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Title: Nut and kernel traits and chemical composition of hazelnut (Corylus avellana L.) cultivars
Authors: Cristofori, Valerio
Ferramondo, Simone
Bertazza, Gianpaolo
Bignami, Cristina
Keywords: Corylus avellana L.;Fatty acids;Sugars;Starch;Organic acids;Total phenolics
Issue Date: 2008
Publisher: Wiley Blackwell
Source: Cristofori, V. et al. 2008. "Nut and kernel traits and chemical composition of hazelnut (Corylus avellana L.) cultivars. "Journal of the Science of Food and Agriculture" 88 (6): 1091-1098
BACKGROUND: Nut and kernel traits and chemical composition of 24 Italian and foreign hazelnut cultivars were
analysed in 2002–2004 in order to study the effect of genotype and environment on nut quality. Nuts were sampled
in a germplasm collection in the Italian province of Viterbo.
RESULTS: Quantitative and qualitative determinations of sugars, organic acids and lipids revealed good
nutritional and health potential of the nuts, with several differences among cultivars and years. The total
contents of oil and sugars ranged from 563.69 to 656.36 g kg−1
dry weight (DW) and from 39.80 to 59.51 g kg−1
DW respectively. Fatty acid profile and sugar and total phenolic contents varied with the year. Significantly
higher palmitic acid concentration (6.18%) was found in the hot summer year 2003; lower saturated fatty acid
concentration (8.20%) and higher unsaturated/saturated acid ratio (11.27) were observed in the coolest year (2004).
These differences among years were highlighted by discriminant analysis.
CONCLUSION: The information relating to secondary components such as sugars, organic acids and phenolics
was useful for discriminating among cultivars and years. Owing to the effect of these compounds on sensory
attributes perceived by consumers, their concentration and the varietal differences can be considered primary
determinants of nut quality and should be valued when planning the cultivar choice for new plantations.
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ISSN: 1097-0010
DOI: 10.1002/jsfa.3203
Appears in Collections:DIPROV - Archivio della produzione scientifica

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