Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems

Abstract

The demand for organic food is increasing due to the view among consumers that organic food is healthier and more nutritious. However, very limited data are available on the nutritional content of organic hazelnuts. The aim of this study was to compare the chemical and nutraceutical properties of Prime Quality hazelnuts grown with organic and conventional farming systems under the same climatic conditions. For this purpose, approximate, fatty acid, sterol and tocopherol composition, total phenolic, total flavonoid, antioxidant capacity, and mineral substance profile of hazelnut grown with both organic and conventional farming systems were determined. When compared to conventional ones, organic hazelnuts had higher saturated fatty acids, atherogenic and thrombogenic indices, β‐sterol, total sterol, γ‐tocopherol, total phenolic, total flavonoid, antioxidant activity, magnesium, calcium, and chromium, but lower protein, ash, unsaturated fatty acids, manganese concentrations. Finally, it is quite remarkable that organic hazelnuts have higher nutritional value in terms of antioxidant compounds. Novelty impact statement Organic hazelnuts displayed higher content of phenolic, flavonoid, and more antioxidant activity than conventional hazelnuts. Organic hazelnuts presented more β‐sterol and total sterol than conventional hazelnuts. Organic hazelnuts contained more saturated fatty acids and less unsaturated fatty acids compared to conventional hazelnuts.

Exploring membrane vesicles in citrus fruits: a comparative analysis of conventional and organic farming approaches

“…The PCA showed a positive correlation between a higher content of oleic acid (C18:1) and a higher antioxidant activity, which was also observed in hazelnuts. 77 Nevertheless, it was also observed that organic hazelnuts showed higher total sterol and sitosterol contents than conventional ones, whereas, in the present study, no significant differences were observed between the organic and conventional samples. Additionally, the PCA correlated a higher content of sterols with a lower antioxidant activity, which was already reported in other studies.…”

“…The combined analysis of all of these variables using a PCA clearly separated the vesicles into two groups depending on whether they came from juice or pulp. The PCA showed a positive correlation between a higher content of oleic acid (C18:1) and a higher antioxidant activity, which was also observed in hazelnuts 77 . Nevertheless, it was also observed that organic hazelnuts showed higher total sterol and sitosterol contents than conventional ones, whereas, in the present study, no significant differences were observed between the organic and conventional samples.…”

Geç hasadın Tombul fındığın biyometrik ve renk özellikleri ile aflatoksin düzeyine etkisi

“…Farklı zamanlarda hasat edilen fındıkların biyometrik özellikleri Çizelge 1'de sunulmuştur. (Karaosmanoğlu, 2018). Bu nedenle fındıkların geç hasat edilmesi renk bozulmaları üzerinde pozitif etki sağlayabilir.…”

Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer

“…It contributes over 60% of the world's hazelnut production, followed by Italy (TEPGE, 2021). The consumption of hazelnut may provide potential health benefits (Brown et al, 2022) since it is a rich dietary source of protein, fiber, oleic acid, α‐tocopherol, β‐sitosterol, and vitamin E (Karaosmanoglu, 2022). Hazelnut products are used as a side ingredient by food and beverage manufacturers for making various products like chocolate, biscuits, pastries, ice cream, etc.…”