Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

İngilizce (OpenAlex)

The demand for organic food is increasing due to the view among consumers that organic food is healthier and more nutritious. However, very limited data are available on the nutritional content of organic hazelnuts. The aim of this study was to compare the chemical and nutraceutical properties of Prime Quality hazelnuts grown with organic and conventional farming systems under the same climatic conditions. For this purpose, approximate, fatty acid, sterol and tocopherol composition, total phenolic, total flavonoid, antioxidant capacity, and mineral substance profile of hazelnut grown with both organic and conventional farming systems were determined. When compared to conventional ones, organic hazelnuts had higher saturated fatty acids, atherogenic and thrombogenic indices, β-sterol, total sterol, γ-tocopherol, total phenolic, total flavonoid, antioxidant activity, magnesium, calcium, and chromium, but lower protein, ash, unsaturated fatty acids, manganese concentrations. Finally, it is quite remarkable that organic hazelnuts have higher nutritional value in terms of antioxidant compounds. Novelty impact statement Organic hazelnuts displayed higher content of phenolic, flavonoid, and more antioxidant activity than conventional hazelnuts. Organic hazelnuts presented more β-sterol and total sterol than conventional hazelnuts. Organic hazelnuts contained more saturated fatty acids and less unsaturated fatty acids compared to conventional hazelnuts.