Year-end Sale % OFF 
Abstract
The oil content, stability and fatty acid composition were determined in the main varieties of Catalonian hazelnuts (Negret, Pauetet, Gironell, Grifoll, Culplà and Morell). Packed column gas and capillary chromatography and the Rancimat method were used. The percentage of oil, its stability and linoleic acid content were found to depend on the variety and farming method (dry farming or irrigation). A difference of 43% in the results obtained for oil stability was detected, the Culplà variety showing the greatest stability and Negret the least. The Negret variety also presented the greatest variance in linoleic acid content, ranging from 11.70% to 20.10%. Irrigation reduces the oil content, increases the percentage of linoleic acid and reduces stability in most varicties.
Published Version
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.
