Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

Pelvan, Ebru; Olgun, Elmas Öktem; Karadağ, Ayşe; Alasalvar, Cesarettin

doi:10.1016/j.foodchem.2017.10.011

Cited by 83 publications

(96 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…They highlight that the IR‐Lot2 roasting conditions allow a better preservation of antioxidant activity, with the data always being significantly different from those of other lots (ANOVA, P < 0.05). Considering the data in the literature, there are many differences as a result of the type of cultivar, harvest period, roasting conditions and antioxidant assays performed; nevertheless, our values regarding air roasted hazelnut extracts are in general agreement . To our knowledge, studies investigating hazelnuts roasted by IR are still limited in number.…”

Section: Resultssupporting

confidence: 49%

“…Considering the data in the literature, there are many differences as a result of the type of cultivar, harvest period, roasting conditions and antioxidant assays performed; nevertheless, our values regarding air roasted hazelnut extracts are in general agreement. 10,27 To our knowledge, studies investigating hazelnuts roasted by IR are still limited in number. However, our results are similar to those reported by Belviso et al, 16 who found that the method of roasting at 170 ∘ C for 20 min resulted in a total phenolic content higher than that obtained with hot-air at 120 ∘ C for 40 min.…”

Section: Hazelnutsmentioning

confidence: 99%

“…time and temperature) will have on hazelnut quality. The various roasting methods available have been found to yield significant differences in phenolic and antioxidant activities, humidity, protein concentration as well as other nutritional and technological values …”

Section: Introductionmentioning

confidence: 99%

“…The various roasting methods available have been found to yield significant differences in phenolic and antioxidant activities, 7 humidity, protein concentration as well as other nutritional and technological values. [8][9][10] A common method for nut roasting is the convective heat transfer process, performed in hot-air roasters working either in continuous or in batch systems. 11 The conventional roasting of hazelnuts is currently carried out in commercial electrical ovens at 100-180 ∘ C for 10-60 min, according to shell thickness.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot‐air roasting conditions: a combined analytical study

et al. 2018

View full text Add to dashboard Cite

show abstract

Section: Resultssupporting

confidence: 49%

Section: Hazelnutsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot‐air roasting conditions: a combined analytical study

et al. 2018

View full text Add to dashboard Cite

show abstract

“…According to WHO, Turkey produced about 420,000 tons of hazelnuts in 2018, which accounts for 56% of world production [2]. Health claims made by the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) indicate that the daily intake of nuts, including hazelnuts, should amount to 42.5 g (FDA)/30 g (EFSA) [3]. According to many researchers [4,5], frequent consumption of hazelnuts may contribute to reducing the risk of developing cardiovascular disease by reducing total cholesterol and low-density lipoprotein (LDL) cholesterol.…”

Section: Introductionmentioning

confidence: 99%

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

View full text Add to dashboard Cite

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...

show abstract

Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains

et al. 2021

View full text Add to dashboard Cite

Background and objectives Teff grains are subjected to several treatments, such as cooking and baking, and studies on the impact of thermal treatments such as roasting on the bioactive properties, phenolic compounds, fatty acids, and minerals of teff grains are scarce. The objective of this study was to evaluate the effect of microwave and oven roasting processes on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Findings Roasting treatments greatly influenced the biochemical content and bioactive properties of teff grains. Roasting increased oil, carotenoids, total flavonoids, and antioxidant activity of teff grains with the highest values being observed in microwave‐roasted grains, except total flavonoids of soluble fraction which was highest in oven‐roasted grains. It also increased total phenolic of soluble fraction and most phenolic compounds in both soluble and bound fractions with the highest values being found in conventional oven‐roasted grains, except gallic acid, trans‐cinnamic acid, naringenin, and isorhamnetin which were high in control samples. In addition, oven roasting increased palmitic acid, linoleic acid, nickel, and boron, whereas microwave roasting increased the content of stearic acid, calcium, magnesium, sodium, iron, copper, zinc, and lead of teff grains compared to controls. Conclusions The findings of this study indicate that teff grains are suitable sources of nutrients and bioactive compounds that could be enhanced by roasting. Significance and novelty The teff grains have high nutritional value, antioxidants, fatty acids, and phenolic compounds which are improved by roasting treatment and hence probable potential application in functional foods. Studying the effects of processing treatments such as roasting of teff grain will help in promoting the worldwide utilization of this important gluten‐free cereal.

show abstract

Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin)

Cited by 83 publications

References 38 publications

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot‐air roasting conditions: a combined analytical study

Chemical modifications of Tonda Gentile Trilobata hazelnut and derived processing products under different infrared and hot‐air roasting conditions: a combined analytical study

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

Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains

Contact Info

Product

Resources

About