Format

Send to

Choose Destination
Int J Vitam Nutr Res. 2013;83(5):263-70. doi: 10.1024/0300-9831/a000168.

Phytosterol content and fatty acid pattern of ten different nut types.

Author information

1
Institute of Nutritional Sciences, University of Vienna, Austria.

Abstract

Ten different nut kinds (almonds, Brazil nuts, cashews, hazelnuts, macadamias, peanuts, pecans, pine nuts, pistachios, and walnuts) were evaluated for their total oil and phytosterol content as well as their fatty acid composition. The total oil content was the predominant component; mean values oscillated between 45.2 % (cashews) and 74.7 % (macadamias). Mean total phytosterol content ranged from 71.7 mg (Brazil nuts) to 271.9 mg (pistachios) per 100 g oil. ß-sitosterol was the major sterol (mean >71.7 mg/100 g oil) followed by minor contents of campesterol, ergosterol, and stigmasterol. Almonds, cashews, hazelnuts, macadamias, and pistachios were high in monounsaturated fatty acids (MUFA; > 55 %). MUFA- and polyunsaturated fatty acid (PUFA)-rich nuts were peanuts and pecans, whereas Brazil nuts, pine nuts, and walnuts had the highest PUFA content (> 50 %); the high unsaturated/saturated fatty acid ratio ranged from 4.5 to 11.8. However, the fatty acid pattern of every nut is unique.

KEYWORDS:

Brazil nuts; almonds; cashews; fatty acids; hazelnuts; macadamias; peanuts; pecans; phytosterols; pine nuts; pistachios; walnuts

PMID:
25305221
DOI:
10.1024/0300-9831/a000168
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Atypon
Loading ...
Support Center