Lipid characteristics and essential minerals of native Turkish hazelnut varieties ( Corylus avellana L.)
Five native hazelnut varieties from Turkey, namely, prime quality Tombul variety, and second grade quality Yassı Badem, Sivri, Karafındık, and Ham varieties were examined for their lipid characteristics (triacylglycerol, tocopherol, tocotrienol, phytosterol, and phytostanol composition) and 12 essen...
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| Veröffentlicht in: | Food chemistry 2009-04, Vol.113 (4), p.919-925 |
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| creator | Alasalvar, Cesarettin Amaral, Joana S. Satır, Gülçin Shahidi, Fereidoon |
| description | Five native hazelnut varieties from Turkey, namely, prime quality Tombul variety, and second grade quality Yassı Badem, Sivri, Karafındık, and Ham varieties were examined for their lipid characteristics (triacylglycerol, tocopherol, tocotrienol, phytosterol, and phytostanol composition) and 12 essential minerals. Among 12 triacylglycerols separated in all hazelnut varieties, OOO (61.0–77.5%) and OOL (10.5–22.8%) were the main components (where O
=
oleoyl and L
=
linoleoyl). Seven tocol isoforms (four tocopherols and three tocotrienols), seven phytosterols, as well as cholesterol, and one phytostanol were positively identified and quantified; among these, α-tocopherol and β-sitosterol were predominant in all hazelnut oils. Hazelnut varieties served as an excellent source of copper and manganese. Consumption of the recommended daily amount of 42.5
g of hazelnut from different varieties provides 44.4–83.6% of copper and 40.1–448% of recommended manganese intake for adults. These results suggest that second grade quality hazelnut varieties were as good sources of functional lipids and essential minerals as was prime quality Tombul hazelnut, with some exceptions (
P
<
0.05). |
| doi_str_mv | 10.1016/j.foodchem.2008.08.019 |
| format | Article |
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=
oleoyl and L
=
linoleoyl). Seven tocol isoforms (four tocopherols and three tocotrienols), seven phytosterols, as well as cholesterol, and one phytostanol were positively identified and quantified; among these, α-tocopherol and β-sitosterol were predominant in all hazelnut oils. Hazelnut varieties served as an excellent source of copper and manganese. Consumption of the recommended daily amount of 42.5
g of hazelnut from different varieties provides 44.4–83.6% of copper and 40.1–448% of recommended manganese intake for adults. These results suggest that second grade quality hazelnut varieties were as good sources of functional lipids and essential minerals as was prime quality Tombul hazelnut, with some exceptions (
P
<
0.05).</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2008.08.019</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>cholesterol ; copper ; Corylus ; Corylus avellana ; cultivars ; dietary minerals ; Essential minerals ; food analysis ; food composition ; food grades ; Hazelnuts ; lipid content ; lipids ; manganese ; mineral content ; molybdenum ; Phytostanols ; Phytosterols ; RDA ; Tocopherols ; Tocotrienols ; Triacylglycerols</subject><ispartof>Food chemistry, 2009-04, Vol.113 (4), p.919-925</ispartof><rights>2008 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c392t-d8a34428c5c620f536ac474eb7413d7827c3efadabe3b0aa703c7ead995427863</citedby><cites>FETCH-LOGICAL-c392t-d8a34428c5c620f536ac474eb7413d7827c3efadabe3b0aa703c7ead995427863</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2008.08.019$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,45974</link.rule.ids></links><search><creatorcontrib>Alasalvar, Cesarettin</creatorcontrib><creatorcontrib>Amaral, Joana S.</creatorcontrib><creatorcontrib>Satır, Gülçin</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><title>Lipid characteristics and essential minerals of native Turkish hazelnut varieties ( Corylus avellana L.)</title><title>Food chemistry</title><description>Five native hazelnut varieties from Turkey, namely, prime quality Tombul variety, and second grade quality Yassı Badem, Sivri, Karafındık, and Ham varieties were examined for their lipid characteristics (triacylglycerol, tocopherol, tocotrienol, phytosterol, and phytostanol composition) and 12 essential minerals. Among 12 triacylglycerols separated in all hazelnut varieties, OOO (61.0–77.5%) and OOL (10.5–22.8%) were the main components (where O
=
oleoyl and L
=
linoleoyl). Seven tocol isoforms (four tocopherols and three tocotrienols), seven phytosterols, as well as cholesterol, and one phytostanol were positively identified and quantified; among these, α-tocopherol and β-sitosterol were predominant in all hazelnut oils. Hazelnut varieties served as an excellent source of copper and manganese. Consumption of the recommended daily amount of 42.5
g of hazelnut from different varieties provides 44.4–83.6% of copper and 40.1–448% of recommended manganese intake for adults. These results suggest that second grade quality hazelnut varieties were as good sources of functional lipids and essential minerals as was prime quality Tombul hazelnut, with some exceptions (
P
<
