Assessment of the Oil Quality of Selected Nuts

Rizvan, Ajla; Čorbo, Selma; Begić, Munevera

doi:10.15255/KUI.2024.054

Chemistry in Industry : Journal of Chemists and Chemical Engineers of Croatia, Vol. 74 No. 7-8, 2025.

Original scientific paper

https://doi.org/10.15255/KUI.2024.054

Assessment of the Oil Quality of Selected Nuts

Ajla Rizvan orcid.org/0009-0002-9702-895X ; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina *
Selma Čorbo ; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Munevera Begić orcid.org/0000-0002-9425-8568 ; Faculty of Agriculture and Food Science, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina

* Corresponding author.

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APA 6th Edition

Rizvan, A., Čorbo, S. & Begić, M. (2025). Assessment of the Oil Quality of Selected Nuts. Kemija u industriji, 74 (7-8), 287-294. https://doi.org/10.15255/KUI.2024.054

MLA 8th Edition

Rizvan, Ajla, et al. "Assessment of the Oil Quality of Selected Nuts." Kemija u industriji, vol. 74, no. 7-8, 2025, pp. 287-294. https://doi.org/10.15255/KUI.2024.054. Accessed 7 Jun. 2026.

Chicago 17th Edition

Rizvan, Ajla, Selma Čorbo and Munevera Begić. "Assessment of the Oil Quality of Selected Nuts." Kemija u industriji 74, no. 7-8 (2025): 287-294. https://doi.org/10.15255/KUI.2024.054

Harvard

Rizvan, A., Čorbo, S., and Begić, M. (2025). 'Assessment of the Oil Quality of Selected Nuts', Kemija u industriji, 74(7-8), pp. 287-294. https://doi.org/10.15255/KUI.2024.054

Vancouver

Rizvan A, Čorbo S, Begić M. Assessment of the Oil Quality of Selected Nuts. Kemija u industriji [Internet]. 2025 [cited 2026 June 07];74(7-8):287-294. https://doi.org/10.15255/KUI.2024.054

IEEE

A. Rizvan, S. Čorbo and M. Begić, "Assessment of the Oil Quality of Selected Nuts", Kemija u industriji, vol.74, no. 7-8, pp. 287-294, 2025. [Online]. https://doi.org/10.15255/KUI.2024.054

Abstract

Cold-pressed oils from nuts are among the highest quality and best oils for human nutrition. They are characterised by a pleasant taste and aroma, as well as good stability. Samples of cold-pressed walnut, hazelnut, and almond oils were prepared under laboratory conditions using a manual press. Analyses were conducted on fatty acid composition, nutritional indices, free fatty acid content, peroxide value, moisture content, and insoluble impurities. The analysis of fatty acid composition revealed that unsaturated fatty acids (UFA) were dominant in all three tested samples compared to saturated fatty acids (SFA). The highest UFA content was recorded in almond oil (90.30 %), and the lowest in walnut oil (85.00 %). The highest content of monounsaturated fatty acids (MUFA) was found in hazelnut oil (75.40 %), with the lowest in walnut oil (19.20 %). Among the MUFAs, oleic acid was the most prevalent in hazelnut oil (75.00 %). The highest content of polyunsaturated fatty acids (PUFA) was recorded in walnut oil (65.80 %), with linoleic acid being the most prevalent PUFA in walnut oil (49.00 %). The highest content of saturated fatty acids (SFA) was found in walnut oil (15.00 %), while the lowest was in almond oil (9.70 %). Among the saturated fatty acids (SFA), the highest content of palmitic acid was found in walnut oil (10.00 %), and stearic acid was recorded at 3.50 % in both walnut and hazelnut oils. Based on the nutritional index values, hazelnut oil is the most nutritionally acceptable with the best fatty acid composition, as it exhibited low values of AI (atherogenic) and TI (thrombogenic) indices, along with the highest HH (hypocholesterol/hypercholesterol) index value.