Pistacia is a genus of the family Anacardiaceae, consisting of 11 or more species, which are shrubs or trees. Three Pistacia species occur naturally in Iran, including P. vera Linnaeus, P. khinjuk Stocks, and P. atlantica Desf. P. khinjuk [1]. The study of the chemical properties of edible fats and oils and their relation to oxidative stability, which in turn affects the oil quality, is of scientific interest. The oils from P. khinjuk fruits are considered important among the newer sources of edible oils, but little has been published on their physicochemical characteristics.The fatty acid composition of the oil from P. khinjuk fruits showed that the amounts of oleic, palmitic, linoleic, palmitooleic, stearic, and linolenic acids were 52.12, 17.82, 17.44, 5.73, 2.31, and 1.5%, respectively [2]. A study of the chemical properties of the oil from the P. khinjuk fruits has not been done previously. Therefore, this study was undertaken to investigate the chemical properties of the oil from P. khinjuk fruits (PKF) grown in Iran and to compare its properties with those of P. vera L. cv. Ohadi kernel (PVOK) oil (the most plentiful cultivar of P. vera in Iran) used as the control.
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机译：黄连木是Anacardiaceae科的一属，由11种以上灌木或乔木组成。伊朗有3种黄连木自然存在，包括P. vera Linnaeus，P。khinjuk Stocks和P. atlantica Desf。 P. khinjuk [1]。研究食用油脂的化学性质及其与氧化稳定性的关系，进而影响油的质量，具有科学意义。在新的食用油来源中，金桑果的油被认为是重要的，但其理化特性尚未得到报道。金桑果的油的脂肪酸组成表明，油酸，棕榈酸，亚油酸的含量，棕榈油酸，硬脂酸和亚麻酸分别为52.12、17.82、17.44、5.73、2.31和1.5％[2]。先前尚未进行过对金桔果果实油的化学性质的研究。因此，进行了这项研究以调查伊朗种植的P. khinjuk果实（PKF）的油的化学性质，并将其性质与P. vera L. cv的性质进行比较。作为对照，使用Ohadi仁（PVOK）油（伊朗最丰富的维拉毕赤酵母品种）。
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