Evaluation of the microelement profile of Turkish hazelnut (Corylus avellana L.) varieties for human nutrition and health ATILLA SIMSEK 1 & OSMAN AYKUT 2 1 Department of Food Engineering, Faculty of Agriculture, Ordu University, Ordu, Turkey, and 2 Department of Poison Research, Refik Saydam Hygiene Center, Ministry of Health, Ankara, Turkey Abstract In this study, the levels of boron (B), cobalt (Co), copper (Cu), chromium (Cr), iron (Fe), lithium (Li), nickel (Ni), selenium (Se) and zinc (Zn) microelements in 16 hazelnut samples were determined by inductively coupled plasma mass spectrometry and atomic absorption spectroscopy after microwave digestion, and are discussed for human nutrition and health. Significant differences were observed between the microelement contents of the 16 varieties (P B0.01). The average microelements concentrations in the varieties varied in the following ranges: B, 13.6323.87; Co, 0.470.82; Cr, 0.220.52; Cu, 16.2332.23; Fe, 31.6051.60; Li, 0.0350.042; Ni, 0.582.58; Se, 0.961.39; and Zn, 22.0344.03 mg/kg. These results showed that hazelnuts can be an important microelement source for human nutrition and health. According to our trace element data, a daily consumption of 50 g hazelnut can supply easily about 6% for B, 9% for Co, 19% for Fe, 9% for Ni and 16% for Zn of the recommended daily allowance. On the other hand, Se, Cu and Cr levels of 50 g hazelnuts are higher than the respective daily requirements, but slight overdoses of these elements are non-toxic for human health. Keywords: Hazelnut, microelements, nutrition, atomic absorption spectroscopy, inductively coupled plasma mass spectrometry Introduction Turkey is the major hazelnut producer, supplying 63% of the total world production (680,000 tons), followed by Italy (20%), the USA (5%), Azerbaijan (3%), Spain (2%), and so on, respectively. The major shelled hazelnut exporters are Turkey, Italy, Azerbaijan and Georgia, which supply 67%, 12%, 4.5% and 2.5% of the world hazelnut export, respectively (Food and Agriculture Organization of The United Nations 2004). Hazelnuts are used widely in the food industry in confectionery, baking, ice-cream and dairy, candy and chocolate products. Hazelnuts can be added to a wide array of dishes from cereals and breads to yogurts, soups, salads and main dishes to confections, ice creams and pastries. They are famed for their use in pies and their affinity with chocolate. Hazelnuts also are popular with vegetarians for their inclusion Correspondence: A. Simsek, Department of Food Engineering, Faculty of Agriculture, Ordu University, 52200 Ordu, Turkey. Fax: 90 452 2344400. E-mail: atillasimsek62@yahoo.com.tr or asimsek@ktu.edu.tr ISSN 0963-7486 print/ISSN 1465-3478 online # 2007 Informa UK Ltd DOI: 10.1080/09637480701403202 International Journal of Food Sciences and Nutrition, December 2007; 58(8): 677688