Pistachio oil

Pistachio oil is a pressed oil, extracted from the fruit of Pistacia vera, the pistachio nut.

Composition

In all vegetable oils, the composition can vary depending on the cultivar, environmental conditions, harvesting, and processing.^[1][2]

The intense coloration, very characteristic of pistachio oil, is due to the content of chromophores, particularly chlorophyll and carotenoids. The total carotenoid content has been reported to be 15 - 61 mg/kg, with the main components in order of concentration being lutein, β-carotene, neoxanthin, luteoxanthin, and violaxanthin. The luteoxanthin content apparently increases, becoming the main species, in cold-pressed oils. The total chlorophyll content is much higher in pistachio oils extracted with solvents. The chlorophyll content is 128-200 mg/kg in solvent-extracted oils and 12-50 mg/kg in "virgin" oils, with the main components being chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b.^[3]

The high concentration of monounsaturated and polyunsaturated fatty acids makes it susceptible to auto-oxidation, which can be delayed by naturally present tocopherols or added antioxidants. The total sterol concentration detected in unrefined oils is 1840-4500 mg/kg. Other minor components of pistachio oil found in some studies include squalene, phenols with aldehydes, terpenes, and alcohols that give it a characteristic aromatic note.^[4][1][5][6]

Culinary uses

Compared to other nut oils, pistachio oil has a particularly strong flavor. Like other nut oils, it tastes similar to the nut from which it is extracted. Pistachio oil is high in

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