Distribution of fatty acids and phytosterols as a criterion to discriminate geographic origin of pistachio seeds

The composition of fatty acids and phytosterols was investigated in the oil extracted from the pistachio seeds coming from different countries, (Italy, Turkey, Iran and Greece). The oils are characterized by high contents of oleic acid and β-sitosterol, showing a composition almost similar to that of olive oil. The pattern recognition of data for fatty acids sterols, by multivariate analyses, may provide useful criteria for origin authentication of pistachio seeds.