Characteristics of pine nuts and oils growing in different regions

In this study; it is aimed to determine the fatty acid composition, tocopherol content, sterol composition, triglyceride structure of pine nuts obtained from pine nuts, which is one of the important pistachio pine regions of our country, primarily from Bergama district of İzmir province and Akyatan region of Adana province. The moisture content, total protein amount and crude oil yield of the pine nuts were 3.59%, 32.49% and 37.54% respectively, while Bergama pine nuts were 4.09%, 20.52% and 40.69% respectively. When the fatty acid contents of the oils obtained by both cold press and extraction method are examined; The essential fatty acids in Akyatan and Bergama pine nut oil are Linoleic acid (18:2n-6), Oleic acid (18:1n9), Palmitic acid (16:0) and Stearic acid, respectively, 45.62-48.14%, 36.20-37.83% It was determined that it ranged between 6.55-7.04% and 3.25-3.69%. It was determined that the main glyceride structures in Akyatan and Bergama pine nut oil were LLL, OLnL and PLnL and ranged between 10.92-13.96%, 0.48-0.72% and 0.10-0.16% respectively. When sterol contents of pine oils are examined; It was determined that the main sterols in Akyatan and Bergama pine nut oil were Campesterol, β-sitosterol, Sitostanol and Δ5-D24 stigmastadionol and ranged between 14.21-15.96%, 76.36- 80.57%, 3.69-6.77% and 0.55-0.98%, respectively. It was determined that the main tocopherols were alpha-tocopherol and gamma-tocopherol and ranged between 4.8-14.0 µg / g and 25.9-60.2 µg / g, respectively.