Article

Effects of roasting on oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.)

Taylor & Francis
International Journal of Food Sciences and Nutrition
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Abstract

A total of 18 natural and roasted hazelnut varieties (namely, Aci, Cavcava, Cakildak, Foşa, Ham, Incekara, Kalinkara, Kan, Karafindik, Kargalak, Kuş, Mincane, Palaz, Sivri, Tombul, Uzunmusa, Yassi Badem, and Yuvarlak Badem), grown in the Giresun province of Turkey, were compared for their differences in oil content and fatty acid profiles. The oil content in natural and roasted hazelnut varieties ranged from 57.85% for Kargalak to 68.31% for Incekara and from 61.37% for Kargalak to 71.72% for Incekara, respectively. A total of 20 fatty acids were identified in oils extracted from different varieties of natural and roasted hazelnuts. Among the identified fatty acids in natural hazelnut oils, 18:1omega9 was the dominant fatty acid (ranging from 77.77 to 86.91%). Roasting had minor influence on the fatty acid profiles. These results suggest that semi-commercial hazelnut varieties are as good source of oils and possess valuable fatty acid profiles as commercial varieties (Tombul, Cakildak, Foşa, Karafindik, Mincane, Palaz, and Sivri).

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... Hazelnut constitutes a significant part of the daily diet in developed and developing countries as well as being widely used in the confectionery, ice cream, baking, and chocolate industries. Hazelnut is rich in dietary fiber, lipids, fatty acids, micro-macro mineral elements, vitamins (Balta et al., 2006;Alasalvar et al., 2010;Turan, 2019), phytosterols and phytostanols, squalene, and phenolic compounds (Yılmaz et al., 2019;Di Nunzio, 2019). It stands out as an antioxidant source in preventing diseases such as cardiovascular, neurodegenerative, inflammatory, colon cancer, and type-2 diabetes (Di Nunzio, 2019; Yılmaz et al., 2019). ...
... To date, many studies have been conducted to determine the effects of factors such as cultivar (Köksal et al., 2006;Alasalvar et al., 2010), genotype, echography, cultural practices (Balta et al., 2006;Yılmaz et al., 2019;Balik, 2021), harvest time, maturity level (Cristofori et al., 2015), storage, drying methods (Turan, 2019), altitude, and direction (Balta et al., 2018) on the bioactive compounds and fatty acids in hazelnuts. However, there is no study in the literature on the changes in bioactive compounds and fatty acid composition depending on the cluster drop intensity in hazelnuts. ...
... The hazelnut, a rich source of fatty acids (Contini et al., 2011) with significant amounts of MUFAs (Alasalvar et al., 2010;Karaosmanoglu and Ustun, 2021), effectively improves cholesterol balance and triglyceride levels and reduces the risk of atherosclerosis and coronary heart disease. The major fatty acids in hazelnuts with high MUFA content is oleic acid, constituting approximately 80% of total fatty acids (Balta et al., 2006;Köksal et al., 2006;Alasalvar et al., 2010), followed by linoleic, palmitic and stearic acid, respectively. ...
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This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.
... The roasting process involves the removal of the hazelnut skin via heating under a variety of temperature/ time arrangements and maintains a longer shelf life by inactivating the enzymes and microorganisms together with lowering moisture content, while improving its sensory properties such as colour, texture and flavour. Although roasting has a minor effect on the fatty acid composition (Alasalvar et al., 2010), the oil of roasted hazelnut possesses higher stability (Yetim, 2011;Ciemniewska-_ Zytkiewicz et al., 2015). Skin composes only a small portion (ca. ...
... The fatty acid compositions of the samples are given in Table 1. The dominant fatty acids detected in roasted and natural hazelnuts were oleic acid (51.35% and 56.01%) followed by linoleic acid (13.36% and 13.12%), palmitic acid (13.38% and 13.58%) and stearic acid (8.30% and 8.03%), which agrees with the previous studies (Alasalvar et al., 2010). The same fatty acids were also dominant ones for HSO; however, their portions differ. ...
... The palmitoleic (1.02%) and alphalinolenic acid (1.07%) concentrations in HSO were higher than those of natural and roasted hazelnut oils. Moreover, Alasalvar et al. (2010) reported similar concentrations of these fatty acids (0.078-0.087% for alpha-linoleic acid and 0.158-0.166% for palmitoleic acid) in natural and roasted hazelnuts. ...
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Due to its high antioxidant capacity, hazelnut (Corylus avellana L.) skin oil has recently gained great attention. However, its thermal and oxidative characteristics have not been elucidated yet. Here, we determined the thermal and oxidative properties, antioxidant activity and fatty acid composition of hazelnut skin oil (HSO) using differential scanning calorimetry (DSC), spectrophotometry and gas chromatography/mass spectrometry, respectively, and compared those with the oils from natural and roasted hazelnuts. HSO was found to have significantly higher proportions of polyunsaturated fatty acid, compared with oils from natural and roasted hazelnut. HSO had the lowest melting point. Moreover, HSO revealed higher oxidative stability, which can be attributed to its greater antioxidant capacity. These findings indicate that hazelnut skin, a by‐product of hazelnut industry, has potential to be utilised in hazelnut oil industry to produce oil possessing high oxidative and thermal stability.
... Hazelnuts contain high oil (about 60%) with oleic acid being the major fatty acid (Amaral et al., 2006). Hazelnut oil has been demonstrated to be not only amounts of bioactive constituents but also contains monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) (Alasalvar et al., 2010). It is recognised as a good potential source for supplying edible oil because of its health promoting effects (Alasalvar et al., 2003;Alasalvar & Bolling, 2015). ...
... The lipid oxidation process of food may cause changes of odour, colour, flavour and nutritional value (Alasalvar et al., 2003), and negatively affect the potential health benefits arising from consumption. The quality and shelf life of hazelnuts or hazelnut oils have also been widely concerned (Alasalvar et al., 2010;Ghirardello et al., 2013;Turan, 2018). Lipid oxidation degree affects its shelf life and depends on many factors, such as the concentrations of oxidation products, fatty acids and some minor components of hazelnut oil. ...
... The fatty acid profile of three hazelnut oils was measured by GC/MS, and found that it had fatty acid distribution including myristic acid (C14:0), pentadecylic acid (C15:0), palmitic acid (C16:0), palmitoleic acid (C16:1), margaric acid (C17:0), margaroleic acid (C17:1), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), linolenic acid (C18:3, n-3), arachidic acid (C20:0), eicosenoic acid (C20:1) and behenic acid (C22:0), which was similar fatty acid distribution and composition to previous studies (Alasalvar et al., 2010;Turan, 2018;Cui et al., 2020). ...
