Evaluation of some Biochemical Properties of Kernel in Different Hazelnut Cultivars

Journal of Nuts

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 07 آبان 1402   

نوع مقاله: Original Article

شناسه دیجیتال (DOI): 10.22034/jon.2023.1989511.1232

نویسندگان

Bagher Karimi Parsheh¹؛ Alireza Ghanbari^{* 1}؛ Amir Mohammad Naji²؛ Asghar Estaji¹؛ Abdollah Hosseinpour³

¹Department of Horticulture, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

²Department of Agronomy and Plant Breeding, Faculty of Agriculture, Shahed University, Tehran, Iran

³Department of Horticulture, Faculty of Plant Production, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

چکیده

European hazelnut (Corylus avellana L.) is one of the most widely used nuts because of its nutritional and health-beneficial properties. This study was carried out to determine some biochemical kernel constituents including fatty acid composition and protein content in 25 different hazelnut cultivars collected from three regions in the north of Iran. The total saturated fatty acid content and the total unsaturated fatty acid content were significantly different. Also, the amounts of both main saturated and unsaturated fatty acids were found to be significantly different. Oleic and linoleic acids were the main unsaturated fatty acids existing in the studied cultivars. The highest (78.02%) and the lowest (72.89%) content of oleic acid were determined in the cultivars ‘Vartashenʼ and ‘Atrakʼ, respectively. Also ‘Ganjehʼ contained the highest (10.91 %) and ‘Bootkhanekiʼ contained the lowest (9.48%) levels of linoleic acid, respectively. The major saturated fatty acids were palmitic acid (ranging from 5.73% in ‘Alipourʼ to 6.87 % in ‘Atababaʼ) and stearic acid (ranging from 2.14% in ‘Atrakʼ to 3.62 % in ‘Nemsaʼ). In addition, protein content ranged from 14.75% (Kolaparak) to 17.74% (Gerde-Eshkevar). The results obtained from the studied cultivars can be important for establishing new orchards and also in breeding programs.

کلیدواژه‌ها

Biochemistry؛ Fatty acid؛ Kernel traits؛ Nut؛ Protein

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