Nutritional composition of hazelnut (Corylus avellana L.) as influenced by basic fertilization

References

• Açkurt F, Özdemir M, Biringen G, Löker M. 1999. Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem. 65:309–313. 10.1016/S0308-8146(98)00201-5
   Web of Science ®Google Scholar
• Alaşalvar C, Amaral JS, Shahidi F. 2006. Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). J Agric Food Chem. 54:10177–10183. 10.1021/jf061702w
   PubMed Web of Science ®Google Scholar
• Alaşalvar C, Shahidi F, Liyanapathirana CM, Ohshima T. 2003. Turkish Tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. J Agric Food Chem. 51:3790–3796. 10.1021/jf0212385
   PubMed Web of Science ®Google Scholar
• Alphan E, Pala M, Açkurt F, Yılmaz T. 1997. Nutritional composition of hazelnuts and its effects on glucose and lipid metabolism. Acta Hortic. 445:305–310.
   Google Scholar
• Amaral JS, Casal S, Alves MR, Seabra, RM, Oliveira BBP. 2006. Tocopherol and tocotrienol content of hazelnut cultivars grown in Portugal. J Agric Food Chem. 54:1329–1336. 10.1021/jf052329f
   PubMed Web of Science ®Google Scholar
• AOAC. 1990. Official methods of analysis. 17th ed. Washington (DC): Association of Official Analytical Chemists.
   Google Scholar
• AOAC. 2000. Official methods of analysis of AOAC international. 17th ed. Gaithersburg (MD): AOAC International.
   Google Scholar
• Bacchetta L, Aramini M, Zini A, Di Giammatteo V, Spera D, Drogoudi P, Rovira M, Silva AP, Solar A, Botta R. 2013. Fatty acids and alpha-tocopherol composition in hazelnut (Corylus avellana L.): a chemometric approach to emphasize the quality of European germplasm. Euphytica. 191:57–73. 10.1007/s10681-013-0861-y
   Web of Science ®Google Scholar
• Balta MF, Yarılgaç T, Aşkın MA, Küçük M, Balta F, Özrenk K. 2006. Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey. J Food Compos Anal. 19:681–686. 10.1016/j.jfca.2005.10.007
   Web of Science ®Google Scholar
• Bray RH, Kurtz LT. 1945. Determination of total organic and available forms of phosphorus in soils. Soil Sci. 45:39–45. 10.1097/00010694-194501000-00006
   Web of Science ®Google Scholar
• Çağlar KÖ. 1958. Soil science. Ankara: Ankara University, Publications of Agriculture Faculty.
   Google Scholar
• Contini M, Baccelloni S, Massantini R, Anelli G. 2008. Extraction of natural antioxidants from hazelnut (Corylus avellana L.) shell and skin wastes by long maceration at room temperature. Food Chem. 110:659–669. 10.1016/j.foodchem.2008.02.060
   Web of Science ®Google Scholar
• Cosmulescu S, Botu M, Trandafır I. 2013. The mineral source for human nutrition of nuts in different hazelnut (Corylus avellana L.) cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 41:250–254.
   Web of Science ®Google Scholar
• Cristofori V, Ferramondo S, Bertazza G, Bignami C. 2008. Nut and kernel traits and chemical composition of hazelnut (Corylus avellana L.) cultivars. J Sci Food Agric. 88:1091–1098. 10.1002/jsfa.3203
   Web of Science ®Google Scholar
• Demigne C, Sabboh H, Remesy C, Meneton P. 2004. Protective effects of high dietary potassium: nutritional and metabolic aspects. J Nutr. 134:2903–2906.
   PubMed Web of Science ®Google Scholar
• Demirbaş A. 2007. Phenolics from hazelnut kernels by supercritical methanol extraction. Energy Sources Part A. 29:791–797. 10.1080/15567030701196644
   Web of Science ®Google Scholar
• Dündar MS, Bahçıvan E, Muslu C. 2002. Influence of variety and geographical region on mineral contents of hazelnut (Corylus avellana L.) varieties. Acta Chim Slov. 49:537–544.
