FAT CONTENT AND FATTY ACID COMPOSITION OF WALNUTS AND HAZELNUTS, GROWN IN BULGARIA | Първи резултати за маслено съдържание и мастно- киселинния състав на орехи и лешници, отглеждани в България
2011
Blagoeva, E., Agricultural Experimental Station, Kardzhali (Bulgaria) | Nikolova, M., Agricultural Experimental Station, Kardzhali (Bulgaria) | Kuzmanova, I., Institute of Organic Chemistry,BAS, Sofia (Bulgaria) | Denev, R., Institute of Organic Chemistry,BAS, Sofia (Bulgaria) | Panajotova, S., Institute of Organic Chemistry,BAS, Sofia (Bulgaria) | Marekov, I., Institute of Organic Chemistry,BAS, Sofia (Bulgaria) | Momchilova, S., Institute of Organic Chemistry,BAS, Sofia (Bulgaria)
Data on fat content and fatty acid composition of eight walnut and ten hazelnut cultivars grown in Bulgaria in 2008 are presented. All analyzed cultivars form kernels with moderate fat content which is highest in the walnut cultivar Sheynovo 69.9 % and in the hazelnut cultivar Ata baba 69.2 %. Walnut and hazelnut oils differ substantially in the type of predominated fatty acid – dienoic linoleic acid in walnut oil 61-69 % and monoenoic oleic acid in hazelnut oil 73-83 %. Essential linoleic and linolenic fatty acids amounts are almost 5 times higher in walnuts than in hazelnuts. Most rich in essential fatty acids are the American walnut cultivars Pedro, Tehama, Hartley 79-80 % and the Bulgarian cultivar Dryanovski 78.2%, and Аta baba, Halls Giant and Uebov 14-16 % among the hazelnut cultivars. No correlation was found between fat content and essential fatty acids amounts.
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