1. IntroductionPine nuts are seeds that are widely used in world cuisine, obtained from pine cones (Pinaceae family, Pinus genus), with 29 currently known edible species [1, 2]. Pine nuts, nutrient-rich and popular food, contain about 32% protein and 45% fat [3, 4]. The remainder consists of moisture, soluble sugar, ash and minerals such as potassium, phosphorus and magnesium [3]. Although it is commonly referred to as a ”nut”, it actually belongs to the class of ”seeds” because it contains an edible part (embryo) surrounded by a hard shell. Pine nuts have been harvested for human consumption since prehistoric times [1]. Pine nuts are often used raw, as a roasted snack, or as an ingredient in various products that often require a roasting process, such as cakes, breads or desserts [5, 6]. If the shelled pine nuts are kept dry, they can be stored for a long time without any deterioration. Unshelled pine nuts are prone to rapid deterioration and rancidity [1]. Pine nut shells, which have a large annual production, are very suitable raw materials for the production of porous carbon due to their lignin and cellulose contents up to 40%, low ash content, high hardness and fixed carbon content [7, 8]. Pine nut shells are considered as food by-products in the agriculture and food industry. However, pine nut shells have excellent antioxidant properties and functional properties [9]. It is known that the oil yield for 100 g of pine nuts is between 45-65 g and this amount varies depending on the extraction method (cold pressing or solvent). The fatty acids found in pine nuts are polyunsaturated fatty acids (50%), monounsaturated fatty acids (40%) and saturated fatty acids (10%) [6]. Pine nut oil is mainly composed of unsaturated fatty acids such as palmitic acid, stearic acid, oleic acid, linoleic acid, eicosenoic acid and pinolenic acid. Pinolenic acid (PLA) is known as the active compound or reference material of pine nut oil and is effective in wound healing, immune and inflammatory diseases, and cancer [10]. Besides, pine nut oil is also known to reduce body fat, to alleviate hyperlipemia and hypertension [4, 10]. Pine nut oil also contains fat-soluble antioxidants, including phytosterols and squalene, as well as tocopherols [6]. Linoleic acid (LA) is the most common fatty acid in the range of 40-60% of total fatty acids (FAs) and the predominant polyunsaturated fatty acid (PUFA) in pine nut oil (PNO). The high linoleic acid content in PNO is similar to many other seed oils. Oleic acid (cis-9 18:1) is the second most prevalent fatty acid and a significant monounsaturated fatty acid, which constitutes 12-30% of total FAs. PLA is the most common non-interrupted fatty acid (NMIFA) and typically constitutes 14-19% of total FAs in P. koraiensis and P. sibirica . It is reported that taxoleic and sciadonic acid constitute approximately 2% and 1-1.2% of the total FAs in P. koraiensisand P. sibirica , respectively. Delta-7 eicosatrienoic acid (ETA) (all cis-7,-11,-14 20:3) is only present in small amounts (1–3%) in PNOs. Matthaus et al. determined that PLA, taxoleic and sciadonic acids were found in some pine nut oils. Baker et al. found that PLA was much lower, whereas linoleic acid and oleic acid were higher in oils obtained from P. eldarica, P. excelsa, P. pinea and P. torreyanacultivars [6].The top three consumers of pine nuts and PNO are Korea, the United States, and Russia. The oil obtained from P. sibirica hazelnuts consists of 99.4% non-polar lipids and 0.6% polar lipids by weight. Triacylglycerols (TAG) are important components of nonpolar lipids and Acheampong et al. detected 58 different TAG species in the oil ofP. koraiensis . Due to their high TAG content, pine nuts and pine nut oil naturally contain high levels of FA (esterified to TAGs). The functional benefits of these fatty acids, as well as the underlying mechanisms of action, are yet unknown. PLA’s biological impacts might be significant since it could provide a long-term terrestrial alternative to long-chain omega-3 PUFAs, which have been demonstrated to have a variety of health advantages, including inflammation reduction [11, 12].In this study, some physicochemical properties (total crude oil and refractive index value) as well as fatty acids, triglycerides (TAG), tocols and sterol contents of oils obtained by cold pressing from pine nuts grown in Turkey were investigated.