Antioxidant Capacity and Flavor Preserved Hazelnut Extract, Maceration and Sc-Co2 Extraction and Comparison of Extraction Methods

Abstract

In this study, Tombul type hazelnuts (Corylus avellana L.) were extracted by supercritical carbondioxide (SC-CO2) extraction and maceration method. The extraction yielded in 8.5% by SC-CO2 extraction when 0.84% by maceration. Extracted hazelnuts were analyzed by Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry and 24 volatile compounds were detected after SC-CO2 method while 41 compounds were detected after maceration. Flavour and antioxidant value preserved Hazelnut extract by SC-CO2 technique showed better radical scavenging ability in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) than the one by maceration. Antioxidant activities of the extracts obtained by SC-CO2 (12.35±0.06 μg/mL) and by maceration (8.79±0.23 μg/mL) had a medium impact compared with the synthetic antioxidant standards (P< 0.05). No significant difference was observed between the total phenolic contents of the hazelnut extracts obtained by SC-CO2 method and by maceration (P < 0.05). As a result, SC-CO2 technique for extraction of Tombul type hazelnuts was concluded to be more beneficial and suitable compared to maceration technique.

Developmenet of Aromatic Components – Rich Extract Specially for Chocolate Products from Hazelnut Grows Giresun, Türkiye with Supercritical CO2 Extraction

“…Türkiye is the largest producer and exporter country of various types of hazelnuts in the world, contributing to approximately 70% of the total world production. Among the 18 hazelnut varieties grown in Türkiye; these hazelnuts are classified as premium quality due to its high oil content, unique taste, and aroma [1] Different aroma extraction methods were used successfully in the seeds [2]. Taste and aroma of hazelnut extracts are caused by their taste-active components (free amino and phenolic acids, sugars, organic acids, and condensed tannins) and aroma-active components (ketones, aldehydes, pyrazines, alcohols, aromatic hydrocarbons, furans, pyrroles, terpenes, and acids) [1].…”

“…Among the 18 hazelnut varieties grown in Türkiye; these hazelnuts are classified as premium quality due to its high oil content, unique taste, and aroma [1] Different aroma extraction methods were used successfully in the seeds [2]. Taste and aroma of hazelnut extracts are caused by their taste-active components (free amino and phenolic acids, sugars, organic acids, and condensed tannins) and aroma-active components (ketones, aldehydes, pyrazines, alcohols, aromatic hydrocarbons, furans, pyrroles, terpenes, and acids) [1]. Filbertone and pyrazines are components of extracts that causes the characteristic odor of roasted hazelnuts [3].…”