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FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER

Year 2016, Volume: 41 Issue: 3, 137 - 140, 01.06.2016

Abstract

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References

  • FAOSTAT. FAO Statistical Databases. 2013. Food and Agriculture Organization (FAO) of the United Nations.
  • Alasalvar C, Amaral JS, Satır G, Shahidi F. 2009. Lipid characteristics and minerals of native Turkish hazelnut cultivars. Food Chem, 113 (4), 919-925. 3. Alasalvar C, Amaral JS, Shahidi F. 2006. Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). J Agric Food Chem, 54 (26),10117-10183.
  • Shahidi F, Alasalvar C, Liyana-Patharina CM. 2007. Antioxidant and phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut by-products. J Agric Food Chem, 55 (4), 1212-1220. 5. Ros E, Mataix J. 2006. Fatty acid composition of nuts-implications for cardiovascular health. British J Nut, 96 (S2),S29-S35.
  • Seyhan F, Ozay G, Saklar S, Ertafl E, Satır G, Alasalvar C. 2007. Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chem, 105 (2), 590-596.
  • Bada JC, Leon-Camacho M, Prieto M, Alanso L. 2004. Characterization of oils of hazelnuts from Austrias, Spain. Eur J Lipid Sci Tech, 106 (5), 294-300. 8. Crews C, Hough P, Godward J, Brereton, P, Lees M, Guiet S, Winkelmann W. 2005. Study of main constituents of some authentic hazelnut oils. J Agric Food Chem, 53 (12), 4843-4852.
  • Sakouhia F, Herchi W, Sebe K, Absalon C, Kallel H, Boukhchina S. 2011. Accumulation of total lipids, fatty acids and triacylglycerols in developing fruits of Olea europea L. Sci Hortic, 132 (1), 7-11.
  • 10. Salas JJ, Sanchez J, Ramli US, Manaf AM, Williams M, Harwood JL. 2000. Biochemistry of lipid metabolism in olive and other oil fruits. Prog Lip Res, 39 (2), 151-180.
  • Baccouri O, Guerfel M, Baccouri B, Cerratini L, Bendini A, Lercker G, Zarrouk M, Miled DDB. 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem, 109 (4), 743-754. 12. Gutierrez F, Jimenez B, Ruiz A, Albi MA. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J Agric Food Chem, 47 (1), 121-127.
  • Matos LC, Cunha SC, Amaral JS, Pereira JA. 2007. Chemometric characterization of three varietal olive oils (Cvs Cobrançosa, Madural and Verderal Transmontana) extracted from olive with different maturation indices. Food Chem, 102 (1), 406-414.

CHANGES IN FATTY ACID COMPOSITION OF HAZELNUT

Year 2016, Volume: 41 Issue: 3, 137 - 140, 01.06.2016

Abstract

Hazelnut is rich in monounsaturated fatty acids, particularly oleic acid. The fatty acid composition ofhazelnut has gained a great deal of attention due to its health benefits. The aim of this study was toevaluate the changes in the fatty acid composition of the Turkish hazelnut cultivars (Tombul, Palaz andSivri) during fruit development. Four major fatty acids (oleic, linoleic, palmitic, and stearic acids) andthree minor fatty acids (palmitoleic, linolenic, and arachidic acids) were detected in all hazelnut cultivarsduring all stages. The monounsaturated fatty acids content of the Turkish hazelnut cultivars increasedduring fruit development, whereas the polyunsaturated fatty acids content decreased. These resultsindicated that the oxidative stability of hazelnut oil may be enhanced during fruit development

References

  • FAOSTAT. FAO Statistical Databases. 2013. Food and Agriculture Organization (FAO) of the United Nations.
  • Alasalvar C, Amaral JS, Satır G, Shahidi F. 2009. Lipid characteristics and minerals of native Turkish hazelnut cultivars. Food Chem, 113 (4), 919-925. 3. Alasalvar C, Amaral JS, Shahidi F. 2006. Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). J Agric Food Chem, 54 (26),10117-10183.
  • Shahidi F, Alasalvar C, Liyana-Patharina CM. 2007. Antioxidant and phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut by-products. J Agric Food Chem, 55 (4), 1212-1220. 5. Ros E, Mataix J. 2006. Fatty acid composition of nuts-implications for cardiovascular health. British J Nut, 96 (S2),S29-S35.
  • Seyhan F, Ozay G, Saklar S, Ertafl E, Satır G, Alasalvar C. 2007. Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chem, 105 (2), 590-596.
  • Bada JC, Leon-Camacho M, Prieto M, Alanso L. 2004. Characterization of oils of hazelnuts from Austrias, Spain. Eur J Lipid Sci Tech, 106 (5), 294-300. 8. Crews C, Hough P, Godward J, Brereton, P, Lees M, Guiet S, Winkelmann W. 2005. Study of main constituents of some authentic hazelnut oils. J Agric Food Chem, 53 (12), 4843-4852.
  • Sakouhia F, Herchi W, Sebe K, Absalon C, Kallel H, Boukhchina S. 2011. Accumulation of total lipids, fatty acids and triacylglycerols in developing fruits of Olea europea L. Sci Hortic, 132 (1), 7-11.
  • 10. Salas JJ, Sanchez J, Ramli US, Manaf AM, Williams M, Harwood JL. 2000. Biochemistry of lipid metabolism in olive and other oil fruits. Prog Lip Res, 39 (2), 151-180.
  • Baccouri O, Guerfel M, Baccouri B, Cerratini L, Bendini A, Lercker G, Zarrouk M, Miled DDB. 2008. Chemical composition and oxidative stability of Tunisian monovarietal virgin olive oils with regard to fruit ripening. Food Chem, 109 (4), 743-754. 12. Gutierrez F, Jimenez B, Ruiz A, Albi MA. 1999. Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties Picual and Hojiblanca and on the different components involved. J Agric Food Chem, 47 (1), 121-127.
  • Matos LC, Cunha SC, Amaral JS, Pereira JA. 2007. Chemometric characterization of three varietal olive oils (Cvs Cobrançosa, Madural and Verderal Transmontana) extracted from olive with different maturation indices. Food Chem, 102 (1), 406-414.
There are 9 citations in total.

Details

Other ID JA28UA52JY
Journal Section Research Article
Authors

Huri İlyasoğlu This is me

Publication Date June 1, 2016
Published in Issue Year 2016 Volume: 41 Issue: 3

Cite

APA İlyasoğlu, H. (2016). FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER. Gıda, 41(3), 137-140.
AMA İlyasoğlu H. FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER. The Journal of Food. June 2016;41(3):137-140.
Chicago İlyasoğlu, Huri. “FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER”. Gıda 41, no. 3 (June 2016): 137-40.
EndNote İlyasoğlu H (June 1, 2016) FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER. Gıda 41 3 137–140.
IEEE H. İlyasoğlu, “FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER”, The Journal of Food, vol. 41, no. 3, pp. 137–140, 2016.
ISNAD İlyasoğlu, Huri. “FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER”. Gıda 41/3 (June 2016), 137-140.
JAMA İlyasoğlu H. FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER. The Journal of Food. 2016;41:137–140.
MLA İlyasoğlu, Huri. “FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER”. Gıda, vol. 41, no. 3, 2016, pp. 137-40.
Vancouver İlyasoğlu H. FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER. The Journal of Food. 2016;41(3):137-40.

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