Dogan, AdnanCelik, FeritBalta, FikriJavidipour, I.Yavic, Adnan2025-05-102025-05-1020100970-70772-s2.0-77952143168https://hdl.handle.net/20.500.14720/16651This work identities fatty acid compositions of 7 pistachio varieties (Pistacia vera L.) from G. Antep and Siirt (southeastern Turkey) and 9. walnut (Juglans regia L.) genotypes from Denizli (western Turkey). Pistachio varieties contained 57.77% oil, 8.73% palmitic acid, 0.81 palmitoleic acid, 2.26% stearic acid. 71.90% oleic acid, 14.91% linoleic acid, 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. Walnut genotypes contained 65.57% oil, 5.80% palmitic acid, 0.16 palmitoleic acid, 2.65% stearic acid, 59.85% oleic acid, 14.20% linoleic acid. 0.88% linolenic acid, 0.08% myristic acid, 0.11% arachidic acid and 0.21% gadoleic acid, respectively. The mean ratio of unsaturated fatty, acids and saturated fatty acids was 8.02 for pistachio varieties and 11.0 for walnut genotypes.eninfo:eu-repo/semantics/closedAccessPistachioWalnutOilFatty Acid CompositionArticle221N/AQ4517521WOS:000274581500070