Effect of the damages caused by the green shield bug (Palomena prasina L.) on the qualitative traits of hazelnuts
Keywords:Bug damage, Corylus avellana L., Fatty acid profile, Oil oxidation, Proximate composition
This study was conducted in 2018 to determine the effects of green shield bug damage (GD) on the chemical properties of the hazelnut cultivar “Tombul”. The proximate composition, protein, total lipid (TL), carbohydrate, total ash ratio (TA), vitamin E (VE), total phenolics, energy values (EV), color value, fatty acid composition, total fatty acids, lipid oxidation, and nutritional quality index properties of the kernel were detected in relation to the "bug damage". The level of TL, TA, VE, EV, monounsaturated fatty acids (MUFA), and unsaturated/saturated fatty acids (UFA/SFA) were found to be lower in GD kernels than in good kernels (GK). Although the GD kernels had higher iodine, free fatty acidity, and peroxide levels, they showed lower oleic/linoleic acid levels, and rancimat values. In addition, the GD kernels contained lower PUFA/SFA and hypocholesterolemic/hypercholesterolemic ratios but higher atherogenicity and thrombogenicity index values.
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