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Hazelnut oils obtained from three varieties of Chinese hybrid hazelnuts (cv. ‘Liaozhen 3 (LZ)’, ‘Pingou 21’ (PG) and ‘Yuzhui’ (YZ)) were used to compare the lipid oxidation characteristics (peroxide value, p‐anisidine value and conjugated diene value), fatty acid profiles and major active components (squalene, carotenoids and tocopherols) under oxidation condition at 60 °C for 40 days, in addition, the molecular structure changes in the three hazelnut oils were monitored by Raman spectroscopy. The lipid oxidation of the three hazelnut oils had similar tendencies, and the oxidation rate was slower in the early stage and faster in the later stage. Polyunsaturated fatty acids (PUFAs) tended to decrease mainly due to the decrease in linoleic acid. LZ had higher contents of tocopherol, carotenoids and PUFAs than the other varieties, while YZ owned the highest content of squalene. Tocopherol and carotenoids of the three hazelnut oils showed easy loss, while squalene was relatively stable. Raman spectroscopy can effectively indicate the degree of oxidation and carotenoid levels of hazelnut oil. This study can provide a scientific basis for variety selection in planting and utilisation of active ingredients for the hazelnut industry.
... Within the nutritional components, the oil is important in terms of the quantity and quality of hazelnuts. The average oil content of hazelnuts was 60%, most of which is highly rich in oleic acid, contributing to human good health [3,20]. Hazelnut kernels may be consumed raw (with skin) or roasted (without skin) [15]. ...
... Hazelnut kernels may be consumed raw (with skin) or roasted (without skin) [15]. It was noticed that some quality parameters such as texture, colour, aroma, oil, and fatty acid composition altered significantly during the roasting process [3,4,17]. ...
... The temperatures of the injector and detector were set at 250°C A total of 18 hazelnut varieties are cultivated in Turkey. Seven hazelnut varieties, namely, Tombul, Çakıldak, Foşa, Kara fındık, Mincane, Palaz, and Sivri varieties are considered as the major commercialised ones [3,21]. Corylus colurna, a wild and less known hazelnut variety, is a tree and reaches a height of up to 30 m. ...
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In this work, the roasting processes on some quality parameters and oxidation of lipid fraction for a wild Turkish hazelnut (Corylus colurna) cultivar were studied and the sensitivity to lipid oxidation of the hazelnut samples stored under the accelerated conditions were determined. Changes in water activity, moisture content, oil content, colour values, free fatty acids, peroxide value and specific extinctions (K 232 , K 270) were determined in the hazelnuts with different roasting conditions. The results showed that the roasting conditions significantly affected the fundamental characteristic parameters mentioned. In more detail, the water activity and moisture content of hazelnuts were found to decrease while L*-and b*-values of roasted hazelnut samples were observed to increase with roasting conditions. The higher values in free fatty acids and specific extinctions were experimentally measured in roasted samples at 165°C for the durations of 15 and 30 min. The fatty acid compositions of oils extracted from the hazelnuts were obtained to change slightly with the roasting process. The major fatty acid was determined as the oleic acid (ca. 80%). In accelerated conditions, the rates of the increment in the PV, K 232 , K 270 were noted to be significantly higher in the roasted as compared to the enhancement rates of those in the unroasted hazelnuts during the storage at 60°C. In the same conditions, the linoleic acid contents of oils extracted from the hazelnuts decreased with the storage. All in all, the roasting of hazelnuts led to decrease the oxidative stability throughout the storage in accelerated conditions. The study showed the effect of roasting temperature and time on some quality parameters of Turkish hazelnut cultivar.
... However, roasting can affect the nutritive value of dried nuts, leading to changes in microstructural and chemical composition (Amaral et al., 2006). Many articles have reported changes in fatty acid composition, peptides, proteins, vitamins, phytosterols, phenolic compounds and consequently antioxidant activities during the roasting process (Amaral et al., 2006;Alamprese et al., 2009;Alasalvar et al., 2010;Chandrasekara and Shahidi, 2011;Vinson and Cai, 2011). On the other hand, some hazardous chemicals that might have negative impact on human health will also come off during roasting (Schlörmann et al., 2015;Guo et al., 2020). ...
... Well roasted nuts contained statistically higher levels of oil than raw or rare roasted nuts. In this context, Alasalvar et al. (2010) found that the oil contents of raw hazelnuts samples were in the range of 57.85%-68.31%, which ramped up to 61.37%-71.72% ...
... These differences could be correlated with genetic, morphologic, and environmental factors. In this respect, a method for determination of linoleic acid contents in 18 different types of hazelnuts was conducted by Alasalvar et al. (2010) and they found a range between 3.86%-13.77% and 4.92%-15.70%, ...
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Herein, the effects of roasting levels (rare, medium, and well) on the fatty acid composition, oil and polycyclic aromatic hydrocarbon (PAH) contents of various dried nuts (almonds, hazelnuts, peanuts, and cashews) were investigated. The roasting level affected the moisture and total oil contents, as well as the fatty acid composition. The roasting level had no significant effect (P > 0.05) on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) contents of the dried nuts, while it had a significant effect (P < 0.05) on polyunsaturated fatty acid (PUFA). In raw and dry roasted nut, the most common SFA, MUFA, and PUFA were palmitic, oleic, and linoleic acid, respectively. The amounts of linoleic acid and ∑PUFA, as well as ∑PUFA/∑SFA ratio were the lowest in the well roasted samples. Additionally, the types of dried nut had a significant effect (P < 0.01) on the amounts of total oil and fatty acid compositions. The highest total oil amount (62.15%) was found in hazelnuts, while the lowest PUFA content (7.54%) was also determined in hazelnuts. From the nutritional perspective of view, the highest ∑PUFA / ∑SFA ratio (2.40) belonged to almonds. Although the recovery rates of PAH standards varied between 70.14%–85.10%, none of the heavy PAH compounds could be detected in raw and roasted samples.
... Among nuts, the hazelnut is the richest in terms of vitamin E and oleic acid (C18:1) contents. In addition, it is a good source of bioactive compounds (Alaşalvar et al., 2010). 100-g portion of hazelnut kernels containing on average 10%-24% protein meets 22% of the daily protein intake, and contains 50-65% fat, with the oleic acid as the primary fatty acid, followed by linoleic, palmitic, stearic, and linolenic acid (Köksal et al., 2006;Seyhan et al., 2007). ...
