https://doi.org/10.15255/KUI.2024.054
Published: Kem. Ind. 74 (7-8) (2025) 287–294
Paper reference number: KUI-54/2024
Paper type: Original scientific paper
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Assessment of the Oil Quality of Selected Nuts

A. Rizvan, S. Čorbo and M. Begić

Abstract

Cold-pressed oils from nuts are among the highest quality and best oils for human nutrition. They are characterised by a pleasant taste and aroma, as well as good stability. Samples of cold-pressed walnut, hazelnut, and almond oils were prepared under laboratory conditions using a manual press. Analyses were conducted on fatty acid composition, nutritional indices, free fatty acid content, peroxide value, moisture content, and insoluble impurities. The analysis of fatty acid composition revealed that unsaturated fatty acids (UFA) were dominant in all three tested samples compared to saturated fatty acids (SFA). The highest UFA content was recorded in almond oil (90.30 %), and the lowest in walnut oil (85.00 %). The highest content of monounsaturated fatty acids (MUFA) was found in hazelnut oil (75.40 %), with the lowest in walnut oil (19.20 %). Among the MUFAs, oleic acid was the most prevalent in hazelnut oil (75.00 %). The highest content of polyunsaturated fatty acids (PUFA) was recorded in walnut oil (65.80 %), with linoleic acid being the most prevalent PUFA in walnut oil (49.00 %). The highest content of saturated fatty acids (SFA) was found in walnut oil (15.00 %), while the lowest was in almond oil (9.70 %). Among the saturated fatty acids (SFA), the highest content of palmitic acid was found in walnut oil (10.00 %), and stearic acid was recorded at 3.50 % in both walnut and hazelnut oils. Based on the nutritional index values, hazelnut oil is the most nutritionally acceptable with the best fatty acid composition, as it exhibited low values of AI (atherogenic) and TI (thrombogenic) indices, along with the highest HH (hypocholesterol/hypercholesterol) index value.

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Keywords

nut oils, oil quality, fatty acids, nutritional value