Table 2.
Fatty acid composition (% of total FAME 1) of 15 hazelnut cultivars grown under identical conditions in Thuringia, Germany.
| C16:0 | C18:0 | C18:1 n-9 | C18:2 n-6 (LA) 2 | C-18:3 n-3 (ALA) 3 | Σ SFA 4 | Σ MUFA 5 | Σ PUFA 6 | Σ n-3 | Σ n-6 | |
|---|---|---|---|---|---|---|---|---|---|---|
| Tonda di Giffoni | 4.5 | 1.8 | 81.7 | 10.3 | 0.1 | 6.5 | 83.0 | 10.7 | 0.1 | 10.3 |
| Juningia | 4.7 | 1.8 | 81.0 | 10.5 | 0.1 | 6.8 | 82.6 | 10.7 | 0.1 | 10.5 |
| Ennis | 5.2 | 1.8 | 77.1 | 13.9 | 0.1 | 7.2 | 78.8 | 14.0 | 0.1 | 13.9 |
| Cosford | 4.7 | 1.2 | 68.1 | 24.1 | 0.2 | 6.0 | 69.7 | 24.3 | 0.2 | 24.1 |
| Red Lambert | 4.9 | 1.9 | 80.3 | 11.0 | 0.1 | 7.0 | 81.8 | 11.2 | 0.1 | 11.0 |
| Englische Riesen | 4.1 | 1.0 | 69.0 | 24.0 | 0.2 | 5.2 | 70.5 | 24.3 | 0.2 | 24.0 |
| Webb’s Prize Cob | 4.9 | 0.8 | 65.8 | 26.2 | 0.2 | 5.9 | 67.6 | 26.5 | 0.2 | 26.2 |
| Gustav’s Zellernuss | 4.4 | 1.7 | 76.4 | 15.6 | 0.1 | 6.3 | 77.9 | 15.8 | 0.1 | 15.6 |
| Pauetet | 4.7 | 2.1 | 80.8 | 10.6 | 0.1 | 7.0 | 82.2 | 10.8 | 0.1 | 10.6 |
| Corabel | 4.9 | 1.0 | 65.1 | 26.8 | 0.2 | 6.1 | 66.9 | 27.0 | 0.2 | 26.8 |
| Hall’s Giant | 4.3 | 1.7 | 75.2 | 16.9 | 0.1 | 6.3 | 76.6 | 17.1 | 0.1 | 16.9 |
| Merveille de Bollweiler | 4.4 | 1.4 | 77.0 | 15.3 | 0.1 | 6.0 | 78.6 | 15.5 | 0.1 | 15.3 |
| Gunslebener Zellernuss | 4.6 | 1.1 | 66.2 | 25.9 | 0.2 | 5.9 | 67.9 | 26.1 | 0.2 | 25.9 |
| Emoa-1 | 4.6 | 1.8 | 72.1 | 19.5 | 0.1 | 6.6 | 73.6 | 19.8 | 0.1 | 19.5 |
| Barcelloner Zellernuss | 4.3 | 1.8 | 79.4 | 12.8 | 0.1 | 6.3 | 80.7 | 13.0 | 0.1 | 12.8 |
1 FAME, fatty acid methyl esters. 2 LA, linoleic acid. 3 ALA, α-linolenic acid. 4 SFA, saturated fatty acids. 5 MUFA, monounsaturated fatty acids. 6 PUFA, polyunsaturated fatty acids.