M. Safari - Department of Food Science, Faculty of Agriculture, University of Tehran, Karaj, Islamic Republic of Iran.
H. Alizadeh - Abourayhan Campus, University of Tehran, Tehran, Islamic Republic of Iran.

Iran annually exports considerable quantities of nuts such as almonds, hazelnuts, pista-chios and walnuts. The fatty acid profile of these nut oils as an index of their quality was determined using gas chromatography. Results indicated that oleic acid (C۱۸:۱) was the major fatty acid in almonds (۷۵.۳۷%), hazelnuts (۷۶.۲۱%) and pistachios (۶۰.۴۹%) fol-lowed by linoleic acid (C۱۸:۲), whereas in walnuts, the main fatty acid was linoleic acid (۴۹.۸۴%) followed by oleic acid. However, in all cases palmitic acid (C۱۶:۰) was detected at a much lower level than those of oleic and linoleic acid (۷.۲۶, ۵.۲۹, ۷.۲۰, ۹.۲۳%, respec-tively).

Pistachio, Almond, Fatty acids, Hazelnut, Triacylglycerols, Walnut