0.05).</description><subject>cholesterol</subject><subject>copper</subject><subject>Corylus</subject><subject>Corylus avellana</subject><subject>cultivars</subject><subject>dietary minerals</subject><subject>Essential minerals</subject><subject>food analysis</subject><subject>food composition</subject><subject>food grades</subject><subject>Hazelnuts</subject><subject>lipid content</subject><subject>lipids</subject><subject>manganese</subject><subject>mineral content</subject><subject>molybdenum</subject><subject>Phytostanols</subject><subject>Phytosterols</subject><subject>RDA</subject><subject>Tocopherols</subject><subject>Tocotrienols</subject><subject>Triacylglycerols</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkE9v1DAQxS1UJLaFr0B9QvSQ4H8bOzeqVQtIK3GgPVuz9qTxko0X21mpfHoStpyRnjSX997M_Ah5z1nNGW8-7esuRu96PNSCMVMv4u0rsuJGy0ozLS7IiklmKsNV84Zc5rxnjAnGzYr023AMnroeEriCKeQSXKYweoo541gCDPQQRkwwZBo7OkIJJ6QPU_oZck97-I3DOBV6ghSwBMz0I93E9DxMc8sJhwFGoNv65i153c0V-O5lXpHH-7uHzddq-_3Lt83ttnKyFaXyBqRSwri1awTr1rIBp7TCnVZcem2EdhI78LBDuWMAmkmnEXzbrpXQppFX5MO595jirwlzsYeQ3d87ME7ZCibbhms5G5uz0aWYc8LOHlM4QHq2nNkFrN3bf2DtAtYu4u0cvD4HO4gWnmZk9vHHTFMyvm6Uapfqz2cHzo-eAiabXcDRoQ8JXbE-hv8t-QM2Io-n</recordid><startdate>20090415</startdate><enddate>20090415</enddate><creator>Alasalvar, Cesarettin</creator><creator>Amaral, Joana S.</creator><creator>Satır, Gülçin</creator><creator>Shahidi, Fereidoon</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7U9</scope><scope>H94</scope></search><sort><creationdate>20090415</creationdate><title>Lipid characteristics and essential minerals of native Turkish hazelnut varieties ( Corylus avellana L.)</title><author>Alasalvar, Cesarettin ; Amaral, Joana S. ; Satır, Gülçin ; Shahidi, Fereidoon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c392t-d8a34428c5c620f536ac474eb7413d7827c3efadabe3b0aa703c7ead995427863</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>cholesterol</topic><topic>copper</topic><topic>Corylus</topic><topic>Corylus avellana</topic><topic>cultivars</topic><topic>dietary minerals</topic><topic>Essential minerals</topic><topic>food analysis</topic><topic>food composition</topic><topic>food grades</topic><topic>Hazelnuts</topic><topic>lipid content</topic><topic>lipids</topic><topic>manganese</topic><topic>mineral content</topic><topic>molybdenum</topic><topic>Phytostanols</topic><topic>Phytosterols</topic><topic>RDA</topic><topic>Tocopherols</topic><topic>Tocotrienols</topic><topic>Triacylglycerols</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alasalvar, Cesarettin</creatorcontrib><creatorcontrib>Amaral, Joana S.</creatorcontrib><creatorcontrib>Satır, Gülçin</creatorcontrib><creatorcontrib>Shahidi, Fereidoon</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Virology and AIDS Abstracts</collection><collection>AIDS and Cancer Research Abstracts</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alasalvar, Cesarettin</au><au>Amaral, Joana S.</au><au>Satır, Gülçin</au><au>Shahidi, Fereidoon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Lipid characteristics and essential minerals of native Turkish hazelnut varieties ( Corylus avellana L.)</atitle><jtitle>Food chemistry</jtitle><date>2009-04-15</date><risdate>2009</risdate><volume>113</volume><issue>4</issue><spage>919</spage><epage>925</epage><pages>919-925</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>Five native hazelnut varieties from Turkey, namely, prime quality Tombul variety, and second grade quality Yassı Badem, Sivri, Karafındık, and Ham varieties were examined for their lipid characteristics (triacylglycerol, tocopherol, tocotrienol, phytosterol, and phytostanol composition) and 12 essential minerals. Among 12 triacylglycerols separated in all hazelnut varieties, OOO (61.0–77.5%) and OOL (10.5–22.8%) were the main components (where O
=
oleoyl and L
=
linoleoyl). Seven tocol isoforms (four tocopherols and three tocotrienols), seven phytosterols, as well as cholesterol, and one phytostanol were positively identified and quantified; among these, α-tocopherol and β-sitosterol were predominant in all hazelnut oils. Hazelnut varieties served as an excellent source of copper and manganese. Consumption of the recommended daily amount of 42.5
g of hazelnut from different varieties provides 44.4–83.6% of copper and 40.1–448% of recommended manganese intake for adults. These results suggest that second grade quality hazelnut varieties were as good sources of functional lipids and essential minerals as was prime quality Tombul hazelnut, with some exceptions (
P
<
0.05).</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2008.08.019</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0308-8146 |
| ispartof | Food chemistry, 2009-04, Vol.113 (4), p.919-925 |
| issn | 0308-8146 1873-7072 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_20396173 |
| source | Elsevier ScienceDirect Journals |
| subjects | cholesterol copper Corylus Corylus avellana cultivars dietary minerals Essential minerals food analysis food composition food grades Hazelnuts lipid content lipids manganese mineral content molybdenum Phytostanols Phytosterols RDA Tocopherols Tocotrienols Triacylglycerols |
| title | Lipid characteristics and essential minerals of native Turkish hazelnut varieties ( Corylus avellana L.) |
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