Özet:

Hazelnut is rich in monounsaturated fatty acids, particularly oleic acid. The fatty acid composition ofhazelnut has gained a great deal of attention due to its health benefits. The aim of this study was toevaluate the changes in the fatty acid composition of the Turkish hazelnut cultivars (Tombul, Palaz andSivri) during fruit development. Four major fatty acids (oleic, linoleic, palmitic, and stearic acids) andthree minor fatty acids (palmitoleic, linolenic, and arachidic acids) were detected in all hazelnut cultivarsduring all stages. The monounsaturated fatty acids content of the Turkish hazelnut cultivars increasedduring fruit development, whereas the polyunsaturated fatty acids content decreased. These resultsindicated that the oxidative stability of hazelnut oil may be enhanced during fruit development

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