Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation

Abstract

Summary Hazelnut oils obtained from three varieties of Chinese hybrid hazelnuts (cv. ‘Liaozhen 3 (LZ)’, ‘Pingou 21’ (PG) and ‘Yuzhui’ (YZ)) were used to compare the lipid oxidation characteristics (peroxide value, p‐anisidine value and conjugated diene value), fatty acid profiles and major active components (squalene, carotenoids and tocopherols) under oxidation condition at 60 °C for 40 days, in addition, the molecular structure changes in the three hazelnut oils were monitored by Raman spectroscopy. The lipid oxidation of the three hazelnut oils had similar tendencies, and the oxidation rate was slower in the early stage and faster in the later stage. Polyunsaturated fatty acids (PUFAs) tended to decrease mainly due to the decrease in linoleic acid. LZ had higher contents of tocopherol, carotenoids and PUFAs than the other varieties, while YZ owned the highest content of squalene. Tocopherol and carotenoids of the three hazelnut oils showed easy loss, while squalene was relatively stable. Raman spectroscopy can effectively indicate the degree of oxidation and carotenoid levels of hazelnut oil. This study can provide a scientific basis for variety selection in planting and utilisation of active ingredients for the hazelnut industry.

Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

“…Especially, the change in fatty acid composition may affect the resistance of foods to lipid oxidation. The lipid oxidation process of foods can cause changes in odor, color, taste, and nutritional value and may adversely affect the potential health benefits resulting from consumption (Cui et al, 2022). In addition, there is a perception among consumers that organic foods are healthier and more nutritious.…”