Comparison of chemical and physico-chemical properties of acorn oil with other edible oils

Abstract

Chemical and physico-chemical properties of acorn oil were compared with published data of other edible oils. Results, shown graphically and in tables, revealed that it should be classified as a non-drying oil, with density similar to peanut oil, viscosity similar to corn, sunflower and soybean oils, and refractive index, UV extinction coeff., colour, saponification and I index, fatty acid composition and % fatty acids in the beta-position similiar to those of olive oil. The sterol composition differed from that of olive oil by the presence of 4.1% stigmasterol, 92.9% beta-sitosterol (vs. 97%) and beta-sitosterol:campesterol + stigmasterol ratio 92.9:7.1 (vs. 97:3).