Abstract
Five new hybrids (T. Kolon, H190, H260, H262, H580) of Turkish hazelnut varieties were evaluated in terms of total oil, fatty acid composition, α-tocopherol, unsaturated/saturated ratio, stability index and mineral in comparison with five commercial Turkish hazelnut varieties (Tombul, Palaz, Mincane, Foşa and Çakıldak). Significant differences in total oil, fatty acid composition, stability index, α-tocopherol content and mineral composition were observed between varieties. The highest stability index values were observed in commercial Tombul (6.29), Foşa (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.
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