The Quality Characteristic and Fatty Acid Profile of Cold-Pressed Hazelnut Oils during Nine Months of Storage

Abstract

Poland is one of the largest producers of hazelnuts in Europe; however, information regarding the storage of cold-pressed hazelnut oil is limited. Thus, the aim of this study was to determine the oxidative indices and fatty acid composition of oils from six hazelnut cultivars during 9 months of storage. At the beginning of storage, the hazelnut oils showed zero or very low oxidation values, which indicated the absence of initial triglyceride hydrolysis and fatty acid oxidation. Acid values increased with storage time, which was statistically significant, ranging from 0.17 to 0.34 mg KOH/g oil. The peroxide value in the first 5 months of storage was undetectable, whereas after 9 months the oils showed a slight increase in oils obtained from the ‘Olbrzym z Halle’ cultivar, followed by the ‘Barcelonski’ cultivar, at 3.39 and 2.15 meq O2/kg, respectively. The lipid content of the kernels was very stable under storage conditions. Total monounsaturated fatty acid content exhibited the highest proportion, while saturated fatty acids (SFAs) had the lowest content over the entire storage period. The percentage of polyunsaturated fatty acids showed a small decrease during storage, but was not statistically significant; therefore, polyunsaturated fatty acid remained stable. The percentage of monounsaturated fatty acids decreased by approx. 1.6%, thus the percentage of SFA increased by approx. 13.7% during 9 months of storage. The oil yield ranged from 69% for nuts from the ‘Nottinghsamski’ cultivar to 75% from the ‘Webba Cenny’ and ‘Barcelonski’ cultivars.

Evaluation of Yield and Physicochemical Quality of Pentadesma butyracea Butter Obtained by Different Traditional Extraction Methods in Ghana

“…In plants, these OCFAs are present in small quantities or as minor components (<1%). OCFAs, including margaric acid and margaroleic acid, also have been identified/reported in plants or tree nuts including walnuts [ 69 , 70 ], hazelnuts [ 71 , 72 ], almonds [ 73 , 74 ], pecan nuts [ 74 ], olive oil [ 75 ], seed oils of Thespesia populnea or Portia tree and Gossypium hirsutum [ 76 ], kenaf seed oil [ 77 ], and red cabbage [ 78 ]. Moreover, [ 5 ] found 0.15-0.16% of heptadecanoic acid in P. butyracea butter, while [ 79 ] reported heptadecanoic acid of 0.07% in shea butter.…”

Extra virgin olive oil: A comprehensive review of efforts to ensure its authenticity, traceability, and safety

“…Main FA components of vegetable oils, ranges in % obtained from Alves et al., 2019; Chen et al., 2020; Feizabadi et al., 2021; Holey et al., 2021; Konuskan et al., 2019; Król et al., 2021; Rotondi et al., 2021; Vávra, Hájek, & Kocián, 2021b; Wang et al., 2019; Yahay et al., 2021…”

“…Other FAs, such as linoleic are much less abundant in EVOO than in other vegetable oils (Jimenez-Lopez et al, 2020). The FA profile of EVOO thus distinguishes F I G U R E 1 Main FA components of vegetable oils, ranges in % obtained from Alves et al, 2019;Chen et al, 2020;Feizabadi et al, 2021;Holey et al, 2021;Konuskan et al, 2019;Król et al, 2021;Rotondi et al, 2021;Vávra, Hájek, & Kocián, 2021b;Wang et al, 2019;Yahay et al, 2021 2020; Yang et al, 2013), using GC coupled with a flame ionization detector (FID) or mass spectrometry (MS), the traditional method to evaluate the lipid fraction of EVOO. This methodology, however, requires a pretreatment of the sample to obtain FA methyl esters.…”

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

“…Due to its advantageous composition of hazelnut oil, it has been reported to obtain features as preventing cardiovascular diseases, being anticancer, and including immune system supporting properties (Ferrao et al, 2021). For this reason, in order to reduce the risk of cardiovascular diseases, the Food and Drug Administration (FDA) stated that it would be beneficial to consume 42.5 g of nuts, including hazelnuts, daily (Krol et al, 2021).…”