Researchers compared six commercially important hazelnut varieties in Turkey and found that the nutritional profile was influenced by the variety, but it was found that the method of production, organic or conventional, did not significantly affect the included parameters, except for the content of palmitoleic acid. The palmitoleic acid content of organically grown hazelnuts was higher than those hazelnuts grown with conventional methods.
The researchers concluded that because there is no significant difference between organically and conventionally grown hazelnuts in the parameters examined, the environmental effects should be considered.
Karaosmanoglu, H., & Ustun, N. S. (2021). Fatty Acids, Tocopherol and Phenolic Contents of Organic and Conventional Grown Hazelnuts. Journal of Agricultural Science and Technology, 23(1), 167-177.
