Chemical Composition, Antioxidant Capacity And Total Phenolic Content of Hazelnuts Grown In Different Countries

Abstract

Hazelnut providing the macro-and micronutrients is a constituent of the healthy diet. Hazelnut, one of the most consumed treenut, is produced in the different countries. The geographical origin influences the chemical composition and the biological activity in the several plant foods. The purpose of this study is to evaluate the chemical composition, the antioxidative capacity and total phenolic content of the hazelnut kernels obtained from the different countries, including Azerbaijan, Chile, Italy, and Turkey. The hazelnut kernels were examined for crude oil, ash, moisture, and protein contents. The refractive index, iodine value, and fatty acid composition of the hazelnut oils were identified. In addition, the hazelnut oil, the kernels, and the defatted kernels were tested for their antioxidative activities and total phenolic contents. Protein contents of the hazelnuts from different countries were similar. The largest oil yield was determined in the hazelnut kernels from Chile and Turkey (62.35 ± 0.51 % and 62.29 ± 0.46 %, respectively). While the oil from Turkish hazelnut kernels showed the highest oleic acid content (84.09 ± 0.17 %), Azerbaijan hazelnut oil had the lowest oleic acid content (78.10 ± 0.48). The highest phenolic content was detected in the hazelnut kernels from Azerbaijan. Although the lowest phenolic content was observed in the hazelnut kernels from Turkey, the most potent antioxidative capacity was determined in the Turkish hazelnut kernels, their oil, and their defatted form. It can be concluded that the Turkish hazelnut kernels could contain high amounts of the fat-soluble antioxidants in addition to the water-soluble phenolic antioxidants. The results suggested that the hazelnuts exhibited different chemical composition, antioxidant capacity, and phenolic content depending on their origin.

Keywords

• Hazelnut oil
• Geographical origin
• Fatty acid composition
• Antioxidant capacity
• Total phenolic content

Chemical Composition, Antioxidant Capacity And Total Phenolic Content of Hazelnuts Grown In Different Countries

Abstract

Makro- ve mikro besin elementlerini karşılayan fındık, sağlıklı beslenmenin bir parçasıdır. En çok tüketilen ağaç yemişlerinden biri olan fındık farklı ülkelerde yetiştirilmektedir. Bilindiği üzere çeşitli bitkisel gıdalarda, coğrafi orjin bitkinin kimyasal bileşimi ve biyolojik aktivitesini etkilemektedir. Bu çalışmanın amacı, Azerbaycan, Şili, İtalya ve Türkiye olmak üzere 4 farklı ülkeden temin edilmiş fındık numunelerinin kimyasal kompozisyonu, antioksidan kapasitesi ve toplam fenolik içeriğini değerlendirmektir. Çalışma kapsamında fındık numunelerinin ham yağ, kül, nem ve protein içerikleri analiz edilmiştir. Bu fındık numunelerinden elde edilen yağların refraktif indeks, iyot sayısı ve yağ asidi kompozisyonları belirlenmiştir. Buna ilaveten fındık yağı, yağı alınmış fındık ve işlem yapılmamış fındık numunelerinin antioksidan içerikleri ile toplam fenolik içerikleri analiz edilmiştir. Çalışma bulgularına göre farklı ülkelere ait fındık numunelerinin protein içeriklerinin benzer olduğu saptanmıştır. Calışmada en fazla yağ verimi Şili ve Türkiye'ye ait fındık numunelerinde belirlenmiştir (sırasıyla % 62.35 ± 0.51 ve % 62.29 ± 0.46). Türkiye’den temin edilen fındıklardan elde edilen yağların en yüksek oleik asit içeriğine (% 84.09 ± 0.17) sahip iken, Azerbaycan fındık numuneleri yağlarının en düşük oleik asit içeriğine (% 78.10 ± 0.48) sahip olduğu bulunmuştur. En yüksek toplam fenolik içeriğine Azerbaycan’dan temin edilen fındık numunelerinde saptanmıştır. En düşük toplam fenolik içeriğinin Türkiye’ye ait fındık numunelerinde gözlemlenmesine rağmen, en yüksek antioksidan kapasitesinin de yine bu Türkiye’den elde edilen fındık numunelerinin, bunlardan elde edilen yağ ve yağsız numunelerin sahip olduğu bulunmuştur. Bu durum Türkiye’ye ait fındık numunelerinin suda çözünebilen fenolik antioksidanlara ek olarak yüksek miktarda yağda çözünebilen antioksidan da içerebileceğini göstermektedir. Çalışma sonuçları, fındığın orjinine bağlı olarak farklı kimyasal bileşim, antioksidan kapasitesi ve fenolik içeriğe sahip olduğunu ortaya koymuştur.

Keywords

• Fındık yağı
• Coğrafik orjin
• Yağ asiti kompozisyonu
• Antioksidan kapasite
• Toplam fenolik içerik

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