Lipid components of 10 different nut types

Abstract

The objective of this study was to determine beneficial constituents, which are responsible for the lipid‐lowering effects of nuts.Almonds, Brazil nuts, cashews, hazelnuts, macadamia, peanuts, pecans, pines, pistachios and walnuts were investigated in terms of total oil content, fatty acid pattern, and phytosterol content. Total lipid content and fatty acid pattern were analysed with Soxhlet extraction and GC. The phytosterol content was determined with RP‐HPLC.The fat content varies between 45% (cashews) and 75% (macadamias). Almonds, cashews, hazelnuts, macadamias and pistachios are good sources of monounsaturated fatty acids (> 55%). Peanuts and pecans are rich in monounsaturated and polyunsaturated fatty acids (both > 40%), whereas Brazil nuts, pines and walnuts have the highest polyunsaturated fatty acid content (> 50 %). The mean total sterol composition (including campesterol, ergosterol, stigmasterol and β‐sitosterol) oscillated from 48 mg (Brazil nuts) to 139 mg (Pistachios) per 100 g nuts. Campesterol, ergosterol and stigmasterol were minor phytosterol components (< 10 mg).The results demonstrated that nuts are rich in unsaturated fatty acids and phytosterols, which are recognized for lipid‐lowering effects.