Analysis of sugar composition in nut crops

Kazankaya A., BALTA M. F., Yoeruek I. H., BALTA F., Battal P.

ASIAN JOURNAL OF CHEMISTRY, vol.20, no.2, pp.1519-1525, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 2
  • Publication Date: 2008
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1519-1525
  • Keywords: nut crops, fruit traits, sugar components, HPLC, Turkey, FATTY-ACID, HARVEST TIME, ALMOND, CARBOHYDRATE, KERNEL, VARIETIES, GENOTYPES, WEIGHT
  • Van Yüzüncü Yıl University Affiliated: Yes


This study evaluated some fruit traits and kernel sugar components in nut crops (pistachio, walnut, hazelnut and almond) collected from different accessions of Turkey. Pistachio varieties had 0.44-0.64 kernel weight and 49.4-59.4 % kernel percentage. Walnut genotypes had 5.80-7.20 g kernel weight and 45.0-46.4 % kernel percentage. Kernel weights and kernel percentages recorded for hazelnut (Tombul var.) and almond (E-1) were 0.98 and 1.14 g and 51.5 and 26.8 %, respectively. Kernel sugar components were detected by using HPLC. Pistachio kernels belonging to different varieties contained 1.13 (Ohadi)-5.04 (Siirt) g/100 g fructose, 1.01 (Siirt) - 4.25 (Kirmizi) g/100 g glucose, 2.58 (Uzun) - 4.74 (Buttum) g/100 g sucrose and 0.26 (Kirmizi) - 0.99 (Halebi) g/100 g maltose. Walnut genotypes contained 0.35-2.67 g/100 g fructose, 0.13-6.26 g/100 g glucose, 1.76-4.17 g/100 g sucrose and 0.23-0.74 g/100 g maltose. Sugar components of hazelnut and almond were 0.80 and 4.00 g/100 g fructose, 1.52 and 0.86 g/100 g glucose, 2.91 and 3.23 g/100 g sucrose, 0.91 and 1.08 g/100 g maltose, respectively. Amounts of sugar components and the mean sugars varied to varieties, genotypes and different accessions.