... Tombul hazelnut takes the first place in terms of quality among 18 hazelnut cultivars in Turkey; whereas the other cultivars are regarded secondary with respect to quality (Alaşalvar et al., 2010). The kernel of the Tombul cultivar content was determined to comprise 15.01% ...
... Therefore, an increase in yellowness ( Figure 1B), an indicator of oxidation in nuts, was noted. Alaşalvar et al., (2010) reported that there is a generally high level of MUFA (78.10-87.26%), moderate level of PUFA 83.92-13.86%), ...
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Este estudio se realizó en 2018 para determinar el efecto del daño del insecto escudo verde (DV) en las propiedades químicas del cultivar de avellana "Tombul". La composición proximal, proteína, lípidos totales (LT), carbohidratos, relación total de cenizas (CT), vitamina E (VE), fenólicos totales, valores de energía (E), color, composición de ácidos grasos, ácidos grasos totales, oxidación de lípidos e índice de calidad nutricional se determinaron en relación con los daños causados por el insecto. Se encontró que el nivel de LT, CT, VE, E, ácidos grasos monoinsaturados (MUFA) y ácidos grasos insaturados/saturados (UFA/SFA) fue menor en los granos de DV que en los granos buenos (GB). Aunque los granos de DV tienen niveles más altos de yodo, acidez, grasa libre y peróxidos, tienen niveles más bajos de la relación ácido oleico/linoleico y de los valores de rancimat. Además, los granos de DV tienen una relación más baja PUFA/SFA y de hipocolesterolémica/hipercolesterolémica, pero tienen valores de índice de aterogenicidad y trombogenicidad más altos.
... According to Milinsk et al. [3], there is a correlation between land snails' diet and their nutritional values. Recently, increasing attention was paid to the fatty acid composition, due to nutritional and health-related aspects [4][5][6][7][8]. However, few studies are available about the fatty acid (FA) profile in due to nutritional and health-related aspects [4][5][6][7][8]. ...
... Recently, increasing attention was paid to the fatty acid composition, due to nutritional and health-related aspects [4][5][6][7][8]. However, few studies are available about the fatty acid (FA) profile in due to nutritional and health-related aspects [4][5][6][7][8]. However, few studies are available about the fatty acid (FA) profile in land snails [3,9,10] and, as far as we know, no data have been reported regarding the fatty acid profile of T. pisana. ...
... The dietary intake in favor of PUFA and MUFA instead of SFA is correlated to a significant minor risk of cardiovascular disease (CDV) and can lead to health benefits [21]. Fatty acids are a minor nutritional parameter of snail meat [4,9,10]. However, all of the raw snail samples examined in this work showed a low SFA content, in accordance to what was reported by Szkucik et al. [10] in farmed C. aspersum samples from Poland, but in contrast to what was found in wild Helix pomatia samples from Southern Turkey [9]. ...
Article
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The fatty acid (FA) profile of wild Thebapisana, Cornuaspersum, and Eobaniavermiculata land snail samples, collected in Sicily (Southern Italy), before and after heat treatment at +100 °C were examined by gas chromatography with a flame ionization detector (GC-FID). The results show a higher content of polyunsaturated fatty acids (PUFAs) in all of the examined raw snails samples, representing up to 48.10% of the total fatty acids contents, followed by monounsaturated fatty acids (MUFAs). The thermal processing of the snail samples examined determined an overall reduction of PUFA levels (8.13%, 7.75%, and 4.62% for T.pisana, C.aspersum and E.vermiculata samples, respectively) and a species-specific variation of saturated fatty acid (SFA) contents. Oleic acid remained the most abundant FA of all of the snails species examined, accounting for up to 29.95% of the total FA content. A relevant decrease of ɷ3/ɷ6 ratio was found only for T.pisana samples. The principal component analysis (PCA) showed a separation of the snail samples in terms of species and heat treatment. The results of this work suggest land snails as a valuable source of MUFA and PUFA contents and boiling as appropriate treatment, according to the maintenance of healthy properties.
... Tombul hazelnuts have a high fat content, intense aroma and flavor and high pellicle-removal ratio. They are grown in Giresun and are classified as Giresun Quality (first quality) and other varieties grown in Giresun and all hazelnuts grown outside Giresun are classified as Levant Quality (second quality) (Alasalvar et al., 2010). ...
... In all varieties, the highest unsaturated fatty acid was identified as oleic acid, followed by linoleic acid. Similar findings were reported in the studies of Oliveira et al., (2008), Alasalvar et al., (2010), Göncüoğlu Taş and Gökmen (2015), Kalkisim et al., (2016). ...
... In one study, the O/L value was determined as 13.54-12.78 (Belviso et al., 2017) and in another study it was determined as 9.90 for Tombul, 9.00 for Kara and 11.30 for Sivri (Alasalvar et al., 2010). The oleic/linoleic ratio is an important criterion for assessing kernel quality, and a higher O/L value means better oxidative stability (Alasalvar et al., 2010). ...
Article
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In this study, the changes in fatty acid composition, peroxide number, free fatty acids, oleic acid/ linoleic acid (O/L) and iodine value (IV) were investigated during the traditional storage of hazelnuts. The samples were selected from Giresun Quality Tombul, Kara and Sivri hazelnut varieties with economical prescription. Samples were stored according to the conventional methods in external interference-free warehouses until the next harvest time. At the end of storage, the amount of oleic acid in all varieties increased while the amount of linoleic acid decreased. Even though an increase in the free fatty acids and peroxide number in all types of hazelnuts during storage was determined, the values were considerably lower than the rancidity limits at the end of the storage period. As a result of the study it was observed that the hazelnut shell is an important preservative during storage and that hazelnuts can be preserved until the next harvest period under simple storage conditions.
... Hazelnut, which is an important and healthy agricultural production due to the valuable nutrients it contains, is grown in Turkey, especially on the coasts of the Black Sea region, and approximately 70.3% of the total world production is grown in this region. [1][2][3][4] The most important hazelnut producer countries in the world are Turkey, Italy, Spain, Portugal, the United States of America and Georgia, respectively. 5,6 Hazelnut is one of the most consumed nuts in the world. ...