   Web of Science ®Google Scholar
• Fallico B, Arena E, Zappala M. 2003. Roasting of hazelnuts. Role of oil in colour development and hydroxymethylfurfural formation. Food Chem. 81:569–573. 10.1016/S0308-8146(02)00497-1
   Web of Science ®Google Scholar
• Fennema OR. 1985. Food chemistry. 2nd ed. New York: Marcel Dekker, Inc.; 991 p.
   Google Scholar
• Garcia JM, Agar IT, Streif J. 1994. Lipid characteristics of kernels from different hazelnut varieties. Turk J Agric For. 18:199–202.
   Google Scholar
• Güneş NT, Köksal Aİ, Artık N, Poyrazoğlu E. 2010. Biochemical content of hazelnut (Corylus avellana L.) cultivars from West Black Sea Region of Turkey. Europ J Hort Sci. 75:77–84.
   Web of Science ®Google Scholar
• Hambidge KM, Casey CE, Krebs NF. 1986. Zinc. In: Mertz W, editor. Trace elements in human and animal nutrition. 5th ed., vol. 2. Orlando (FL): Academic Press; p. 1–137.
   Google Scholar
• Hunt CD. 1996. Biochemical effects of physiological amounts of dietary boron. J Trace Elem Exp Med. 9:185–213. 10.1002/(SICI)1520-670X(1996)9:4%3C185::AID-JTRA6%3E3.0.CO;2-Q
   Google Scholar
• Jakopic J, Mikulic Petkovsek M, Likozar A, Solar A, Stampar F, Veberic R. 2011. HPLC-MS identification of phenols in hazelnut (Corylus avellana L.) kernels. Food Chem. 124:1100–1106. 10.1016/j.foodchem.2010.06.011
   Web of Science ®Google Scholar
• James GS. 1995. Analytical chemistry of foods. London: Blackie Academic and Professional, p. 117–120.
   Google Scholar
• Knudsen D, Peterson GA, Pratt PF. 1982. Lithium, sodium and potassium. Methods of soil analysis, part II. Madison (WI): ASA-SSSA; p. 225–245.
   Google Scholar
• Köksal Aİ, Artık N, Şimşek A, Güneş N. 2006. Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem. 99:509–515. 10.1016/j.foodchem.2005.08.013
   Web of Science ®Google Scholar
• Kornsteiner M, Wagner KH, Elmadfa I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chem. 98:381–387. 10.1016/j.foodchem.2005.07.033
   Web of Science ®Google Scholar
• Li H, Parry JW. 2011. Phytochemical compositions, antioxidant properties, and colon cancer antiproliferation effects of Turkish and Oregon hazelnut. Food Nutr Sci. 2:1142–1149. 10.4236/fns.2011.210153
   Google Scholar
• Ma J, Betts NM. 2000. Zinc and copper intakes and their major food sources for older adults in the 1994-96 continuing survey of food intakes by individuals (CSFII). J Nutr. 130:2838–2843.
   PubMed Web of Science ®Google Scholar
• Murphy E, Eisner DA. 2009. Regulation of intracellular and mitochondrial sodium in health and disease. Circ Res. 104:292–303. 10.1161/CIRCRESAHA.108.189050
   PubMed Web of Science ®Google Scholar
• Nelson DW, Sommers LE. 1982. Organic matter. In: Page, AL, Miller RH, Keeney, DR, editors. Methods of soil analysis. Part II. Chemical and microbiological properties. 2nd ed. Madison (WI): ASA-SSSA; p. 74–79.
