Chemical Profile of Cold-Pressed Beech Nut (Fagus sylvatica L.) Oil-Reference-Cited by-同舟云学术

Chemical Profile of Cold-Pressed Beech Nut (Fagus sylvatica L.) Oil

Published:2024-02-21 Issue:1 Volume:4 Page:94-103
ISSN:1661-3821
Container-title:Nutraceuticals
language:en
Short-container-title:Nutraceuticals

Author:

Obranović Marko¹^ORCID,Kraljić Klara¹^ORCID,Škevin Dubravka¹,Balbino Sandra¹,Tomljanović Kristijan²^ORCID

Affiliation:

1. Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

2. Faculty of Forestry, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia

Abstract

The objective of this study was to assess the chemical characteristics of cold-pressed beech nut oil. The nuts, gathered from the forest, comprised 25.35% water, 13.19% oil, and 19.40% protein. The predominant fatty acid was linoleic acid (40.5%), followed by oleic acid (35.0%) and gondoic acid (7.7%). All four tocopherols were present in the oil, with γ-tocopherol being the dominant form at 99.38 mg per 100 g of oil. The total sterol content was 2708.73 mg per kg of oil, with β-sitosterol constituting 80.5% of all sterols. The main characteristics of the oil included its relatively high tocopherol and gondoic acid content, a dominant oleic–linoleic fatty acid profile, and elevated levels of carotenoids.

Publisher

MDPI AG

Link

https://www.mdpi.com/1661-3821/4/1/7/pdf

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