Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico

<div>Western Schley, Wichita, and Native pecan nut oil profile determined by GC/MS. Ultrasound method: ethanol (a) and hexane (b); Soxhlet method: ethanol (c) and hexane (d). Retentions time [min]: palmitic acid C16:0 (19.56), oleic acid C18:1 (22.54), linolenic acid C18:3n3 (22.77), and linoleic acid C18:2n-6C18:3n3 (23.43).</div>

Journal of Lipids

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Figure 1

Figure 1: Comparison of Oil Content and Fatty Acids Profile of Western Schley, Wichita, and Native Pecan Nuts Cultured in Chihuahua, Mexico 