Evaluation of new Turkish hybrid hazelnut (Corylus avellana L.) varieties:fatty acid composition, alpha-tocopherol content, mineral composition and stability

Five new hybrids (T. Kolon, H190, H260, H262, H580) of Turkish hazelnut var ieties were evaluated in terms of total oil, fatty acid composition, alpha -tocopherol, unsaturated/saturated ratio, stability index and mineral in co mparison with five commercial Turkish hazelnut varieties (Tombul, Palaz, Mi ncane, Fosa and Cakildak). Significant differences in total oil, fatty acid composition. stability index, alpha -tocopherol content and mineral compos ition were observed between varieties. The highest stability index values w ere observed in commercial Tombul (6.29), Fosa (5.93) and Palaz (5.42) vari eties. No significant advantage of new hybrid varieties over commercial var ieties was observed in terms of stability of hazelnuts. (C) 2001 Elsevier S cience Ltd. All rights reserved.