VARIAZIONI DELLA COMPOSIZIONE CHIMICA DEL GRASSO NEL PERIODO DI CONSERVAZIONE DI SEMI DI NOVE CVS DI NOCCIOLE CON PARTICOLARE RIFERIMENTO ALL'OSSIDABILITA'.

Authors:

A.M. Gattuso, M.C. Indovina, G. Arcoleo

Abstract:
The first results of an investigation are exposed on the storage aptitude of nine cultivars of sicilian hazelnuts.

The samples stored for eight months showed no significant variations of the chemical indices of the oxidation state.

The fatty acid composition in the most cases, has showed a good qualitative level and a balanced ratio between oleic and linoleic acids.

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