Nutritive Value of Persian Hazelnut (Corylus avellana L.) Orchards

Document Type: Original Article

Authors

1 Pharmaceutical Sciences Research Center, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran-Iran (IAUPS)

2 Department of Medicinal Chemistry, Faculty of Pharmacy, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran - Iran (IAUPS)

3 Department of Food Sciences & Technology, Faculty of Advanced Sciences & Technology, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran -Iran (IAUPS)

Abstract

Hazelnut (Corylus avellna L.) is one of the important nut crops in world. The harvesting of
hazelnuts is done either by hand or by manual or mechanical raking of fallen nuts in Iran.
Common hazel is widely cultivated for its nuts, including in commercial orchards in Europe,
Turkey, and Iran. There are some genotypes of hazelnut in Iran that their growing areas are
limited to Gillan, Aredbil, Mazandaran, Golestan, Zanjan and Qazvin Provinces. Varieties,
location, composition of soils, usage of fertilizer and irrigation affect the fatty acid, mineral
and vitamin composition of hazelnuts, and consequently influence the nutritional value and
quality of the product. Therefore, the objective of this study was evaluation of protein, crude
fiber, and fatty acids in samples in Tarem and Rudsar County farmlands as two economically
important provinces. Samples were collected during the harvest season in 2015 from 10 different
distinguished cultivars of trees grown in a replicated trial in an experimental orchard. The
chemical and physical properties (crude protein, total fat, crude oil, crude fiber, ash, refractive
index) were analyzed according to AOAC methods. In investigation on these two varieties,
the highest fatty acid had oleic acid with 85.026% in Rudsar (Gillan) and 83.226% in Tarem
samples. Evaluation of 420 hazelnut seedling samples reveals that Rudsar variety samples
have more protein, ash and carbohydrate while crude fiber percentage in Tarem variety is more.
The results of this research reveals that geographical conditions affect the nutritional value of
hazelnut significantly (p <0.05).

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