Abstract
Due to its nutritional value, pistachio is one of the favored nuts around the world. Extracted pistachio oil constitutes 50%–62% of its weight. The oil can be extracted via three different methods: supercritical fluids, organic solvents, and pressure (screw/hydraulic press) methods. Pistachio cold pressed oil has a high content of unsaturated fatty acids and bioactive phytochemicals such as phenolics, stilbenes, carotenoids, phytosterols, and proanthocyanidins. The most abundant fatty acid of pistachio oil is oleic acid followed by linoleic acid. Benzoic acid derivatives such as 4-hydroxybenzoic, hydroxybenzoic acid, protocatechuic acid, and gallic acid are the main components of its phenolics content. Phytosterol lipid fraction can be used to improve the functional foods due to its effectiveness in lowering serum low-density lipoprotein cholesterol, providing effective protection against cardiovascular diseases. Oil cake, a by-product of cold pressed oil, is used in human and animal nutrition as a valuable source of protein, vitamins, and antioxidants. Finally, pistachio cold pressed oil could be produced with high quality by controlling extraction conditions to maintain its nutritional value and improve its organoleptic properties.
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