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![Heatmap analysis and grouping of investigated hazelnut cultivars and accessions based on fatty acids, bioactive compounds, and mineral contents. Correlations between the traits examined are presented in Figures 3-5. The oleic acid had a strong negative correlation with linoleic acid (−0.99 ***) and linolenic acid (−0.95 ***). On the contrary, a strong positive relationship was found between linoleic and linolenic acid (0.93 ***). Among the other fatty acids, a weak correlation was determined (Figure 3; Table S1). Similarly, many studies reported a significant negative correlation between oleic and linoleic acid in hazelnuts [42-44]. A strong positive correlation was determined between antioxidant activity and total flavonoids (r = 0.95 ***). A moderate positive association was found between total phenolics and antioxidant activity (r = 0.65 **). Similar results were noted between total phenolics and total flavonoids (r = 0.63 **) (Figure 4; Table S2). Yılmaz et al. (2019) reported a moderately positive correlation between total phenolics and total flavonoids, as well as a strong positive correlation between total phenolics and antioxidant activity. He also found a similar correlation between total flavonoids and antioxidants [16]. K content showed a strong positive correlation with P (r = 0.92 ***) and Mg (r = 0.82 ***) contents, while it showed a moderate correlation with Cu (r = 0.64 **) and S (r = 0.61 **) contents. A strong positive correlation was determined between P and Mg (r =](profile/Orhan-Karakaya/publication/373718184/figure/fig1/AS:11431281186923894@1694073002216/Heatmap-analysis-and-grouping-of-investigated-hazelnut-cultivars-and-accessions-based-on.png)
Heatmap analysis and grouping of investigated hazelnut cultivars and accessions based on fatty acids, bioactive compounds, and mineral contents. Correlations between the traits examined are presented in Figures 3-5. The oleic acid had a strong negative correlation with linoleic acid (−0.99 ***) and linolenic acid (−0.95 ***). On the contrary, a strong positive relationship was found between linoleic and linolenic acid (0.93 ***). Among the other fatty acids, a weak correlation was determined (Figure 3; Table S1). Similarly, many studies reported a significant negative correlation between oleic and linoleic acid in hazelnuts [42-44]. A strong positive correlation was determined between antioxidant activity and total flavonoids (r = 0.95 ***). A moderate positive association was found between total phenolics and antioxidant activity (r = 0.65 **). Similar results were noted between total phenolics and total flavonoids (r = 0.63 **) (Figure 4; Table S2). Yılmaz et al. (2019) reported a moderately positive correlation between total phenolics and total flavonoids, as well as a strong positive correlation between total phenolics and antioxidant activity. He also found a similar correlation between total flavonoids and antioxidants [16]. K content showed a strong positive correlation with P (r = 0.92 ***) and Mg (r = 0.82 ***) contents, while it showed a moderate correlation with Cu (r = 0.64 **) and S (r = 0.61 **) contents. A strong positive correlation was determined between P and Mg (r =
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This study was carried out to determine the fatty acid composition, bioactive compounds, and mineral element content of standard hazelnut cultivars and accessions from the Eastern Black Sea region. A wide variation was determined in terms of the traits examined between hazelnut accessions and cultivars. Most of the accessions investigated had highe...
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... second subcluster (B-2) included nine hazelnut accessions (T-1, P-2, Ç-2, H-2, P-1, Ç-1, Ç-3, P-3, and P-4). The means of oleic acid, Ca, and Na contents in the hazelnut accessions in this subcluster were higher than the other groups' means (Figure 2). On the contrary, a strong positive relationship was found between linoleic and linolenic acid (0.93 ***). ...
Citations
... Hazelnuts with low linoleic acid content offer advantages in processing, storage, and transportation, whereas those rich in oleic acid are nutritionally significant (Rezaei et al. 2014;Karaosmanoglu 2022). Recent research has focused on the biochemical characteristics and fatty acid composition of hazelnut genetic resources (Krol et al. 2020;Yaman et al. 2023). ...
... for stearic acid in some local and standard hazelnuts grown in Turkey cultivars. Yaman et al. (2023) reported that in hazelnut genetic resources from Eastern Black Sea Region had a range of 4.68-5.75% for palmitic acid, 0.04-0.06% ...
