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The comparison of properties of the oil and kernels of various hazelnuts from Germany and Turkey
Author(s) -
Matthäus Bertrand,
Özcan Mehmet Musa
Publication year - 2012
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201100299
Subject(s) - food science , chemistry , tocopherol , campesterol , palmitic acid , linoleic acid , unsaponifiable , antioxidant , fatty acid , vitamin e , biochemistry , cholesterol , sterol
The oil yields of hazelnut kernels collected from Germany (Münster) and Turkey range from 8.1 to 64.1%. The main fatty acids in hazelnut kernel oils are oleic (76.3–82.6%), linoleic (6.5–14.0%), and palmitic (5.7–6.5%). The hazelnut kernel oils contained an appreciable amount of α‐tocopherol (19.9–63.9 mg/100 g), with a mean value of 40.02 mg/kg, and γ‐tocopherol (1.3–15.5 mg/100 g), with a mean value of 4.84. α‐Tocopherol was the predominant tocopherol in all hazelnut kernels. The major sterols were β‐sitosterol, ranging from 78.13 to 82.56 mg/kg; campesterol, ranging from 4.79 to 7.42 mg/kg; and δ5‐avanasterol, ranging from 1.26 to 5.24 mg/kg. The highest minerals were K and P followed by Ca, Mg, Na, and Zn. P contents of all samples were established between 2029.90 and 4376.66 ppm. The results may also be useful for the evaluation of nutritional information. As a result, the present study showed that the kernels of hazelnut are a potential source of valuable oil which might be used for food and non‐food applications. In addition, hazelnut kernel oil has a high nutritive value and can be recommended for processing of healthy food products.