... 12,13 Hazelnut contains oil, organic acids, phenolic compounds, protein and minerals that are important for human nutrition. 1,[14][15][16] It has been reported that hazelnut consumption in the diet can improve the lipoprotein profile and alpha-tocopherol concentration in people with mild hypercholesterolemia. 17 Air drying, which is a more traditional method in Turkey, is widely performed due to favorable climatic conditions, this is partially followed by conventional oven drying. By applying the drying process to prevent the growth of microflora and to preserve the quality of the nuts, the formation of various reactions that cause loss of nutritional value, microbial growth and chemical reaction will be prevented. ...
Article
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Background Hazelnut is one of the most consumed nuts in the world. Appropriate drying methods should be chosen to prevent microbiological and oil oxidation, which will affect the quality of hazelnuts after harvest. Results Total phenolic and flavonoid contents of fresh and dried hazelnuts were detected between 40.83 (fresh (control)) and 82.98 mg GAE/100 g (conventional oven) to 105.95 (control) and 234.05 mg/100 g (conventional oven), respectively. Also, antioxidant activities of fresh and dried hazelnuts changed between 4.08 mmol/kg (control) and 7.46 mmol/kg (conventional oven). Gallic acid, 3,4‐dihydroxybenzoic acid, catechin, caffeic acid, syringic acid and rutin were the abundant phenolic compounds of fresh and dried hazelnuts. Catechin amounts of hazelnut samples varied between 12.53 (control) and 37.78 mg/100 g (conventional oven). Also, while oleic acid amounts of hazelnut oils are determined between 73.21 (microwave) and 73.80% (air), linolenic acid amount of the ash of fresh and dried hazelnuts were identified between 17.57 (control) and 18.33% (conventional oven). P, K, Ca, Mg, S were the key macroelements of fresh and dried hazelnuts, while Fe, Cu and Zn are determined as the abundant microelements of hazelnuts. Results showed charges depending on drying types compared to the control. Conclusion As a result, the differences in the nutritional properties and phytochemicals of hazelnuts were revealed during the drying of hazelnuts with different drying types, which is important due to their nutritional and physiological importance. Drying types and times were effective on the elemental contents of hazelnuts. Generally, considering the oil content, bioactive properties, phenolic components and fatty acids of hazelnut, it is thought that the conventional oven drying system can be chosen because it can achieve better results for consumers.
... Similarly, Karakaya (2022) reported that CDI significantly affected the fatty acids composition of the 'Tombul', 'Palaz', and 'Kalınkara' hazelnut cultivars and that the kernel contained higher oleic and stearic acid and lower linoleic acid in plants with low CDI. Also, Alasalvar et al. (2010) recorded that 'Çakıldak' hazelnut kernel oil contains 5.02% palmitic acid, 2.44% stearic acid, 80.99% oleic acid, 10.63% linoleic acid, and 0.14% palmitoleic acid. Göncüoglu-Taş and Gökmen (2015) reported that 'Çakıldak' hazelnut oil contains 4.59% palmitic acid, 4.61% stearic acid, 83.1% oleic acid, and 6.39% linoleic acid. ...
... SFA, PUFA and MUFA values were determined as 9.40%, 13.80%, and 76.90%, respectively, in the 'Çakıldak' cultivar's oil by Ozdemir et al. (2001). Alasalvar et al. (2010) recorded that 'Çakıldak' hazelnut oil contains 7.67% SFA, 10.63% PUFA, and 81.29% MUFA. Göncüoglu-Taş and Gökmen (2015) reported that SFA, PUFA, and MUFA were determined as 9.20%, 6.39%, and 83.1%, respectively, in the 'Çakıldak' hazelnut oil. ...
Article
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This study was conducted to determine the effect of cluster drop intensity (CDI) on nut traits, biochemical properties, and fatty acids composition in the ‘Çakıldak’ hazelnut cultivar. Many nut traits, biochemical properties, and fatty acids composition were affected by CDI. Depending on the increase in CDI, nut weight, kernel weight, nut size, kernel size, total phenolic, total flavonoids, and antioxidant activity increased. Nut weight, kernel weight, and kernel ratio were determined from 2.00 (low) to 2.31 g (high), 1.09 (low and intermediate) to 1.25 g (high), and 53.34 (intermediate) to 54.27 (low), respectively. The highest total phenolics, total flavonoids, and antioxidant activity (3675 mg per 100 g, 37.3 mg per 100 g, and 5.14 mmol per 100 g, respectively) were detected in high CDI, while the lowest (1947 mg per 100 g, 17.5 mg per 100 g, and 2.01 mmol per 100 g, respectively) were determined in low CDI. The effects of CDI on fatty acids composition were different. Oleic acid ranged from 82.46 (low) to 84.06% (intermediate), while linoleic acid was determined between 6.77 (high) and 8.78% (low). According to principal component analysis, many of the traits investigated were associated with high CDI, except nut length, kernel length, oleic acid, and linoleic acid. In conclusion, it was determined that bioactive compounds and fatty acids composition are significantly affected depending on CDI. Also, the findings of this study showed the potential consequences of the coming hazards of global warming on hazelnuts and will be helpful for future studies.
... Among nut species, hazelnut plays a major role in human nutrition and health because of its special composition of fats (approximately 60%), most of which are monounsaturated Abbreviations: DW, dry weight; GC, gas chromatography; FID, flame ionization detection; FAMD, fatty acid methyl ester; RP-HPLC, reversedphase high performance liquid chromatography fluorescence detection; Ex, excitation wavelength; Em, emission wavelength; HPLC, high performance liquid chromatography; RID, refractive index detector; FRSR, free radical scavenging rate; DPPH, 2,2-diphenyl-1-picrylhydrazyl; ABTS, 2,2-azinobis (3ethyl-benzothiazoline-6-sulfonic acid); UFA, unsaturated fatty acids; SFA, saturated fatty acids; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; FAME, fatty acid methyl ester; TPrC, total protein content; SPrC, soluble protein content; FAA, free amino acid; EAA, essential amino acid; NEAA, nonessential amino acid; HAA, hydrolyzed amino acid; TPC, total phenol content; TFC, total flavonoid content; GAE, gallic acid equivalent; TEAC, trolox equivalent antioxidant capacity; RSA, radical scavenging activity. fatty acids (MUFA) (mainly oleic acid), protein, carbohydrate, dietary fiber, vitamins (vitamin E), minerals, phytosterols (mainly β-sitosterol), squalene and antioxidant phenols Alasalvar et al., 2003Alasalvar et al., , 2006Alasalvar et al., , 2010Rio et al., 2011;Bacchetta et al., 2013;Cosmulescu et al., 2013;Ciarmiello et al., 2014). More and more studies have shown that nuts may play a role in the prevention of chronic age-related diseases, such as Alzheimer's disease (Gorji et al., 2017). ...
