The comparison of properties of the oil and kernels of various hazelnuts from Germany and Turkey

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dc.contributor.authorMatthaeus, Bertrand
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T18:31:33Z
dc.date.available2020-03-26T18:31:33Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe oil yields of hazelnut kernels collected from Germany (Munster) and Turkey range from 8.1 to 64.1%. The main fatty acids in hazelnut kernel oils are oleic (76.382.6%), linoleic (6.514.0%), and palmitic (5.76.5%). The hazelnut kernel oils contained an appreciable amount of a-tocopherol (19.963.9?mg/100?g), with a mean value of 40.02?mg/kg, and ?-tocopherol (1.315.5?mg/100?g), with a mean value of 4.84. a-Tocopherol was the predominant tocopherol in all hazelnut kernels. The major sterols were beta-sitosterol, ranging from 78.13 to 82.56?mg/kg; campesterol, ranging from 4.79 to 7.42?mg/kg; and d5-avanasterol, ranging from 1.26 to 5.24?mg/kg. The highest minerals were K and P followed by Ca, Mg, Na, and Zn. P contents of all samples were established between 2029.90 and 4376.66?ppm. The results may also be useful for the evaluation of nutritional information. As a result, the present study showed that the kernels of hazelnut are a potential source of valuable oil which might be used for food and non-food applications. In addition, hazelnut kernel oil has a high nutritive value and can be recommended for processing of healthy food products.en_US
dc.description.sponsorshipScientific and Technical Research of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK); Deutsche Forschungs Gemeinschaft (DFG, Almanya)German Research Foundation (DFG)en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technical Research of Turkey (TUBITAK) and Deutsche Forschungs Gemeinschaft (DFG, Almanya). We are grateful to Dr J. Fiebig (Head of Institute). The authors also thank to Mrs E. Claudia, Miss E. Uda, and Miss B. Bielefeld for skilful technical assistance with the GLC and HPLC.en_US
dc.identifier.doi10.1002/ejlt.201100299en_US
dc.identifier.endpage806en_US
dc.identifier.issn1438-7697en_US
dc.identifier.issue7en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage801en_US
dc.identifier.urihttps://dx.doi.org/10.1002/ejlt.201100299
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28477
dc.identifier.volume114en_US
dc.identifier.wosWOS:000306282200016en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCorylus avellana Len_US
dc.subjectFatty aciden_US
dc.subjectHazelnuten_US
dc.subjectOilen_US
dc.subjectSeeden_US
dc.subjectSterolsen_US
dc.subjectTocopherolen_US
dc.titleThe comparison of properties of the oil and kernels of various hazelnuts from Germany and Turkeyen_US
dc.typeArticleen_US

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