Nutrient Composition of Different Hazelnut Cultivars Grown in Germany

Abstract

Hazelnuts are rarely cultivated in Germany, although they are a valuable source for macro- and micronutrients and can thus contribute to a healthy diet. Near the present, 15 varieties were cultivated in Thuringia, Germany, as a pilot study for further research. The aim of our study was to evaluate the micro- and macronutrient composition of representative, randomly mixed samples of the 15 different hazelnut cultivars. Protein, fat, and fiber contents were determined using established methods. Fatty acids, tocopherols, minerals, trace elements, and ultra-trace elements were analyzed using gas chromatography, high-performance liquid chromatography, and inductively coupled plasma triple quadrupole mass-spectrometry, respectively. We found that the different hazelnut varieties contained valuable amounts of fat, protein, dietary fiber, minerals, trace elements, and α-tocopherol, however, in different quantities. The variations in nutrient composition were independent of growth conditions, which were identical for all hazelnut varieties. Therefore, each hazelnut cultivar has its specific nutrient profile.

Yield and nut characteristics of hazelnut genotypes grown in San Joaquin Valley, California

“…This article is a U.S. Government work and is in the public domain in the USA. ditions or climate (Müller et al, 2020). Several parts of the hazelnut (or filbert) plant contain phytochemical compounds that might be used to produce taxol, taxanes, and paclitaxel, an anticancer drug (Gallego et al, 2017;Salehi et al, 2020).…”

Variation of Morphological, Agronomic and Chemical Composition Traits of Local Hazelnuts Collected in Northern Spain

“…Hazelnut kernels are directly consumed fresh or roasted, although most of the product is used by industries, such as the confectionary industry. Hazelnut kernels are mainly known for their high oil content (∼60%), which includes high concentrations of oleic, linoleic and palmitic acids (Serra and Ventura, 1993;Köksal et al, 2006;Müller et al, 2020). Additionally, hazelnut kernels contain appreciable amounts of other macronutrients, such as proteins (∼17%), and micronutrients, such as vitamins B and E, with tocophenol as the most abundant form (Savage and McNeil, 1998;Köksal et al, 2006;Müller et al, 2020).…”

“…Hazelnut kernels are mainly known for their high oil content (∼60%), which includes high concentrations of oleic, linoleic and palmitic acids (Serra and Ventura, 1993;Köksal et al, 2006;Müller et al, 2020). Additionally, hazelnut kernels contain appreciable amounts of other macronutrients, such as proteins (∼17%), and micronutrients, such as vitamins B and E, with tocophenol as the most abundant form (Savage and McNeil, 1998;Köksal et al, 2006;Müller et al, 2020). Proteins from hazelnut are rich in essential amino acids, such as arginine and leucine, and non-essential amino acids, such as glutamic and aspartic acids (Köksal et al, 2006).…”

Effect of xanthan, guar and tragacanth on quality and shelf life of hazelnut sauce: study with generalized regression, PCA and PLSR techniques

“…Nuts are an essential part of the Mediterranean diet. Investigations have shown the prevention of cardiovascular diseases by tree nuts consumption, in particular hazelnuts, due to their positive effects most based on improved blood lipid profiles [3]. Hazelnut belongs to the genus of Coryllus and the family of Betulaceae.…”