... The protein content ranges from 12.6 to 25.9 g/100 g, the carbohydrate content approximately 6.5-24.0 g/100 g and the vitamin E content approximately 15-20 mg/100 g (Oliveira et al., 2008;Alasalvar et al., 2010;Ma and Liu, 2011;Chai et al., 2012). ...
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Hazelnut (Corylus) is an important woody oil tree species in economic forests. China, as one of the original countries of native Corylus species, had 8 species and 2 varieties. However, little information is available on the hazelnut nutritional quality of these Chinese Corylus species. In this study, four main wild Corylus species (C. heterophylla Fisch., C. mandshurica Maxim., C. kweichowensis Hu., and C. yunnanensis Franch.) originating in China and one main cultivar of hybrid hazelnut (Corylus heterophylla Fisch. × C. avellana L.) cv. ‘Dawei’ from China were used to analyze the basic nutritional composition (content of oil, fatty acid, protein, saccharide, aminao acid, vitamin C, tocopherol, total phenols, and total flavonoids) and antioxidant ability. The results showed that oil content ranged from 52.97 to 60.88 g/100 g DW and highly unsaturated fatty acid (UFA) content was over 91%. Oleic was the most dominant UFA in these hazelnut kernels, and the relative content was ranging from 71.32 to 85.19%. Compared with other four hazelnut kernels, C. heterophylla Fisch. was the lowest oil content of hazelnut with lower oleic acid content and higher linoleic acid content, obviously. The total protein content ranged from 13.15 to 18.35 g/100 g DW, and all amino acids were detected as hydrate amino acids, but Tryptophan, an essential amino acid, was not detected as free amino acid in these hazelnut kernels. Kernel of C. heterophylla Fisch. was with the highest content of protein and amino acid. Saccharose was the most essential and abundant disaccharide in the hazelnut kernels. C. mandshurica Maxim. was the highest saccharide content among these hazelnut kernels. α-tocopherol was the main type of tocopherol found in the hazelnut kernels. Wild hazelnut kernels generally had higher bioactivity substance content (vitamin C, total tocopherol, total phenol and total flavonoid) and antioxidant capacity. Compared to the four wild hazelnut kernels, the hybrid hazelnut cv. ‘Dawei’ had higher content of oil, oleic acid, α-tocopherol and sugar. Overall, there were great differences in the nutritional composition of different hazelnut species. Wild species are a good source of breeding materials because of their own characteristics in nutrition composition, and the hybrid hazelnut cv. ‘Dawei’ with good quality has the value of commercial promotion.
... Savage and McNeil compared six varieties grown in New Zealand and described a fat content of 54.6 to 63.2% [19]. Later reports on varietal differences in the fat content of hazelnuts in Turkey and other regions revealed similar results [2,[20][21][22][23]. Taş and Gökmen reported comparable fat contents in a range of 58.1 to 68.9% for hazelnuts harvested in Turkey in 2014 [24], while another group found somewhat lower total fat contents of 53.4 to 63.5% in six hazelnut cultivars grown in Iran in 2010 [25]. ...
... In addition, five varieties (Cosford, Englische Riesen, Webb's Prize Cob, Corabel, and Gunslebener Zellernuss) have oleic acid contents of less than 70%, which are low compared to literature data. This results in an inversely related high content of linoleic acid in these varieties of >20%, which exceeds the values reported in previous publications [20][21][22][23][24]29]. In previous studies, mostly Turkish varieties or nuts cultivated in southern regions were examined. ...
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Hazelnuts are rarely cultivated in Germany, although they are a valuable source for macro- and micronutrients and can thus contribute to a healthy diet. Near the present, 15 varieties were cultivated in Thuringia, Germany, as a pilot study for further research. The aim of our study was to evaluate the micro- and macronutrient composition of representative, randomly mixed samples of the 15 different hazelnut cultivars. Protein, fat, and fiber contents were determined using established methods. Fatty acids, tocopherols, minerals, trace elements, and ultra-trace elements were analyzed using gas chromatography, high-performance liquid chromatography, and inductively coupled plasma triple quadrupole mass-spectrometry, respectively. We found that the different hazelnut varieties contained valuable amounts of fat, protein, dietary fiber, minerals, trace elements, and α-tocopherol, however, in different quantities. The variations in nutrient composition were independent of growth conditions, which were identical for all hazelnut varieties. Therefore, each hazelnut cultivar has its specific nutrient profile.
... In saturated fatty acids, the dominant fatty acid was palmitic acid, followed by stearic acid. Similar findings were reported in studies conducted by Oliveira et al. (2008), Alasalvar et al. (2010), and Taş and Gökmen (2015). High oleic acid content increases the oil's resistance against spoilage and improves its nutritional value (Duru and Bozdoğan Konuşkan 2014). ...
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Key message As the age of hazelnut orchards increases, the amount of fatty acid composition and bioactive compounds beneficial for health significantly decreases, therefore renewal of old hazelnut orchards is recommended. Abstract This study was carried out to determine how ocak planting age affected bioactive compounds and fatty acid composition in the Tombul hazelnut cultivar. Ocak planting age (20, 30, 40, 50, and 60 years) significantly affected bioactive compounds and fatty acid composition. As ocak planting age increased, total fat, free fatty acids, oleic acid, stearic acid, antioxidant activity, total phenolic and dry matter content decreased. On the other hand, linoleic acid, linolenic acid, and palmitic acid content increased in parallel with the increase in planting age. In addition, the increase in the age of ocak affected the oleic/linoleic acid ratio and caused a decrease in this ratio in 50 and 60 years old ocaks. Correlation analysis showed a high correlation between bioactive compounds and fatty acid composition. According to the results of heatmap clustering analysis, 20, 30, 40, and 50 age groups were clustered together (A), while 60 age groups were clustered in a separate branch (B). Similarly, oil ratio, stearic acid, oleic acid, dry matter content, antioxidant activity, and total phenolic content were categorized as the first group and other components as the second group. As a result, ocak planting age significantly affected the bioactive compounds and fatty acid composition of hazelnut, which are beneficial for human health.
... Özkan et al. [26], determined the TPC in J. drupacea fruits as 25,000 mg GAE/g. Additionally, Alasalvar et al. [37] found that the amount of condensed tannins and gallic acid in Turkish hazelnuts reduced significantly with roasting. Schmitzer et al. [38] also reported drops in the amounts of phenolics, especially catechin derivatives, as a result of roasting. ...
