Physical Properties and Chemical Composition of Pistacia atlantica subsp. kurdica (Zohary) Rech. F. gum: Effect of Geographical Region and Tree Gender

Pistacia atlantica subsp. kurdica (PAK) is one of three species in Iran and is indigenous to Kurdistan province. The aim of this reaserch was survey of the chemical composition and physical properties of oleoresin gum extracted from different gender of trees in six regions of Kurdistan province (Armardeh, Kanisoor, Marivan, Dezli, Hawraman and Sarvabad). Principal component analysis (PCA) assisted in analyzing the dependence of geographical regions and tree gender with the variations of chemical components of gum. Significant differences (P < 0.05) were observed in the surface tension, interfacial tension and intrinsic viscosity contents according to gender and geographic region. Spearman rank correlation coefficient results showed significantly positive and negative correlations between gum chemical components and physical characteristics. According to the obtained results and also various medical, cosmetic and food applications of oleoresin, when collecting, the separating extracted oleoresins from trees different regions andgenera is necessary

Physical Properties and Chemical Composition of Pistacia atlantica subsp. kurdica (Zohary) Rech. F. gum: Effect of Geographical Region and Tree Gender

Pistacia atlantica subsp. kurdica (PAK) is one of three species in Iran and is indigenous to Kurdistan province. The aim of this reaserch was survey of the chemical composition and physical properties of oleoresin gum extracted from different gender of trees in six regions of Kurdistan province (Armardeh, Kanisoor, Marivan, Dezli, Hawraman and Sarvabad). Principal component analysis (PCA) assisted in analyzing the dependence of geographical regions and tree gender with the variations of chemical components of gum. Significant differences (P < 0.05) were observed in the surface tension, interfacial tension and intrinsic viscosity contents according to gender and geographic region. Spearman rank correlation coefficient results showed significantly positive and negative correlations between gum chemical components and physical characteristics. According to the obtained results and also various medical, cosmetic and food applications of oleoresin, when collecting, the separating extracted oleoresins from trees different regions andgenera is necessary

ARPN Journal of Agricultural and Biological Science EFFECT OF LOW TEMPERATURES ON PHYSICO-CHEMICAL PROPERTIES OF DIFFERENT STRAWBERRY CULTIVARS

ABSTRACT Texture, anthocyanin content, pH, acidity, totals soluble solids, total sugar, and sensory scores of five strawberry cultivars (Kurdistan, Selva, Camarosa, Paroz, and Queen), stored at 6 ºC, was investigated. The data indicated physical and chemical properties of all samples depended on cultivate during storage time since there were some contrasting responses among cultivars. &apos;Kurdistan&apos; had the highest moisture content and showed decay symptoms previously. Except for &apos;Camarosa&apos;, TSS and total sugar increased in all cultivars. There were differences between cultivars concerning changes of acidity or pH over the storage period. In terms of flavor, &apos;Kurdistan&apos;, &apos;Camarosa&apos;, and &apos;Selva&apos; cultivars were found better than the others at first day of cool storage. But &apos;Camarosa&apos; and &apos;Selva&apos; had a favorite color among cultivars. A sign of fungal decay was observed in &apos;Kurdistan&apos; samples at 7 th day

Chemical composition and thermal properties of Pistacia atlantica subsp. Kurdica gum

Abstract Pistacia atlantica subsp. Kurdica (PAK) is distributed throughout the Zagros Mountains and is indigenous to Kurdistan province in western Iran. This study focused on the composition and thermal properties of gum extracted from female and male trees from six regions of Kurdistan province. Significant differences were detected in the total protein, total ash, total carbohydrate and monosaccharaide contents according to gender and geographic region, but no significant difference was found for moisture content. Analysis of the monosaccharide composition using HPLC showed the presence of arabinose, galactose, glucose, rhamnose and xylose. Significant differences were observed for the amino acid contents of the various PAK gum samples. The most abundant amino acids were glutamic acid, aspartic acid, serine, proline and histidine; however, the relative proportions of amino acids varied considerably between samples. The results indicate that the volatile components (VoC) were significantly different between samples according to gender and region, with the predominant VoC being α-Pinene. The results of thermogravimetric analysis showed that the onset of the initial and main decomposition of the samples was at 80 °C and above 240 °C, respectively. The differential scanning calorimetry results showed that nearly all gum samples included two glass transition temperatures and heat capacity values and that nearly all of the values for the female gum samples were lower than for the male samples