Some compositional and physical characteristics of some Turkish hazelnut (Corylus avellana L.) variety fruits and their corresponding oils

Kanbur G, . and Arslan D., . and Özcan M. M., . Some compositional and physical characteristics of some Turkish hazelnut (Corylus avellana L.) variety fruits and their corresponding oils. pp. 2161-2165. ISSN 22317546

Hazelnut (Corylus avellana L.) is a popular tree nut worldwide mainly distributed along the coasts of the Black Sea region of Turkey southern Europe (Italy Spain Portugal and France) and in some areas of the US (Oregon and Washington). Turkey is the worlds largest producer of hazelnuts contributing 74 to the total global production. In this study compositional characteristics of eight different hazelnut varieties grown in the Black Sea Region of Turkey were investigated. The mean total lipid content of hazelnut samples was 66.34 which the Palas and Ham varieties showed the lowest (65) and highest (71.03) values respectively. Ham variety had the highest (2.44) ash content while Sivri variety contained the lowest ash values (0.89). The dry matter of the fruits varied between 91.00-98.80. Eight fatty acids were identified among which oleic acid contributed minimum 84.3 to the total followed by linoleic palmitic and stearic acids. Unsaturated fatty acids accounted for 90.2 of the total fatty acids present. The ratios of polyunsaturated/ saturated and unsaturated/saturated fatty acids of hazelnuts varieties were found between 1.15 and 1.94 and 14.1 and 18.3 respectively.

Full text available from: Official URL: http://ifrj.upm.edu.my/20%20(05)%202013/16%20IFRJ%...

Abstract

Hazelnut (Corylus avellana L.) is a popular tree nut worldwide mainly distributed along the coasts of the Black Sea region of Turkey southern Europe (Italy Spain Portugal and France) and in some areas of the US (Oregon and Washington). Turkey is the worlds largest producer of hazelnuts contributing 74 to the total global production. In this study compositional characteristics of eight different hazelnut varieties grown in the Black Sea Region of Turkey were investigated. The mean total lipid content of hazelnut samples was 66.34 which the Palas and Ham varieties showed the lowest (65) and highest (71.03) values respectively. Ham variety had the highest (2.44) ash content while Sivri variety contained the lowest ash values (0.89). The dry matter of the fruits varied between 91.00-98.80. Eight fatty acids were identified among which oleic acid contributed minimum 84.3 to the total followed by linoleic palmitic and stearic acids. Unsaturated fatty acids accounted for 90.2 of the total fatty acids present. The ratios of polyunsaturated/ saturated and unsaturated/saturated fatty acids of hazelnuts varieties were found between 1.15 and 1.94 and 14.1 and 18.3 respectively.

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Item Type:	Article
AGROVOC Term:	Corylus avellana
AGROVOC Term:	Physical properties
AGROVOC Term:	Hazelnuts
AGROVOC Term:	Oils
AGROVOC Term:	Lipid content
AGROVOC Term:	Ash content
AGROVOC Term:	Dry matter content
AGROVOC Term:	Fatty acids
AGROVOC Term:	Oleic acid
AGROVOC Term:	Linoleic acid
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21320

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