Abstract
Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts. Three brands of each sample were purchased in three lots (n = 9). The proximate composition, energetic value, and fatty acids (FA) were determined by gas chromatography. All seeds had large amounts of total lipids and the highest contents (ca. 70%) were found in macadamia, pecan, and European nuts. The samples had significant amounts of crude protein. Pistachio and cashew nuts had the greatest amount (ca. 20%), as well as the largest carbohydrate contents (32%). All seeds were rather energetic, ranging from 600 to 760 Kcal.g<sup>-1</sup>. From seven to nine FA were identified and quantified, oleic (n-9) and linoleic (n-6) acids were the major acids. Essential fatty acid a-linolenic (n-3) was found in European nuts (except pistachio) with an n-6/n-3 ratio (4:1) that is very beneficial to health. <em>Trans</em> FA were also observed in salted roasted cashew nuts. The major saturated FA (SFA) was palmitic, stearic, and arachidonic acids, however, their amounts were much lower than those of polyunsaturated acids (PUFA) and monounsaturated acids (MUFA). European nuts had the greatest PUFA/SFA ratio (9), followed by almonds (3.6).
Highlights
Oleaginous seeds are edible seeds that have low water contents and high oil or starch contents involved in a hard shell
Fatty acids were quantified in oleaginous seeds: pistachio, almonds, European nuts, cashew nuts, hazelnuts, Brazil nuts, pecan nuts, and macadamia nuts
Essential fatty acid α-linolenic (n-3) was found in European nuts with an n-6/n-3 ratio (4:1) that is very beneficial to health
Summary
Oleaginous seeds are edible seeds that have low water contents and high oil or starch contents involved in a hard shell. Seeds in this category include nuts, almonds, Brazil nuts, hazelnuts, pistachio, and others. These tree seeds contain vegetable protein, unsaturated fatty acids, fibers, vegetable steroids, and phytochemical micronutrients, such as tocopherols (Kornsteiner, Wagner, & Elmadfa, 2006). Oleaginous seeds have been part of human diet since pre-historical times and are considered the first foods consumed by human beings, together with fruit (Salas-Salvado, Casas-Agustench, & Salas-Huetos, 2011). Fruit remains have been found in archeological sites dating back to 10,000 B. C. (Ritter & Savage, 2007)
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