Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (<i>Corylus avellana</i> L.) Harvested in Different Geographical Regions

Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (<i>Corylus avellana</i> L.) Harvested in Different Geographical Regions

Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradation reactions under enzymatic catalysis. Lipid oxida...

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Bibliographic Details
Main Authors: Marta Cialiè Rosso, Federico Stilo, Steven Mascrez, Carlo Bicchi, Giorgia Purcaro, Chiara Cordero
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
free fatty acids
hazelnut lipids
esterified fatty acids
fatty acids methyl esters
quantitative profiling
hazelnut drying
Online Access:https://www.mdpi.com/2304-8158/10/3/685

Internet

https://www.mdpi.com/2304-8158/10/3/685

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