Grasas y Aceites, Vol 70, No 1 (2019)

Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method


https://doi.org/10.3989/gya.0463181

H. Karaosmanoğlu
Giresun University, Technical Vocational School, Hazelnut Expertise Programme Giresun, Turkey
orcid http://orcid.org/0000-0002-4652-9861

N. Ş. Üstün
Ondokuz Mayıs University, Faculty of Engineering, Department of Food Engineering, Samsun, Turkey
orcid http://orcid.org/0000-0003-2165-9245

Abstract


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.

Keywords


Fatty Acid; Free Fatty Acid; Iodine Value; Oxidative Stability; Peroxide Number; Storage

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