Composition of almond oil. I. Fatty acids, hydrocarbons and sterols of some Sicilian sweet almond varieties

Abstract

Oil was extracted by pressure from almond var. Pizzuta, Romana and Fasciuneddu and analysed for acidity, refractive index, UV absorption, and by chromatographic techniques for 2-monopalmitate, % fatty acids, unsaponifiables, hydrocarbons and sterols, and fatty acid and sterol composition. Tabulated results showed no great differences between the 3 var., with acidity of 0.15-0.20% palmitic acid in position 2 of triglycerides 0.83-0.88%, 0.24-0.38% unsaponifiables, 0.02-0.03% hydrocarbons, 0.10-0.15% sterols (81.4-84.6% beta-sitosterol, 11.1-12.2% 5-avenasterol, 2.1-3.1% campesterol, and small amounts of cholesterol, stigmasterol, 7-stigmastenol and 7-avenasterol), 71.3-75.8% monounsaturated fatty acids (70.8-75.3% oleic), and 16.9-19.2% polyunsaturated acids (all linoleic).