Influence of storage on the aflatoxin and fatty acid composition in Turkish hazelnut (Coryllus avellana) varieties

In this study, fatty acid compositions of Palaz, Sariyagli, Delisava, Karayagli and Yomra hazelnut varieties stored under room conditions during in the years 2005-2008 were investigated. The hazelnut samples of 2009 were harvested fresh and not stored. Then, the effects of storage on aflatoxin formation and fatty acid composition were investigated: the aflatoxin using HPLC and fatty acid with GC. Results showed that identifiable level of aflatoxin was not determined in stored hazelnut samples. It was showed that average the highest oleic acid, stearic acid, palmitic acid and linoelaidic acid contents in investigated hazelnut varieties changed from 79.930 to 86.812%, 4.202 to 9.134%, 5.550 to 6.192% and 1.504-2.890%, respectively. In addition, it was determined that average values of SFA, MUFA and PUFA changed from 10.530 to 15.594%, 80.598 to 89.104% and 1.504 to 2.890%, respectively. According to their storage periods, values in fatty acids also were found similarly to these values. Although many differences in between fatty acids weren't important as statistical according to these varieties and storage periods, these values were important as statistical in oleic acid and linoelaidic acid. In addition, the different weren't important with respect to SFA but were important with respect to MUFA and PUFA (P less than 0.05).