Bioactive Compounds and Fatty Acid Composition of New Turkish Hazelnut Cultivars

References

• Ayfer, M., A. Uzun, and F. Baş. 1986. Turkish hazelnut cultivars. Karadeniz Exporters Union Press, Ankara, Turkey, 95.
   Google Scholar
• Balık, H.İ. 2018. Investigations of xenia and metaxenia in kazelnut. Ondokuz Mayis University, Samsun, p. 258, Doctoral Dissertation.
   Google Scholar
• Balık, H.İ., and N. Beyhan. 2019a. Pollen compatibility in Turkish hazelnut cultivars. Turk. J. Food Agric. Sci. 1(1):12–17.
   Google Scholar
• Balık, H.İ., and N. Beyhan. 2019b. Xenia and metaxenia in hazelnuts: Effects on nut set and nut characteristics. Akademik Ziraat Dergisi 8:9–18.
   Google Scholar
• Balık, H.İ., O. Karakaya, B. Öztürk, S. Gün, and A. Öztürk. 2017. Bioactive compounds of Turkish hazelnut cultivars. IX. International Congress on Hazelnut, Samsun-Turkey, 15–19 Aug.
   Google Scholar
• Balık, H.İ., S. Kayalak Balık, N. Beyhan, and V. Erdoğan. 2016. Hazelnut cultivars. Klasmat Press, Trabzon, Turkey, 96.
   Google Scholar
• Baysal, A. 1993. Genel Beslenme (8.Baskı). Hatipoğlu Kitabevi, Ankara, 194.
   Google Scholar
• Benzie, I.F., and J.J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem. 239(1):70–76. doi: https://doi.org/10.1006/abio.1996.0292.
   PubMed Web of Science ®Google Scholar
• Beyhan, N., T. Demir, and A. Turan. 2007. İlkbahar dönemi iklim koşullarının fındığın verim ve gelişmesi üzerine etkileri. Türkiye V. Bahçe Bitkileri Kongresi, Erzurum.
   Google Scholar
• Beyhan, Ö., M. Elmastaş, and F. Gedikli. 2010. Total phenolic compounds and antioxidant capacity of leaf dry fruit and fresh fruit of feijoa Acca sellowiana Myrtaceae. J. Medic. Plants Res. 4(11):1065–1072.
   Google Scholar
• Bonvehi, J.S., and F.V. Cool. 1993. Oil content, stability and fatty acid composition of the main varieties of Catalonian hazelnuts (Corylus avellana L.). Food Chem. 48(3):237–241. doi: https://doi.org/10.1016/0308-8146(93)90133-Z.
   Google Scholar
• Botta, R., C. Gianotti, D.G. Richardson, A. Suwanagul, and C.L. Sanz. 1994. Hazelnut variety organic acids sugars and total lipid fatty acids. Acta Hortic. 445:319–326.
   Google Scholar
• Brand-Williams, W., M.E. Cuvelier, and C. Berset. 1995. Use of a free radical method to evaluate antioxidant activity. LWT- Food Sci. Technol. 28(1):25–30. doi: https://doi.org/10.1016/S0023-6438(95)80008-5.
   Web of Science ®Google Scholar
• Chang, C., M. Yang, H. Wen, and J. Chern. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. J. Food Drug Analaysis 10:178–182.
   Web of Science ®Google Scholar
• Contini, M., S. Baccelloni, R. Massantini, G. Anelli, L. Manzi, and N. Merendino. 2009. In vitro and in vivo antioxidant potential of phenolic extracts obtained from hazelnut skin by-products. Acta Hortic. 845:717–722. doi: https://doi.org/10.17660/ActaHortic.2009.845.113.
   Google Scholar
• Erdoğan, V., and S.A. Mehlenbacher. 2000. Interspecific hybridization in hazelnut (Corylus). J. Am. Soc. Hortic. Sci. 125:489–497. doi: https://doi.org/10.21273/JASHS.125.4.489.
   Google Scholar
• Farinelli, D., A. Tombesi, M. Boco, and C.S. Trappoloni. 2001. Hazelnut (Corylus avellana L.) kernel quality during maturity in central Italy. Acta Hortic. 556:553–558. doi: https://doi.org/10.17660/ActaHortic.2001.556.80.
   Google Scholar
• Garcia, J.M., İ.T. Ağar, and J. Streif. 1994. Lipid characteristics of kernels from different hazelnut varieties. Turk. J. Agric. For. 18:199–202.
   Google Scholar
• Ghirardello, D., C. Contessa, N. Valentini, G. Zeppa, L. Rolle, V. Gerbi, and R. Botta. 2013. Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biol. Technol. 81:37–43. doi: https://doi.org/10.1016/j.postharvbio.2013.02.014.
