The comparison of properties of the oil and kernels of various hazelnuts from Germany and Turkey

European Journal of Lipid Science and Technology

Volumn 114, Issue 7, 2012, Pages 801-806

  Matthäus, Bertrand ^a   Özcan, Mehmet Musa ^b  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^b SELCUK UNIVERSITY   (Turkey)

Author keywords

Corylus avellana L.; Fatty acid; Hazelnut; Oil; Seed; Sterols; Tocopherol

Indexed keywords

CORYLUS; CORYLUS AVELLANA;

EID: 84863867987     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201100299     Document Type: Article

References (26)

1. Baş, F., Ömeroǧlu, S., Türdü, S., Aktaş, S., Composition of the main hazelnut varieties cultivated in Turkey. Food 1986, 11, 195-203.
2. Bonvehi, J. S., Coll, F. V., Oil content, stability and fatty acid composition of the main varieties Catalonian hazelnuts (Corylus avellana L.). Food Chem. 1993, 48, 237-241.
3. Parcerisa, J., Boatella, J., Codony, R., Rafecas, M. et al., Comparison of fatty acid and triacylglycerol composition of different hazelnut varieties (Corylus avellana L.) cultivated in Catalonia (Spain). J. Agric. Food Chem. 1995, 43, 13-16.
4. Özdemir, M., Açkurt, F., Kaplan, M., Yildiz, M. et al., Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: Fatty acid composition, α-tocopherol content, mineral composition and stability. Food Chem. 2001, 73, 411-415.
5. Alasalvar, C., Shahidi, F., Ohshima, T., Wanasundara, U. et al., Turkish tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. J. Agric. Food Chem. 2003, 51, 3797-3805.
6. Turkish Hazelnut Exporter's Union: The Turkish Hazelnut; Hazelnut Promotion Group: Giresun, 2002, Turkey.
7. Savage, G. P., McNeil, D. L., Dutta, P. C., Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand. J. Am. Oil Chem. Soc. 1997, 74, 755-759.
8. Weihrauch, J. L., Gardner, J. M., Sterol content of foods of plant origin. J. Am. Diet Assoc. 1978, 3, 39-47.
9. Lopez Ortiz, C. M., Prats Moya, M. S., Berenguer Navarro, V., A rapid chromatographic method for simultaneous determination of β-sitositerol and tocopherol homologues in vegetable oils. J. Food Compos. Anal. 2006, 19, 141-149.
10. Ryan, E., Galvin, K., O'Connor, T. P., Maguire, A. R., Phytosterol, squalene, tocopheral content and fatty acid profile of selected seeds, grains, and legumes. Plants Food Hum. Nutr. 2007, 62, 85-91.
11. Cherry, J. P., Kramer, W. H., Szuhaz, F. B. (Ed.), Liecithisns: Sources, Manufacture and Uses, AOCS Press, Illinois, Champaign 1989, pp. 16-33.
12. Ramadan, M. F., Mörsel, J. T., Analysis of glycolipids from black cumin (Nigella sativa L.), coriander (Coriandrum sativum L.) and niger (Guizotia abyssinica Cass.) oilseeds. Food Chem. 2003, 80, 197-204.
13. Hirsinger, F., Röbbelen, G., Downey, R. K., Ashri, A. (Eds.), Oil Crops of The World, McGraw Hill, New York, USA 1989, pp. 394-532.
14. Ebrahem, K. S., Richardson, D. G., Tetley, R. M., Mehlenbacher, S. A., Hazelnut oil content, fatty acids, and vitamin E in developing kernels. Proc. III International Congress on Hazelnut. Acta Hort. 1994, 351, 685-692.
15. Koyuncu, M. A., Koyuncu, F., Bostan, S. Z., Islam, A., Changes of the main compositions in the fruit during the development season in the hazelnuts Tombul and Palaz cultivars grown in Ordu. Acta Hort. 1997, 445, 229-231.
16. Allam, S. S. H., Utilization of some untraditional sources of high oleic acid oils for improving vegetable oils stability. La Rivista Italiana Delle Sostanze Grasse 2001, LXXVIII, 337-341.
17. Şimşek, O., Arici, M., Demir, C., Mycoflora of hazelnut (Corylus avellana L.) and aflatoxin content in hazelnut artificially infected with Aspergillus parasiticus. Nahrung/Food 2002, 46, 194-196.
18. Skujins, S., Handbook for ICP-AES (Varian-Vista) 1998. A short Guide To Vista Series ICP-AES Operation. Varian Int. AG, Zug, Version 1.0, Switzerland.
19. Balz, M., Schulte, E., Their, H. P., Trennung von Tocopherolen und Tocotrienolen durch HPLC. Fat Sci Tehnol. 1992, 94, 209-213.
20. Fincke, A., Untersuchungen zur Zusammensetzung von Haselnußkernen und süßen Mandeln verschiedener Herkunft. Gordian 1981, 81, 253-256.
21. Parcerisa, J., Richardson, D. G., Rafecas, M., Codony, R., Boatella, J., Comparison of fatty acid and triacylglycerol composition of different hazelnut varieties (Corylus avellana L.) cultivated in Catalonia (Spain). J. Agric. Food Chem. 1997, 45, 3887-3890.
22. Matthaus, B., Özcan, M. M., Quantitation of fatty acids, sterols, and tocopherols in turpentine (Pistacia terebinthus Chia) growing wild in Turkey. J. Agric. Food Chem. 2006, 54, 7667-7671.
23. Baraud, J., Bernhard, R., Cassagne, C., Genevois, L., Variability of tocopherol levels in lipids of various varieties of hazel trees. Qual. Plant Mater. Veg. 1969, 3, 217-220.
24. Von Dijck, M., Daenens, P., Laruelle, L., Etud de I'in saponificable et de la composition des glycerides des hu, iles d'speces de Coryllus. Rev. Fruit Corps Gras. 1975, 22, 619-622.
25. Gordon, M. H., Magos, P., The effects of sterols on the oxidation of edible oils. Food Chem. 1983, 10, 141-147.
26. Gordon, M. H., Plant sterols as natural antipolymerisation agents, Proceedings of the International Symposium on New Aspects of Dietary Lipids. Benefits, Hazards, and use, Sik, Göteborg, 1989, pp. 23-34.