{"title":"落簇强度影响榛子的生物活性成分和脂肪酸组成","authors":"O. Karakaya","doi":"10.3989/gya.1127212","DOIUrl":null,"url":null,"abstract":"This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts\",\"authors\":\"O. Karakaya\",\"doi\":\"10.3989/gya.1127212\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.\",\"PeriodicalId\":12839,\"journal\":{\"name\":\"Grasas y Aceites\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":1.0000,\"publicationDate\":\"2023-03-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Grasas y Aceites\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.3989/gya.1127212\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Grasas y Aceites","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3989/gya.1127212","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts
This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.
期刊介绍:
Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books.
Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed.
Topics of special interest to Grasas y Aceites are:
-Lipid analysis, including sensory analysis
-Oleochemistry, including lipase modified lipids
-Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms
-Lipids in health and disease, including functional foods and clinical studies
-Technical aspects of oil extraction and refining
-Processing and storage of oleaginous fruit, especially olive pickling
-Agricultural practices in oil crops, when affecting oil yield or quality