Determination of geographical origin Turkish hazelnuts according to fatty acid composition.

Fikret Tüfekci,Şükrü Karataş

doi:10.1002/fsn3.595

Abstract

This study focuses on detecting geographical origin of round type hazelnut (Corylus avellena L.) in Turkey using fatty acid (FA) composition. The samples were collected from Western, Central, and Eastern Black Sea regions between 2015 and 2016. FA profiles were determined by gas chromatography (GC), and most abundant fatty acid was oleic acid (C18:1) followed by linoleic acid (C18:2), palmitic acid (C16:0), and stearic acid (C18:1). The effect of geographical origin on the fatty acid profile of hazelnut oils was statistically analyzed by one‐way ANOVA and linear discriminant analysis (LDA). The results showed that the Central Black Sea region had high content of total saturated fatty acids (%8.45), total monounsaturated fatty acids (%83.54), low content of total polyunsaturated fatty acids (%7.85), and Eastern Black Sea region had high content of linoleic (%9.10) and linolenic acid (%0.096). Six fatty acids (C16:1, C18:1, C18:2, C18:3, C20:0, and C20:1) identified by LDA provide 86.2% of correct predictions.

Highlights

Hazelnut is a good source of oil (50–73%) and rich in unsaturated fatty acids (Köksal, Artik, Şimşek, & Güneş, 2006)
The aim of this study was to predict the geographical origin of Turkish hazelnuts (Corylus avellena L.) which are cultivated in Black Sea region to correspond the fatty acid composition by statistically
Parcerisa et al (1998) reported that fatty acid profiles of American hazelnut varieties were oleic acid ranged from 77.08% to 80.76%, linoleic acid ranged from 10.46% to 15.55%, palmitic acid ranged from 4.72% to 5.77%, and stearic acid ranged from 1.38% to 3.34%

Summary

Introduction

Hazelnut is a good source of oil (50–73%) and rich in unsaturated fatty acids (oleic, linoleic, linolenic acid etc.) (Köksal, Artik, Şimşek, & Güneş, 2006). It has been reported that a dietary culture rich in monounsaturated fat content (such as oleic acid) (i) increases the amount of high-density lipoproteins (HDL) while reducing the amount of low-density lipoproteins (LDL) and (ii) helps prevent cholesterol- induced cardiovascular disease (Oliveira et al, 2008). Orsavova, Misurcova, Ambrozova, Vicha, and Mlcek (2015) reported that oleic acid enhances insulin resistance and anti-inflammatory effect as opposed to polyunsaturated fatty acids. Hazelnut is an important source of nutrients for the human diet with high energy, protein, Vitamin E, and natural phytosterols (Parcerisa, Richardson, Rafecas, Codony, & Boatella, 1998). In Turkey, 17 varieties of cultivars and a wild nut, known as “raw hazelnut,” are cultivated (Köksal et al, 2006). The Turkish hazelnut contains three groups: (1) round (i.e., Kargalak, Çakıldak, Palaz, Tombul, Foşa, Kalınkara, Uzunmusa, Mincane, Cavcava, Kan); (2) sharp (i.e., İncekara, Acı, Kuş); and (3) almond (i.e., Yuvarlak Badem, Yassı Badem, Değirmendere) (Black Sea Hazelnut Exporter’s Union, 2012)

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Results

Conclusion