Abstract
The fat contents and fatty acid compositions of three hazelnut cultivars; Tombul, Palaz and Kalinkara were investigated during storage at 21 °C with 60-65 % relative bhumidity. The total fat contents of kernels in vacuum packages increased significantly with storage time. It is believed that the absolute value of fat content does not increase but that the kernel water content and total weight decrease. The palmitic and oleic acid contents of stored hazelnuts increased, while linoleic acid content decreased. No significant differences were found for stearic and linolenic acids during storage.
Highlights
Hazelnuts (Corylus avellana L.) are mainly produced in Turkey followed by Italy, USA and Spain (FAO, 2003)
Kernels were collected at the date of harvest maturity and dried kernels were stored in vacuum bags of 500g capacity at 21oC with 60-65% of relative humidity (RH) for 12 months
Fatty acid methyl ester (FAME) was prepared from the oil according to Parcerisa et al (1998). 200 mg of hazelnut oil was saponified with 3 ml of sodium methoxide in methanol (o.5 mol l-1) at 100oC in a water bath for 10 min; the solution was cooled to room temperature and 2 ml of 12% (w/v) boron trichloride in methanol was added
Summary
Fat and fatty acid composition of hazelnut kernels in vacuum packages during storage. The fat contents and fatty acid compositions of three hazelnut cultivars; Tombul, Palaz and Kalinkara were investigated during storage at 21 oC with 60-65% relative humidity. The total fat contents of kernels in vacuum packages increased significantly with storage time. It is believed that the absolute value of fat content does not increase but that the kernel water content and total weight decrease. The palmitic and oleic acid contents of stored hazelnuts increased, while linoleic acid content decreased. No significant differences were found for stearic and linolenic acids during storage. KEY-WORDS: Fa tcontent - Fa t t y a ci d co m p o si tion Hazelnuts - Storage - Vacuume package
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