Document Detail

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.).
MedLine Citation:
PMID:  20384549     Owner:  NLM     Status:  MEDLINE    
A total of 18 natural and roasted hazelnut varieties (namely, Aci, Cavcava, Cakildak, Foşa, Ham, Incekara, Kalinkara, Kan, Karafindik, Kargalak, Kuş, Mincane, Palaz, Sivri, Tombul, Uzunmusa, Yassi Badem, and Yuvarlak Badem), grown in the Giresun province of Turkey, were compared for their differences in oil content and fatty acid profiles. The oil content in natural and roasted hazelnut varieties ranged from 57.85% for Kargalak to 68.31% for Incekara and from 61.37% for Kargalak to 71.72% for Incekara, respectively. A total of 20 fatty acids were identified in oils extracted from different varieties of natural and roasted hazelnuts. Among the identified fatty acids in natural hazelnut oils, 18:1omega9 was the dominant fatty acid (ranging from 77.77 to 86.91%). Roasting had minor influence on the fatty acid profiles. These results suggest that semi-commercial hazelnut varieties are as good source of oils and possess valuable fatty acid profiles as commercial varieties (Tombul, Cakildak, Foşa, Karafindik, Mincane, Palaz, and Sivri).
Cesarettin Alasalvar; Ebru Pelvan; Bahar Topal
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  61     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-08-16     Completed Date:  2010-12-10     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  630-42     Citation Subset:  IM    
TUBITAK Marmara Research Centre, Food Institute, Gebze, Kocaeli, Turkey.
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MeSH Terms
Cooking / methods*
Corylus / chemistry*
Dietary Fats / analysis*
Fatty Acids / analysis*
Nuts / chemistry*
Plant Oils / analysis*
Reg. No./Substance:
0/Dietary Fats; 0/Fatty Acids; 0/Plant Oils

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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