Fatty acid profile determination of cold pressed oil of some nut fruits
[ X ]
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Servizi Editoriali Assoc Srl
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The oils extracted from walnut, pistachio and acorn were investigated in this study. Physicochemical properties including density, color, acid value, peroxide value, iodine value, degree of unsaturation and refractive index were evaluated. Fatty acid composition was determined by gas chromatographic method. The results point out that linoleic acid (C18:2) was the major unsaturated fatty acid in walnut samples (61.62%), but it was oleic in acorn (57.80%) and pistachio oil samples (45.23%).The second important fatty acid was oleic acid (C18:1). The most abundant saturated fatty acid was palmitic acid (C16:0) in three oils ranging from 6.98% to 13.80%. Linolenic acid (C18:3) was the other important fatty acid in walnut and pistachio samples and found in amounts of 11.14% and 11.46% respectively. In regard to stearic acid, pistachio oil had the highest stearic acid (C18:0) content (3.71%) while acorn (1.54%) and walnut oil (2.53%) samples followed. Walnut oil with a high iodine value (157.85) was the most unsaturated (90.27%) oil. The importance of the present study was determining fatty acid composition and as a result of this establishing the related information about physiological and nutritional effects of the investigated oils.
Açıklama
Anahtar Kelimeler
Fatty acid, walnut, pistachio, acorn, oil
Kaynak
Rivista Italiana Delle Sostanze Grasse
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
92
Sayı
2
