Coffee, one of the most popular beverages in the world, contains many bioactive compounds. The aim of this study was a comparative evaluation of the content of bioactive compounds in organic and conventional coffee (Coffea arabica) originating from Brazil during 12 months storage. The content of the polyphenolic compounds was determined using HPLC analysis. The obtained results indicate that organic or conventional production and roasting conditions (light, medium, dark roast) affect the polyphenolic compounds of coffee. The highest content of total polyphenolic compounds was determined in coffees roasted in light and medium roasting conditions. Furthermore, organic coffee beans showed higher content of bioactive compounds (total phenolic, phenolic acids and flavonoids) than conventional coffee beans. During 12 months storage a decrease in polyphenolic compounds is observed and it is connected with the degradation of chlorogenic acid, which influences total bioactivity. Moreover, the highest caffeine content was observed in light and medium roasted coffee and after storage an increase in caffeine content was observed only in organic coffee beans.

The aim of the study was to evaluate the effect of MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% of O2); medium oxygen packaging (50% O2, 50% N2); low oxygen packaging (5% O2, 5% CO2, 90% N2) and two types of polyethylene films of 54 and 39 µm thickness were used. The samples were stored at 4 ± 1C for 14 days. The films and MAP had a significant effect on color and weight loss of the mushrooms. In the case of texture, the gas composition alone exerts a significant effect. The optimal conditions for prolonging the shelf life of mushrooms were found for packaging with medium oxygen level and film of higher permeability. In optimal conditions, mushrooms were characterized by lightness of 93 and 85, and a browning index of 11 and 23 in 0 and 14 days of storage, respectively. Practical Application White button mushrooms are highly perishable. The average storage time of fresh mushrooms does not exceed 4 days. There is a pressing need for effective methods to extend the shelf life of these mushrooms. According to the presented results, it is possible to maintain the product visually acceptable up to 14 days for mushrooms packed with the usage of a 39 µm thick film type and modified atmosphere with a medium level of oxygen (50%).

In the present study, the nut and kernel traits of six hazelnut cultivars (‘Barceloński’, ‘Kataloński’, ‘Webba Cenny’, ‘Olbrzym z Halle’, ‘Cosford’, and ‘Nottinghamski’) grown in Poland were investigated. Results showed that significant differences estimated among all six cultivars with all selected morphological traits and compositional properties. During statistical analysis the year of the study was not found to affect most of the investigated traits. The investigated cultivars showed a lower protein content (11.27–13.44%), higher carbohydrate content (16.40–21.79%) and similar fat content (58.91–63.83%) to nuts grown in a warmer climate like Turkey, Italy or Spain. The studied hazelnut varieties were large-sized with diameters greater than 20 mm. The nuts of the ‘Barceloński’, ‘Kataloński’ and ‘Olbrzym z Halle’ cultivars were characterized by the smallest diameters of nut and kernel, were the most spherical (0.85–0.95) and exhibited the largest average nut volume (4.26–4.46). Significant differences were found between the cultivars for oil content and the ratios of major fatty acids. The QDA results, estimated that other than shape, the evaluated nuts significantly differed only in the intensity of nutty flavor (4.88–5.92). The highest intensity of this attribute was found in three cultivars, ‘Nottinghamski’, ‘Cosford’, ‘Olbrzym z Halle’, whereas the lowest estimate was found in the ‘Barceloński’ cultivar, which was also slightly less sweet and more bitter. As a result, the present study showed that the investigated hazelnut kernels can be divided into two groups: ‘Nottinghamski’, ‘Cosford’, and ‘Webba Cenny’ are suitable for table consumption, while ‘Barceloński’, ‘Kataloński’, and ‘Olbrzym z Halle’ are suitable for the processing industry. The current experimental results may help to growers and breeders when choosing the cultivars for new plantations and possibilities of destinations of the produced nuts, for confectionery use or table consumption.