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Consumers’ demand for foods with health benefits and different tastes is on an increasing trend. Juniper berries (“andiz” in Turkish) are the fruits of perennial, aromatic, and resinous Juniperus drupacea trees. In this study, quality properties of herbal coffee samples obtained from juniper berries roasted at three different temperatures (120, 160, and 200 °C) and four different durations (10, 25, 32.5, and 55 min) were elucidated. The herbal coffee samples were prepared from roasted and powdered fruits, and their total phenolic contents (TPCs), sugar profiles, antioxidant activities (AAs), and other quality parameters were examined. The highest AA value was determined as 17.99 and 29.36 mM Trolox/L (DPPH and ABTS, respectively) in the herbal coffee prepared from berries roasted at 120 °C for 25 min. Sucrose and glucose were dominant in all herbal coffee samples. Sixteen phenolic compounds were identified and quantified by a LC-ESI-MS/MS device. The TPC values of the herbal coffee varied from 236.7 to 917.0 g/L, and the procyanidin dimer, amentoflavone, methyl-biflavone, and digalloylquinic acid were dominant in all samples. The hydroxymethylfurfural (HMF) content of the herbal coffee varied between 0.01 and 0.39 mg/kg. According to a sensory analysis, the herbal coffee obtained from fruits roasted at 120 °C for 25 min was the most appreciated sample. In sum, this work shows that herbal coffee is non-caffeinated and is an alternative to regular coffee drinks derived from juniper berries roasted at lower temperatures and has more significant phenolic and antioxidant contents. It also has the potential to offer innovative and healthy alternatives to the food industry. Future research should focus on investigating how this herbal coffee can be positioned in the market and can influence consumer preference.
... There are 18 distinct local hazelnut cultivars in Turkey, with seven (Giresun Tombul, Çakıldak, Foşa, Karafındık, Mincane, Palaz, and Sivri) holding commercial significance (Alasalvar et al., 2010). Among these commercially important hazelnut cultivars, Giresun Tombul stands out due to its superior characteristics such as high fat content, easy removal of the hazelnut skin (testa) after roasting, and a distinct roasted flavor (Pelvan et al., 2012). ...
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Turkey is the leading producer of hazelnuts, contributing to 62% of the total global production. Among 18 distinct local hazelnut cultivars, Giresun Tombul is the only cultivar that has received Protected Designation of Origin denomination from the European Comission (EC). However, there is currently no practical objective method to ensure its geographic origin. Therefore, in this study NIR and Raman spectroscopy, along with chemometric methods, such as principal component analysis, PLS‐DA (partial least squares‐discriminant analysis), and SVM‐C (support vector machine‐classification), were used to determine the geographical origin of the Giresun Tombul hazelnut cultivar. For this purpose, samples from unique 118 orchards were collected from eight different regions in Turkey during the 2021 and 2022 growing seasons. NIR and Raman spectra were obtained from both the shell and kernel of each sample. The results indicated that hazelnut samples exhibited distinct grouping tendencies based on growing season regardless of the spectroscopic technique and sample type (shell or kernel). Spectral information obtained from hazelnut shells demonstrated higher discriminative power concerning geographical origin compared to that obtained from hazelnut kernels. The PLS‐DA models utilizing FT‐NIR (Fourier transform near‐infrared) and Raman spectra for hazelnut shells achieved validation accuracies of 81.7% and 88.3%, respectively, while SVM‐C models yielded accuracies of 90.9% and 86.3%. It was concluded that the lignocellulosic composition of hazelnut shells, indicative of their geographic origin, can be accurately assessed using FT‐NIR and Raman spectroscopy, providing a nondestructive, rapid, and user‐friendly method for identifying the geographical origin of Giresun Tombul hazelnuts. Practical Application The proposed spectroscopic methods offer a rapid and nondestructive means for hazelnut value chain actors to verify the geographic origin of Giresun Tombul hazelnuts. This could definitely enhance consumer trust by ensuring product authenticity and potentially help in preventing fraud within the hazelnut market. In addition, these methods can also be used as a reference for future studies targeting the authentication of other shelled nuts.
... An analysis of the antioxidant capacity of hazelnut is essential from a nutraceutical point of view, as the shell and kernel are valuable sources of bioactive compounds as antioxidants [5,[47][48][49][50]. Regarding the RSA determined in shell and kernel samples, our results showed differences between the three seasons analyzed due to the interaction of SxLxNM (p < 0.001) determined for both cultivars. ...
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Hazelnut (Corylus avellana L.) is of great agroeconomic importance, prized for its nutritional value and antioxidant properties. Its yield and quality may differ due to factors such as season (S), locality (L) and cultivar (C). Our objective was to determine the adaptive behavior of morphological features and antioxidant properties in nuts of the Barcelona and Tonda di Giffoni (TDG) cultivars planted at two localities (Cunco and Perquenco) during three productive seasons (S1, S2 and S3). Barcelona grown in Perquenco in S1 and S3 (less precipitation, more solar radiation) performed better than in Cunco with respect to most morphological nut, kernel and shell features, and the same parameters generally had the same trends for TDG in S2 and S3. Among the seasons at the same localities, the differences between the predominant condition defects for both cultivars were in the decreasing order wrinkled/deformed kernels, double kernels, blank and mold kernels, with about 75% of hazelnuts without defects. In both cultivars, the shell had higher antioxidant properties that increased in S1 and S3 at both localities and were consistently higher than in the kernels. Lipid peroxidation was higher in the kernel than shell in both cultivars and localities for S1 and S3. The results of this study suggest that the different hazelnut cultivar features including physical and chemical components depend on season and locality, which offers important clues for all those interested in the hazelnut industry.
... Analysis of the antioxidant capacity of hazelnut is essential from a nutraceutical point of view, as the shell and kernel are valuable sources of bioactive compounds as antioxidants [5,[47][48][49][50]. Regarding the RSA determined in shell and kernel samples, our results showed differences between the three seasons analyzed due to the interaction between SxLxNM (p < 0.001) determined for both cultivars. ...
