CHANGES IN FATTY ACID COMPOSITION OF HAZELNUT DURING FRUIT DEVELOPMENT

Fındık oleik asit gibi tekli doymamış yağ asitleri bakımından zengindir. Fındığın yağ asidi kompozisyonusağlık yararları nedeniyle önem kazanmıştır. Bu çalışmanın amacı, meyve gelişimi sırasında Türk fındıkçeşitlerinde yağ asidi kompozisyonundaki (Tombul, Palaz ve Sivri) değişimleri değerlendirmektir. Tümfındık çeşitlerinde tüm gelişim dönemlerinde, dört makro yağ asidi (oleik, linoleik, palmitik ve stearikasit) ve üç minör yağ asidi (palmitoleik, linolenik ve araşidik asit) tespit edilmiştir. Meyve gelişimisırasında Türk fındık çeşitlerinde tekli doymamış yağ asitleri içeriği artarken, çoklu doymamış yağ asidiiçeriği azalmaktadır. Bu sonuçlar, meyve gelişimi sırasında fındık yağının oksidatif stabilitesininartabileceğini göstermiştir

FINDIKTA MEYVE GELİŞME DÖNEMİNDE YAĞ ASİTLERİ KOMPOZİSYONUNDAKİ DEĞİŞİMLER

Hazelnut is rich in monounsaturated fatty acids, particularly oleic acid. The fatty acid composition ofhazelnut has gained a great deal of attention due to its health benefits. The aim of this study was toevaluate the changes in the fatty acid composition of the Turkish hazelnut cultivars (Tombul, Palaz andSivri) during fruit development. Four major fatty acids (oleic, linoleic, palmitic, and stearic acids) andthree minor fatty acids (palmitoleic, linolenic, and arachidic acids) were detected in all hazelnut cultivarsduring all stages. The monounsaturated fatty acids content of the Turkish hazelnut cultivars increasedduring fruit development, whereas the polyunsaturated fatty acids content decreased. These resultsindicated that the oxidative stability of hazelnut oil may be enhanced during fruit development

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