Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Amaral, JS (Author) Other; Casal, S (Author) FFUP; Citova, I (Author) Other; Santos, A (Author) Other; Seabra, RM (Author) Other; Oliveira, BPP (Author) FFUP

Journal

The Journal is awaiting validation by the Administrative Services.

Title: EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Vol. 222

Pages: 274-280

ISSN: 1438-2377

Indexing

ISI Web of Knowledge - 82 Citations

ISI Web of Science

Scopus - 91 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-004-ND2

DOI: 10.1007/s00217-005-0068-0

Resumo (PT): Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas–Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7–84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, β-sitosterol was the major one with a mean percentage of 83.6%, while Δ5-avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins. <br> <br> Keywords: Corylus avellana L. - Hazelnut oil - Nutritional value - Chemical composition - Fatty acid composition - Sterol composition - Olive oil <br> <a target="_blank" href="http://www.springerlink.com/content/l03108708g4x6560/?p=05c4e88e3318498ea030019f289777b0&pi=8"> Texto integral</a> <br> <br>

Abstract (EN): Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas-Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7-84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, beta-sitosterol was the major one with a mean percentage of 83.6%, while Delta(5)-avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7