Matthaus, BertrandÖzcan, Mehmet MusaAl Juhaimi, Fahad Y.2020-03-262020-03-2620151431-9292https://hdl.handle.net/20.500.12395/32844The oil content, fatty acid composition and tocopherol contents of turpentine and stone pine fruits were determined. The oil contents of turpentine and stone pine fruits changed between 40.27% (P. terebinthus Alanya) and 47.41% (P. terebinthus Hatay Belen) to 53.05% (P. pinea Izmir) and 46.59% (P. pinea Mersin). The most abundant fatty acids in turpentine fruit oil were palmitic, oleic and linoleic acids. While the contents of oleic acid varied between 34.7 % (P. pinea Izmir) and 50.8% (P. terebinthus Alanya), linoleic acid changed between 18.5% (P. terebinthus Hadim) and 48.3% (P. pinea Izmir). The major tocopherols were ?-tocopherol, ?-tocotrienol, ¥-tocopherol, ¥-tocotrienol and ?-tocotrienol in all varieties of turpentine fruit. ?-Tocopherol contents of oils varied between 3.4 mg/100 g (P. pinea Izmir) and 20.7 mg/100 g (P. palestina Taskent). The fatty acid composition of the pine stone seeds oil varied between locations. While linoleic acids in the P. pinea oils are found higher than that of the oleic acids, linoleic acid contents of P. terebinthus fruit oils were reported low. Linoleic acid contents of Stone pine (P. pinea Izmir) were established as 48.3% and 45.1%, respectively. Current study exhibited to be a potential source of valuable oil which might be used for edible and other industrial applications.eninfo:eu-repo/semantics/closedAccessFatty acidGCHPLCOilPistachio spp.Stone pine nutTocopherolArticle203136140N/A