Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional Characteristics

Abstract

The quality of Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring proximate composition, minerals, vitamins, dietary fiber, amino acids, and taste active components (free amino acids, sugars, and organic acids). Fat was the predominant component in Tombul hazelnut (∼61%). The major minerals were potassium, phosphorus, calcium, magnesium, and selenium. Hazelnut was also found to serve as an excellent source of vitamin E (24 mg/100 g) and a good source of water soluble (B complex) vitamins and dietary fiber. The major amino acids were glutamic acid, arginine, and aspartic acid. The three nonessential amino acids and the essential amino acids contributed 44.9 and 30.9% to the total amino acids present, respectively, while lysine and tryptophan were the limiting amino acids in Tombul hazelnut. Twenty-one free amino acids, six sugars, and six organic acids were positively identified; among these, arginine, sucrose, and malic acid predominated, respectively. These taste active components may play a significant role in the taste and flavor characteristics of hazelnut. Thus, the present results suggest that Tombul hazelnut serves as a good source of vital nutrients and taste active components. Keywords: Tombul hazelnut; proximate composition; minerals; vitamins; dietary fiber; amino acids; taste active components