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Fatty Acid Profiles of Some Nut Oils Harvested at The Different Harvest Periods

Fettsäureprofile einiger Nussöle in Abhängigkeit vom Erntezeitpunkt

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Abstract

The fatty acid compositions of nut oils extracted from pine stone, peanut and pistachio collected at the different harvest periods were analysed. Oil content of nut shown increased at high level from harvest 1 to harvest 2 periods. The major fatty acids of samples were palmitic, stearic, oleic, linoleic acids. While palmitic acid contents of pistachio nut change between 14.08% to 8.70%; peanut oil contained between 11.14% to 8.82%, pine stone oil contained between 5.14% to 5.80%. Generally, palmitic acid contents of samples decreased depending on harvest periods. While oleic acid contents were found high levels in pistachio nut and peanut oils, it was found low in pine stone oil (36.42–37.25%). In addition, the highest linoleic acid contents were found in pine stone oil; these values ranged from 48.30% (first harvest) to 47.64% (fourth harvest).

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Acknowledgements

This study was supported by Selçuk University-BAP, Konya, Turkey.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031, Konya, Turkey

    Nurhan Uslu & Mehmet Musa Özcan

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  1. Nurhan Uslu
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  2. Mehmet Musa Özcan
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Correspondence to Mehmet Musa Özcan.

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N. Uslu and M.M. Özcan declare that they have no competing interests.

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Uslu, N., Özcan, M.M. Fatty Acid Profiles of Some Nut Oils Harvested at The Different Harvest Periods. Erwerbs-Obstbau 62, 459–462 (2020). https://doi.org/10.1007/s10341-020-00524-8

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  • DOI: https://doi.org/10.1007/s10341-020-00524-8

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