Title of article
Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, α-tocopherol content, mineral composition and stability
Author/Authors
?zdemir، نويسنده , , Murat and Açkurt، نويسنده , , Filiz and Kaplan، نويسنده , , Muammer and Y?ld?z، نويسنده , , Mustaf and L?ker، نويسنده , , Mahmut and Gürcan، نويسنده , , Türcan and Biringen، نويسنده , , Gül and Okay، نويسنده , , Ahmet and Seyhan، نويسنده , , Ferda G، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2001
Pages
5
From page
411
To page
415
Abstract
Five new hybrids (T. Kolon, H190, H260, H262, H580) of Turkish hazelnut varieties were evaluated in terms of total oil, fatty acid composition, α-tocopherol, unsaturated/saturated ratio, stability index and mineral in comparison with five commercial Turkish hazelnut varieties (Tombul, Palaz, Mincane, Foşa and Çakıldak). Significant differences in total oil, fatty acid composition, stability index, α-tocopherol content and mineral composition were observed between varieties. The highest stability index values were observed in commercial Tombul (6.29), Foşa (5.93) and Palaz (5.42) varieties. No significant advantage of new hybrid varieties over commercial varieties was observed in terms of stability of hazelnuts.
Keywords
Hazelnut composition , Corylus avellana L , rancidity
Journal title
Food Chemistry
Serial Year
2001
Journal title
Food Chemistry
Record number
1949338
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