{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,15]],"date-time":"2026-04-15T19:50:13Z","timestamp":1776282613073,"version":"3.50.1"},"reference-count":26,"publisher":"Wiley","license":[{"start":{"date-parts":[[2017,1,1]],"date-time":"2017-01-01T00:00:00Z","timestamp":1483228800000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Chemistry"],"published-print":{"date-parts":[[2017]]},"abstract":"<jats:p>The aim of this work was to characterize the major and minor compounds of laboratory-extracted and commercial oils from sweet almond, hazelnut, and pecan nut. Oils from sweet almond, hazelnut, and pecan nut were obtained by means of an expeller system, while the corresponding commercial oils were provided from Vital \u00c2tman (BR). The contents of triacylglycerols, fatty acids, aliphatic and terpenic alcohols, desmethyl-, methyl-, and dimethylsterols, squalene, and tocopherols were determined. Oleic, palmitic, and linoleic acids were the main fatty acids. Desmethylsterols were the principal minor compounds with<jats:italic>\u03b2<\/jats:italic>-sitosterol being the most abundant component. Low amounts of aliphatic and terpenic alcohols were also found. The major tocopherol in hazelnut and sweet almond oils was<jats:italic>\u03b1<\/jats:italic>-tocopherol, whereas<jats:italic>\u03b3<\/jats:italic>-tocopherol prevailed in pecan nut oil. Principal component analysis made it possible for us to differentiate among samples, as well as to distinguish between commercial and laboratory-extracted oils. Heatmap highlighted the main variables featuring each sample. Globally, these results have brought a new approach on nut oil characterization.<\/jats:p>","DOI":"10.1155\/2017\/2609549","type":"journal-article","created":{"date-parts":[[2017,5,2]],"date-time":"2017-05-02T21:00:39Z","timestamp":1493758839000},"page":"1-11","source":"Crossref","is-referenced-by-count":72,"title":["Chemical Characterization of Major and Minor Compounds of Nut Oils: Almond, Hazelnut, and Pecan Nut"],"prefix":"10.1155","volume":"2017","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6099-3225","authenticated-orcid":true,"given":"Gabriel D.","family":"Fernandes","sequence":"first","affiliation":[{"name":"Fats and Oils Laboratory, Department of Food Technology, University of Campinas, Avenida Bertrand Russell, 13081-970 Campinas, SP, Brazil"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Raquel B.","family":"G\u00f3mez-Coca","sequence":"additional","affiliation":[{"name":"Department of Characterization and Quality of Lipids, Instituto de la Grasa, 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