Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.)

Montella, Rosa; Coı̈sson, Jean Daniel; Travaglia, Fabiano; Locatelli, Monica; Bordiga, Matteo; Meyrand, Mickaël; Arlorio, Marco

doi:10.1016/j.foodchem.2013.01.061

Cited by 21 publications

(8 citation statements)

References 23 publications

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“…In 2012, in a study with grape wastes [71], it was found a strong increment in the release of polyphenols when celluclast®, pectinex® and novoferm® enzymes were used. Similar trends were noted in other works [122,123] which concluded that EAE should be regarded as an alternative method for improved extraction of insoluble-bound phenolics (linked to carbohydrates and proteins of cell wall matrices) from winemaking byproducts. These and many other authors observed that the ability of enzymes to degrade cell walls and membranes enables the extraction eiciency of bioactive compounds, and in several situations, the EAE technology might be the unique way to extract efectively bioactive compounds from foods and agro-industrial by-products.…”

Section: Enzyme-assisted Extraction (Eae)supporting

confidence: 88%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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The increasing consumers demands to acquire healthier fruits and vegetables as well as the urgency in looking to natural compounds with antioxidant activity and enhanced antimicrobial activity against antibiotic-resistant pathogenic bacterial strains have encouraged a quick expansion of research studies about enhanced phenolic extraction and identiication methods. Considering the importance of phenolics as natural compounds with antioxidant and antimicrobial activity, this chapter aims to present the most updated information about extraction methods, ranging from the traditional to the most advanced processes, as well as the access to the modern methods used in the identiication and quantiication of phenolics. The main goal of this chapter is to provide the reader with a broad view on the diferent protocols used to extract, identify and quantify phenolic compounds from diferent kinds of foods, including fruits and vegetables.Keywords: phytochemicals, extraction, determination, colorimetric methods, HPLC, HPLC-MS IntroductionThe growing resistance of pathogenic bacterial isolates against the traditional chemical antibiotics as well as the resurgent of old disappeared diseases associated with the constant consumers' demanding of healthier, nutritious and safe food has led the researchers to focus on searching for new, safe and efective molecules. One class of such molecules is the class of polyphenols. Polyphenols are a ubiquitous class of compounds largely present in plants as their secondary metabolites, which are synthesized during their normal development [1] in response to several stressful biotic and abiotic factors [2,3]. This class of compounds are a much diversiied group derived from the amino acids phenylalanine and tyrosine and The results from the last decade's research have shown that polyphenols have important beneicial properties for human health, including antioxidative, antiaging, antibacterial and antimutagenic [7][8][9][10][11]. Moreover, the recent evidence of their interaction with proteins, DNA and other biological molecules has enhanced their exploitation for the production of new natural product-derived therapeutic agents. Despite these advantages, several limitations still persist, particularly those related with their extraction eiciency, which afects the large-scale use of some of these substances. The diiculties in screening, extracting, separation and purifying these compounds have increased the development of new and modern methods to address these limitations. In this context, the aim of this chapter is to present an updated review about sources, technologies and methods that have been developed until now to improve the extraction, detection, separation and full characterization of such beneicial compounds, with special emphasis to their possible application in the design of nutraceuticals and functional food products. Foods as natural resources of phenolicsPolyphenols have been exhaustively studied in their diferent natural matrices such as fruits, vegetables, teas, algae a...

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Section: Enzyme-assisted Extraction (Eae)supporting

confidence: 88%

Phenolics in Foods: Extraction, Analysis and Measurements

Aires¹

2017

Phenolic Compounds - Natural Sources, Importance and Applications

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“…Nowadays, RHS are used without treatment for animal feed, but several studies have demonstrated the possibility to upgrade the hazelnut skins as an inexpensive source of bioactive compounds for nutraceutical, pharmaceutical, or cosmetic applications. 3,4 Indeed, the hazelnut phenolic compounds, with human health beneficial effects over and above their basic nutritional value, are mainly located in the skin. 1,5 In particular, RHS are a rich source of proanthocyanidins (PAs).…”

Section: ■ Introductionmentioning

confidence: 99%

HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicansActivities

Piccinelli

Pagano

Esposito

et al. 2016

J. Agric. Food Chem.

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Roasted hazelnut skins (RHS) represent a byproduct of kernel industrial processing. In this research, a RHS extract (RHS-M) and its fraction RHS-M-F3 enriched in proanthocyanidins (PAs), with antioxidant activity, were characterized in terms of total phenolic compound and PA contents. RHS-M and RHS-M-F3 showed antifungal properties against Candida albicans SC5314 (MIC2 = 3.00 and 0.10 μg/mL and MIC0 = 5.00 and 0.50 μg/mL, respectively), determined by the microbroth dilution method and Candida albicans morphological analysis. No cytotoxic effect on HEKa and HDFa cell lines was exhibited by RHS-M and RHS-M-F3. The metabolite profiling of RHS-M and RHS-M-F3 was performed by thiolysis followed by HPLC-UV-HRMS analysis and a combination of HRMS-FIA and HPLC-HRMS(n). Extract and fraction contain oligomeric PAs (mDP of 7.3 and 6.0, respectively, and DP up to 10) mainly constituted by B-type oligomers of (epi)-catechin. Also, (epi)-gallocatechin and gallate derivatives were identified as monomer units, and A-type PAs were detected as minor compounds.

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“…Pretreatment was required because of having high amount of oil content. After pretreatment, oil content was reduced to 1.82 AE 0.08% (Montella et al, 2013a(Montella et al, , 2013b.…”

Section: Resultsmentioning

confidence: 99%

Ultrasound assisted extraction of polysaccharides from hazelnut skin

Yılmaz

Tavman

2015

Food sci. technol. int.

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In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy. Pretreated hazelnut skin powders were extracted in distilled water. Mixture was sonicated by ultrasonic processor probe for 15, 30, 45, 60, 90, and 120 min. The results of UAE showed that maximum ethanol insoluble extracts in 60 min and the highest dry matter content could be obtained in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreased with time, total carbohydrate in ethanol soluble fraction increased. Polysaccharides extracted from hazelnut skin were assumed to be pectic polysaccharide according to the literature survey of FTIR analysis result. Application time of UAE has an important effect on extraction of polysaccharide from hazelnut skin. This affect could be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part could be explained by polymer decomposition. Most suitable model was hyperbolic model by having the lowest root mean square error and the highest R(2) values.

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Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.)

Cited by 21 publications

References 23 publications

Phenolics in Foods: Extraction, Analysis and Measurements

Phenolics in Foods: Extraction, Analysis and Measurements

HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicansActivities

Ultrasound assisted extraction of polysaccharides from hazelnut skin

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