Scientific Study

BACKGROUND: Almond and pistachio oils can be considered as interesting products to produce and commercialize due to their health promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive to ensure the commercial future prospects of these nut oils. RESULTS: Although significant variability has been reported in almond and pistachio oils as a result of the crop year and the interaction between the crop year and the genotype, the genotype itself remains as the main factor determining oil chemometrics. Oils fatty acid profile has been mainly determined by the genotype, with the exception of palmitic fatty acid in pistachio oil. However, the crop year affects the concentration of some minor components of crucial nutritional interest as total polyphenols and phytosterols. CONCLUSION: Regarding reported differences in oil, some almond and pistachio genotypes should be prioritised for oil extraction. Breeding programmes focused on the improvement of specific characteristics of almond and pistachio oils should focus on chemical parameters mainly determined by the genotype.