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dc.contributor.authorTas, Neslihan Goncuoglu
dc.contributor.authorGokmen, Vural
dc.date.accessioned2019-12-13T07:50:18Z
dc.date.available2019-12-13T07:50:18Z
dc.date.issued2018
dc.identifier.issn1230-0322
dc.identifier.urihttps://doi.org/10.1515/pjfns-2018-0002
dc.identifier.urihttp://hdl.handle.net/11655/18841
dc.description.abstractProximate composition, profiles 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 profiles showed significant differences depending upon the harvest year (p<0.05). Concentration of sucrose was the highest followed by fructose, glucose, stachyose, raffinose 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 significantly 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.
dc.language.isoen
dc.publisherDe Gruyter Poland Sp Zoo
dc.relation.isversionof10.1515/pjfns-2018-0002
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood Science & Technology
dc.subjectNutrition & Dietetics
dc.titleProfiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.relation.journalPolish Journal Of Food And Nutrition Sciences
dc.contributor.departmentGıda Mühendisliği
dc.identifier.volume68
dc.identifier.issue3
dc.identifier.startpage223
dc.identifier.endpage234
dc.description.indexWoS
dc.description.indexScopus


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