Chemical analyses carried out in 2011–2013 aimed at evaluating the contents of flavonoids, free phenolic acids, tannins, anthocyanins, and antioxidant activity (%) by means of DPPH radical neutralization ability in fresh and air-dried fruits of three wild strawberry cultivars. Examinations revealed differences in contents of biologically active substances determined in raw versus dried material depending on the cultivar. Mean concentrations of flavonoids and tannins were highest in raw fruits of “Baron von Solemacher” cv., which amounted to 1.244 mg·g−1 and 6.09%, respectively. Fresh fruits of “Regina” cv. were characterized by the highest average content of phenolic acids and anthocyanins: 4.987 mg·g−1 and 0.636 mg·100 g−1. The pattern of mean contents of biologically active substances analyzed in air-dried fruits was similar. Significant differences in abilities to neutralize the DPPH radical to diphenylpicrylhydrazine by extracts made of examined wild strawberry fruits were also indicated.

The allelopatic effect of phenolic acids contents in the leaves of six cultivars of hazel (Corylus L.) on the choice of plants by Myzocallis coryli Goetze (filbert aphid), one of the most important pest of hazel in Poland and throughout the world, was identified. The cvs White Filbert, Mogulnus, and Luizen Zellernus were more resistant to the feeding of aphids in all the years than cvs Minnas, Barra, and Halls Giant. The highest content of total phenolic acids was reported in the leaves of cvs White Filbert and Luizen Zellernuss, with a low level of acceptance by aphids. These cultivars demonstrated a high concentration of gallic acid and caffeic acid. In the leaves of cvs Minnas and Halls Giant, much infested by aphids, the total content of phenolic acids was significantly lower. Moreover, gallic and caffeic acids occurred at significantly lower concentrations. The chromatographic analysis of hazel leaf extracts revealed the presence of eight phenolic acids: gallic, protocatechuic, p-hydroxybenzoic, salicylic, chlorogenic, ferrulic, caffeic, and α-resorcinolic. The leaves of the tested cultivars, irrespective of the level of resistance to filbert aphid, showed a definitely higher concentration of acids, derivatives of trans-cinnamic acid, if compared to the amount of acids – derivatives of benzoic acid.

Poland is one of the largest producers of hazelnuts in Europe; however, information about the contents of biologically active compounds in hazelnuts grown in Poland is limited. The aim of this study was to analyze and compare the concentrations of phenolic acids, flavonols, and tocopherols in raw and roasted hazelnut kernels and their skin, in addition to determining the effect of the cultivar and year of cultivation. The experiment was carried out in 2016–2018, and the nuts of six hazelnut cultivars were used for research purposes. Among the detected phenolic acids, p-coumaric acid was the most abundant in roasted and unroasted kernels, whereas the apigenin content represented 43%–45% of the total flavonols. The harvest year had a significant effect on the polyphenol content of hazelnuts, whereas roasting had a minor impact. The hazelnut skin contained 168- to 378- fold higher contents of total phenolic compounds than the raw and roasted nuts. Gallic acid was the most abundant phenolic acid in hazelnut skin, contributing 95.0% of the total polyphenols on average. α-Tocopherol was the most abundant tocopherol in the hazelnut cultivars, followed by β + ƴ-tocopherol and δ-tocopherol in hazelnut cultivars. The statistical analysis showed that roasting and year of cultivation did not affect the tocopherol contents of the investigated samples.

No abstract

Hazelnut (Corylus avellana L.) is a popular tree nut worldwide, and in recent years, the production of hazelnuts has increased in many countries due to large investments improving agricultural techniques and the selection of new cultivars. Turkey, the leader of global hazelnut production, has shown that supply can strongly fluctuate, which leads to peak prices and market instability. In this review, an overview of the morphological traits, nutritional value, fatty acid composition, tocopherols, and future prospects of hazelnut production are described. Furthermore, information regarding hazelnuts from different geographical origins (Chile, Croatia, Iran, Italy, Oregon (US), Poland, Portugal, Serbia, Spain, and Turkey; total of 22 cultivars) to enhance the utilization of hazelnut cultivars from newly producing orchards and origins is comprehensively summarized.