   Google Scholar
• Oliveira I, Sousa A, Morais J, Ferreira ICFR, Bento A, Estevinho L, Pereira JA. 2008. Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food Chem Toxicol. 46:1801–1807. 10.1016/j.fct.2008.01.026
   PubMed Web of Science ®Google Scholar
• Özdemir F, Akıncı İ. 2004. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. J Food Eng. 63:341–347. 10.1016/j.jfoodeng.2003.08.006
   Google Scholar
• Özdemir M, Açkurt F, Kaplan M, Yıldız M, Löker M, Gürcan T, Biringen G, Okay A, Seyhan FG. 2001. Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties: fatty acid composition, a-tocopherol content, mineral composition and stability. Food Chem. 73:411–415. 10.1016/S0308-8146(00)00315-0
   Web of Science ®Google Scholar
• Özenç N, Çaycı G. 2005. The effects of hazelnut husk and other organic materials on hazelnut yield, some soil properties and quality. Acta Hortic. 686:297–307.
   Google Scholar
• Özkutlu F, Doğru YZ, Özenç N, Yazıcı G, Turan M, Akçay F. 2011. The importance of Turkish hazelnut trace and heavy metal contents for human nutrition. J Soil Sci Environ Manage. 2:25–33.
   Google Scholar
• Parcerisa J, Rafeces M, Castellote AI, Codony R, Farran A, Garcia J, Lopez A, Romero A, Boatella J. 1995. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellane L.) from Spain: III. Oil stability, tocopherol content and some mineral contents. Food Chem. 53:71–74. 10.1016/0308-8146(95)95789-9
   Web of Science ®Google Scholar
• Parcerisa J, Richardson DG, Rafecas M, Condony R, Boatella J. 1998. Fatty acid, tocopherol and sterol content of some hazelnut verieties (Corylus avellana L.) harvested in Oregon (USA). J Chromatogr A. 805:259–268. 10.1016/S0021-9673(98)00049-1
   Web of Science ®Google Scholar
• Pershern AS, Breene WM, Lulia EC. 1995. Analysis of factors influencing lipid oxidation in hazelnuts (Corylus sp.). J Food Process Preserv. 19:9–25. 10.1111/j.1745-4549.1995.tb00274.x
   Web of Science ®Google Scholar
• Rhoades JD. 1996. Salinity: Electrical conductivity and total dissolved solids. In: Bartels, JM, Bingham, JM, editors. Methods of soil analysis. Part III. Chemical methods. 2nd ed. Madison (WI): ASA SSSA; p. 417–436.
   Google Scholar
• Schmitzer V, Slatnar A, Veberic R, Stampar F, Solar A. 2011. Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.). J Food Sci. 76:S14–S19. 10.1111/j.1750-3841.2010.01898.x
   PubMed Web of Science ®Google Scholar
• Seyhan F, Özay G, Saklar S, Ertaş E, Satır G, Alaşalvar C. 2007. Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chem. 105:590–596. 10.1016/j.foodchem.2007.04.016
   Web of Science ®Google Scholar
• Şimşek A, Aykut O. 2007. Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health. Int J Food Sci Nutr. 58:677–688.
   PubMed Web of Science ®Google Scholar
• Şimşek A, Velioğlu S, Çoşkun AL, Saylı BS. 2003. Boron concentrations of selected foods from borate regions in Turkey. J Sci Food Agric. 83:586–592. 10.1002/jsfa.1408
   Web of Science ®Google Scholar
• Soil Survey Staff. 1951. Soil survey manual. USDA Handbook 18. Washington (DC): Government Printing Office.
   Google Scholar
• Solar A, Stampar F. 2011. Characterization of selected hazelnut cultivars: phenology, growing and yielding capacity, market quality and nutraceutical value. J Sci Food Agri. 91:1205–1212. 10.1002/jsfa.4300
   PubMed Web of Science ®Google Scholar
• Souci SW, Fachmann W, Kraut H. 2000. Food composition and nutrition tables. 6th rev. Stuttgart (Germany): Medpharm Scientific; p. 1182.
   Google Scholar
• US Salinity Lab Staff. 1954. Diagnosis and improvement of saline and alkali soils. USDA Agricultural Handbook, No. 60; 160 p.
   Google Scholar