Oil Composition of Iranian Major Nuts | ||
| Journal of Agricultural Science and Technology | ||
| Article 9, Volume 9, Issue 3, 2007, Pages 251-256 PDF (153.66 K) | ||
| Authors | ||
| M. Safari* 1; H. Alizadeh2 | ||
| 1Department of Food Science, Faculty of Agriculture, University of Tehran, Karaj, Islamic Republic of Iran. | ||
| 2Abourayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran. | ||
| Abstract | ||
| 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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