Oil Content, Fatty Acid Composition, and Vitamin E Concentration of 17 Hazelnut Varieties, Compared to Other Types of Nuts and Oil Seeds.

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

doi:10.17660/actahortic.1994.351.76

Cited by 38 publications

(45 citation statements)

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“…The profile of fatty acids found in this study is comparable with the data previously reported in literature (Colombini et al 1979;Ebrahem et al 1994;Ruggeri et al 1998;Zwartz et al 1999;Savage 2001;Shijie et al 2002;Amaral et al 2003). Some differences in the amounts of C16:0 (8-10%) and C18:0 (0.9-2.0%) were noticed in comparison with Turkish walnut cultivars (Koyuncu et al 2001).…”

Section: Resultssupporting

confidence: 90%

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Rabrenović¹,

Dimić²,

Maksimović³

et al. 2011

Czech J. Food Sci.

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Rabrenovic B., Dimic E., Maksimovic M., Sobajic S.,Gajic-Krstajic L. (2011): Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia. Czech J. Food Sci., 29: 74-78.Five cultivars (Sampion, Jupiter, Sejnovo, Elit, and Geisenheim 139) of walnuts (Juglans regia L.) were collected during the 2008 harvest, from Cacak, Central Serbia. Two techniques of oil extraction were implemented -cold pressing and organic solvent extraction. The influence of the implemented methods on the fatty acid composition, tocopherol content as well as oxidative stability was examined. Predominant fatty acids were palmitic, oleic, linoleic, and linolenic acids. The oleic acid content of the oils ranged from 15.9-23.7% of the total fatty acids, while the linoleic acid content ranged from 57.2-65.1% and that of linolenic acid from 9.1-13.6%. The process of oil extraction had no significant effect on the content and composition of fatty acids in the oil. The total content of tocopherols ranged from 28.40 mg/100 g to 42.40 mg/100 g of the extracted oil. The most common tocopherol in all samples was γ-tocopherol. The oil extracted using the Soxhlet method contained higher amounts of total tocopherols while the stability of the oil samples, expresed as induction period, ranged from 5.0 h to 7.1 hours. Reduced stability of the oil samples as measured by the Rancimat method was negatively correlated with the level of linolenic acid and total content of tocopherols.

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Section: Resultssupporting

confidence: 90%

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Rabrenović¹,

Dimić²,

Maksimović³

et al. 2011

Czech J. Food Sci.

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“…The high tocopherols content with a-tocopherol as a predominant isomer have been reported in hazelnut oils by several authors before [22][23][24][25]. Generally, higher level of unsaturation favors oxidation process.…”

Section: Resultsmentioning

confidence: 85%

“…However, the misleading oxidation stability values may be caused by oxidation/hydrolysis products on the one hand, and by endogenous antioxidants present in vegetable oils on the other. It could explain why HOs, which is of higher oleic acid (81.0, 81.2, and 82.1 %), and high tocopherols content [22][23][24][25], exhibits significantly higher oxidative stability. Therefore, the chemical composition significantly influences oxidative stability of given oil, which in turn appears to be comprehensive tool in an assessment of the multifaceted oil quality.…”

Section: Resultsmentioning

confidence: 99%

Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods

Ciemniewska‐Żytkiewicz

Ratusz

Bryś

et al. 2014

J Therm Anal Calorim

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The present study was conducted to determine the oxidative stability of hazelnut oil and compare it with more common and previously tested olive oil and rapeseed oil. The oxidative stability was determined by means of two independent methods, pressure differential scanning calorimetry (PDSC), and oxidative stability index (OSI) using TA Instruments DSC and Metrohm Rancimat equipment, respectively. Both the PDSC and Rancimat devices were set at five different isothermal temperatures in the range of 100-140°C. The times to reach peak maximum (s max ) obtained from PDSC exotherms were statistically related with the Rancimat induction times (s on ) to obtain correlation coefficient [0.99 within linear relation. Based on the Arrhenius equation and activated complex theory, activation energies (E a ), pre-exponential factors (Z), and specific rate constants (k) for studied oils oxidations were calculated. To the best of our knowledge, this is the first study dealing with oxidative stability of hazelnut oil using PDSC technique. According to the results obtained, PDSC seems to be useful and quick method for kinetic analysis of lipid oxidation in hazelnut oil.

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“…Among the nuts and other vegetable oils, hazelnut oil has been reported to contain the highest proportion of oleic acid (Ebrahem, Richardson, Tetley & Mehlenbacher, 1994). Palmitoleic acid was the second most abundant fatty acid in the samples and its range was between 29.1% and 24.5%, for untreated seeds and MW pretreatment seeds, respectively.…”

Section: Effect Of Mw Pretreatment On Fatty Indices and Functional Comentioning

confidence: 94%

Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)

Uquiche

Jerez

Ortíz

2008

Innovative Food Science & Emerging Technologies

226

159

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Oil Content, Fatty Acid Composition, and Vitamin E Concentration of 17 Hazelnut Varieties, Compared to Other Types of Nuts and Oil Seeds.

Cited by 38 publications

References 0 publications

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Determination of fatty acid and tocopherol compositions and the oxidative stability of walnut (Juglans regia L.) cultivars grown in Serbia

Determination of the oxidative stability of hazelnut oils by PDSC and Rancimat methods

Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol)

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