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<p>Hazelnut (<i>Corylus avellana</i>&#xa0;L.) contributes significantly to human health thanks to the many beneficial nutrients it contains. This study was carried out to determine the total oil ratio and fatty acid composition of some hazelnut varieties grown in the Akçakoca district of Düzce province, where there is intensive hazelnut production. The total oil percentage of the varieties varied between 38.47% in the ‘Sivri’ variety and 66.78% in ‘Kara Yağlı.’ Oleic acid was the predominant fatty acid in the varieties and ranged from 77.21% to 83.86% in the ‘Sivri’ variety and the wild genotype, respectively. Linolenic acid was the second most abundant fatty acid and showed significant diversity across varieties, ranging between 6.57% (wild genotype) and 13.54% (‘Sivri’). Palmitic acid was the third predominant fatty acid and the diversity was not significant. There were significant differences in the minor fatty acids among the varieties. According to principal component and clustering analyses, the varieties were divided into four groups in terms of distinct characteristics. The results of this study may be useful for breeders and growers in the selection of industry-suitable hazelnut varieties that can be grown in the territory.</p>

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Diversity in Fatty Acid Composition of Hazelnut Varieties Cultivated in a Prominent Production Region of Türkiye (Akçakoca/Düzce)

  • 期刊论文

  • 发表日期：

    2025年2月21日

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  • İlhan Subaşı,
  • Emrah Güler,
  • Akgül Taş,
  • Muttalip Gündoğdu

摘要

Hazelnut (Corylus avellana L.) contributes significantly to human health thanks to the many beneficial nutrients it contains. This study was carried out to determine the total oil ratio and fatty acid composition of some hazelnut varieties grown in the Akçakoca district of Düzce province, where there is intensive hazelnut production. The total oil percentage of the varieties varied between 38.47% in the ‘Sivri’ variety and 66.78% in ‘Kara Yağlı.’ Oleic acid was the predominant fatty acid in the varieties and ranged from 77.21% to 83.86% in the ‘Sivri’ variety and the wild genotype, respectively. Linolenic acid was the second most abundant fatty acid and showed significant diversity across varieties, ranging between 6.57% (wild genotype) and 13.54% (‘Sivri’). Palmitic acid was the third predominant fatty acid and the diversity was not significant. There were significant differences in the minor fatty acids among the varieties. According to principal component and clustering analyses, the varieties were divided into four groups in terms of distinct characteristics. The results of this study may be useful for breeders and growers in the selection of industry-suitable hazelnut varieties that can be grown in the territory.