Abstract
In a former paper (Parcerisa et al. (1993). Food Chem., 48, 411–14), the fat content and fatty acid composition of hazelnut samples corresponding to four different varieties, all cultivated in two different areas of Catalonia (Spain) during three consecutive years, were analysed. Those results showed that the fatty acid composition was influenced by the geographical origin and harvesting year of samples. In the present paper, results of triglyceride composition corresponding to the same varieties and harvesting years are presented using HPLC. Twelve different triglycerides have been identified. Main proportions correspond to triolein ( X ̄ = 46·9% ) and linoleodiolein ( X ̄ = 18·4% ). Triglyceride composition of samples changed significantly as a function of harvest and geographical origin but not in relation to the hazelnut variety, in agreement with previous results. It is thus established that these factors have a great influence on the characteristics and quality of nuts. In addition, a correlation study with previous fatty acid composition data was carried out, in order to check some aspects related to the biosynthesis of glycerides in these nuts. OOO, POO and LOO are always correlated with all glyceride and fatty acid contents, except with PLP and palmitic acid.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
