Abstract
Hazelnut (Corylus avellana L.) is a popular tree nut worldwide, and in recent years, the production of hazelnuts has increased in many countries due to large investments improving agricultural techniques and the selection of new cultivars. Turkey, the leader of global hazelnut production, has shown that supply can strongly fluctuate, which leads to peak prices and market instability. In this review, an overview of the morphological traits, nutritional value, fatty acid composition, tocopherols, and future prospects of hazelnut production are described. Furthermore, information regarding hazelnuts from different geographical origins (Chile, Croatia, Iran, Italy, Oregon (US), Poland, Portugal, Serbia, Spain, and Turkey; total of 22 cultivars) to enhance the utilization of hazelnut cultivars from newly producing orchards and origins is comprehensively summarized.
Highlights
Hazelnut (Corylus avellana L.) is one of the most important nut crops worldwide, ranking third in the global nut market, with production exceeding 863 thousand tons per year [1]
Research on kernel composition mainly focuses on the oil content and fatty acid profile, whereas those of basic nutritional values have not been thoroughly investigated in countries such as Chile and Serbia, notwithstanding their potential effect on nut sensory characteristics
monounsaturated fatty acid (MUFA) and polyunsaturated fatty acids (PUFA) contents obtained with the different solvents were obvious, there was no significant difference in the saturated fatty acids (SFA)
Summary
Hazelnut (Corylus avellana L.) is one of the most important nut crops worldwide, ranking third in the global nut market, with production exceeding 863 thousand tons per year [1]. The production of hazelnuts has increased in countries with low production rates due to large investments helping to improve established agricultural techniques and select new cultivars. One of the most desirable hazelnuts on the market are Italian cultivars, Tonda di Giffoni and Tonda Gentile delle Langhe, which have gained the Protected Geographical Indication (PGI) European marks These cultivars are characterized by their high resistance to pathogens and pests, in addition to well-shaped kernels and sensory properties, such as sweetness and low burnt aroma [22,23,24]. The aim of this review was to summarize the hazelnut cultivars’ morphological and chemical characteristics from different geographical origins; from large-scale producing countries, and from countries with a much smaller annual production, which have a great prospect for future development. This study contributes data that may be useful to food-processing companies to enhance the utilization of hazelnut cultivars from new producing orchards and origins
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