Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm

Abstract

In the frame of SAFENUT AGRI GEN RES Action, which was a European strategy for the recovery, characterization and conservation of genetic resources, the fatty acids and the tocopherol profiles of a set of 75 hazelnut accessions were analyzed. The aim of this study was to assess the genetic differences among the European germplasm, contributing to the definition of nut quality in traditional European areas of cultivation. Significant differences were found between accessions for oil amount and contents of most fatty acids. As expected, monounsaturated fatty acids made up the largest portion (mean 80.85 %) followed by polyunsaturated fatty acids (10.70 %). The saturated ones were the minor components and accounted for only 8.43 % of the total fatty acids. On the basis of Student's test, significant differences between the 2 years of harvest were found for fatty acid content, except for linoleic acid, the ratio of polyunsaturated, a-tocopherol and the stability index. When the oil content was studied in cultivars from the same site of cultivation, the mean values of the genetic pools from central Italy (60.8 %), Slovenia (59.3 %) and Portugal (58.2 %) showed highest values than those of cultivars grown in Greece (56.8 %), Spain (55.9 %) and France (51.5 %). A chemometric approach based on principal component and clustering analyses was developed to identify the most interesting cultivars for breeding programs.

Determination of geographical origin Turkish hazelnuts according to fatty acid composition

“…Moreover, Bacchetta et al. () examined that major fatty acid of European hazelnuts was oleic acid (80.63%) followed by 10.57% of linoleic acid, 5.95% of palmitic acid, and 2.48% of stearic acid. These findings were slightly in agreement with our results, and the differences may be due to harvesting season, growing conditions, and locations.…”

“…Taş and Gökmen (2015) has been reported that Giresun (which is part of Eastern Black Sea) round hazelnuts had 80.1% oleic acid, 10.91% linoleic acid, 5.7% palmitic acid, and 2.4% stearic acid, respectively. Moreover, Bacchetta et al (2013) examined that major fatty acid of European hazelnuts was oleic acid (80.63%) followed by 10.57% of linoleic acid, 5.95% of palmitic acid, and 2.48% of stearic acid. These findings were slightly in agreement with our results, and the differences may be due to harvesting season, growing conditions, and locations.…”

Tree Nut Oils: Chemical Profiles, Extraction, Stability, and Quality Concerns

“…Over a set of 75 hazelnut accessions from the European germplasm, the mean values of oil content were found to vary between 51.5% and 60.8% with the genetic pool from central Italy showing the highest average amount and that from France the lowest one. [ 72 ] Recently, hazelnut was introduced to cultivation in non‐traditional environments in the southern hemisphere. In experimental orchards in the Northeastern region of Argentinean Patagonia, several introduced and local cultivars show good yield components response, with oil contents ranging between 66% and 72%.…”

“…Among tree nut oils, HO is at the top in oleic acid concentration (Table 1). It usually ranges from 72% to 82% but higher percentages (up to 85%) have been reported from oils obtained in Italy [ 72,74,76 ] and Argentina. [ 73 ] Linoleic acid and saturated FA (palmitic and stearic acids together) concentrations usually do not exceed 15% and 6%, respectively.…”

“…Likewise, over 75 accessions sampled in six European countries (Spain, Italy, Greece, Slovenia, France, and Portugal), the overall range of α‐tocopherol concentrations was found to be 102–391 mg kg −1 oil. [ 72 ] On the other hand, hazelnut genotypes grown in Poland show 186–204 mg α‐tocopherol and 13–23 mg γ‐tocopherol per kg oil. [ 77 ] Differences may be found with respect to these general patterns; Alasalvar et al.…”