Change of fat content and fatty acid composition during the fruit development period in the hazelnuts Tombul and Palaz cultivars grown in Ordu

Akoyuncu M., KOYUNCU F., Bostan S., Islam A.

Acta Horticulturae, vol.445, pp.229-233, 1997 (Scopus) identifier

  • Publication Type: Article / Abstract
  • Volume: 445
  • Publication Date: 1997
  • Journal Name: Acta Horticulturae
  • Journal Indexes: Scopus
  • Page Numbers: pp.229-233
  • Keywords: Corylus avellana, Fat content, Fatty acid composition
  • Isparta University of Applied Sciences Affiliated: Yes

Abstract

Change of fat contents and fatty acids were analyzed during the fruit development period in the hazelnuts Tombul and Palaz cultivars. Palmitic acid in hazelnuts was the main saturated fatty acid followed by the stearic acid. The main unsaturated fatty acid in kernels of studied hazelnut cultivars was found to be oleic acid, followed by linoleic acid. But, linolenic acid was trace amount. Fat content has increased during the fruit development period and reached it's maximum at the date of harvest maturity. Palmitic (16:0) and stearic (18:0) acid contents have decreased at the beginning of the fruit development period (28.6.1995-12.7.1995) and then an important change have not occurred. Oleic (18:1) acid has increased regularly and reached maximum at the harvest date. Linoleic (18:2) acid has decreased parallel to the oleic (18:1) acid.