Pistacia vera

R. Caputo, L. Mangoni, P. Monaco, G. Palumbo, Y. Aynehchi, M. Bagheri, Triterpenes from the bled resin of Pistacia vera, Phytochemistry, 17, 815 817 (1978). 

Ozel, M.Z., Gogus, R, Hamilton, J.E, Lewis, A.C. (2004) The essential oil of Pistacia vera L. at various temperatures of direct thermal desorption using comprehensive gas chromatography with time-of-flight mass spectrometry. Chromatographia 60 79-83. 

Nuts, i.e., almonds (Amygdalus communis L.), hazelnuts (Corylus avel-lana), walnuts (Juglans regia), cashews (Anacardium occidentale), pecan nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil nuts (Bertholletia excelsa), pistachio nuts (Pistacia vera), macadamia nuts and Queensland nuts (Macadamia ternifolia), and products thereof, except nuts used for making distillates or ethyl alcohol... 

Pistachio Seeds Pistacia vera Western Asia... 

The unusual cyclopropane 551 was isolated [probably as the (5)-isomer] from Pistacia vera, together with the hydrated analog 552 551 was synthesized by Grignard reaction of cyclopropylmagnesium bromide with 4-methyl-3-cyclohexenone, and the diol 552 by lithium aluminum reduction of the epoxide of 551. ... 

Pistacia vera include masticadienonic aldehyde (62) and the acetates (63) and (64) of 3-epimasticadienolic acid and 3-epi-isomasticadienolic acid. A partial synthesis of corollatadiol (65) from tirucallol acetate has been reported. Evidence has been presented for the (205,24i ) configuration of (65). ... 

A chemical/chromatographic method has been used to determine the first double bond position in the unsaturated anacardic acid constituents of Pistacia vera (ref. 9). The isolated constituent was methylated, dihydroxylated with performic acid, hydrolysed to remove some formate ester, oxidised with potassium periodate in acidic solution and the aldehydes formed reduced with sodium borohydride to the primary alcohols (refs. 226). The retention time of the aromatic product methyl 2-methoxy-6-(8-hydroxyoctyl)benzoate (C8 side chain) was compared with those of the Cl, C3, C7 and CIO synthetic analogues and from the linear plot of retention time against methylenic carbon chain length, the double bond could be readily assigned to the 8-position. Nevertheless mostly on account of limited sample availability and the time involved in purely synthetic verification. 

Maskan, M. and Karatas, S., Storage stability of whole-split pistachio nuts Pistacia vera L.) at various... 

Juglans hindsii Rawlins Pistachio Pistacia vera) 1.0 3.1 3.1... 

Shokraii, E.H., Chemical composition of the pistachio nuts Pistacia vera L.) of Kerman, Iran, J. Food Set, 42, 244-245, 1977. 

Pistachio (Pistacia vera L.) nuts are widely consumed and are of significant economic importance. The top major worldwide producer of pistachios is Iran, followed by the United States. The U.S. pistachio industry, which is located almost exclusively in Califomia, has experienced phenomenal growth in the past 30 years, growing in production from nearly zero in 1976 to 333 million in 2002. Pistachios are unique among tree nuts in that their endocarp (shell) splits naturally prior to maturity. This allows pistachios to be marketed largely in-shell for fresh consumption, because their kernels can be easily extracted without mechanical cracking. 

Phytochemicals and Health Aspects of Pistachio (Pistacia vera L.)... 

Phytochemical Constituents Identified from Pistacia vera L. Nuts ... 

Yildiz, M., Turcan, G.S., and Ozdemir, M., Oil composition of pistachio nuts (Pistacia vera) from Turkey, Fett-Lipid, 100, 84-86, 1998. 

Gentile, C., Tesoriere, L., Butera, D., Fazzari, M., Monastero, M., Allegra, M., and Livrea, M.A., Antioxidant activity of Sicilian pistachio (Pistacia vera L. var. Bronte) nut extract and its bioactive components, J. Agric. Food Chem., 55, 643-648, 2007. 

C, and these are known not to be components of essential oil of Pistacia vera, but are the browning reaction products (e.g. furfural, 2-furanmethanol, acetylfuran, 2-furanone, 2,4-dimethyl-furan, furfuiyl acetate and furfuryl alcohol). Most of these components are low in concentration at 200 °C, however show a significant increase at 250 °C. The browning reaction products may be produced either by caramelization or by Maillard reactions during the higher temperatures of 200 and 250 °C. 

Further relevant essential oil investigations have been performed the early works using FID, while the more recent ones using, preferably, a TOFMS as detector. Among the essential oils previously studied by means of GC x GC are peppermint [122] and Australian sandalwood [123], with the latter also analyzed through GC x GC-TOFMS in the same work. Essential oils derived from Thymbra spicata [124], Pistacia vera [125], hop [126], Teucrium chamaedrys [127], Rosa dama-scena [128], coriander [129], and Artemisia annua [130], as well as tobacco [131], have also been subjected to GC x GC-TOFMS analyses. The references cited herein represent only a fraction of the studies performed by means of GC x GC on essential oils. 

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