Open AccessVariations in fatty acid composition and oxidative stability of hazelnut (<em>Corylus avellana</em> L.) varieties stored by traditional method
Author(s) -
Hasan Karaosmanoğlu,
Nebahat Şule Üstün
Publication year - 2019
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.0463181
Subject(s) - chemistry , food science , preservative , peroxide value , linoleic acid , oleic acid , fatty acid , peroxide , iodine value , composition (language) , biochemistry , organic chemistry , linguistics , philosophy
In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.