Characterization and fatty acids profile of the oils from Amazon nuts and walnuts

Abstract

PurposeThe purpose of this paper is to characterize oils extracted from Bertholletia excelsa, Lecythis pisonis, Dipteryx lacunifera, Carya illinoensis and Juglans regia, regarding their characterization and fatty acid profile.Design/methodology/approachThe oils were extracted from oilseeds by cold pressing and physico‐chemical characterization was performed by using standard methods for oils and fats. The oxidative stability and fatty acid profile also were determined.FindingsAccording to the results, the physico‐chemical properties of oils from nuts and walnuts were comparable to those of good quality conventional oils. The oil seeds are a good source of unsaturated fatty acids, especially oleic and linoleic acids.Research limitations/implicationsImplies the identification of fatty acid profile and physico‐chemical properties of oils extracted from nuts and walnuts, and to prevent certain types of diseases.Originality/valueThe paper identifies a new source of essential fatty acids extracted from oilseeds.

Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part I: Nutritional composition and lipid profile

“…unsaturated fatty acids, since it contained an unsaturated ratio between 0.27 and 0.30%. The fatty acid composition of the sapucaia nut oil obtained for samples from Piauí were similar to the results reported by Vallilo et al (1999) and Costa and Jorge (2012). Similar results obtained for samples from Minas Gerais were reported for Teixeira et al (2017) and Teixeira et al (2018) who found oleic acids as major component in sapucaia nut oil, followed by linoleic and palmitic acids.…”

“…The OSI was significantly (p < 0.05) higher for samples A1, A2 and A3 when compared to sample B1, due to high oleic acid content. Costa and Jorge (2012) found a higher oxidative stability (24.89 h) of the sapucaia oil extracted by cold pressing at 100°C. Teixeira et al (2017) reported an OSI of 7.18 h of the sapucaia nut oil extracted by Soxhlet, and 13 h for sapucaia nut oil extracted by Bligh & Dyer.…”

Comparison of Chemical Profile and Antioxidant Capacity of Seeds and Oils from Salvia sclarea and Salvia officinalis

“…Recently, the interest in finding newer sources of oils for edible and non‐edible applications such as unconventional plant seeds increased . Numerous reports state that introduction of vegetable oils in the diet has beneficial effects in prevention of cardiovascular diseases, preserving healthy cholesterol levels, improving brain function, and fighting with free radical species . Although there is a broad range of vegetable oil sources, world consumption is prevailed by palm, soybean, rapeseed, and sunflower oils .…”

“…[7] Numerous reports state that introduction of vegetable oils in the diet has beneficial effects in prevention of cardiovascular diseases, preserving healthy cholesterol levels, improving brain function, and fighting with free radical species. [8] Although there is a broad range of vegetable oil sources, world consumption is prevailed by palm, soybean, rapeseed, and sunflower oils. [9] Among Salvia species most of the research has been focused on Chia (Salvia hispanica) seeds and Chia seed oils.…”