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Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics.
J Agric Food Chem. 2003 Jun 18; 51(13):3790-6.JA

Abstract

The quality of Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring proximate composition, minerals, vitamins, dietary fiber, amino acids, and taste active components (free amino acids, sugars, and organic acids). Fat was the predominant component in Tombul hazelnut (approximately 61%). The major minerals were potassium, phosphorus, calcium, magnesium, and selenium. Hazelnut was also found to serve as an excellent source of vitamin E (24 mg/100 g) and a good source of water soluble (B complex) vitamins and dietary fiber. The major amino acids were glutamic acid, arginine, and aspartic acid. The three nonessential amino acids and the essential amino acids contributed 44.9 and 30.9% to the total amino acids present, respectively, while lysine and tryptophan were the limiting amino acids in Tombul hazelnut. Twenty-one free amino acids, six sugars, and six organic acids were positively identified; among these, arginine, sucrose, and malic acid predominated, respectively. These taste active components may play a significant role in the taste and flavor characteristics of hazelnut. Thus, the present results suggest that Tombul hazelnut serves as a good source of vital nutrients and taste active components.

Authors+Show Affiliations

Faculty of Health and Life Sciences, Food Research Center, University of Lincoln, Brayford Pool, United Kingdom. calasalvar@lincoln.ac.ukNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12797745

Citation

Alasalvar, Cesarettin, et al. "Turkish Tombul Hazelnut (Corylus Avellana L.). 1. Compositional Characteristics." Journal of Agricultural and Food Chemistry, vol. 51, no. 13, 2003, pp. 3790-6.
Alasalvar C, Shahidi F, Liyanapathirana CM, et al. Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. J Agric Food Chem. 2003;51(13):3790-6.
Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., & Ohshima, T. (2003). Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-6.
Alasalvar C, et al. Turkish Tombul Hazelnut (Corylus Avellana L.). 1. Compositional Characteristics. J Agric Food Chem. 2003 Jun 18;51(13):3790-6. PubMed PMID: 12797745.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. AU - Alasalvar,Cesarettin, AU - Shahidi,Fereidoon, AU - Liyanapathirana,Chandrika M, AU - Ohshima,Toshiaki, PY - 2003/6/12/pubmed PY - 2003/7/26/medline PY - 2003/6/12/entrez SP - 3790 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 13 N2 - The quality of Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring proximate composition, minerals, vitamins, dietary fiber, amino acids, and taste active components (free amino acids, sugars, and organic acids). Fat was the predominant component in Tombul hazelnut (approximately 61%). The major minerals were potassium, phosphorus, calcium, magnesium, and selenium. Hazelnut was also found to serve as an excellent source of vitamin E (24 mg/100 g) and a good source of water soluble (B complex) vitamins and dietary fiber. The major amino acids were glutamic acid, arginine, and aspartic acid. The three nonessential amino acids and the essential amino acids contributed 44.9 and 30.9% to the total amino acids present, respectively, while lysine and tryptophan were the limiting amino acids in Tombul hazelnut. Twenty-one free amino acids, six sugars, and six organic acids were positively identified; among these, arginine, sucrose, and malic acid predominated, respectively. These taste active components may play a significant role in the taste and flavor characteristics of hazelnut. Thus, the present results suggest that Tombul hazelnut serves as a good source of vital nutrients and taste active components. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12797745/Turkish_Tombul_hazelnut__Corylus_avellana_L____1__Compositional_characteristics_ L2 - https://dx.doi.org/10.1021/jf0212385 DB - PRIME DP - Unbound Medicine ER -