Characterization of oils of hazelnuts from Asturias, Spain

Abstract

Nine varieties of virgin hazelnut oil from different autochthonous cultivars from distinct locations in Asturias (Spain) were obtained by extraction under a pressure of 280 kg/ cm2 at a temperature of 45°C. The extracted oils were separated and filtered. The overall composition (percentages of husk, oil and moisture) of unhusked seeds was determined as well as moisture, ash, total sulfur and heat power of the husks for their possible use as biomass. Recovery of the oil extraction procedure for its application to the production of extra virgin edible hazelnut oil was studied. Fatty acid, tocopherol and sterol compositions as determined by capillary column gas chromatography and triglyceride compositions as determined by high performance liquid chromatography are reported in this study. All values were compared with a Turkish and a French hazelnut oil, with solvent-extracted hazelnut oil and with a 75/25 blend. A cluster analysis was performed as a criterion to differentiate the different hazelnut oils as groups.