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Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil

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Abstract

Fatty acid and sterol content of oil from nuts (cv Tonda di Giffoni) affected by two different biotic damages were characterized. Hazelnuts were sorted by a visual inspection of the kernels in three different samples (cimiciate, apparently healthy and moldy). The oil was extracted and analyzed by gas–liquid chromatography coupled to a flame ionization detector for fatty acid and sterol composition. The higher level of total polyunsaturated fatty acids (PUFA) in cimiciato oil compared to apparently healthy nuts was associated with the decrease in total monounsaturated fatty acids, resulting in a higher unsaturated/saturated acid ratio, while the PUFA content in moldy nut oil was lower than in apparently healthy nut oil. In both damaged samples, the appearance of four new chromatography peaks could be due to the presence of hydroperoxides, as proved by carrying out a TLC analysis. The overall phytosterol amount decreased in both cimiciato and moldy nut oils compared to the apparently healthy nut oil, and the main differences were observed in terms of sitosterol, campesterol and clerosterol.

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Authors and Affiliations

  1. Department of Industrial Engineering, University of Salerno, via Giovanni Paolo 2, 132, 84084, Salerno, Italy

    Antonia Memoli, Donatella Albanese & Marisa Di Matteo

  2. Department for Innovation in Biological, Agro-food and Forest Systems, University of Tuscia, via S. Camillo de Lellis, 01100, Viterbo, Italy

    Marco Esti, Claudio Lombardelli & Ilaria Benucci

  3. IMM-Cnr via Pietro Castellino, Naples, Italy

    Alessio Crescitelli

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  1. Antonia Memoli
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  2. Donatella Albanese
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  3. Marco Esti
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  4. Claudio Lombardelli
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  6. Marisa Di Matteo
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  7. Ilaria Benucci
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Correspondence to Claudio Lombardelli.

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Memoli, A., Albanese, D., Esti, M. et al. Effect of bug damage and mold contamination on fatty acids and sterols of hazelnut oil. Eur Food Res Technol 243, 651–658 (2017). https://doi.org/10.1007/s00217-016-2778-x

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  • DOI: https://doi.org/10.1007/s00217-016-2778-x

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