Abstract
Este estudio se realizó en 2018 para determinar el efecto del daño del insecto escudo verde (DV) en las propiedades químicas del cultivar de avellana "Tombul". La composición proximal, proteína, lípidos totales (LT), carbohidratos, relación total de cenizas (CT), vitamina E (VE), fenólicos totales, valores de energía (E), color, composición de ácidos grasos, ácidos grasos totales, oxidación de lípidos e índice de calidad nutricional se determinaron en relación con los daños causados por el insecto. Se encontró que el nivel de LT, CT, VE, E, ácidos grasos monoinsaturados (MUFA) y ácidos grasos insaturados/saturados (UFA/SFA) fue menor en los granos de DV que en los granos buenos (GB). Aunque los granos de DV tienen niveles más altos de yodo, acidez, grasa libre y peróxidos, tienen niveles más bajos de la relación ácido oleico/linoleico y de los valores de rancimat. Además, los granos de DV tienen una relación más baja PUFA/SFA y de hipocolesterolémica/hipercolesterolémica, pero tienen valores de índice de aterogenicidad y trombogenicidad más altos.
Highlights
Among nuts, the hazelnut is the richest in terms of vitamin E and oleic acid (C18:1) contents
Tombul hazelnut takes the first place in terms of quality among 18 hazelnut cultivars in Turkey; whereas the other cultivars are regarded secondary with respect to quality (Alaşalvar et al, 2010)
Ash, vitamin E, and energy values were higher, protein, carbohydrate, and total phenolic contents were lower in good kernels (GK) than in green shield bug damage (GD) samples
Summary
The hazelnut is the richest in terms of vitamin E and oleic acid (C18:1) contents. It is a good source of bioactive compounds (Alaşalvar et al, 2010). 100-g portion of hazelnut kernels containing on average 10%-24% protein meets 22% of the daily protein intake, and contains 50-65% fat, with the oleic acid as the primary fatty acid, followed by linoleic, palmitic, stearic, and linolenic acid (Köksal et al, 2006; Seyhan et al, 2007). Parcerisa et al, (1995) reported that the Spanish hazelnut (Corylus avellana L.) contained 60.23% fat, 5.79% palmitic, 0.28% palmitoleic, 1.97% stearic, 79.1% oleic, and 12.58% linoleic acids. Cristofori et al, (2015) reported that the Italian hazelnut contained 47.06%-49.65% fat, 5.29-7.06% palmitic, 79.78-83.66% oleic acid, and 7.48-10.52% linoleic acids. Hazelnuts are highly beneficial as they prevent the vascular occlusion associated with cholesterol
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