Biochemical composition and nutritional value of promising purple-leaved hazelnut (Corylus avellana L.) genotypes developed in Ukraine

This study presented the biochemical composition and nutritional value of three promising hazelnut (Corylus avellana L.) genotypes with anthocyanin colouration: ‘Profesorskyi’, ‘Aspirantskyi’, and ‘Akademichnyi’, developed at the National University of Life and Environmental Sciences of Ukraine (NULES). This study aimed to compare the content of key nutrients, such as protein, sugars, and fats, as well as the fatty acid profile, in these genotypes. Nut samples from the 2023-2024 harvests, collected from the orchard of the Educational and Production Laboratory of Genetic Resources, Introduction and Breeding of Non-Traditional Fruit and Ornamental Plants at NULES, were analysed using standard methods (Kjeldahl for protein, Bertrand for sugars, Rushkovskyi for fatty acids, and FAME-GC for fatty acid profiling). All three genotypes exhibited high oil content (66.2%-68.2%) and a predominance of oleic acid (79.8%-80.8%). A high content of monounsaturated fatty acids (averaging 81.1%) and a low level of saturated fatty acids (averaging 9.2%), together with the presence of essential fatty acids, indicate a favourable lipid profile similar to that of traditional high-quality hazelnut cultivars. The protein content ranged from 11.7% to 12.8%, while total sugars varied between 1.6% and 1.9%, reflecting good nutritional balance. The homogeneity of the genotypes in terms of sugar, protein, and oil content can be attributed to their common genetic origin. The results highlighted the genetic potential of purple-leaved hazelnuts for food and nutraceutical applications. These genotypes may serve as a basis for further breeding programmes targeting both aesthetic and nutritional traits