Chemical composition of chestnut, hazelnut and pistachios fruits rind

• Main Authors: İlhami Emrah Dönmez, Sefa Selçuk, Sinem Sargın, Hatice Özdeveci
• Format: Article
• Language: English
• Published: Isparta University of Applied Sciences Faculty of Forestry 2016-11-01
• Series: Turkish Journal of Forestry
• Online Access: https://dergipark.org.tr/tr/pub/tjf/issue/25806/272181?publisher=iubu

Chestnut (Castanea sativa Mill.), hazelnut (Corylus avellana L.) and pistachios (Pistacia vera) are important tree species by taking into consideration their fruits. Fruits of these species are evaluated in many areas such as bakery, candy and oil industries. While these species’ fruits are being used, their fruit rinds are considered as waste and they cannot find any using area except burning for energy production. In the study, chestnut, hazelnut and pistachios fruit rinds were analyzed. From this point of view, the amount of cell-wall main and side components was determined. Holocellulose amount was found as the highest in pistachios fruit rind (78.46%). Hazelnut had the highest lignin amount (45.62%). Besides, in solubility experiments, 1% NaOH solubility was determined as the highest in chestnut fruit bark (56.76%), then in hazelnut fruit rind (19.78%) and in pistachios as the lowest (10.00%).