Fatty Acids, Tocopherol and Phenolic Contents of Organic and Conventional Grown Hazelnuts

Document Type : Original Research

Authors
H. Karaosmanoglu 1
N. S. Ustun 2
1 Hazelnut Expertise Program, Technical Vocational School, Giresun University, Giresu, Turkey.
2 Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey.
Abstract
The aim of this study was to determine the total phenolic content and antioxidant activity as well as fatty acids and tocopherol compositions of organic and conventionally grown hazelnut (Corylus avellana). Organic hazelnuts were found to be richer in terms of palmitoleic acid (P˂ 0.05). The production method did not influence other parameters, but the variety factor affected many parameters. In all varieties, oleic acid was the predominant fatty acid followed by linoleic, palmitic, and stearic acids. The lowest atherogenic index was determined at Sivri and no difference was detected in terms of thrombogenic index (P˂ 0.05). In all varietiesα, β, γ, δ-tocopherol were detected and α-tocopherol was dominant. The highest amount of tocopherol was detected in Mincane (549.73 mg kg-1 fat). The highest amount of phenolic substance (546.53 mg 100 g-1 GAE) and antioxidant activity (48.84%) were detected in Çakıldak, probably due to the plant exposure to stress in high and cold regions. Results of the extensive analyses showed that organic hazelnuts had no significant differences with the conventional ones in terms of the parameters examined.

Keywords

Subjects

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Journal of Agricultural Science and Technology
Volume 23, Issue 1
January and February 2021
Pages 167-177