Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition.

摘要

Nineteen hazelnut cultivars collected during during 2001 in Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by GLC-FID. Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7-84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the 9 sterols identified and quantified, beta-sitosterol was the major one, with a mean percentage of 83.6%, while DELTA5-avenasterol and campesterol were the 2nd and 3rd components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values for olive oils from different geographical origins.