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Hazelnut (Corylus avellana L.) is of great agroeconomic importance, prized for its nutritional value and antioxidant properties. Its yield and quality may differ due to factors such as season (S), locality (L) and cultivar (C). Our objective was to determine the dynamics of morphological features and antioxidant properties in nuts of Barcelona and Tonda di Giffoni (TDG) cultivars planted at two localities (Cunco and Perquenco) during three productive seasons (S1, S2 and S3). Barcelona grown in Perquenco in S1 and S3 (less precipitation, more solar radiation), performed better than in Cunco with respect to most morphological nut, kernel and shell features, and the same parameters generally had the same trends for TDG in S2 and S3. Among the seasons at the same localities, the differences between the predominant condition defects for both cultivars were in the decreasing order wrinkled/deformed kernels, double kernels, blank and mold ker-nels, with about 75% of hazelnuts without defect. In both cultivars, the shell had higher antioxi-dant properties that increased in S1 and S3 at both localities, and were consistently higher than in the kernels. Lipid peroxidation was higher in the kernel than shell in both cultivars and local-ities for S1 and S3. The results of this study suggest that the different hazelnut cultivar features including physical and chemical components depend on season and locality, which offers im-portant clues for all those interested in the hazelnut industry.
... It is imperative to use modern drying methods that not only ensure efficient moisture removal, but also carefully modulate temperatures to preserve the sensory and nutritional value of the nuts (da Silva Simão et al., 2021). In their study of the effects of drying on hazelnuts, Alasalvar et al. (2010) found that drying, especially roasting, can increase the oil content and only slightly alter the fatty acid profile of the different Turkish hazelnut varieties. This underlines the importance of customized drying processes for maintaining the quality of the fatty acid compounds within the nut varieties. ...
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The objective of this study was to investigate the changes in the nutrient and fatty acid profiles of hazelnuts (Corylus avellana) and walnuts (Juglans regia) subjected to continuous drying. Samples from two consecutive years (2020 and 2021) were analyzed for nutritional value both before and after conduction drying. Thermal conduction drying was performed at 60 and 80°C at intervals of 15, 30, 45, and 60 min. The results showed that hazelnuts had increased ash, protein (from 16.4 to 18.7%), carbohydrate and starch content, while walnuts had a higher pH and fat content (from 60.97 to 71.02%). After drying, increasing temperatures resulted in significant changes in nutrient concentrations for both nuts, including changes in ash, protein, fat (hazelnuts from 58.69 to 71.48% at 60°C for 60 min), carbohydrate and starch content, and pH. Monounsaturated and polyunsaturated fatty acid content varied by sample and year, with notable trends such as the increase in oleic acid in walnuts from 82.26 to 83.67%. Longer drying times and higher temperatures correlated with an increase in monounsaturated fatty acids and a decrease in polyunsaturated fatty acids in both nut types. In conclusion, conduction drying, especially at higher temperatures and longer durations, significantly affects the nutrient and fatty acid profiles of hazelnuts and walnuts. The study provides new insights into the effects of drying conditions on the nutrient composition and fatty acid profiles of hazelnuts and walnuts and reveals significant changes that warrant further investigation. It sets the stage for future research to extend these findings to other nut species and alternative drying processes and highlights the importance of optimizing processing parameters for improved health benefits and sustainability.
... oleic acid, 5.91-12.90% linoleic acid, 0.18% arachidic acid, and 0.16% cis 11-eicosenoic acid (Ozdemir et al. 2001;Alasalvar et al. 2010;Balık 2021). ...
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Hazelnuts, which have high nutritional value, are an important source of fat, fatty acids, phenolics, and antioxidants. In this study, variations in the oil and protein contents, fatty acid compositions, and bioactive compounds of organic hazelnuts (‘Tombul’ and ‘Palaz’ cvs.) grown in seven different organic certified hazelnut orchards established with the ocak (multi-stemmed bush) planting system in Samsun (Türkiye) were evaluated. Except for protein, oleic acid, and linolenic acid, orchard-based variation in other traits investigated was significant. The effect of orchards on these traits varied depending on the cultivar. According to orchards, the oil content in the ‘Tombul’ cultivar varied between 61.1 and 64.4%, protein content between 14.3 and 15.3%, oleic acid content between 82.09 and 82.98%, linoleic acid between 7.49 and 8.44%, total phenolics between 5.51 and 15.92 mg g⁻¹, total flavonoids between 4.86 and 23.20 mg 100 g⁻¹, and antioxidant activity between 10.33–36.98 mmol kg⁻¹ and 4.74–28.62 mmol kg⁻¹ (according to FRAP and DPPH assays, respectively). ‘Palaz’ cultivar had a range of 59.41–62.92% for oil content, 13.22–15.51% for protein content, 82.05–83.15% for oleic acid content, 6.66–7.89% for linoleic acid, 4.65–9.15 mg g⁻¹ for total phenolics, 4.45–7.56 mg 100 g⁻¹ for the total flavonoids, and 9.17–23.58 mmol kg⁻¹ and 3.54–15.50 mmol kg⁻¹ for antioxidant activity (according to FRAP and DPPH assays, respectively). Principal component analysis (PCA) revealed that orchards in both cultivars were clustered at different points on the PCA plane and were associated with different traits. The findings showed that orchard-based variations in protein, oil, fatty acid compositions, and bioactive compounds in hazelnuts are significant.
... Quality of kernels is also influenced by the nut cultivar (Alasalvar et al., 2010;Trueman et al., 2000;Tsantili et al., 2010;Walton and Wallace, 2012;Maestri et al., 2015). Some quality parameters vary greatly among cultivars within a nut species (Table 2). ...
Article
The global market for tree nuts is growing rapidly with trade in excess of $US32 billion annually. Tree nuts have a high oil content and fatty acid composition that can render them susceptible to oxidative rancidity and rapid deterioration. In spite of their global importance, there is limited information on optimal storage conditions and shelf lives of many species of tree nut. This review explores current knowledge of the major factors that influence the shelf life of tree nuts. Storage conditions greatly influence the quality and shelf life of tree nuts. Tree nut species differ in their storage requirements because of their varying oil and fatty acid compositions. In general, nuts with high levels of monounsaturated fatty acids are more stable and less susceptible to oxidative rancidity than nuts containing high levels of polyunsaturated fatty acids. Temperatures ranging from 4 to 15°C, kernel moisture content around 2.5%, relative humidity of about 40-60%, oxygen concentration less than 2.5%, and dark conditions are ideal storage conditions for most tree nuts. Harvesting time, cultivar and storage of nuts either as nut-in shell or as kernel also affect the quality and shelf life of nuts. There is a need for tree-nut industries to derive universal rancidity indicators for quality control. Optimised storage conditions will provide the best nutritional quality and health benefits of tree nuts for consumers.
