Open AccessIdentification ofPistacia veraandPrunus amygdalus Batschseed oils using GC-MS as useful methodology for chemical classification
Author(s) -
Shath A. Allaith,
D. F. Alfekaik,
Manal Abd Alssirag
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/388/1/012061
Subject(s) - oleic acid , linoleic acid , chemistry , palmitic acid , food science , fatty acid , unsaturated fatty acid , chromatography , peroxide value , gas chromatography–mass spectrometry , peroxide , biochemistry , organic chemistry , mass spectrometry
Two types of nut seeds, pistachio and almond, are used to study their chemical and physical properties as well as their saturated and unsaturated fatty acid content using Gas Chromatography- Mass Spectrophotometry technique. According to the results, variant physicochemical proprieties of the oils in peroxide value are 5.7 and 7.3, respectively while acidity values are 0.1753 and 0.3756, respectively. These results are comparable to the quality of unsaturated fatty acids. In both of the studied samples, oleic acid is found to be the primary fatty acid followed by linoleic acid. Oleic acid in both samples is 60.72% and 58.19%, respectively while linoleic acid content reached 29.05% and 30.72%, respectively. Palmitic acid C: 16 as saturated fatty acid in the pistachio and almond samples is found to be 6.52% and 7.22%, respectively. In conclusion, pistachio and almond oils are rich in oleic acid that is considered a beneficial source of unsaturated fatty acids for human health.