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Food Chem. 2015 Feb 1;168:615-22. doi: 10.1016/j.foodchem.2014.07.107. Epub 2014 Jul 30.

Determination of lipid and phenolic fraction in two hazelnut (Corylus avellana L.) cultivars grown in Poland.

Author information

1
Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02-787 Warsaw, Poland. Electronic address: hanna_ciemniewska_zytkiewicz@sggw.pl.
2
Interdepartmental Centre for Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy. Electronic address: vito.verardo@unibo.it.
3
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy.
4
Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02-787 Warsaw, Poland.
5
Interdepartmental Centre for Industrial Agri-Food Research (CIRI Agroalimentare), University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy.

Abstract

The fatty acid, tocopherol, sterol, phospholipid and phenolic compositions of Polish hazelnuts (Kataloński and Webba Cenny) were examined. Particularly, free+esterified and bound tocopherol, sterol and phenolic compounds were determined. The major fatty acids found in hazelnuts were oleic and linoleic acids. α-Tocopherol was the most abundant tocopherol accounting for 90-92% of the total content. Bound tocopherols represented 45.5% and 21.7% of total tocopherols in Kataloński and Webba Cenny cultivar, respectively. Total free+esterified sterols were between 62.0% and 75.7% of total sterols and β-sitosterol was the first sterol in the two samples. Phosphatidylcholine was the most common phospholipid, accounting for 72.2% for Kataloński and 67.5% Webba Cenny, respectively. The most abundant fatty acids in the phospholipid fraction were oleic equally with palmitic acids. Twelve free and six bound phenolic compounds were identified and quantified in hazelnut kernel, instead nine free and six bound phenolic compounds were determined in hard shell.

KEYWORDS:

Hazelnuts; Phenolics; Phospholipids; Sterols; Tocopherols

PMID:
25172755
DOI:
10.1016/j.foodchem.2014.07.107
[Indexed for MEDLINE]

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