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标题：Proximate Composition and Fatty Acids Profile in Oleaginous Seeds
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作者：Angela Rodrigues ; Aloísio Henrique Souza ; Makoto Matsushita 等
期刊名称：Journal of Food Research
印刷版ISSN：1927-0887
电子版ISSN：1927-0895
出版年度：2013
卷号：2
期号：1
页码：109
DOI：10.5539/jfr.v2n1p109
出版社：Canadian Center of Science and Education
摘要：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^-1. 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. Trans 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).