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<p>Pine nuts are a valuable food source known for their rich nutritional profile. This study focuses on pine nuts harvested from two specific Mediterranean regions in Spain and Türkiye. The impact of roasting of the collected samples was investigated and the changes in their chemical and lipid composition was monitored. Standard ISO methods were used for the research. The nuts were particularly rich in glyceride oil, ranging from 41.0% to 45.5%, followed by a high protein content (30.0% − 32.4%). The fatty acid profile was consistently similar across all samples, with linoleic acid being the predominant (45.8–50.2%), followed by oleic (31.9–37.5%). Roasting led to a reduction in certain bioactive components, including phospholipids and tocopherols, while sterol content showed a slight increase across all samples. β – Sitosterol was the predominant sterol, phosphatidylcholine and phosphatidylinositol were the main phospholipids, and γ-tocopherol was the only individual tocopherol identified. Мinimal changes were observed in the total content of sterols, phospholipids, and fatty acid profile of the oils after the roasting process. The examined nut samples were established to maintain a high nutritional value with possible applications for enhanced food formulations.</p>

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Lipid profile and chemical composition of raw and roasted pine nuts from the Mediterranean region

  • 期刊论文

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  • 发表日期：

    2026年4月14日

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  • Olga T. Teneva,
  • Zhana Y. Petkova

摘要

Pine nuts are a valuable food source known for their rich nutritional profile. This study focuses on pine nuts harvested from two specific Mediterranean regions in Spain and Türkiye. The impact of roasting of the collected samples was investigated and the changes in their chemical and lipid composition was monitored. Standard ISO methods were used for the research. The nuts were particularly rich in glyceride oil, ranging from 41.0% to 45.5%, followed by a high protein content (30.0% − 32.4%). The fatty acid profile was consistently similar across all samples, with linoleic acid being the predominant (45.8–50.2%), followed by oleic (31.9–37.5%). Roasting led to a reduction in certain bioactive components, including phospholipids and tocopherols, while sterol content showed a slight increase across all samples. β – Sitosterol was the predominant sterol, phosphatidylcholine and phosphatidylinositol were the main phospholipids, and γ-tocopherol was the only individual tocopherol identified. Мinimal changes were observed in the total content of sterols, phospholipids, and fatty acid profile of the oils after the roasting process. The examined nut samples were established to maintain a high nutritional value with possible applications for enhanced food formulations.