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Tocopherols and tocotrienol content of hazelnut cultivars grown in Portugal

2006Journal article Restricted access
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dc.contributor.authorAmaral, Joana S.
dc.contributor.authorCasal, Susana
dc.contributor.authorAlves, M. Rui
dc.contributor.authorSeabra, Rosa M.
dc.contributor.authorOliveira, Beatriz
dc.date.accessioned2010-02-08T09:56:49Z
dc.date.available2010-02-08T09:56:49Z
dc.date.issued2006
dc.description.abstractThe effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 °C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat. Raw and roasted hazelnuts were also analyzed for their compositions in phytosterols and fatty acids (including trans isomers) by GC-FID, triacylglycerols by HPLC-ELSD, and tocopherols and tocotrienols by HPLC-DAD/fluorescence spectroscopy. Minor changes occurred in the fatty acid and triacylglycerol compositions. As temperatures and roasting periods increased, generally, a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred. Similarly, an increase of triacylglycerols containing oleic acid moieties and a decrease of those containing linoleic acid moieties were found in the roasted samples. Roasting caused a modest decrease of the beneficial phytosterols (maximum 14.4%) and vitamin E homologues (maximum 10.0%) and a negligible increase of the trans fatty acids.pt
dc.identifier.citationAmaral, J.S.; Casal, S.; Alves, M.R.; Seabra, R.M.; Oliveira, M.B.P.P.(2006) - Tocopherols and tocotrienol content of hazelnut cultivars grown in Portugal. Journal of Agricultural and Food Chemistry. ISSN 1520-5118. 54:4, p.1329-1336pt
dc.identifier.doi10.1021/jf052329f
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/10198/1737
dc.language.isoengpt
dc.publisherACSpt
dc.subjectHazelnutpt
dc.subjectRoastingpt
dc.subjectFatty acidspt
dc.subjectTriacylglycerolspt
dc.subjectSterolspt
dc.subjectVitamin E homologuespt
dc.titleTocopherols and tocotrienol content of hazelnut cultivars grown in Portugalpt
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1336pt
oaire.citation.issue54(4)pt
oaire.citation.startPage1329pt
oaire.citation.titleJournal of Agricultural and Food Chemistrypt
person.familyNameAmaral
person.givenNameJoana S.
person.identifier.ciencia-id5319-7DE8-BEDA
person.identifier.orcid0000-0002-3648-7303
rcaap.rightsrestrictedAccesspt
rcaap.typearticlept
relation.isAuthorOfPublication42be2cf4-adc4-4e7f-ac60-7aab515b38cd
relation.isAuthorOfPublication.latestForDiscovery42be2cf4-adc4-4e7f-ac60-7aab515b38cd

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