Volume 9, Issue 3 (2007)                   JAST 2007, 9(3): 251-256 | Back to browse issues page

‎ 20.1001.1.16807073.2007.9.3.4.3

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Safari M, Alizadeh H. Oil Composition of Iranian Major Nuts. JAST 2007; 9 (3) :251-256
URL: http://jast.modares.ac.ir/article-23-4227-en.html
Oil Composition of Iranian Major Nuts
M. Safari 1, H. Alizadeh2
1- Department of Food Science, Faculty of Agriculture, University of Tehran, Karaj, Islamic Republic of Iran.
2- Abourayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran.
Abstract:   (5396 Views)
Iran annually exports considerable quantities of nuts such as almonds, hazelnuts, pista-chios and walnuts. The fatty acid profile of these nut oils as an index of their quality was determined using gas chromatography. Results indicated that oleic acid (C18:1) was the major fatty acid in almonds (75.37%), hazelnuts (76.21%) and pistachios (60.49%) fol-lowed by linoleic acid (C18:2), whereas in walnuts, the main fatty acid was linoleic acid (49.84%) followed by oleic acid. However, in all cases palmitic acid (C16:0) was detected at a much lower level than those of oleic and linoleic acid (7.26, 5.29, 7.20, 9.23%, respec-tively).
Keywords: Pistachio, Almond, Fatty acids, Hazelnut, Triacylglycerols, Walnut
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Received: 2010/01/28 | Accepted: 2010/01/28 | Published: 2010/01/28
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