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A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil.

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Abstract

Crude and refined hazelnut oils from different countries were characterised by major and minor compounds. Fatty acids, triacylglycerides, waxes, sterols, methyl-sterols, terpenic and aliphatic alcohols, tocopherols, tocotrienols and hydrocarbons were identified and quantified by gas chromatography and high-performance liquid chromatography. The levels of these chemical compounds in hazelnut oils together with the equivalent carbon numbers and triacylglyceride carbon numbers, were compared with the results of analyses of samples of other vegetable oils. The statistical procedure of cluster analysis was used to characterise hazelnut oils versus other edible oils.

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Authors and Affiliations

  1. Puleva Biotech, Camino de Purchil 66, 18004, Granada, Spain

    Pedro Luis Benitez-Sánchez

  2. Instituto de la Grasa, Avenida Padre García Tejero 4, 41012 , Seville, Spain

    Manuel León-Camacho & Ramón Aparicio

Authors
  1. Pedro Luis Benitez-Sánchez
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  2. Manuel León-Camacho
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  3. Ramón Aparicio
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Corresponding author

Correspondence to Ramón Aparicio.

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Benitez-Sánchez, P.L., León-Camacho, M. & Aparicio, R. A comprehensive study of hazelnut oil composition with comparisons to other vegetable oils, particularly olive oil.. Eur Food Res Technol 218, 13–19 (2003). https://doi.org/10.1007/s00217-003-0766-4

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  • DOI: https://doi.org/10.1007/s00217-003-0766-4

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