Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica)


  • M. H. Givianrad Department of Chemistry, Science and Research Branch, Islamic Azad University
  • M. Saber-Tehrani Department of Chemistry, Science and Research Branch, Islamic Azad University
  • S. A. Jafari Mohammadi Department of Chemistry, Science and Research Branch, Islamic Azad University



Cold pressed oil, Fatty acid, Sterol, Tocopherol, Total phenol, Triacylglycerol, Wild almond oil, Wild pistachio oil


The aim of this study was to determine the fatty acids, sterols and triacylglycerol compositions as well as the amount of tocopherols, total phenols and pigments wild almond and cold pressed wild pistachio oils. Triacylglycerols, tocopherols and pigments were analyzed with HPLC, fatty acids and sterols with gas chromatography, and total phenols photometrically. The main fatty acids in both samples were oleic, linoleic and palmitic acids. The most predominant TAG species are SLL + PLO (21.83%) in wild pistachio oil and OOO (47.27%) in wild almond oil. Pheophytin a was the major pigment in wild pistachio oil. There were no pigments detected in wild almond oil. Total phenols were 57.6 mg kg-1 oil for wild pistachio and 45.3 mg kg-1 oil for wild almond oil.


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How to Cite

Givianrad MH, Saber-Tehrani M, Jafari Mohammadi SA. Chemical composition of oils from wild almond (Prunus scoparia) and wild pistachio (Pistacia atlantica). Grasas aceites [Internet]. 2013Mar.30 [cited 2024Mar.4];64(1):77-84. Available from: