Kola, O.Cetin, A. E.Ozer, M. S.Akkaya, M. R.2025-01-062025-01-0620150035-6808https://hdl.handle.net/20.500.14669/2540The goal of this study was to evaluate the physical and chemical characteristics of hazelnut varieties grown in the Sakarya province. The six different hazelnut varieties used in this study are Badem, Delisava, Giresun Yaglisi, Karayagli, Mincane and Yomra. Moisture contents of the hazelnuts ranged from 3.92 +/- 0.03 to 4.59 +/- 0.03%. Protein contents were between 14.01 +/- 0.68% and 17.46 +/- 0.59%. Oil contents of the hazelnuts were found to be above 60%. The Karayagli variety showed the highest oil content (65.40 +/- 1.22%) among all the hazelnut varieties. Oils extracted from these hazelnut varieties were then set apart in terms of refractive indices, amounts of volatile compounds, iodine and saponification values, percentages of unsaponifiable compounds and free fatty acids, peroxide numbers, and colors. Also determined was the fatty acid composition of the hazelnut oils. Oleic (78.94-82.83%), linoleic (7.40-12.06%), palmitic (5.51-6.18%) and stearic acids (2.07-2.50%) were the main fatty acids present in the hazelnut oils. The highest amount of oleic acid was found in the Karayagli oil, whereas Giresun yaglisi oil had the highest linoleic acid. The highest amount of palmitic and stearic acids were found in the Delisava oil. Ratios of unsaturated fatty acids to saturated fatty acids in the hazelnut oils were found to be between 10.0 and 11.2, indicating that the amount of unsaturated fatty acids was 10-11 fold higher than that of saturated fatty acids. According to the color measurements, all the oils exhibited a slightly reddish, dark yellow color.eninfo:eu-repo/semantics/closedAccessHazelnutPhysicalChemicalCharacteristicsOilFatty acidSakaryaArticle234422792WOS:000369880200001Q4