Open AccessDetermination of geographical origin Turkish hazelnuts according to fatty acid composition
Author(s) -
Tüfekci Fikret,
Karataş Şükrü
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.595
Subject(s) - linoleic acid , fatty acid , food science , stearic acid , chemistry , polyunsaturated fatty acid , palmitic acid , oleic acid , composition (language) , linolenic acid , biochemistry , organic chemistry , linguistics , philosophy
This study focuses on detecting geographical origin of round type hazelnut ( Corylus avellena L.) in Turkey using fatty acid ( FA ) composition. The samples were collected from Western, Central, and Eastern Black Sea regions between 2015 and 2016. FA profiles were determined by gas chromatography ( GC ), and most abundant fatty acid was oleic acid (C18:1) followed by linoleic acid (C18:2), palmitic acid (C16:0), and stearic acid (C18:1). The effect of geographical origin on the fatty acid profile of hazelnut oils was statistically analyzed by one‐way ANOVA and linear discriminant analysis ( LDA ). The results showed that the Central Black Sea region had high content of total saturated fatty acids (%8.45), total monounsaturated fatty acids (%83.54), low content of total polyunsaturated fatty acids (%7.85), and Eastern Black Sea region had high content of linoleic (%9.10) and linolenic acid (%0.096). Six fatty acids (C16:1, C18:1, C18:2, C18:3, C20:0, and C20:1) identified by LDA provide 86.2% of correct predictions.