Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 53, Issue 12, Pages 4843-4852Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf047836w
Keywords
hazelnut oil; Corylus avellana; fatty acids; triacylglycerol 2-position; tocopherols; tocotrienols; triacylglycerols; sterols; steradienes; iodine value
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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.
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