INFLUENCE OF VARIETY AND GEOGRAPHICAL ORIGIN ON THE LIPID FRACTION OFHAZELNUTS (CORYLLUS-AVELLANA L) FROM SPAIN .2. TRIGLYCERIDE COMPOSITION

In a former paper (Parcerisa et al. (1993). Food Chem., 48, 411-14), t he fat content and fatty acid composition of hazelnut samples correspo nding to four different varieties, all cultivated in two different are as of Catalonia (Spain) during three consecutive years, were analysed. Those results showed that the fatty acid composition was influenced b y the geographical origin and harvesting year of samples. In the prese nt paper, results of triglyceride composition corresponding to the sam e varieties and harvesting years are presented using HPLC. Twelve diff erent triglycerides have been identified. Main proportions correspond to triolein ((X) over bar = 46.9%) and linoleodiolein ((X) over bar = 18.4%). Triglyceride composition of samples changed significantly as a function of harvest, and geographical origin but not in relation to t he hazelnut variety, in agreement with previous results. It is thus es tablished that these factors have a great influence on the characteris tics and quality of nuts.