IntroductionRecently, due to the increasing demand for fast foods and fatty diets in modern countries, it has become important to explore more nutritional and unsaturated edible oils from natural resources. Exploring and finding the edible oils containing high polyphenols, natural antioxidants, omega 3, 6 & 9, with less saturated fatty acid, are worth to health care. These needs have driven the governments to intensify their efforts in evaluating the nutritional values of available plants and the natural fortune of their territories 1) . Hence, various plant seeds/fruits have been studied in terms of its oil content, composition, nutritional values, oxidative stabilities, unsaturated factors, and edible or nonedible criteria. The well-known seeds/fruits oil resources that has been widely investigated includes sesame, olive, rapeseed, sunflower, soybean, corn, palm, and nuts and are widely used in preparation of food and other edible prod