Composition of almond, pistachio and cashew oils

Abstract

The morphology and microscopic characteristics of almonds, pistachio nuts and cashew nuts are briefly described. Tables give values for sp.gr., refractive index, saponification, ester, hydroxyl and iodine values, thiocyanogen, acetyl, acid, Polenske and Reichert-Meissl values, and fatty acid and unsaponifiable matter content of the nut oils and cashew nut shell liquid. The 3 oils are similar in composition; eicosanoic acid is present only in cashew oil.