Changes in Oil Content, Fatty Acid, and Vitamin E Composition in Developing Hazelnut Kernels.

Ebrahem, Kais S.; Richardson, D.G.; Tetley, Richard M.

doi:10.17660/actahortic.1994.351.74

Cited by 7 publications

(7 citation statements)

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“…Hazelnuts were also analyzed with respect to their tocopherol content (Table ). In general, results of tocopherol contents at complete maturity of hazelnuts are in a wide agreement with available data , however, the changes of tocopherol levels during the ripening of hazelnuts have not been studied extensively .…”

Section: Resultssupporting

confidence: 77%

“…Similar results on fatty acid composition were reported by Ebrahem et al . They underlined that total vitamin E increased as oil content increased throughout the season, whereas β‐tocopherol was only a minor constituent that decreased during fruit maturation.…”

Section: Introductionsupporting

confidence: 88%

“…At the first stages of ripening, the high content of palmitic acid and essential fatty acids may be related to their involvement as main constituents in the beginning – polar lipids (phospholipids, glycolipids), and to cell membranes formation. In the course of ripening, the TAGs progressively become the predominant product of lipid synthesis . In mature hazelnuts, the lipid fraction that forms the major part of the kernel, is composed of non polar (98.8%) and polar (1.2%) constituents, while TAGs are the major compounds, representing nearly 100% of nonpolar lipid class .…”

Section: Resultsmentioning

confidence: 99%

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Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

Ciemniewska‐Żytkiewicz

Pasini

Verardo

et al. 2014

Euro J Lipid Sci & Tech

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Detailed changes in composition of fatty acids, as well as alterations in the content of triacylglycerols and tocopherols during the maturation of Kataloński hazelnuts grown in Jankowice, Poland were studied. Samples with different maturity levels were collected at weekly intervals between August and September 2013. Nineteen different fatty acids were identified. The amount of oleic acid (n9) was the greatest in all samples, the amount of linoleic acid (n6) acid was second greatest, while the amount of palmitic acid was third greatest in all samples, except during the very first stage of maturation. A decreasing trend in the amount of polyunsaturated fatty acids (PUFA) was observed from early developed to completely maturated hazelnuts (from 30.09 to 10.28 g 100 g−1 of oil). On the other hand, the amount of monounsaturated fatty acids (MUFA) in hazelnuts increased from early to harvest stage (from 22.03 to 79.17 g 100 g−1 of oil). Linoleic acid and oleic acid were the most abundant fatty acids located in sn‐2 position of triacylglycerols. Different distributions of both acids were reported during maturation. Oleic acid reported a constant distribution in an internal position, whereas linoleic acid content in sn‐2 position increased during maturation. Finally, the tocopherol content increased from early to harvest stage and the amount of α‐tocopherol was observed to be the highest among tocols. Practical applications: The composition of hazelnuts changes during maturation. Harvest timing has a strong effect on both oil yield and quality factors, such as fatty acid composition and tocopherol content. The distinguishing features mentioned have a significant impact on the hazelnut's final oxidative stability, which is an important parameter from the grower's and distributor's practical perspective. The results obtained may be applied to the specific set up of harvesting time, when the nuts contain the highest amount of desired fatty acid. At the beginning of the maturation period, hazelnut kernels are an abundant source of both MUFA and PUFA (especially essential ones) and can be perceived as beneficial additive compounds to be applied in pharmaceutical and cosmetic products. The composition of the hazelnuts' lipid fraction changes during maturation. This includes the tocopherol content, fatty acid composition and fatty acid distribution in TAG molecules. Upon the ripening of hazelnuts, the content of monounsaturated fatty acids was increased, the content of saturated fatty acids was constant and polyunsaturated fatty acids decreased significantly (p < 0.05). The α‐tocopherol concentration increased during the kernel growing season, while the content of γ‐ and β‐homologues decreased significantly (p < 0.05). Additionally, highly significant positive correlations were found between the amount of α‐tocopherol and oleic acid and between the amount of γ‐tocopherol and linoleic acid.

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Section: Resultssupporting

confidence: 77%

Section: Introductionsupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

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Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

Ciemniewska‐Żytkiewicz

Pasini

Verardo

et al. 2014

Euro J Lipid Sci & Tech

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“…The polarity and composition of the hull extracts is very different from that of the extracts investigated in our study. The report by Ebrahem, Richardson, and Tetley (1994) refer mainly to the oils of a different species, namely Corylus avellana (European hazelnut). In the recent study by Flores García et al (2018), the authors partitioned the oil with MeOH:water 60:40 and looked for antioxidant activity in the polar phase by means of the DPPH discoloration assay.…”

Section: Antioxidant Activity Of the Polyphenol-enriched Extracts (Pees) From G Avellana Nutsmentioning

confidence: 99%

Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes

et al. 2019

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HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés.

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“…While the chemical composition of mature nuts and its dependence on genotype and geographical origin has been quite extensively analyzed [8,[13][14][15][16], the variation of kernel composition during nut growth and ripening has been the subject of little research, mainly focused on the fat component [9,17,18] of some Turkish cultivars [19][20][21] and the mineral content of new Chinese crossbreeds [22].…”

Section: Introductionmentioning

confidence: 99%

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

Cristofori¹,

Bertazza²,

Bignami³

2015

Fruits

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-Introduction. This research focused on the variation of the kernel and pellicle (seed coat) constituents during nut growth, from early development to maturity. Material and methods. Nuts of three hazelnut cultivars widely grown in Italy: 'Tonda Gentile Romana', 'Tonda di Giffoni' and 'Nocchione'. were randomly sampled weekly, from the same trees, starting from the first week of July 2007 (day of the year: DOY = 186) until the beginning of September (DOY = 249), at harvest time. Results and discussion. Oil content increased continuously during the development of the kernel, from 30-35 g 100 g −1 dry weight (DW) at the beginning of July, to 61-68 g 100 g −1 DW in the first week of September. Total monounsaturated fatty acids were the main group of fatty acids in the oil and oleic acid was the most predominant one, showing slight variations depending on the cultivar and kernel growth stage. Nitrogen content in the kernel decreased continuously during development, from 4.2 g 100 g −1 DW to 2.9 g 100 g −1 DW on average among the cultivars. Soluble sugars, mainly sucrose, showed a wide fluctuation until late July, and the content observed in the mature seed was about 5 g 100 g −1 DW in all cultivars. The organic acids, mainly represented by malic acid, showed a large decrease during the early stages (July), and reached on average a content of about 0.3-0.4 g 100 g −1 DW at the mature stage. Starch content for all cultivars was highest at the first sampling date, then decreased rapidly, coinciding with the initial kernel expansion stage. Starch levels then increased to a second peak in early August, then rapidly decreased again, followed by a gradual decline up to the time of nut ripening. The total phenol content was mainly concentrated in the pellicle and showed wide variation during the nut development both in the kernel and pellicle. Conclusion. The complexity of these dynamics can explain the different kernel taste in immature and mature states, and highlights the possibilities of optimizing the orchard management and harvesting time.

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Changes in Oil Content, Fatty Acid, and Vitamin E Composition in Developing Hazelnut Kernels.

Cited by 7 publications

References 0 publications

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

Changes of the lipid fraction during fruit development in hazelnuts (Corylus avellana L.) grown in Poland

Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

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