Morphological Traits and Chemical Composition of Hazelnut from Different Geographical Origins: A Review

Katarzyna Król and Magdalena Gantner
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Katarzyna Król: Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska str. 159c, 02-776 Warsaw, Poland
Magdalena Gantner: Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska str. 159c, 02-776 Warsaw, Poland

Agriculture, 2020, vol. 10, issue 9, 1-15

Abstract: Hazelnut ( Corylus avellana L.) is a popular tree nut worldwide, and in recent years, the production of hazelnuts has increased in many countries due to large investments improving agricultural techniques and the selection of new cultivars. Turkey, the leader of global hazelnut production, has shown that supply can strongly fluctuate, which leads to peak prices and market instability. In this review, an overview of the morphological traits, nutritional value, fatty acid composition, tocopherols, and future prospects of hazelnut production are described. Furthermore, information regarding hazelnuts from different geographical origins (Chile, Croatia, Iran, Italy, Oregon (US), Poland, Portugal, Serbia, Spain, and Turkey; total of 22 cultivars) to enhance the utilization of hazelnut cultivars from newly producing orchards and origins is comprehensively summarized.

Keywords: Corylus avellana L.; filbert; fatty acid profile; nutritional value; tocopherols (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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