Study of the main constituents of some authentic hazelnut oils

Colin Crews*, Patrick Hough, John Gooward, Paul Brereton, Michelle Lees, Sebastien Guiet, Wilfried Winkelmann

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

54 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)4843-4852
Number of pages10
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number12
DOIs
Publication statusPublished - 15 Jun 2005
Externally publishedYes

Keywords

  • Corylus avellana
  • Fatty acids
  • Hazelnut oll
  • Iodine value
  • Steradlenes
  • Sterols
  • Tocopherols
  • Tocotrienols
  • Triacylglycerol 2-position
  • Triacylglycerols

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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