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Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability.
J Agric Food Chem. 2003 Jun 18; 51(13):3797-805.JA

Abstract

The quality of crude hazelnut oil extracted from Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring lipid classes, fatty acids, and fat soluble bioactives (tocopherols and phytosterols). Oxygen uptake, peroxide value, thiobarbituric acid reactive substances, and alpha-tocopherol levels of stripped and crude hazelnut oils in bulk and oil-in-water (o/w) emulsion systems were also evaluated as indices of lipid oxidation over a 21 day storage period at 60 degrees C in the dark. The total lipid content of Tombul hazelnut was 61.2%, of which 98.8% were nonpolar and 1.2% polar constituents. Triacylglycerols were the major nonpolar lipid class and contributed nearly 100% to the total amount. Phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol were the most abundant polar lipids, respectively. Sixteen fatty acids were identified, among which oleic acid contributed 82.7% to the total, followed by linoleic, palmitic, and stearic acids. Unsaturated fatty acids accounted for 92.2% of the total fatty acids present. Among oil soluble bioactives, alpha-tocopherol (38.2 mg/100 g) and beta-sitosterol (105.5 mg/100 g) were predominant in hazelnut oil and comprised 88 and 93% of the total tocopherols and phytosterols present, respectively. The results also showed that both stripped and crude hazelnut oils were more stable in terms of lipid oxidation in the bulk oil as compared to those in an o/w emulsion.

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 availableNo 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

12797746

Citation

Alasalvar, Cesarettin, et al. "Turkish Tombul Hazelnut (Corylus Avellana L.). 2. Lipid Characteristics and Oxidative Stability." Journal of Agricultural and Food Chemistry, vol. 51, no. 13, 2003, pp. 3797-805.
Alasalvar C, Shahidi F, Ohshima T, et al. Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. J Agric Food Chem. 2003;51(13):3797-805.
Alasalvar, C., Shahidi, F., Ohshima, T., Wanasundara, U., Yurttas, H. C., Liyanapathirana, C. M., & Rodrigues, F. B. (2003). Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. Journal of Agricultural and Food Chemistry, 51(13), 3797-805.
Alasalvar C, et al. Turkish Tombul Hazelnut (Corylus Avellana L.). 2. Lipid Characteristics and Oxidative Stability. J Agric Food Chem. 2003 Jun 18;51(13):3797-805. PubMed PMID: 12797746.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. AU - Alasalvar,Cesarettin, AU - Shahidi,Fereidoon, AU - Ohshima,Toshiaki, AU - Wanasundara,Udaya, AU - Yurttas,Hasan C, AU - Liyanapathirana,Chandrika M, AU - Rodrigues,Fabiana B, PY - 2003/6/12/pubmed PY - 2003/7/26/medline PY - 2003/6/12/entrez SP - 3797 EP - 805 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 51 IS - 13 N2 - The quality of crude hazelnut oil extracted from Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring lipid classes, fatty acids, and fat soluble bioactives (tocopherols and phytosterols). Oxygen uptake, peroxide value, thiobarbituric acid reactive substances, and alpha-tocopherol levels of stripped and crude hazelnut oils in bulk and oil-in-water (o/w) emulsion systems were also evaluated as indices of lipid oxidation over a 21 day storage period at 60 degrees C in the dark. The total lipid content of Tombul hazelnut was 61.2%, of which 98.8% were nonpolar and 1.2% polar constituents. Triacylglycerols were the major nonpolar lipid class and contributed nearly 100% to the total amount. Phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol were the most abundant polar lipids, respectively. Sixteen fatty acids were identified, among which oleic acid contributed 82.7% to the total, followed by linoleic, palmitic, and stearic acids. Unsaturated fatty acids accounted for 92.2% of the total fatty acids present. Among oil soluble bioactives, alpha-tocopherol (38.2 mg/100 g) and beta-sitosterol (105.5 mg/100 g) were predominant in hazelnut oil and comprised 88 and 93% of the total tocopherols and phytosterols present, respectively. The results also showed that both stripped and crude hazelnut oils were more stable in terms of lipid oxidation in the bulk oil as compared to those in an o/w emulsion. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12797746/Turkish_Tombul_hazelnut__Corylus_avellana_L____2__Lipid_characteristics_and_oxidative_stability_ L2 - https://dx.doi.org/10.1021/jf021239x DB - PRIME DP - Unbound Medicine ER -