Hazelnuts are widely employed in various dietary practices, making them one of the most frequently utilized nuts. This study morphologically, chemically, and molecularly characterized a new hazelnut genotype throughout the 2018 to 2020 growing seasons. The variety burst leaf buds between 10th and 15th April and reached harvest maturity between 5th and 15th September. The genotype bore a mean of 2.33 nuts per cluster, with the majority of clusters consisting of double and triple nuts. The means of the nut weight was 2.38 g, the kernel weight was 1.35 g, the kernel ratio was 56.81%, the shell thickness was 0.96 mm, the nut size was 18.32 mm, the kernel size was 14.77 mm, the good kernel ratio was 91.7%, the protein content was 13.5%, the oil content was 55.8%, the oleic acid ratio was 81.43%, and the linoleic acid ratio was 10.68%. The genetic similarity rate between the new hazelnut genotype and the standard Çakıldak, Palaz, Tombul cultivars, as well as randomly selected Çakıldak hazelnut clones from the region, ranged from 0.58 to 0.98. Additionally, the polymorphism rate varied from 45.5 to 100%. On average, the investigated hazelnut genotype exhibited a genetic distinctiveness of 38% compared to randomly selected Çakıldak clones from the same region, and 47% compared to standard hazelnut cultivars. Consequently, this genotype could serve as valuable genetic material for hazelnut breeding programs through genetic distinctiveness and promising nut quality, and could potentially be registered as a new cultivar.
... Both free fatty acid and peroxide levels were found to be significant (P<0.05) by statistical analysis. (Yılmaz et al., 2019;Balık et al., 2021;Çelik et al., 2023;Yaman et al., 2023). However, some researchers reported lower values (Ghirardello et al., 2013;Karaosmanoğlu, 2022;Akgün and Akgün, 2023 (Ghirardello et al., 2013;Simsek et al., 2017;Yılmaz et al., 2019;Karaosmanoğlu, 2022). ...
This study examines the impact of drying Levant hazelnut samples, including husk and shell, using hot air heated by solar panels at a constant speed of 6 m/s. The study also investigates the impact of collector irradiation absorption surface geometries on hazelnut drying time. A solar collector with four types of air duct geometry was used to dry hazelnuts. The radiation-absorbing surface of the air duct was manufactured flat, and three different trapezoidal geometries (30, 45 and 60 angles) were used. The mass losses of hazelnuts were measured and determined at regular intervals. In addition, the total phenolic content, the DPPH radical scavenging activity, the FRAP, the free fatty acid content, the peroxide value and the moisture content were measured. For the purpose of comparison, some of the products have been dried by means of unheated air at ambient temperature. The pre-drying process (withering process) to separate the hazelnuts from husk, only took 1.5 days (14 hours excluding night). In these systems, the shelled fresh hazelnuts, separated from the husk, fell below the equilibrium moisture content of 6% in 2 days (except for 18 hours at night). It was found that the most suitable collector geometry for all the parameters studied in the drying of hazelnuts with solar collectors was 45 degrees, and that other geometries could be used in terms of food properties.
... Several noteworthy studies have been undertaken in recent years, examining the bioactive compounds and fatty acids present in hazelnuts (Krol and Gantner 2020;Yaman et al. 2023). These studies focus mostly on the effects of various factors such as cultivar, climatic conditions, crop load, harvest time, cultural practices, drying and storage conditions, diseases, and pests. ...
