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ANALYSIS of FACTORS INFLUENCING LIPID OXIDATION IN HAZELNUTS ( CORYLUS SPP. 1 )
Author(s) -
PERSHERN ANITA S.,
BREENE WILLIAM M.,
LULAI EDWARD C.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00274.x
Subject(s) - cultivar , polyunsaturated fatty acid , lipoxygenase , food science , shelf life , lipid oxidation , tocopherol , chemistry , antioxidant , horticulture , fatty acid , botany , biology , biochemistry , enzyme , vitamin e
Significant genotypic variability was found in total fat, fatty acid and α‐tocopherol contents and lipoxygenase (LOX) activity of kernels of Corylus avellana cultivars Barcelona, Ennis, Tonda Gentile Delle Longe (TGDL) and a wild hazelnut, Corylus cornuta. Relationships existed between shelf‐lives for kernels/nuts of these cultivars and polyunsaturated fat, α‐tocopherol and LOX activity levels. Barcelona and Ennis, previously shown to be less resistant to oxidative deterioration (shorter shelf‐lives), were higher in polyunsaturated fat and LOX activity. Conversely, the antioxidant α‐tocopherol was present in higher concentrations in the more stable TGDL than in the other cultivars. There was no apparent relationship between shelf‐life and mineral or protein content.