Variation in protein and oil content and fatty acid composition of Rhus tripartitum fruits collected at different maturity stages in different locations

The goal of this study is to evaluate the effects of ripening (immature: yellow; intermediate: mahogany brown; mature: dark brown) on the protein and oil content and fatty acid composition of Rhus tripartitum fruits collected from two Tunisian regions. The high protein and oil content were detected in the intermediate stage (ca. 9.5% and ca. 6%, respectively). Fatty acid profiles did not vary among the growing regions; and palmitic (16:0), oleic (18:1), linoleic (18:2), and linolenic (18:3) acids were the predominant fatty acids. Linoleic acid showed the highest level in the intermediate stage (ca. 21%). In the mature stages palmitic and oleic acids were the major fatty acids (more than 31% and 34%, respectively). Our findings showed that R. tripartitum fruits, especially at the intermediate stage, could therefore represent an attractive source of protein, oil and fatty acid for both food, cosmetic, and pharmaceutical industries.