Comparison of fatty acid and triacylglycerol compositions of different hazelnut varieties (Corylus avellana L.) cultivated in Catalonia (Spain).
1995
Parcerisa J. | Boatella J. | Codony R. | Rafecas M. | Castellote A.I. | Garcia J. | Lopez A. | Romero A.
The fat content and fatty acids and triacylglycerol contents determined by GC and HPLC, respectively, of different native hazelnut varieties and some other varieties introduced from Italy are shown. Samples were cultivated in two areas (Reus and Falset), the principal hazelnut producers of the province of Tarragona (Catalonia, Spain). Our experimental results show that oleic acid and linoleic acid are the most important fatty acids and that the main triacylglycerols are triolein, linoleyldiolein, and palmityldiolein. Statistical data processing (ANOVA) of experimental results show that the native varieties Negret and Castanyera have significantly higher values than the other varieties tested in this study for linoleic acid and the triacylglycerols dilinoleylpalmitin and trilinolein; in contrast, the Italian variety Tonda Gentille shows significantly lower values for the same compounds than the other varieties.
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