Change of fat content and fatty acid composition of Turkish hazelnuts (Corylus avellana L.) during storage

Koyuncu M. A.

JOURNAL OF FOOD QUALITY, vol.27, no.4, pp.304-309, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 4
  • Publication Date: 2004
  • Doi Number: 10.1111/j.1745-4557.2004.00624.x
  • Journal Name: JOURNAL OF FOOD QUALITY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.304-309
  • Süleyman Demirel University Affiliated: Yes

Abstract

Hazelnuts (Corylus avellana L.) were collected from three different cultivars (Tombul, Palaz and Kalinkara) at the harvest season of 1996. The dried nuts were stored shelled and unshelled in polyethylene bags at 21C and 60-65% relative humidity for 12 months. During storage, the total fat content increased, the palmitic and oleic acid content of the oil increased, linoleic acid, ranged from 12.41 to 10.35%. No significant differences were found for other fatty acids during storage. The effect of storage of shelled and unshelled hazelnuts on the total fat content was significant.