   Web of Science ®Google Scholar
• Golzari, M., D. Hassani, M. Rahemi, and K. Vahdati. 2016. Xenia and metaxenia in Persian walnut (Juglans regia L.). J. Nuts 7(2):101–108.
   Google Scholar
• Göncüoğlu Taş, N., and V. Gökmen. 2015. Bioactive compounds in different hazelnut varieties and their skins. J. Food Compos. Anal. 43:203–208. doi: https://doi.org/10.1016/j.jfca.2015.07.003.
   Google Scholar
• Güleşci, N., and İ. Aygül. 2016. Beslenmede yeralan antioksidan ve fenolik madde içerikli çerezler. Gümüşhane Üniversitesi Sağlık Bilimleri Dergisi 5(1):109–129.
   Google Scholar
• Güzel, S., E.N. Herken, and O. Erel. 2009. Total antioxidant capacity and total phenol contents of Turkish edible oils. Akademik Gida 7(6):13–17.
   Google Scholar
• Kayahan, M. 1981. Beslenme ve insan sağlığı açısından bitkisel yağların önemi. Gıda 6(5):23–30.
   Google Scholar
• Kester, D.E., S. Cunningham, and A.A. Kader. 1993. Almonds. Encyclopedia of foodscience, food technology and nutrition. Academic Press, London, 121–126.
   Google Scholar
• Kodad, O., and R.S. Company. 2008. Fruit quality in almond as related to the type of pollination in self-compatible genotypes. J. Am. Soc. Hortic. Sci. 133(3):320–326. doi: https://doi.org/10.21273/JASHS.133.3.320.
   Web of Science ®Google Scholar
• Köksal, A.İ. 2002. Türk fındık çeşitleri. Fındık Tanıtım Grubu, Ankara, 136s.
   Google Scholar
• Köksal, A.İ., N. Artık, A. Şimşek, and N. Güneş. 2006. Nutrition composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem. 99:509–515. doi: https://doi.org/10.1016/j.foodchem.2005.08.013.
   Web of Science ®Google Scholar
• Özenç, N., D.B. Özenç, and Ö. Duyar. 2015. Nutritional composition of hazelnut (Corylus avellana L.) as influenced by basic fertilization. Acta Agric. Scand. B Soil Plant Sci. 64(8):710–721. doi: https://doi.org/10.1080/09064710.2014.953990.
   Google Scholar
• Özyurt, V.H., and S. Otles. 2018. Hazelnut testa as a by-product: Nutritional composition, antioxidant activity, phenolic compound profile and dietary fiber content. J. Fac. Pharm. Ankara Univ. Ankara 42(3):38–57.
   Google Scholar
• Pala, M., F. Açkurt, M. Löker, M. Yıldız, and S. Ömeroğlu. 1996. Fındık çeşitlerinin bileşimi ve beslenme fizyolojisi bakımından değerlendirilmesi. Turk. J. Agric. For. 20:43–48.
   Google Scholar
• Saura Calixto, F.J., J. Canelles Mut, and L. Soler. 1988. La almendra: Composicion, variedades, desarrollo y maduracion. Instituyo Nacional de Investigaciones Agrarias, Spain.
   Google Scholar
• Seyhan, F., G. Ozay, S. Saklar, E. Ertaş, G. Satır, and C. Alasalvar. 2007. Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chem. 105(2):590–596. doi: https://doi.org/10.1016/j.foodchem.2007.04.016.
   Google Scholar
• Tüfekçi, F., and Ş. Karataş. 2018. Determination of geographical origin Turkish hazelnuts according to fatty acid composition. Food Sci. Nutr. 6(3):557–562. May. doi: https://doi.org/10.1002/fsn3.595.
   PubMedGoogle Scholar
• Vezvaei, A., and J.F. Jackson. 1996. Almond nut analysis, p. 18. In: H.F. Linsken and J.F. Jackson (eds.). Modern methods of plant analysis. Fruit analysis. Springer-Verlag, Berlin.
   Google Scholar
• Wollgast, J., and E. Anklam. 2000. Review on polyphenols in Theobroma cacao: Changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Res. Int. 33:423–447. doi: https://doi.org/10.1016/S0963-9969(00)00068-5.
   Web of Science ®Google Scholar
• Xuhui, Z., Y. Deyi, Z. Feng, F. Xiaoming, T. Jing, and Z. Zhoujun. 2016. A study on the xenia effect in Castanea henryi. Hortic. Plant J. 2(86):301–308. doi: https://doi.org/10.1016/j.hpj.2017.02.003.
   Google Scholar
• Yılmaz, M., O. Karakaya, M.F. Balta, F. Balta, and İ. Yaman. 2019. Çakıldak fındık çeşidinde iç meyve iriliğine bağlı olarak biyokimyasal özelliklerin değişimi. Akademik Ziraat Dergisi 8:61–70.
   Google Scholar