Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut
The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were pr...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/2609549 |
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| author | Gabriel D. Fernandes Raquel B. Gómez-Coca María del Carmen Pérez-Camino Wenceslao Moreda Daniel Barrera-Arellano |
| author_facet | Gabriel D. Fernandes Raquel B. Gómez-Coca María del Carmen Pérez-Camino Wenceslao Moreda Daniel Barrera-Arellano |
| author_sort | Gabriel D. Fernandes |
| collection | DOAJ |
| description | The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital Âtman (BR). The contents of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-, methyl-, and dimethylsterols, squalene, and tocopherols were determined. Oleic, palmitic, and linoleic acids were the main fatty acids. Desmethylsterols were the principal minor compounds with β-sitosterol being the most abundant component. Low amounts of aliphatic and terpenic alcohols were also found. The major tocopherol in hazelnut and sweet almond oils was α-tocopherol, whereas γ-tocopherol prevailed in pecan nut oil. Principal component analysis made it possible for us to differentiate among samples, as well as to distinguish between commercial and laboratory-extracted oils. Heatmap highlighted the main variables featuring each sample. Globally, these results have brought a new approach on nut oil characterization. |
| format | Article |
| id | doaj-art-3b69056405e44af89b06f370f0d2303f |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-3b69056405e44af89b06f370f0d2303f2025-02-03T06:06:00ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/26095492609549Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan NutGabriel D. Fernandes0Raquel B. Gómez-Coca1María del Carmen Pérez-Camino2Wenceslao Moreda3Daniel Barrera-Arellano4Fats and Oils Laboratory, Department of Food Technology, University of Campinas, Avenida Bertrand Russell, 13081-970 Campinas, SP, BrazilDepartment of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus of Universidad Pablo de Olavide, Building 46, 41013 Seville, SpainDepartment of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus of Universidad Pablo de Olavide, Building 46, 41013 Seville, SpainDepartment of Characterization and Quality of Lipids, Instituto de la Grasa, CSIC, Campus of Universidad Pablo de Olavide, Building 46, 41013 Seville, SpainFats and Oils Laboratory, Department of Food Technology, University of Campinas, Avenida Bertrand Russell, 13081-970 Campinas, SP, BrazilThe aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital Âtman (BR). The contents of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-, methyl-, and dimethylsterols, squalene, and tocopherols were determined. Oleic, palmitic, and linoleic acids were the main fatty acids. Desmethylsterols were the principal minor compounds with β-sitosterol being the most abundant component. Low amounts of aliphatic and terpenic alcohols were also found. The major tocopherol in hazelnut and sweet almond oils was α-tocopherol, whereas γ-tocopherol prevailed in pecan nut oil. Principal component analysis made it possible for us to differentiate among samples, as well as to distinguish between commercial and laboratory-extracted oils. Heatmap highlighted the main variables featuring each sample. Globally, these results have brought a new approach on nut oil characterization.http://dx.doi.org/10.1155/2017/2609549 |
| spellingShingle | Gabriel D. Fernandes Raquel B. Gómez-Coca María del Carmen Pérez-Camino Wenceslao Moreda Daniel Barrera-Arellano Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut Journal of Chemistry |
| title | Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut |
| title_full | Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut |
| title_fullStr | Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut |
| title_full_unstemmed | Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut |
| title_short | Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut |
| title_sort | chemical characterization of major and minor compounds of nut oils almond hazelnut and pecan nut |
| url | http://dx.doi.org/10.1155/2017/2609549 |
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