Romanian Society of Pharmaceutical Sciences
 

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FATTY ACIDS PROFILE AND ANTIOXIDANT ACTIVITY OF ALMOND OILS OBTAINED FROM SIX ROMANIAN VARIETIES

ADRIANA CECILIA CSAKVARI 1#, ANDREEA LUPITU 2, SIMONA BUNGĂU 3, MANUEL ALEXANDRU GÎTEA 4#, DANIELA GÎTEA 3#, DELIA MIRELA ŢIŢ 3, LUCIAN COPOLOVICI 2, SEBASTIAN NEMETH 3*, DANA COPOLOVICI 2

1.University of Oradea, Doctoral School of Biomedical Sciences, 1 Universității Street, 410087, Oradea, Romania
2.”Aurel Vlaicu” University of Arad, Faculty of Food Engineering, Tourism and Environmental Protection, 77 Revoluției Boulevard, Arad, Romania; Institute for Research, Development and Innovation in Technical and Natural Sciences, Romania, 2 Elena Drăgoi Street, Arad, 310330, Romania
3.University of Oradea, Faculty of Medicine and Pharmacy, 29 Nicolae Jiga Street, 410028, Oradea, Romania
4.University of Oradea, Faculty of Environmental Protection, 26 Gen. Gh. Magheru Boulevard, 410048, Oradea, Romania

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The almond nuts are an important source of unsaturated fats that may contribute to a significant decreasing of cholesterol level in blood. Six patented almond varieties grown in North-Western part of Romania, Bihor County (Sort A, Sort B, Sort C, Sort D, Sort E, and Sort F) were selected in order to determine the fatty acid composition and the antioxidant capacity of the oils obtained from almonds. Four fatty acids (stearic, palmitic, oleic and linoleic) were determined through their methylated derivatives by using gas-chromatography coupled with mass spectrometry. The major fatty acid was found to be the oleic acid, with the percentage varying from 61% (Sort C) to 77% (Sort D), followed by linoleic acid (19% for Sort A variety and 28% for Sort F). Linoleic acid content was negatively correlated with oleic acid content (r = - 0.862) and low correlations have been found between the oleic acid and stearic acid. The antioxidant capacity determined by using DPPH method ranged values between 73% (Sort F) and 91% (Sort A) for the investigated samples. The study is important as it investigates the fatty acid profile and the antioxidant activity of almond nuts that are recommended in the human diet.