The effect of altitude on phenolic, antioxidant and fatty acid compositions of some Turkish hazelnut (Coryllus avellana L.) cultivars

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dc.authorid0000-0002-4217-0695en_US
dc.authorid0000-0003-1203-979Xen_US
dc.authorid0000-0002-2195-9435en_US
dc.authorid0000-0003-3902-6403en_US
dc.authorid0000-0003-1798-8943en_US
dc.authorid0000-0003-3327-1651en_US
dc.authorid0000-0001-6595-7100en_US
dc.contributor.authorGülsoy, Ersin
dc.contributor.authorKaya, Elif Duygu
dc.contributor.authorTürkhan, Ayşe
dc.contributor.authorBulut, Menekşe
dc.contributor.authorKoyuncu, Mübin
dc.contributor.authorGüler, Emrah
dc.contributor.authorSayın, Figen
dc.contributor.authorMuradoğlu, Ferhad
dc.date.accessioned2024-06-28T08:28:38Z
dc.date.available2024-06-28T08:28:38Z
dc.date.issued2023en_US
dc.departmentBAİBÜ, Ziraat Fakültesi, Bahçe Bitkileri Bölümüen_US
dc.description.abstractTurkey is the leading producer and exporter of hazelnuts, producing approximately 64% of global hazelnut production. This research investigated the effects of cultivars and altitude on the phenolic, antioxidant, and fatty acid compositions of five hazelnut cultivars grown at three different altitudes, 100 m, 350 m, and 800 m, in Ordu province, one of the territories that produce the most hazelnuts. The results showed that the cultivar and location significantly affected phenolic compounds, antioxidant activity, and fatty acid (FA) content. The lowest (2.30 mg/kg-Yagli) and highest (21.11 mg/kg-Kara) gallic acids were obtained at 100 m. The highest total phenolic content and antioxidant activity were found in the nuts grown at 350 m in the Kara and Palaz cultivars, at 100 m in the Yagli and Sivri cultivars, and at 800 m in the cakildak cultivar. Oleic acid was the predominant FA in the cultivars and possessed a diverse trend according to the altitude and cultivar, ranging from 76.04% to 84.80%, increasing with altitude in all cultivars except cakildak. Palmitic acid was the predominant saturated FA followed by stearic acid, which significantly varied according to the elevations. This study suggests that the responses of hazelnuts to altitude depend on the cultivar; hence, a proper approach to producing nuts containing more phenolic, fatty acids, and antioxidant activity includes choosing a suitable cultivar for a specific elevation.en_US
dc.identifier.citationGülsoy, E., Kaya, E. D., Türkhan, A., Bulut, M., Koyuncu, M., Güler, E., ... & Muradoğlu, F. (2023). The effect of altitude on phenolic, antioxidant and fatty acid compositions of some Turkish hazelnut (Coryllus avellana L.) cultivars. Molecules, 28(13), 5067.en_US
dc.identifier.doi10.3390/molecules28135067
dc.identifier.endpage13en_US
dc.identifier.issn1420-3049
dc.identifier.issue13en_US
dc.identifier.pmid37446728en_US
dc.identifier.scopus2-s2.0-85164844110en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttp://dx.doi.org/10.3390/molecules28135067
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12229
dc.identifier.volume28en_US
dc.identifier.wosWOS:001028048000001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorGüler, Emrah
dc.institutionauthorMuradoğlu, Ferhad
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relation.ispartofMoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectSFAen_US
dc.subjectMUFAen_US
dc.subjectPUFAen_US
dc.subjectVarietiesen_US
dc.subjectCapacityen_US
dc.subjectProfileen_US
dc.titleThe effect of altitude on phenolic, antioxidant and fatty acid compositions of some Turkish hazelnut (Coryllus avellana L.) cultivarsen_US
dc.typeArticleen_US

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