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Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/634

Título: Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition
Autor: Amaral, J.S.
Casal, Susana
Citóva, I.
Santos, A.
Seabra, R.M.
Oliveira, M.B.P.P.
Palavras-chave: Corylus avellana L.
Hazelnut oil
Nutritional
Issue Date: 2006
Editora: Springer
Citação: Amaral, J.S.; Casal, S.; Citová, I.; Santos, A.; Seabra, R. M.; Oliveira, B.P.P. (2006) - Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. In European Food Research and Technology. ISSN 1438-2377. 222:3-4 p.274-280
Resumo: Nineteen cultivars of hazelnuts (Corylus avellana L.) collected during the 2001 crop, from Vila Real, Portugal, were analysed for chemical composition, including moisture, total oil content, crude protein, ash, carbohydrates and nutritional value. Fat was the predominant component, ranging from 59.3 to 69.0%. Total oil was extracted and analysed for fatty acid and sterol compositions and oxidative stability. Fatty acid and sterol compositions were determined by Gas–Liquid Chromatography coupled to a Flame Ionisation Detector (GLC/FID). Monounsaturated fatty acids, particularly oleic acid, were predominant (78.7–84.6%). Total phytosterol content ranged from 133.8 to 263.0 mg/100 g of oil. Among the nine sterols identified and quantified, β-sitosterol was the major one with a mean percentage of 83.6%, while Δ5-avenasterol and campesterol were the second and the third components of the group with mean values of 6.1 and 5.8%, respectively. Since hazelnut oil can be used in olive oil adulteration, the values obtained were compared with published mean values of olive oils from different geographical origins.
Arbitragem científica: yes
URI: http://hdl.handle.net/10198/634
ISSN: 1438-2377
Versão do Editor: http://www.springerlink.com/content/l03108708g4x6560/
Appears in Collections:DTQB - Artigos em Revistas Indexados ao ISI

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