Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
Technology and Metallurgy, Center for Chemistry, Institute of Chemistry, University of Belgrade, Belgrade, Serbia
Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia
Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
Faculty of Technical Sciences, University of Novi Sad, Novi Sad, Serbia
Faculty of Technical Sciences, University of Novi Sad, Novi Sad, Serbia
Five genotypes of Turkish hazelnuts (Corylus colurna L.) collected during the 2016 crop were analyzed for chemical composition, including total oil content, fatty acid and sterol composition. The oil yields from these kernels varied from 36.5% to 60.8%. The main fatty acids of Turkish hazelnuts kernel oils were oleic acid (79.34–83.0%) and linoleic acid (7.52–10.81%). The polyunsaturated/saturated fatty acid ratio is low, ranging from 0.87 to 1.25. Total phytosterol content ranged from 4.52 to 6.50 mg g-1 of oil. Among the eleven sterols identified and quantified, ß-sitosterol was the major one with a mean percentage of 65.09%, while fucosterol and campesterol was the second and the third components of the group with mean values of 10.91 and 4.36% respectively. The antioxidant potential was evaluated by radical scavenging activity using 2.2-diphenyl-1 picrylhydrazyl (DPPH) assay.
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