Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

Ivanović, Stefan; Avramović, Nataša; Dojčinović, Biljana; Trifunović, Snežana; Novaković, Miroslav; Tešević, Vele; Mandić, Boris

doi:10.3390/foods9040430

Cited by 21 publications

(9 citation statements)

References 42 publications

(67 reference statements)

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“…We provided a more detailed FA profile of HS, showing the presence of cis -vaccenic acid (C18:1 c 11) and behenic acid (C22:0), which were not previously identified in this by-product. Overall, the obtained FA profile confirms the recent findings of Ivanović et al [ 46 ] and Campione et al [ 27 ], with HS showing a high content of MUFA, with a clear prevalence of oleic acid, followed by linoleic and palmitic acids. These three FA comprised the 96% of TFA, as also obtained by the above-mentioned authors.…”

Section: Discussionsupporting

confidence: 90%

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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Section: Discussionsupporting

confidence: 90%

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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“…In vivo, hazelnut skin administration in hamsters improved their plasma lipid profile, following a high fat diet [ 47 ]. A recent report also shows a potential role for phenolic hazelnut skin extract as a UV protection booster [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Antioxidant and Antiglycation Effects of Polyphenol Compounds Extracted from Hazelnut Skin on Advanced Glycation End-Products (AGEs) Formation

Spagnuolo,

Della Posta,

Fanali

et al. 2021

Antioxidants

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The advanced glycation end-products (AGEs) arise from non-enzymatic reactions of sugar with protein side chains, some of which are oxido-reductive in nature. Enhanced production of AGEs plays an important role in the pathogenesis of diabetic complications as well as in natural aging, renal failure, oxidative stress, and chronic inflammation. The aim of this work is to study antiglycation effects of polyphenol compounds extracted by hazelnut skin that represents an example of polyphenols-rich food industry by-product, on AGEs formation. AGEs derived from incubation of bovine serum albumin (BSA) and methylglyoxal (MGO) were characterized by fluorescence. The phenolics identification and total polyphenol content in hazelnut skin extracts were analyzed by HPLC-MS and the Folin–Ciocalteu method, respectively. Antioxidant efficacy was evaluated by monitoring total antioxidant activity to assess the ABTS radical scavenging activity of samples by TEAC assay and oxygen radical absorbance capacity (ORAC) assay, expressed as millimoles of Trolox equivalents per gram of sample. Data here presented suggest that phenolic compounds in hazelnut skin have an inhibitory effect on the BSA-AGEs model in vitro, and this effect is concentration-dependent. The putative role of the hazelnut skin antioxidative properties for hindering AGEs formation is also discussed. Because of AGEs contribution to the pathogenesis of several chronic diseases, foods enriched, or supplements containing natural bioactive molecules able to inhibit their production could be an interesting new strategy for supporting therapeutic approaches with a positive effect on human health.

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“…On the contrary, the hazelnut skin contains essential minerals that would be nutritionally beneficial. It has been reported that hazelnut skin is high in magnesium, calcium, phosphorus, and potassium and is a source of chromium, iron, manganese, and selenium (Ivanović et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality

Durmuş

Anıl

Şimşek

2021

J. Food Process. Preserv.

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Hazelnut skin is a waste product, currently utilized for animal feed, that could be used in bakery products to increase dietary fiber and phenolic content. Modified starches could be added to improve the functionality of baked products. The effects of adding hazelnut skin (5% and 10%), cross‐linked starch (3% and 5%), and oxidized starch (3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly (p < .05) decreased peak viscosity. Cross‐linked starch resulted in significantly (p < .05) higher viscosity values than oxidized starch. Gassing power, farinograph, and micro‐extensograph methods were used to evaluate dough properties. Flour containing 10% of hazelnut skin had the highest farinograph stability and dough resistance to extension values. However, 10% of hazelnut skin negatively affected the gassing power of dough. The use of hazelnut skin in flour formulation was favorable in terms of flour and dough quality. Practical applications Hazelnut skin, cross‐linked, and oxidized starches have the potential for use in bakery products. The addition of the modified starches could improve dough handling characteristics allowing for the use of a wide variety of processing techniques and development of wheat‐based products. The hazelnut skin could improve the nutritional properties of baked products by increasing fiber content and antioxidant capacity. The use of hazelnut skin will also reduce waste and create a value‐added product from the hazelnut processing industry by utilizing and adding value to a waste stream.

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Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

Cited by 21 publications

References 42 publications

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

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

Antioxidant and Antiglycation Effects of Polyphenol Compounds Extracted from Hazelnut Skin on Advanced Glycation End-Products (AGEs) Formation

Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality

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