Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening

Peršić, Martina; Mikulič-Petkovšek, Maja; Slatnar, Ana; Solar, A.; Veberič, Robert

doi:10.1016/j.foodchem.2018.01.124

Cited by 37 publications

(45 citation statements)

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“…Hazelnuts (Corylus avellana L.) are one of the most popular nuts in the world, valued for their pleasant taste and high nutritional value due to the content of valuable bioactive substances. The leading producer of hazelnuts is Turkey [1]. According to WHO, Turkey produced about 420,000 tons of hazelnuts in 2018, which accounts for 56% of world production [2].…”

Section: Introductionmentioning

confidence: 99%

“…These nuts were also characterized by the highest total polyphenol content (1704.9 mg/100 g d.m.). UPLC-MS analysis allowed the identification of 15 polyphenolic compounds such as phenolic acids, catechins and ellagic acid hexoside in nut seeds.Molecules 2020, 25, 43 2 of 15 compounds in the chemical composition of walnuts and hazelnuts, which enhances their antioxidant potential [1]. Polyphenols or secondary plant metabolites can act synergistically with phytochemicals, thus reducing oxidative stress and the risk of inflammatory diseases [8].…”

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confidence: 99%

“…However, the content of colored anthocyanins in the fruit skin or nut shell increases significantly. This trend is probably due to the defensive biological reactions of plants, as the tart and bitter taste characteristic of polyphenols repels herbivores [1]. During ripening, the chemical composition of the fruit changes in terms of quantity and quality, but the nature of these changes in the case of different hazelnut seed varieties is not fully known.The aim of the study was to determine the changes in antioxidant properties, profile and content of polyphenols and tocopherols in hazelnut seeds differing in variety and harvest date (maturity stage).…”

mentioning

confidence: 99%

“…Molecules 2020, 25, 43 2 of 15 compounds in the chemical composition of walnuts and hazelnuts, which enhances their antioxidant potential [1]. Polyphenols or secondary plant metabolites can act synergistically with phytochemicals, thus reducing oxidative stress and the risk of inflammatory diseases [8].…”

mentioning

confidence: 99%

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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

2019

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The aim of the study was to evaluate the influence of variety and the date of harvest of hazelnut seeds on their antioxidant potential and the profile and content of polyphenols and tocopherols. The research material included the hazelnut seeds of six varieties, harvested from July to September at equal 30-day intervals. Hazelnuts were analyzed for total fat content and antioxidant properties, whereby UPLC-PDA-ESI-MS analysis was used to determine the profile and content of polyphenols, and the HPLC method to determine the content of tocopherols. It was found that the content of fat and tocopherols in nuts increased with the ripening of the nuts. The highest fat content was found in walnut seeds of the Kataloński variety (September) and tocopherols in walnut seeds of the Olbrzym z Halle variety (177.67 mg/kg d.m.). In turn, antioxidant properties and total polyphenols content decreased with the later harvest date. The strongest antioxidant potential was found in the case of Cosford nuts harvested in July (66.93 mmol TE/100 g d.m.). These nuts were also characterized by the highest total polyphenol content (1704.9 mg/100 g d.m.). UPLC-MS analysis allowed the identification of 15 polyphenolic compounds such as phenolic acids, catechins and ellagic acid hexoside in nut seeds.Molecules 2020, 25, 43 2 of 15 compounds in the chemical composition of walnuts and hazelnuts, which enhances their antioxidant potential [1]. Polyphenols or secondary plant metabolites can act synergistically with phytochemicals, thus reducing oxidative stress and the risk of inflammatory diseases [8]. Granata et al. [9] indicate that extracts of hazelnuts due to the high content of polyphenols have potent antioxidant properties not only, but also antimicrobial activities. However, the chemical composition of plant raw materials, including nuts, is not constant and changes during ripening or under the influence of biotic and abiotic factors. The biggest changes take place during maturation. Then the content of phenolic compounds changes dynamically. When fully ripe, edible parts of a walnuts fruit have a significantly lower level of polyphenols compared to unripe fruits [10]. However, the content of colored anthocyanins in the fruit skin or nut shell increases significantly. This trend is probably due to the defensive biological reactions of plants, as the tart and bitter taste characteristic of polyphenols repels herbivores [1]. During ripening, the chemical composition of the fruit changes in terms of quantity and quality, but the nature of these changes in the case of different hazelnut seed varieties is not fully known.The aim of the study was to determine the changes in antioxidant properties, profile and content of polyphenols and tocopherols in hazelnut seeds differing in variety and harvest date (maturity stage). Materials and Methods MaterialsHazelnut seeds (Corylus avellana L.) of six varieties (Kataloński, Vebba Cenny, Barceloński, Lamberta, Cosford, Olbrzym z Halle) was used as a research material. The hazelnuts were harvested in 2...

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Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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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

2019

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“…The total tannin content was determined using the Folin-Ciocalteu procedure 20 and tannic acid was used as a standard. The content of tannic acid 21 , ellagic acid 22 , gallic acid 23 , and catechin 24 were detected by high-performance liquid chromatography (Agilent 1200; Agilent Technologies, CA, USA). Five samples of each plant were tested, and their average value was calculated.…”

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Feeding preference of Altica deserticola for leaves of Glycyrrhiza glabra and G. uralensis and its mechanism

Chang

Chen

2020

Sci Rep

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Altica deserticola (Coleoptera: Chrysomelidae) is a monophagous insect that feeds on, and is thus a harmful pest of, liquorice. Both adults and larvae feed on leaves, causing serious damage to leaf blades. It will even lead to the extinction of liquorice, resulting in significant economic losses. Leaf-disc tests were used to determine the feeding preference of A. deserticola on leaves of Glycyrrhiza uralensis and G. glabra and explore the underlying mechanism of liquorice feeding resistance to A. deserticola by comparing leaf hardness and thickness, cuticle thickness, and nitrogen and tannin content in the two plants. The results showed that larvae and adults have the same feeding preferences, i.e., both preferably fed on G. uralensis, indicating a higher resistance in this species. The hardness, thickness, and the thickness of the stratum corneum of the leaves of G. glabra were significantly greater than those of G. uralensis. Nitrogen content was higher in G. uralensis, while total tannin, tannic acid, and catechin content were higher in G. glabra. The thick cuticle and hard texture of G. glabra leaves may be an important physical trait for effectively resisting A. deserticola feeding, while high tannin and low nitrogen content may also be important.Glycyrrhiza uralensis Fisch. ex DC. and G. glabra Linn. are perennial herbs of the family Leguminosae 1 . They are medicinal liquorices listed in the Chinese Pharmacopoeia 2 . Their roots and rhizomes have many functions in Chinese traditional medicine, such as relieving coughs 3 , reducing phlegm 4 , antiasthmatic 5 , protecting the liver 6 , anti-HIV 7 , and inhibiting the proliferation of cancerous cells 8 . Glabridin from the belowground organs of G. glabra has a skin-whitening effect 9 . It is thus favoured by medical and cosmetic industries. However, overexploitation has increasingly decreased wild resources of liquorice, and both abovementioned species are endangered in China 10,11 . The contradiction between supply and demand of these plants has been increasingly prominent. In recent years, cultivated liquorice has effectively alleviated this contradiction. However, during cultivation, frequent outbreaks of pests considerably decrease the yield and quality of liquorice 12 .Altica deserticola Latreille (Coleoptera: Chrysomelidae) is a monophagous insect and the most harmful pest of liquorice, feeding on its leaves 13 . It usually breaks dormancy in April, enters dormancy at the end of September, and produces 3 or 4 generations per year 14 . Both the adults and larvae feed on liquorice leaves, causing serious damage to the leaf blades, and thereby weakening the photosynthetic capacity of the plants and reducing the yield and quality of liquorice roots and rhizomes 15 . Only chemical control via spraying chemical pesticides is presently adopted by farmers to combat this beetle, which easily leads to the presence of pesticide residues in the medicinal materials of the plants. Therefore, searching for liquorice varieties with higher resistance to A. deserticola w...

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The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L.)

Wang

et al. 2020

Food and Energy Security

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The diversity of cultivars and variation in phytochemical components pose a great threat to the security of foods that contain walnut. The nutrient values of walnut are stipulated according to phytochemical components, which are driven by internal and external factors associated with fruit growth. The objective of this work was to investigate the effects of cultivar and climate zone on the phytochemical components of walnuts. First, differences and relationships of phytochemical components in eleven walnut cultivars harvested from northeastern China were analyzed. Almost all individual phytochemical components among cultivars showed significant differences (p < .05). The results were submitted to correspondence analysis followed by matrix transformation and factor analysis. Fatty acids, amino acids, and minerals (Ca, Na, Fe, Cu, P, and Zn) for the identification and discrimination of eleven walnut cultivars were authenticated. Furthermore, based on essential microelements, essential amino acids, unsaturated fatty acids, and antioxidants, the walnut cultivars realized the precision position in food application. Finally, we confirmed the effects of climate zones on the phytochemical components of walnuts, with variations up to 142%. The climatic factors precipitation and temperature influenced the formation and accumulation of monounsaturated fatty acids, tocopherols, and most minerals. The findings will open promising perspectives for oriented cultivation of walnuts and future application in the food industry.

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Changes in phenolic profiles of red-colored pellicle walnut and hazelnut kernel during ripening

Cited by 37 publications

References 28 publications

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

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

Feeding preference of Altica deserticola for leaves of Glycyrrhiza glabra and G. uralensis and its mechanism

The effects of cultivar and climate zone on phytochemical components of walnut (Juglans regia L.)

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