Changes in Sterol Composition of Hazelnut During Fruit Development

Abstract

Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the evaluation of changes in the sterol composition of Turkish hazelnut cultivars (Tombul, Palaz, and Sivri) during fruit development. Three major sterols (β-sitosterol, campesterol, and Δ5-avenasterol), and five minor sterols (clerosterol, brassicasterol, stigmasterol, Δ7-stigmastenol, and Δ7-avenasterol) were detected in all hazelnut cultivars during all stages. The total sterol contents of Turkish hazelnut cultivars reached the maximum values at the early stage and a significant reduction in the total sterol content occurred at the harvest stage.

Effect of Accelerated Storage on Fatty Acids, Thermal Properties and Bioactive Compounds of Kenaf Seed Oil

“…Sterol is one of the most important bioactive compounds presenting in vegetable oils. It is an essential component of cell membrane and effective in lowering total and low density lipoprotein cholesterol level, reducing the risk of heart disease and certain cancer (Ilyasoglu, ). The change in sterol composition of kenaf seed oil during accelerated storage is presented in Table .…”

How does harvest time affect the major fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L.)?

“…Protein content decreased in general at the final harvest time (H7) as compared to the first harvest time (H1) (Table 1). Ilyasoglu (2015) and Seyhan et al (2007) reported that the protein contents in 'Tombul', 'Palaz', 'Badem' and 'Sivri' cultivars decreased as the harvest time progressed. Cristofori et al (2015), on the other hand, stated that the protein content in the 'Tonda Gentile Romana' cultivar fluctuated as the harvest time progressed.…”

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

“…The unsaponifiable fraction is mostly characterized by sterols, which differ in composition between cultivars and geographical origin, and decreases along with the shelf-life (Amaral et al, 2006 ; Ilyasoglu, 2015 ; Ghisoni et al, 2020 ). The three most abundant sterols are β-sitosterol, accounting for 85% of the total content, campesterol at 5–7%, and Δ5-avenasterol, which achieves on average 2–4% of the total composition (Ilyasoglu, 2015 ).…”

“…The unsaponifiable fraction is mostly characterized by sterols, which differ in composition between cultivars and geographical origin, and decreases along with the shelf-life (Amaral et al, 2006 ; Ilyasoglu, 2015 ; Ghisoni et al, 2020 ). The three most abundant sterols are β-sitosterol, accounting for 85% of the total content, campesterol at 5–7%, and Δ5-avenasterol, which achieves on average 2–4% of the total composition (Ilyasoglu, 2015 ). The sterol fraction plays an important role in authentication and frauds counteraction, it is used to identify olive oils adulterated with hazelnut oils of lower quality (Parcerisa et al, 1999 ; Zabaras and Gordon, 2004 ), as it might be further used in the discrimination of different hazelnut cultivars (Ghisoni et al, 2020 ).…”