Study of the main constituents of some authentic hazelnut oils

被引：59

作者：

Crews, C ^{[1
]}

Hough, P

Godward, J

Brereton, P

Lees, M

Guiet, S

Winkelmann, W

机构：

[1] Cent Sci Lab, York YO41 1LZ, N Yorkshire, England

[2] Eurofins Sci, F-44323 Nantes, France

[3] Eurofins Wiertz Eggert Jorissen, D-21107 Hamburg, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2005年 / 53卷 / 12期

关键词：

hazelnut oil; Corylus avellana; fatty acids; triacylglycerol; 2-position; tocopherols; tocotrienols; triacylglycerols; sterols; steradienes; iodine value;

D O I：

10.1021/jf047836w

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper describes the composition of authentic hazelnut oils obtained from nuts collected from five countries that are major suppliers of hazelnut oil. Oils were analyzed using standard methods for fatty acids, fatty acids in the triacylglycerol 2-position, tocopherols and tocotrienols, triacylglycerols, sterols, steradienes, and iodine value. The results were generally in good agreement with those of other publications. Tocotrienols, previously unreported in hazelnut oil, were detected in one sample. There were no major differences in the composition of oils from different countries. Roasting the nuts prior to pressing had little effect on oil composition.

引用

页码：4843 / 4852

页数：10

共 58 条

[1] Effects of geographical origin and variety on vitamin and mineral composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey [J].