Gümüşhane ÜniversitesiGümüşhane ÜniversitesiAçık Erişim Arşivi · RDL Open

Changes in sterol composition of hazelnut during fruit development

MakaleAçık ErişimScopus SJRQ1
  • SDG 2 · Açlığa Son

Özet

Hazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the evaluation of changes in the sterol composition of Turkish hazelnut cultivars (Tombul, Palaz, and Sivri) during fruit development. Three major sterols (β-sitosterol, campesterol, and Δ5-avenasterol), and five minor sterols (clerosterol, brassicasterol, stigmasterol, Δ7-stigmastenol, and Δ7-avenasterol) were detected in all hazelnut cultivars during all stages. The total sterol contents of Turkish hazelnut cultivars reached the maximum values at the early stage and a significant reduction in the total sterol content occurred at the harvest stage.

Anahtar Kelimeler

CampesterolHazelnutSterol compositionβ-sitosterolδ5-avenasterol
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İndeks kayıtları
ScopusScopusWeb of ScienceWeb of Science
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Atıflar
Scopus
6
WoS
6
OpenAlex
4
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorIlyasoglu, Huri
dc.date.accessioned2026-10-22T10:23:54.877842935Z
dc.date.available2026-10-22T10:23:54.877842935Z
dc.date.issued2015
dc.description.abstractHazelnut is a valuable source of fat-soluble bioactive components. Among the fat-soluble bioactive components, phytosterols have gained much interest due to their cholesterol reducing properties. This study presents the evaluation of changes in the sterol composition of Turkish hazelnut cultivars (Tombul, Palaz, and Sivri) during fruit development. Three major sterols (β-sitosterol, campesterol, and Δ5-avenasterol), and five minor sterols (clerosterol, brassicasterol, stigmasterol, Δ7-stigmastenol, and Δ7-avenasterol) were detected in all hazelnut cultivars during all stages. The total sterol contents of Turkish hazelnut cultivars reached the maximum values at the early stage and a significant reduction in the total sterol content occurred at the harvest stage.
dc.identifier.doi10.1080/10942912.2013.837065
dc.identifier.eissn1532-2386
dc.identifier.endpage463
dc.identifier.issn1094-2912
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84910672516
dc.identifier.startpage456
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/gumushane/15354
dc.identifier.volume18
dc.identifier.wosWOS:000344358300020
dc.language.isoen
dc.publisherBellwether Publishing, Ltd.
dc.relation.ispartofInternational Journal of Food Properties
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectCampesterol
dc.subjectHazelnut
dc.subjectSterol composition
dc.subjectβ-sitosterol
dc.subjectδ5-avenasterol
dc.subject.classificationFood Science & Technology
dc.subject.otherFruits
dc.subject.otherLipids
dc.subject.otherBioactive components
dc.subject.otherCampesterol
dc.subject.otherFruit development
dc.subject.otherHazelnut
dc.subject.otherSterol compositions
dc.subject.otherTurkishs
dc.subject.otherAlcohols
dc.titleChanges in sterol composition of hazelnut during fruit development
dc.typeArticle
rdl.citation.openalex4
rdl.citation.scopus6
rdl.citation.wos6
rdl.oa.statusbronze
rdl.oa.urlhttps://www.tandfonline.com/doi/pdf/10.1080/10942912.2013.837065?download=true
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)