine.