Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed (Corylus avellana L.) Depending on Variety and Harvest Date

Pycia, Karolina; Kapusta, Ireneusz; Jaworska, Grażyna

doi:10.3390/molecules25010043

Cited by 16 publications

(26 citation statements)

References 29 publications

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“…Walnuts are a rich source of polyunsaturated fatty acids; they show the most favorable ratio of n-6 and n-3 fatty acids, which should be 4:1. Hazelnuts and almonds, on the other hand, are an excellent source of vitamin E [ 9 ]. As reported by Kornsteiner et al [ 10 ], a portion of hazelnuts (42 g) provides over 100% of the recommended daily intake of vitamin E, thanks to which the body is protected against free radicals, thus preventing the aging process, the development of atherosclerosis and cancer.…”

Section: Introductionmentioning

confidence: 99%

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Pycia

Juszczak

2021

Molecules

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The aim of the study was to assess the influence of replacing wheat flour with hazelnuts or walnuts, in various amounts, on the thermal and rheological properties of the obtained systems. The research material were systems in which wheat flour was replaced with ground hazelnuts (H) or walnuts (W) in the amount of 5%, 10%, and 15%. The parameters of the thermodynamic gelatinization characteristics were determined by the differential scanning calorimetry method. In addition, the pasting characteristics were determined with the use of a viscosity analyzer and the viscoelastic properties were assessed. Sweep frequency and creep and recovery tests were used to assess the viscoelastic properties of the tested gels. It was found that replacing wheat flour with nuts increased the values of gelatinization temperature, gelatinization, and retrogradation enthalpy, and the degree of retrogradation. The highest viscosity was characteristic of the control sample (2039 mPa·s), and the lowest for the paste with 15% addition of walnuts (1120 mPa·s). Replacing the flour with nuts resulted in a very visible reduction in the viscosity of such systems. In addition, gels based on the systems with the addition of H and W were weak gels (tan δ = G″/G′ > 0.1), and the values of G′ and G″ parameters decreased with the increased share of nuts in the systems. Creep and recovery analysis indicated that the systems in which wheat flour was replaced with hazelnuts were less susceptible to deformation compared to the systems with the addition of W.

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Section: Introductionmentioning

confidence: 99%

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Pycia

Juszczak

2021

Molecules

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“…Walnuts are the richest source of polyunsaturated fatty acids and have the most favorable ratio of n-6 and n-3 fatty acids, Foods 2020, 9, 1081 2 of 13 which should be 4:1. Hazelnuts and almonds are an excellent source of vitamin E [4]. According to Kornsteiner et al [5], a portion of hazelnuts (42 g) provides more than 100% of the recommended daily intake of vitamin E, so that the body is protected against free radicals, thus preventing early ageing, atherosclerosis and cancer.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Pycia

Ivanišová

2020

Foods

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The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb texture was analyzed by texture profile analysis (TPA) test using a texture meter. The color of the crumb was assessed in the CIE L*a*b* color space. Antioxidant properties were determined by the ABTS+ radical method. The contents of phenolic acids, flavonoids and total polyphenols were also determined. The test demonstrated that the enrichment of bread with nuts increased the level of minerals, protein, fiber and fat. Breads containing walnuts were characterized by the highest content of these nutrients. The bread with a 9% walnut content by the smallest volume (380 cm3) had lowest value of L*. The crumb of the enriched breads was characterized by greater hardness, gumminess and chewiness, the values of these parameters generally increasing in parallel to the nut content. Breads enriched with walnuts were characterized by a higher average total content of polyphenols (35.77 mg gallic acid equivalent (GAE)/100 g dry mass (DM)) compared to the breads enriched with walnuts (25.35 mg GAE/100 g DM).

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“…The HS used in our study showed comparable (although slightly lower) content of α-tocopherol. Besides differences in analytical procedures, hazelnut varieties and harvest time have been reported as significant factors influencing the tocopherols content [49]. Regarding the effect of roasting on tocopherols content in hazelnut and its skin, contrasting results are available in literature [50].…”

Section: Chemical Composition Of Hazelnut Skinmentioning

confidence: 99%

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

Renna

Lussiana

Malfatto

et al. 2020

Animals

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Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum. The control group was also given 6 kg of concentrate, while the hazelnut skin group (HAZ) was given 1 kg of the same concentrate that was substituted by 1 kg of HS. The dry matter intake of the cows was reduced by the dietary inclusion of HS (p ≤ 0.001). The milk yield and main constituents were unaffected by treatment. Milk from HAZ cows showed decreased concentrations of de novo saturated fatty acids (FAs), odd- and branched-chain FA, α-linolenic acid, and long-chain n-3 FAs, as well as increased concentrations of stearic acid, oleic acid, linoleic acid, total monounsaturated FAs, trans biohydrogenation intermediates, and α–tocopherol. Replacing the concentrate with HS increased the human-inedible feed quota in the diet and improved the sustainability of milk production in terms of the food-feed competition. Our results suggest that it is possible to add economic value to organic waste from the hazelnut industry using HS as a feed ingredient for dairy cows, enhancing the feed efficiency and milk antioxidant activity and having expected impacts on the nutraceutical quality of milk fat.

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Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed (Corylus avellana L.) Depending on Variety and Harvest Date

Cited by 16 publications

References 29 publications

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour

Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows

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