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23 .   The physico-chemical properties and fatty acid composition of three different hazelnut varieties collected at the different harvest periods

Authors: Ebru Tanrıverdi, Ümit Geçgel, Fatih Er, Mehmet Musa Özcan, Nurhan Uslu

Volume 22, Issue 3;
Pages: 127-131; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The oil contents of hazelnut samples were found low at the first harvest periods. The oil contents of the first harvest period ranged from 12.3% to 6.51%. The moisture contents of nuts were found low in the same period. The oil contents of hazelnuts harvested at the last harvest period were ranged between 53.40% (sharp) to 66.11 (black). In general, palmitic, stearic, oleic, linoleic acid were identified as dominant fatty acids. Depending on the cultivar and harvest, the oleic acid have been identified at the highest rate and have been partial differences among the varieties. The oleic acid contents of varieties were determined between 74.79% to 85.58% depending on harvest period. Linoleic acid content was ranged from 5.70 to 15.64 %, palmitic acid content ranged from 4.92% to 7.31%. As other fatty acids was found at the minor level. The highest palmitic, oleic and linoleic acid contents have been identified respectively in Tombul (II.harvest), Black (II.harvest) and Tombul (I.harvest) varieties. The optimum harvesting time as depending on the physico-chemical properties of the all hazelnut varieties is understood to be August and September months.

Keywords: hazelnut, varieties, harvest periods, proximate, fatty acid composition

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