Profiling of the contents of amino acids, water-soluble vitamins, minerals, sugars and organic acids in Turkish hazelnut varieties

• Autorzy: Tas N.G. , Gokmen V.
• Języki publikacji: EN

Abstrakty

EN

Proximate composition, profi les of amino acids, sugars, organic acids, vitamins and minerals of fourteen Turkish hazelnut varieties harvested in 2013 and 2014 were investigated. Glutamic acid, arginine and aspartic acid were the most predominant amino acids, representing of about 50% of hazelnut protein. Individual amino acid profi les showed signifi cant differences depending upon the harvest year (p<0.05). Concentration of sucrose was the highest followed by fructose, glucose, stachyose, raffi nose and myo-inositol, respectively. Phytic acid was predominant organic acid in all varieties, followed by malic acid. Independent of the variety, hazelnuts were rich in pantothenic acid, nicotinic acid, pyridoxal, biotin, thiamine, nicotinamide. Pantothenic and nicotinic acid were signifi cantly higher in most of the varieties in harvest year 2014. Potassium was the most predominant mineral, followed by magnesium, calcium, sodium, manganese, zinc, iron and copper, respectively.

Słowa kluczowe

EN

Turkey [geogr.]; hazelnut; plant cultivar; amino acid content; water soluble vitamin; mineral content; vitamin content; sugar content; organic acid content

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 3
• Opis fizyczny: p.223-234,ref.

Twórcy

autor

Tas N.G.

• Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

autor

Gokmen V.

• Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

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Identyfikatory

DOI

10.1515/pjfns-2018-0002