원산지별 헤이즐넛의 지방산 분석

• Published in: 농업생명환경연구, 33(0) pp. 149 - 156
• Main Authors: 송화영, 권민희, 정상미, 정봉환, 박찬우, 라문진
• Format: Journal Article
• Language: Korean
• Published: 농업생명과학연구원 01.10.2021
• Subjects: 농학
• ISSN: 2233-8322; 2508-870X
• DOI: 10.22698/jales.20210015

Hazelnut plays a pivotal role in human nutrition and health due to its essential unsaturated fatty acids (FA). The composition of hazelnuts needs to be standardized in different regions for their mass production. In the present study, we compared the compositions of FA that are used as the index components in hazelnuts harvested from various provinces of Korea such as Gochang, Bonghwa, Hongcheon, and Cheorwon. This was also compared for each manufacturing process including raw material, degreasing, roasting, oil refining, and oil foil. The FA was extracted from the hazelnuts using Bligh-Dyer method, and was analyzed via gas chromatography-flame ionization detector (GC-FID). The results revealed that the hazelnuts in all regions comprised various types of unsaturated FA, such as oleic acid (C18:1), linoleic acid (C18:2), palmitic acid (C16:0), stearic acid (C18:0), eicosenic acid (C20:1), and linolenic acid (C18:3). Among these, the content of oleic acid, linoleic acid, and remaining FA was 76.8%–80.8%, 8.6%–11.5%, and 16%–18%, respectively. Thus, no differences were observed in the compositions of hazelnuts obtained from various regions. In conclusion, the unsaturated FA are an active ingredient in hazelnut that act as the major index component for developing functional healthy food. KCI Citation Count: 0