Scholarlink

<p>This study aimed to determine the effect of bug damage on the chemical properties of Levant Ordu hazelnuts. Severely damaged (central section, DKP) and moderately damaged (coastal section, DKS) hazelnuts were compared with good kernel (central section, GKP; coastal section, GKS) samples. Total phenolic (148.45 mg/100 g), total tocopherol (280.56 mg/kg), and antioxidant activity (DPPH, FRAP, and ABTS) values in DKP samples (14.34, 8.76, and 10.47 µmol TE/g, respectively) were lower than in GKP samples within the same group. Higher oleic acid content was observed in the good kernel (GKP-GKS; 85.02–85.88%) compared with the damaged kernel samples (DKP-DKS; 84.09–84.42%). The highest values of oil oxidation were in the DKP and DKS samples following their exposure to brown stink bugs. The sucking by the bugs led to oil oxidation in hazelnuts. The degree of oxidation increased proportionally with damage severity.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of Brown Marmorated Stink Bug, Halyomorpha halys Stål (Hemiptera: Pentatomidae), on Bioactive Compounds, Fatty Acid Profiles, Quality Indices, and Oil Oxidation in Hazelnut Oil

  • 期刊论文

  • 发表日期：

    2026年6月30日

查看全文
  • Ali Turan,
  • Mehmet Akgün,
  • Emre Kan,
  • Emre Turan

摘要

This study aimed to determine the effect of bug damage on the chemical properties of Levant Ordu hazelnuts. Severely damaged (central section, DKP) and moderately damaged (coastal section, DKS) hazelnuts were compared with good kernel (central section, GKP; coastal section, GKS) samples. Total phenolic (148.45 mg/100 g), total tocopherol (280.56 mg/kg), and antioxidant activity (DPPH, FRAP, and ABTS) values in DKP samples (14.34, 8.76, and 10.47 µmol TE/g, respectively) were lower than in GKP samples within the same group. Higher oleic acid content was observed in the good kernel (GKP-GKS; 85.02–85.88%) compared with the damaged kernel samples (DKP-DKS; 84.09–84.42%). The highest values of oil oxidation were in the DKP and DKS samples following their exposure to brown stink bugs. The sucking by the bugs led to oil oxidation in hazelnuts. The degree of oxidation increased proportionally with damage severity.