Abstract

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.

Highlights

  • acid value (AV), anisidine value (AnV) and peroxide value (PV) increased with storage time in all tested oils and hazelnut cultivars (Table 1)

  • Our study showed that storage time and cultivar impact minor fatty acid content in hazelnut cold-pressed oil

  • Over a 9-month storage period, the lowest oxidation indices (PV, AnV and AV) were observed in oils obtained from ‘Katalonski’ and ‘Nottinghamski’, in which all hazelnut oil samples did not exceed the recommendations stated in the Codex Alimentarius Commission Standard for cold-pressed and unrefined oil

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Summary

Introduction

In 2019, total hazelnut production surpassed 1 million tons, which highlights hazelnuts’ worldwide popularity [1]

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