Exploring Phylogenetic Relationships between Hundreds of Plant Fatty Acids Synthesized by Thousands of Plants. more details ...

Dataset Listing

Filtering on publication: Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: I. Fatty acid composition Parcerisa, J.; Boatella, J.; Codony, R.; Farrà, A.; Garcia, J.; Lopez, A.; Rafecas, M.; Romero, A. Food Chemistry (1993) 48 411-414


Displaying all 2 datasets
External Reference: SOFA:TAB_013821


Remarks: further data in reference Variety: T. Romana Location: Falset Sum of the specified fatty acids: 100 %
Plant: Corylus avellana

Total Value: 100.0

Name Notation Value
Oil content 76.8 weight-%
Hexadecenoic acid 16:1 1.0 GLC-Area-%
Hexadecanoic acid 16:0 6.7 GLC-Area-%
Octadecatrienoic acid 18:3 0.1 GLC-Area-%
Octadecadienoic acid 18:2 6.4 GLC-Area-%
Octadecenoic acid 18:1 83.5 GLC-Area-%
Octadecanoic acid 18:0 2.1 GLC-Area-%
Icosenoic acid 20:1 0.2 GLC-Area-%
External Reference: SOFA:TAB_013822


Remarks: further data in reference Variety: Gironell Location: Reus
Plant: Corylus avellana

Total Value: 100.1

Name Notation Value
Oil content 46.9 weight-%
Hexadecenoic acid 16:1 0.3 GLC-Area-%
Hexadecanoic acid 16:0 5.4 GLC-Area-%
Octadecatrienoic acid 18:3 0.2 GLC-Area-%
Octadecadienoic acid 18:2 22.2 GLC-Area-%
Octadecenoic acid 18:1 70.5 GLC-Area-%
Octadecanoic acid 18:0 1.3 GLC-Area-%
Icosenoic acid 20:1 0.2 GLC-Area-%