Peer-Reviewed Journal Details
Mandatory Fields
Maguire, LS;O'Sullivan, SM;Galvin, K;O'Connor, TP;O'Brien, NM
2004
May
International Journal of Food Sciences and Nutrition
Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut
Validated
Optional Fields
SISTER-CHROMATID EXCHANGES CORONARY-HEART-DISEASE OXIDATIVE STABILITY QUANTITATIVE-ANALYSIS LIPID-COMPOSITION GAMMA-TOCOPHEROL STEROL CONTENT NEW-ZEALAND RISK HEALTH
55
171
178
Nuts are high in fat but have a fatty acid profile that may be beneficial in relation to risk of coronary heart disease. Nuts also contain other potentially cardioprotective constituents including phytosterols, tocopherols and squalene. In the present study, the total oil content, peroxide value, composition of fatty acids, tocopherols, phytosterols and squalene content were determined in the oil extracted from freshly ground walnuts, almonds, peanuts, hazelnuts and the macadamia nut. The total oil content of the nuts ranged from 37.9 to 59.2%, while the peroxide values ranged from 0.19 to 0.43 meq O-2/kg oil. The main monounsaturated fatty acid was oleic acid (C18: 1) with substantial levels of palmitoleic acid (C16: 1) present in the macadamia nut. The main polyunsaturated fatty acids present were linoleic acid ( C18: 2) and linolenic acid ( C18: 3). alpha-Tocopherol was the most prevalent tocopherol except in walnuts. The levels of squalene detected ranged from 9.4 to 186.4 mug/g. beta-Sitosterol was the most abundant sterol, ranging in concentration from 991.2 to 2071.7 mug/g oil. Campesterol and stigmasterol were also present in significant concentrations. Our data indicate that all five nuts are a good source of monounsaturated fatty acid, tocopherols, squalene and phytosterols.
BASINGSTOKE
0963-7486
10.1080/09637480410001725175
Grant Details