Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico‐chemical properties

Despite its high nutritional value, tiger nut oil is hardly used in food industries compared to other vegetable oils such as olive and peanut oil. However, its benefits are increasingly being recognized, including its stability and similarity to olive oil in particular. This review discusses its composition, physico‐chemical properties and economic potential. Literature reveals that tiger nut oil shares a similar fatty acid profile with olive, avocado and hazelnut oil. Its low content of polyunsaturated fatty acid, tocopherol and phytosterol contributes to its high stability. When compared to soy bean oil, its phospholipids composition (3.1–5.4%) is higher. Its iodine and acid values reflect its quality at 76.60 and 0.03mg KOH/g oil, respectively. Roasted tiger nut oil was found to contain vanillin and to a lesser extent 2, 3‐dihydro‐3, 5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one and 5‐ethylfurfural as key odorants contributing to the overall aroma of the oil. Its low viscosity makes it suitable for use in coating industry and as fuel. In‐depth studies on the oils’ constituents are on‐going but efficient and environmentally friendly extraction techniques are needed. Based on the available data, tiger nut oil has been established as an oil of good nutritional value which may be exploited to the great benefit of growers, processors and dealers of the tuber.