ISHS Acta Horticulturae 351: III International Congress on Hazelnut
OIL CONTENT, FATTY ACID COMPOSITION, AND VITAMIN E CONCENTRATION OF 17 HAZELNUT VARIETIES, COMPARED TO OTHER TYPES OF NUTS AND OIL SEEDS. |
| Authors: | K.S. Ebrahem, D.G. Richardson, R.M. Tetley, S.A. Mehlenbacher |
| DOI: | 10.17660/ActaHortic.1994.351.76 |
| Abstract:
Oil content, fatty acid and vitamin E composition of seventeen varieties of hazelnuts, thirteen types of nuts, and seven different oil seeds were determined as part of a larger study on Hazelnut kernel quality. Tocopherols and tocotrienols were analyzed by HPLC, fatty acids by GLC. Alpha-tocopherol was the predominant (90%) tocopherol in all hazelnut varieties. Beta- and  -tocopherols were found in small amounts.
In other nuts  - and -tocopherols were predominant.
Delta-tocopherol was found in some kinds of nuts but it was not found in hazelnuts.
All four kinds of tocopherols were found in oil seeds and tocotrienols were found in some.
Hazelnuts are a rich source of -tocopherol.
Oil concentration varied among hazelnut cultivars and ranged from a low of 57.9% in Hall's Giant to 65.7% in Tombul. Macadamias were the highest in oil content (76.9%) and chestnuts were the lowest (2.8%). In oil seeds, oil content ranged from 4.5% in corn to 49.9% in sesame seed. Oleic acid and linoleic acid comprised more than 90% of the fatty acid composition in all nuts. Oleic, linoleic, and linolenic acids were the major fatty acids found in oil seeds. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
