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ABSTRACT The chemical compositions of tree nut oils were examined. The oils of almonds, Brazil nuts, hazelnuts, pecans, pine nuts, pistachios and walnuts were extracted using hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree nut type examined (pine nuts had the highest oil content while almonds had the lowest). The lipid class compositions of the tree nut oils were analyzed using the thin‐layer chromatography‐flame ionization detector and showed that triacylglycerols were the predominant lipid class present. Smaller amounts of sterols, sterol esters, phospholipids and sphingolipids were also present. The fatty acid compositions of the tree nut oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine nut and walnut oils, which contained high amounts of linoleic acid. The sterol and stanol content and compositions were analyzed using gas chromatography; β‐sitosterol was the predominant sterol present in all samples, with lower amounts of campesterol, stigmasterol, Δ5‐avenasterol, 22‐nordehydrocholesterol, 24‐methylenecholesterol, cholesterol, cholestanol and β‐sitostanol also present. The tocopherol compositions were analyzed using high‐performance liquid chromatography, showing that α‐ and γ‐tocopherols were the predominant tocopherol homologs present; however, δ‐ and β‐tocopherols were also detected in some samples. PRACTICAL APPLICATIONS Tree nut oils contain health‐promoting unsaturated fatty acids and minor components that may render beneficial effects. The lipid class compositions of the oils are reported as these affect the stability of the tested oils. Results may have significance in terms of practical applications for food and use in nutraceutical and/or cosmoceuticals products.
Miraliakbari et al. (Fri,) studied this question.