Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.)

Abstract

A total of 18 natural and roasted hazelnut varieties (namely, Acı, Cavcava, Çakıldak, Foşa, Ham, İncekara, Kalınkara, Kan, Karafındık, Kargalak, Kuş, Mincane, Palaz, Sivri, Tombul, Uzunmusa, Yassı Badem, and Yuvarlak Badem), grown in the Giresun province of Turkey, were compared for their differences in oil content and fatty acid profiles. The oil content in natural and roasted hazelnut varieties ranged from 57.85% for Kargalak to 68.31% for İncekara and from 61.37% for Kargalak to 71.72% for İncekara, respectively. A total of 20 fatty acids were identified in oils extracted from different varieties of natural and roasted hazelnuts. Among the identified fatty acids in natural hazelnut oils, 18:1ω9 was the dominant fatty acid (ranging from 77.77 to 86.91%). Roasting had minor influence on the fatty acid profiles. These results suggest that semi-commercial hazelnut varieties are as good source of oils and possess valuable fatty acid profiles as commercial varieties (Tombul, Çakıldak, Foşa, Karafındık, Mincane, Palaz, and Sivri).

Keywords::

• Natural hazelnuts
• roasted hazelnuts
• fatty acids
• oil content

Acknowledgements

The authors are grateful to the Hazelnut Research Institute for providing the hazelnut varieties.

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.