Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties:: fatty acid composition, α-tocopherol content, mineral composition and stability

被引：83
|
作者：
Özdemir, M
Açkurt, F
Kaplan, M
Yildiz, M
Löker, M
Gürcan, T
Biringen, G
Okay, A
Seyhan, FG
机构：
[1] TUBITAK, Marmara Res Ctr, Food Sci & Technol Res Inst, TR-41470 Gebze, Kocaeli, Turkey
[2] Hazelnut Res Inst, Giresun, Turkey
来源：
FOOD CHEMISTRY | 2001年 / 73卷 / 04期
关键词：
hazelnut composition; rancidity; Corylus avellana L;
D O I：
10.1016/S0308-8146(00)00315-0
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Five new hybrids (T. Kolon, H190, H260, H262, H580) of Turkish hazelnut varieties were evaluated in terms of total oil, fatty acid composition, alpha -tocopherol, unsaturated/saturated ratio, stability index and mineral in comparison with five commercial Turkish hazelnut varieties (Tombul, Palaz, Mincane, Fosa and Cakildak). Significant differences in total oil, fatty acid composition. stability index, alpha -tocopherol content and mineral composition were observed between varieties. The highest stability index values were observed in commercial Tombul (6.29), Fosa (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. (C) 2001 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：411 / 415
页数：5
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