烘烤对土耳其榛子品种（榛子）油和脂肪酸组成的影响。

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.).

机构信息

TUBITAK Marmara Research Centre, Food Institute, Gebze, Kocaeli, Turkey.

出版信息

Int J Food Sci Nutr. 2010 Sep;61(6):630-42. doi: 10.3109/09637481003691820.

PMID:20384549

Abstract

A total of 18 natural and roasted hazelnut varieties (namely, Aci, Cavcava, Cakildak, Foşa, Ham, Incekara, Kalinkara, Kan, Karafindik, Kargalak, Kuş, Mincane, Palaz, Sivri, Tombul, Uzunmusa, Yassi Badem, and Yuvarlak Badem), grown in the Giresun province of Turkey, were compared for their differences in oil content and fatty acid profiles. The oil content in natural and roasted hazelnut varieties ranged from 57.85% for Kargalak to 68.31% for Incekara and from 61.37% for Kargalak to 71.72% for Incekara, respectively. A total of 20 fatty acids were identified in oils extracted from different varieties of natural and roasted hazelnuts. Among the identified fatty acids in natural hazelnut oils, 18:1omega9 was the dominant fatty acid (ranging from 77.77 to 86.91%). Roasting had minor influence on the fatty acid profiles. These results suggest that semi-commercial hazelnut varieties are as good source of oils and possess valuable fatty acid profiles as commercial varieties (Tombul, Cakildak, Foşa, Karafindik, Mincane, Palaz, and Sivri).

摘要

共比较了 18 种天然和烘烤榛果品种（即 Aci、Cavcava、Cakildak、Foşa、Ham、Incekara、Kalinkara、Kan、Karafindik、Kargalak、Kuş、Mincane、Palaz、Sivri、Tombul、Uzunmusa、Yassi Badem 和 Yuvarlak Badem），它们在油含量和脂肪酸组成方面存在差异。天然和烘烤榛果品种的油含量范围从 Kargalak 的 57.85%到 Incekara 的 68.31%，从 Kargalak 的 61.37%到 Incekara 的 71.72%。从不同天然和烘烤榛果品种中提取的油中鉴定出 20 种脂肪酸。在天然榛果油中鉴定出的脂肪酸中，18:1omega9 是主要的脂肪酸（范围为 77.77-86.91%）。烘烤对脂肪酸组成的影响较小。这些结果表明，半商业榛果品种是优质的油源，并且具有与商业品种（Tombul、Cakildak、Foşa、Karafindik、Mincane、Palaz 和 Sivri）一样有价值的脂肪酸组成。