Hazelnuts, which have high nutritional value, are an important source of fat, fatty acids, phenolics, and antioxidants. In this study, variations in the oil and protein contents, fatty acid compositions, and bioactive compounds of organic hazelnuts (‘Tombul’ and ‘Palaz’ cvs.) grown in seven different organic certified hazelnut orchards established with the ocak (multi-stemmed bush) planting system in Samsun (Türkiye) were evaluated. Except for protein, oleic acid, and linolenic acid, orchard-based variation in other traits investigated was significant. The effect of orchards on these traits varied depending on the cultivar. According to orchards, the oil content in the ‘Tombul’ cultivar varied between 61.1 and 64.4%, protein content between 14.3 and 15.3%, oleic acid content between 82.09 and 82.98%, linoleic acid between 7.49 and 8.44%, total phenolics between 5.51 and 15.92 mg g⁻¹, total flavonoids between 4.86 and 23.20 mg 100 g⁻¹, and antioxidant activity between 10.33–36.98 mmol kg⁻¹ and 4.74–28.62 mmol kg⁻¹ (according to FRAP and DPPH assays, respectively). ‘Palaz’ cultivar had a range of 59.41–62.92% for oil content, 13.22–15.51% for protein content, 82.05–83.15% for oleic acid content, 6.66–7.89% for linoleic acid, 4.65–9.15 mg g⁻¹ for total phenolics, 4.45–7.56 mg 100 g⁻¹ for the total flavonoids, and 9.17–23.58 mmol kg⁻¹ and 3.54–15.50 mmol kg⁻¹ for antioxidant activity (according to FRAP and DPPH assays, respectively). Principal component analysis (PCA) revealed that orchards in both cultivars were clustered at different points on the PCA plane and were associated with different traits. The findings showed that orchard-based variations in protein, oil, fatty acid compositions, and bioactive compounds in hazelnuts are significant.
... In addition, a positive correlation (r=0.873**) was found between FRAP and DPPH. Similar to the study's results, studies conducted by different researchers have reported a positive relationship between the total amount of phenolic substances and antioxidant capacity in hazelnut (Yılmaz et al., 2019;Yaman et al., 2023). ...
Objective: This study was carried out to determine the effect of kernel size on the change of bioactive compounds in Kalınkara hazelnut cultivar. Materials and Methods: This study was conducted on the Kalınkara hazelnut cultivar grown in a producer's orchard in Ulubey (Ordu) district. The study was designed according to the randomized plot design with three replications and three ocak in each replication. Harvested nuts were classified according to kernel size as “small”, “medium” and “large”. Then, total phenolics, total flavonoids, and antioxidant activity were determined. In addition, correlation coefficients were calculated, and principal component analyses were performed to determine the relationships between the examined features. Results: In the study, it was observed that kernel size was effective on bioactive compounds in Kalınkara hazelnut cultivar. According to the research findings, the total phenolics was determined between 759 mg 100 g-1 (medium) and 819 mg 100 g-1 (large), the total flavonoids was determined between 8.2 mg 100 g-1 (medium) and 8.7 mg 100 g-1 (small), and total antioxidant activity was determined between 0.46 mmol 100 g-1 (medium) and 0.60 mmol 100 g-1 (large) according to the FRAP assay, while it was determined between 1.83 mmol 100 g-1 (medium) and 1.92 mmol 100 g-1 (small) according to the DPPH assay. In addition, a positive correlation was determined between the total phenolics and antioxidant activity. Accordingly, while the correlation coefficient between total phenolics and DPPH assay was r=0.921***, it was r=0.982*** with FRAP assay. Conclusion: As a result of the research, it was determined that the total flavonoids, and antioxidant activity according to the DPPH test were higher in small kernels. In comparison, total phenolics, and antioxidant activity according to the FRAP assay were higher in large kernels.
The Sustainable Development Goals (SDGs) promote universal access to safe, nutritious food. Thus, the “Zero Hunger” campaign's sustainable efforts to eliminate hunger, by encouraging the cultivation and use of underutilised crops and their value-added products, can improve food systems and community development. Wild sour plum ( Ximenia caffra subs caffra) nuts, an Oleaceae fruit crop native to the Lowveld of Southern Africa, are an underappreciated value-added commodity. In large or small amounts, nuts provide vital nutrients for human consumption. The biochemical components profile of wild sour plum nuts was compared to different commercial nuts to determine their potential role in human nutrition. Wild sour plum, pecan, and macadamia nuts were sampled, each having 24 samples. These samples were tested for various biochemical constituents including total fat and calcium. The study found that pecan nuts and macadamia nuts were superior compared to other nuts, with regards to total fat and calcium content, pecan nuts containing a total fat content of 11.7 g per 100 g dry weight (g/100 g DW), and macadamia nuts containing a total calcium content of 70.5 mg per hundred gram dry weight (mg/100 g DW). The study found that wild sour plum nuts could potentially provide enough nutrients to fulfill the nutritional recommended daily intake for humans. Thus, wild sour plum nuts may be important in human diets, provided crop production is done properly, which includes irrigation, fertilisation, and temperature management of the crop.
