Main composition of the fruits of the hazelnuts 'Tombul' and 'Palaz' cultivars preselected in Çarçamba and Terme (Samsun) districts

KOYUNCU M. A., KOYUNCU F., Balta F., Balta F.

Acta Horticulturae, cilt.445, ss.119-122, 1997 (Scopus) identifier

  • Yayın Türü: Makale / Özet
  • Cilt numarası: 445
  • Basım Tarihi: 1997
  • Doi Numarası: 10.17660/actahortic.1997.445.16
  • Dergi Adı: Acta Horticulturae
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.119-122
  • Anahtar Kelimeler: Composition, Fatty acid composition, Hazelnut, Kernel, Main
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet

Özet

In this research, some main compositions and fatty acid composition of ten types belonging to preselected 'Palaz' and 'Tombul' cvs. in Çarş amba and Terme districts of Samsun province were analyzed. Kernels of nuts gathered at the harvest period of 1995 were determined to have contained 3.97-5.04% moisture, 2.00-2.24% ash, 13.26-16.28% protein, and 54.24-61.67% total fat content. In addition, palmitic acid was the main saturated fatty acid (5.92-6.93%) followed by stearic acid (0.88-2.38). Also, the main monounsaturated fatty acid in kernels belonging to different types of two cultivars was oleic acid (70.38-84.38%). The analyzed kernels contained 8.25-21.37% linoleic acid and linolenic acid in trace amount, which are polyunsaturated fatty acids.