Analysis of Unsaturated Fatty Acids in Hazelnuts from Various Korean Provinces

Hwa-Young Song; Min-Hee Kwon; Sang-Mi Jung; Bong-Hwan Chung; Chan-Woo Park; Moon-jin Ra

doi:10.22698/jales.20210015

All Issue

2021 Vol.33, Issue 3S Next Page

Research Article

Analysis of Unsaturated Fatty Acids in Hazelnuts from Various Korean Provinces 원산지별 헤이즐넛의 지방산 분석

31 October 2021. pp. 149-156

PDF XML

Abstract

Hazelnut plays a pivotal role in human nutrition and health due to its essential unsaturated fatty acids (FA). The composition of hazelnuts needs to be standardized in different regions for their mass production. In the present study, we compared the compositions of FA that are used as the index components in hazelnuts harvested from various provinces of Korea such as Gochang, Bonghwa, Hongcheon, and Cheorwon. This was also compared for each manufacturing process including raw material, degreasing, roasting, oil refining, and oil foil. The FA was extracted from the hazelnuts using Bligh-Dyer method, and was analyzed via gas chromatography-flame ionization detector (GC-FID). The results revealed that the hazelnuts in all regions comprised various types of unsaturated FA, such as oleic acid (C18:1), linoleic acid (C18:2), palmitic acid (C16:0), stearic acid (C18:0), eicosenic acid (C20:1), and linolenic acid (C18:3). Among these, the content of oleic acid, linoleic acid, and remaining FA was 76.8%–80.8%, 8.6%–11.5%, and 16%–18%, respectively. Thus, no differences were observed in the compositions of hazelnuts obtained from various regions. In conclusion, the unsaturated FA are an active ingredient in hazelnut that act as the major index component for developing functional healthy food.

Keywords

Food

GC-FID

Health

Nutrition

References

Alasalvar, C., Amaral, J. S., Satır, G., Shahidi, F. (2009) Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry 113:919-925. 10.1016/j.foodchem.2008.08.019

Bonvehi, J. S., Coll, F. V. (1997) A chemical study of the mineral fraction of Tarragona hazelnuts (Corylus avellana L). Acta Alimentaria 26:243-253.

Hong, H. K., Shin, H. S. (1978) A Study on the Lipid Components of Hazel Nut Oil. Korean J Food Sci Technol 10:361-365.

Koksal, A. I., Artik, N., Şimşek, A., Güneş, N. (2006) Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry 99:509-515. 10.1016/j.foodchem.2005.08.013

Maguire, L. S., O'sullivan, S. M., Galvin, K., O'connor, T. P., O'brien, N. M. (2004) Fatty acid profile, tocopherol, squalene and phytosterol content of walnuts, almonds, peanuts, hazelnuts and the macadamia nut. Int J Food Sci Nutr 55:171-178. 10.1080/0963748041000172517515223592

Obici, S., Feng, Z., Morgan, K., Stein, D., Karkanias, G., Rossetti, L. (2002) Central administration of oleic acid inhibits glucose production and food intake. Diabetes 51:271-275. 10.2337/diabetes.51.2.27111812732

Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C., Bento, A., Estevinho, L., Pereira, J. A. (2008) Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food Chem Toxicol 46:1801-1807. 10.1016/j.fct.2008.01.02618316150

Orem, A., Yucesan, F. B., Orem, C., Akcan, B., Kural, B. V., Alasalvar, C., Shahidi, F. (2013) Hazelnut-enriched diet improves cardiovascular risk biomarkers beyond a lipid- lowering effect in hypercholesterolemic subjects. J Clin Lipidol 7:123-131. 10.1016/j.jacl.2012.10.00523415431

Parcerisa, J., Rafecas, M., Castellote, A. I., Codony, R., Farran, A., Garcia, J. (1995) Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III). Oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu). Food Chemistry 53:71-74. 10.1016/0308-8146(95)95789-9

Pritchard, F., Eagles, H., Norton, R., Salisbury, P., Nicolas, M. (2000) Environmental effects on seed composition of Victorian canola. Aust J Exp Agric 40:679-685. 10.1071/EA99146

Santi, C., Giorni, A., Terenzi, C. T., Altavista, P., Bacchetta, L. (2017) Daily hazelnut intake exerts multiple reversible effects on plasma profile of healthy subjects. Food Nutr Sci 8:633. 10.4236/fns.2017.86045

Seyhan, F., Ozay, G., Saklar, S., Ertaş, E., Satır, G., Alasalvar, C. (2007) Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chemistry 105:590-596. 10.1016/j.foodchem.2007.04.016

Tufekci, F., Karataş, Ş. (2018) Determination of geographical origin Turkish hazelnuts according to fatty acid composition. Food Sci Nutr 6:557-562. 10.1002/fsn3.59529876106PMC5980350

Information

Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
Journal Title :Journal of Agricultural, Life and Environmental Sciences
Journal Title(Ko) :농업생명환경연구
Volume : 33
No :3
Pages :149-156
Received Date : 2021-09-27
Revised Date : 2021-10-07
Accepted Date : 2021-10-07
DOI :https://doi.org/10.22698/jales.20210015

Journal of Agricultural, Life and Environmental Sciences ISSN:2233-8322(Print) 2508-870X(Online) 농업생명환경연구

All Issue