Characterization of Unripe Pistacia atlantica Oil: Fatty Acid Composition, Bioactive Compounds, and Associated Health Indices

This study aimed to comprehensively characterize oil extracted from unripe Pistacia atlantica Desf. fruits from three distinct Algerian regions. To achieve this, samples were subjected to detailed analyses including fatty acid profiling, quantification of bioactive compounds, and assessment of lipid‐related health indices and antioxidant activity. The results revealed that the oil of unripe P. atlantica fruits is characterized by a balanced fatty acid profile dominated by monounsaturated fatty acids, with appreciable levels of polyunsaturated fatty acids and low saturated fatty acids, which translated into high‐quality nutritional indices. In addition, the oil contains substantial amounts of unsaponifiable compounds, notably tocopherols (3.00–9.34 mg/g), sterols (135.81–472.38 mg/g), and carotenoids (0.91–2.76 mg/g), together with notable antioxidant activity. These levels, particularly of tocopherols and sterols, exceed those usually reported in many common edible oils, thereby highlighting the novelty of this study. Such features indicate a high nutritional and functional value of the oil, with promising potential for promoting cardiovascular health and preventing chronic diseases. The findings further emphasize the importance of developing sustainable cultivation and extraction strategies to ensure consistent quality and maximize health benefits.