Pili nut

In the pili nut oil the fatty acids saturates (palmitic and stearic FAs) account for 33.3 and 10.9 %, respectively and the oleic acid represents 44.7 % of pili nut oil. Furthermore, this oil is very low in polyunsaturated fatty acids (18 2 and 18 3), with the combination of linoleic and linolenic less than 11 % [72]. 

Kakuda, Y Jahaniaval, F Marcone, MF Ontevirgen, LM Montevirgen, Q. Umali, U. Characterization of pili nut Canarium ovatum) oil Fatty acid and triacylglycerol composition and physicochemical properties. JAm Oil Chem Soc, 2000 77(9) 991-7. 

The triacylglycerol (TAG) composition of the seeds of five Amaranthus accessions were determined from the fat residue from a Soxhlet extraction. Two 250 X 4.6mm 30°C C,g columns (RI detector) in series and a 60/40 acetone/ acetonitrile mobile phase were used in the analysis. A lOpL aliquot of a 5% fat extract was injected. The acyl substituents of the TAG ranged from linolenic lino-lenic linoleic to palmitic oleic steric. Squalene was also separated and identified [865]. Elution was complete in 75 min. Pili nut (Canarium ovatum) oil was similarly analyzed. In this case the TAGs ranged up to stearic stearic oleic and elution took 95 min [866]. 

Canarium ovatum (family Burseraceae) Commonly known as pili nut and native to the Philippines. The edible kernel is high in calcium, phosphorus, potassium, fat and protein. The pili nut is consumed after roasting or in chocolate or ice cream. 

Weeks, A., 2009. Evolution of the Pili nut genus Canarium L., Burseraceae) and its cultivated species. Genetic Resources and Crop Evolution 5, 765-781. 

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