Chemical Composition of Native Hazelnut (Corylus avellana L.) Varieties in Iran, Association with Ecological Conditions

Fatemeh Amini-Noori¹ and Parisa Ziarati^2*

¹Department of Food science and Technology, Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran-Iran (IAUPS). ²Department of Medicinal Chemistry, Pharmaceutical Sciences Branch (IAUPS), Islamic Azad University, Tehran, Iran.

DOI : http://dx.doi.org/10.13005/bbra/1873

ABSTRACT: According to statistics of FAO, in Iran 19500 hectares the hazelnut, 18000ton produced annually, and 923 kg is mean production for every hectare. There are some genotypes of hazelnut that their growing areas are limited to Gilan, Aredbil, Mazandaran, Golestan and Qazvin Provinces in Iran which are on the shores of the Caspian Sea. Varieties, location, composition of soils, usage of fertilizer and irrigation affect the fatty acid, mineral and vitamin composition of hazelnuts, and consequently influence the nutritional value and quality of the product. Hazelnut (Corylus avellana L.) samples were collected during the during the 2015 harvest season (Harvest was performed during the late August) from 12 different distinguished cultivars of trees grown in a replicated trial in an experimental orchard at Tarem ( zanjan province ) and Rudsar ( Gilan Province) county farmlands County farmlands as two economically important provinces. All trees under the study were of seedlings origin and are growing naturally and treating traditionally. The order depending on the contents of elements (mg/100 g) in kernel of C. avellana samples in Rudsar studied regions was: K>P > Ca> Mg> Fe >Mn > Zn> Cu > Na> Se >Li whereas in Tarem farmlands the order is: : K>P > Mg> Ca> Fe > Cu >Mn > Zn> Na> Se >Li which shows that high levels of these elements in the soil of area, have a great impact on the highness of Potassium and Phosphorous and Magnesium in the fruits. In the Rudsar variety, total MUFA was found as 87.048 %. In both varieties after oleic acid, stearic acid, linolaidic acid, Butyric acid and palmitic acid contents were followed.

KEYWORDS: Hazelnut Kernel; (Corylus avellana L.); Chemical Composition; Mineral Elements; Iran

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