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. 2018 Sep 14;55(11):4554–4565. doi: 10.1007/s13197-018-3391-8

Table 3.

Effect of drying methods on fatty acids composition of hazelnut

Cv M C14:O (%) C16:O (%) C16:1 (%) C17:O (%) C17:1 (%) C18:O (%) C18:1 (%)
Parameter
Tombul CG 0.02 ± 0.00d 4.25 ± 0.01f 0.09 ± 0.01bc 0.02 ± 0.00f 0.05 ± 0.01 1.94 ± 0.01c 84.25 ± 0.01d
GG 0.02 ± 0.00d 3.85 ± 0.01k 0.08 ± 0.00c 0.03 ± 0.01de 0.05 ± 0.00 1.85 ± 0.00e 83.90 ± 0.00f
DM1 0.03 ± 0.00c 3.95 ± 0.01ı 0.07 ± 0.00d 0.04 ± 0.00bc 0.05 ± 0.00 2.08 ± 0.00a 84.26 ± 0.01d
DM2 0.03 ± 0.01c 3.93 ± 0.01j 0.07 ± 0.01d 0.04 ± 0.01cd 0.05 ± 0.01 1.98 ± 0.01b 84.58 ± 0.01a
Palaz CG 0.04 ± 0.00b 4.80 ± 0.00a 0.11 ± 0.00a 0.04 ± 0.00bc 0.05 ± 0.00 1.90 ± 0.00d 81.35 ± 0.00j
GG 0.03 ± 0.00c 3.95 ± 0.01ı 0.09 ± 0.00b 0.03 ± 0.00e 0.04 ± 0.00 1.95 ± 0.00c 82.78 ± 0.00ı
DM1 0.05 ± 0.01a 4.62 ± 0.00b 0.09 ± 0.00b 0.04 ± 0.00bc 0.05 ± 0.00 1.70 ± 0.01j 82.80 ± 0.01h
DM2 0.05 ± 0.00a 4.57 ± 0.01c 0.083 ± 0.01bc 0.036 ± 0.01cd 0.05 ± 0.01 1.68 ± 0.01k 82.85 ± 0.01g
Ordu Levant CG 0.03 ± 0.00c 4.33 ± 0.01d 0.10 ± 0.01a 0.04 ± 0.00bc 0.05 ± 0.00 1.83 ± 0.01f 84.12 ± 0.03e
GG 0.02 ± 0.00d 4.26 ± 0.00e 0.11 ± 0.01a 0.04 ± 0.00bc 0.05 ± 0.01 1.81 ± 0.01g 84.11 ± 0.01e
DM1 0.03 ± 0.00d 4.21 ± 0.01g 0.10 ± 0.01a 0.04 ± 0.00bc 0.04 ± 0.01 1.80 ± 0.00h 84.45 ± 0.01c
DM2 0.03 ± 0.01d 4.18 ± 0.01h 0.11 ± 0.01a 0.043 ± 0.01b 0.04 ± 0.01 1.78 ± 0.01ı 84.50 ± 0.01b
Sign. Cv *** *** *** *** ns *** ***
M *** *** *** ** ns *** ***
CvxM * *** *** *** ns *** ***
Cv M C18:2 (%) C18:3 (%) C20:0 (%) C20:1 (%) C22:0 (%) C24:1 (%)
Parameter
Tombul CG 9.43 ± 0.01ı 0.10 ± 0.00ef 0.06 ± 0.00d 0.06 ± 0.01abc 0.03 ± 0.00d 0.04 ± 0.00a
GG 9.95 ± 0.00h 0.12 ± 0.00ab 0.08 ± 0.00a 0.06 ± 0.00bc 0.04 ± 0.00c 0.03 ± 0.00c
DM1 9.23 ± 0.03j 0.12 ± 0.00ab 0.07 ± 0.00b 0.07 ± 0.00a 0.05 ± 0.00a 0.04 ± 0.00a
DM2 9.21 ± 0.01j 0.12 ± 0.01a 0.07 ± 0.00b 0.06 ± 0.01abc 0.05 ± 0.01ab 0.04 ± 0.01b
Palaz CG 11.32 ± 0.01a 0.10 ± 0.01e 0.08 ± 0.00a 0.05 ± 0.01d 0.05 ± 0.00a 0.02 ± 0.00d
GG 10.82 ± 0.00b 0.11 ± 0.00d 0.08 ± 0.00a 0.06 ± 0.00bc 0.05 ± 0.00a 0.04 ± 0.00a
DM1 10.35 ± 0.01c 0.10 ± 0.00ef 0.07 ± 0.00b 0.06 ± 0.00bc 0.04 ± 0.00c 0.02 ± 0.00d
DM2 10.30 ± 0.01d 0.09 ± 0.01f 0.06 ± 0.01bc 0.056 ± 0.01c 0.04 ± 0.01bc 0.03 ± 0.00c
Ordu Levant CG 10.34 ± 0.01c 0.12 ± 0.00ab 0.08 ± 0.00a 0.06 ± 0.01c 0.04 ± 0.00c 0.03 ± 0.00c
GG 10.25 ± 0.01e 0.12 ± 0.01bc 0.07 ± 0.00b 0.06 ± 0.00bc 0.04 ± 0.00c 0.03 ± 0.00c
DM1 10.12 ± 0.01f 0.12 ± 0.00ab 0.06 ± 0.01bc 0.07 ± 0.00a 0.04 ± 0.00c 0.03 ± 0.00c
DM2 10.04 ± 0.03g 0.11 ± 0.01cd 0.06 ± 0.01cd 0.07 ± 0.01ab 0.04 ± 0.01bc 0.03 ± 0.00c
Sign. Cv *** *** ** *** ** ***
M *** ** *** *** * **
CvxM *** *** *** * *** ***

Cv cultivar, M drying, CG concrete ground, GG grass ground and DM1 and DM2 drying machine (45 °C and 50 °C, respectively). Values are expressed as mean ± standard deviation. Different letters in columns for each different drying method. Significant level; *, **, *** and “ns” mean significance at p < 0.05, 0.01, 0.001 and “not significant”, respectively, among drying methods