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

Abstract

Purpose

The 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/approach

The 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.

Findings

According 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/implications

Implies 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/value

The paper identifies a new source of essential fatty acids extracted from oilseeds.

Citation

Costa, T. and Jorge, N. (2012), "Characterization and fatty acids profile of the oils from Amazon nuts and walnuts: Characterization and fatty acids profile of the oilseeds", Nutrition & Food Science, Vol. 42 No. 4, pp. 279-287. https://doi.org/10.1108/00346651211248647