Selenium content of Turkish hazelnut varieties: Kara Findik, Tombul and Delisava

Dündar, Mustafa Şahin; Altundağ, Hüseyin

dc.contributor.authors	Dundar, MS; Altundag, H;
dc.date.accessioned	2020-02-24T14:22:39Z
dc.date.available	2020-02-24T14:22:39Z
dc.date.issued	2004
dc.identifier.citation	Dundar, MS; Altundag, H; (2004). Selenium content of Turkish hazelnut varieties: Kara Findik, Tombul and Delisava. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 17, 712-707
dc.identifier.issn	0889-1575
dc.identifier.uri	https://doi.org/10.1016/j.jfca.2003.12.001
dc.identifier.uri	https://hdl.handle.net/20.500.12619/45340
dc.description.abstract	The selenium contents of three different varieties of hazelnut, namely Kara Findik, Tombul, and Delisava, which are cultivated in Sakarya, Turkey, were studied for variety and geographical region. The hazelnut kernels prepared as hulled (without hull) and unbulled (whole) forms were analysed by using electrothermal atomization atomic absorption spectrometry after solvent extraction. The mean levels of selenium are 0.47, 0.70, 0.36 mg/100 g in unhulled kernels, and 0.95, 1.69, 0.66 mg/100 g in hulled kernels of Kara Findik, Tombul and Delisava hazelnut varieties, respectively. Selenium compositions of hazelnut varieties showed significant differences from each other by means of geographical region and hulled or unhulled state of hazelnut kernels. It was found that the highest selenium levels were observed in Ferizli district Tombul hulled hazelnut variety whereas in Karasu district lowest selenium contents were obtained in unhulled Kara Findik and Tombul hazelnut varieties. (C) 2003 Elsevier Inc. All rights reserved.
dc.language	English
dc.publisher	ACADEMIC PRESS INC ELSEVIER SCIENCE
dc.subject	Food Science & Technology
dc.title	Selenium content of Turkish hazelnut varieties: Kara Findik, Tombul and Delisava
dc.type	Article
dc.identifier.volume	17
dc.identifier.startpage	707
dc.identifier.endpage	712
dc.contributor.department	Sakarya Üniversitesi/Fen-Edebiyat Fakültesi/Kimya Bölümü
dc.contributor.saüauthor	Dündar, Mustafa Şahin
dc.contributor.saüauthor	Altundağ, Hüseyin
dc.relation.journal	JOURNAL OF FOOD COMPOSITION AND ANALYSIS
dc.identifier.wos	WOS:000224284900003
dc.identifier.doi	10.1016/j.jfca.2003.12.001
dc.contributor.author	Dündar, Mustafa Şahin
dc.contributor.author	Altundağ, Hüseyin