Evaluation of fatty acid content and nutritional properties of selected native and imported hazelnut (Corylus avellana L.) varieties grown in Iran

Abstract

Hazelnut (Corylus avellana L.) is one of the most important nuts rich in valuable nutrients. In this study chemical composition of Two Iranian native varieties namely ‘Pashmineh’ and ‘Garche’ and four imported varieties, ‘Ghafghaze’, ‘Zakatala’, ‘Ronde dupimont’ and ‘Fertile decotard’ were taken under investigation. The main fatty acid in hazelnut varieties were oleic (71.02%) and linoleic acid (14.45%). The hazelnut varieties showed oil content in a range from 53.36% to 63.5%; protein, 16.03-23.26%; energy, 653.4-707.65%; ash, 2.46-3.5%; carbohydrate, 13.16-20.14%; total phenolic content, 6.4-16.42 mg GAE /g; antioxidant capacity, 57.17-72.38%; oleic acid, 64.17 - 81.34%; Linoleic acid, 10 –21.07%; Linolenic acid, 0 – 2%; myristic acid, 0 – 0.5 %; stearic acid, 0 – 7.8%; eicosenoic acid, 0 – 1.69%; palmitic acid, 0.49 – 9.61%; palmitoleic acid, 0 – 1.6 % and behenic acid, 0 – 0.25%.

Keywords

• Hazelnut
• Fatty acid
• Protein
• Total phenol
• Antioxidant capacity