... [1,2] The best known and most consumed tree nuts in the world are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, and walnut. [1,[3][4][5] The consumption and production of tree nuts has been increasing over the years. [6][7][8] In the last two years, the USA and Turkey were considered the largest producers of tree nuts in the world, with both productions exceeding 200 thousand tons in this period. ...
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The term tree nuts is used to describe any nut that comes from a tree. The best known and most consumed are almond, Brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, and walnut. This consumption has led to their use in the development of plant-based beverages. This review aims to bring information reported in the literature on plant-based beverages made from tree nuts regarding health, technological, microbiological, sensory, and consumer aspects. The bibliographic search covered the articles published between the years 2000 and 2022. In total, 54 articles were selected for this review, which were categorized according to their thematic area as Food technology (n = 37); Nutrition and Health (n = 19); Microbiological aspects (n = 10); and Sensory and consumer studies (n = 12). It was observed that the most mentioned tree nuts were almond, cashew, hazelnut, and walnut, and the lowest mentioned were Brazil nut, macadamia nuts, pine nut, mallow nut, and sapucaia. Finally, this review observed that beverages represent beneficial nutritional and functional profile, but cannot be considered as a substitute, in their entirety, for dairy milk, except in the case of allergies to this food. Technological aspects proved to be positive for obtaining these beverages, with high pressure being the most advantageous. Considered safe and very promising from nutritional, industrial, environmental, and functional aspects.
... The fatty acid composition is important from several perspectives, including nutritional quality and health benefits [47]. Eight different fatty acids (Table 3) were found in the BAO, with a majority of two fatty acids, oleic (C18:1, 68.27%) and linoleic (C18:2, 16.14%), followed by palmitic acid (C16:0, 7.01%). ...
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Oil seeds are a natural source of phytochemicals with high nutritional value. The present study aims to evaluate for the first time the antioxidant, enzyme inhibitory, and anti-inflammatory activities in vitro and in vivo, as well as the physicochemical properties, fatty acid compositions, total polyphenol, flavonoid, and tocopherol contents of Algerian Prunus amygdalus var. amara cold-pressed oil. Bitter almond produces seeds that yield 35.5% of oil. It was characterized by a high saponification index of 215.94 mg KOH g⁻¹ of oil, a peroxide value of 7.74 meq O2kg of oil, a K232 of 2.612, and a K270 of 0.39. This oil represented a valuable source of healthy fatty acids. GC–MS analysis revealed oleic (68.27%) and linoleic (16.14%) as the main fatty acids. α-Tocopherol (85.77 mg/kg) was found to be the major component. The total phenolic and flavonoid contents were 21.94 ± 0.29 and 21.52 ± 0.14 µg/mL, respectively. The oil showed good antioxidant activity (A0.50 = 34 ± 0.44 μg/mL) using the CUPRAC assay and modest activity with DPPH, ABTS, FRAP, and β-carotene assays, respectively. BAO (bitter almond oil) displayed the most promising α-glucosidase and α-amylase activities compared to acarbose as a reference molecule and moderate acetylcholinesterase (AChE) inhibitory activity. Moreover, BAO demonstrated in vitro and in vivo anti-inflammatory efficacy in a dose-dependent manner, comparable to that of diclofenac sodium. These effects were confirmed by histological examinations. Overall, our results showed that BAO has a strong potential to design new industrial preparations with nutritional, pharmaceutical, and cosmeceutical applications. Graphical abstract
... The UFA/SFA ratio in conventional hazelnuts was determined by Göncüoğlu Taş and Gökmen (2015b) as 9.2 and byMexis and Kontominas (2009) as 8.92. O/L ratio is an important criterion in the evaluation of kernel quality, and the higher this value, the better oxidative stability(Alasalvar et al., 2010). In our study, O/L values were found to be higher in OHs than CHs, which may be due to the lower amount of linoleic acid in OHs (12.15, 10.87) (p < .05).Belviso et al. (2017) reported this value as 12.91 in Italian hazelnuts and 12.13 in Levant Quality Turkish hazelnuts. ...
Article
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 organic hazelnuts have higher nutritional value in terms of antioxidant compounds.
... Hazelnut (Corylus avellana L.) is a member of the Betulaceae family and is mainly grown in Turkey (70.3%), followed by Italy, the USA, Azerbaijan, Georgia, and Spain (Alasalvar et al., 2010). Hazelnut contains about 60% oil (Brufau et al., 2006). ...
Article
This study was conducted to evaluate the effects of partial use of hazelnut oil microcapsules (HOM) instead of animal fat on beef burgers. For this purpose, the burgers were prepared with the replacement levels of 10, 25, and 50% of animal fat by HOM. The incorporation of HOM decreased lipid content (from 13.46 to 9.20%) in the burgers. Lipid reformulation improved the fatty acid profiles. The saturated fatty acid content, atherogenic index, and thrombogenic index of burgers decreased from 43.11 to 29.69%, 0.59 to 0.33, 1.26 to 0.73, respectively. The replacement level of 50% resulted in the lowest thiobarbituric acid reactive substances value. No changes were measured for hardness and gumminess up to the replacement level of 25%. According to these findings, the use of HOM as an animal fat substitute can enhance the nutritional and cooking characteristics and fatty acid profiles of the burgers without affecting sensory acceptability.
... Volatile compounds generated by the Maillard reaction (including Strecker degradation) are good indicators for testing the roasting effect due to their large influence on the overall flavor (Sriehamnong et al., 2010). At the same time, the chemical reactions of the product are affected by changes in the roasting conditions to interfere with the entire product experience (Alasalvar et al., 2010). Generally, people are more attracted to the sweetness of roasted nuts than to the green plant taste of raw nuts (Aceña et al., 2010). ...
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For the first time, the volatiles of three varieties of fresh and roasted Torreya yunnanensis nuts were investigated by solid-phase microextraction-gas chromatography-mass spectrometry. The results indicated that roasting had the greatest effect on the volatiles of millet capsules. Fresh nuts had many terpenes, esters, and aldehydes, while roasting led to the formation of pyrazines and furans. In subsequent work, short-term low temperature and small sample area exposed to high temperature had a large effect on the increase in some volatiles and was characterized by a green flavor, such as α-pinene, while ultrahigh-temperature (200 and 230°C) resulted in a decrease in the total volatiles with the generation of unpleasant flavors. Finally, the combination of 170°C for 40 min and slight crushing was found to be the best roasting conditions for samples by means of GC-MS and two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC/TOF-MS). Practical applications Torreya yunnanensis and its nuts have broad development prospects because of their wide use and rich nutrition. However, inappropriate processing and lack of attention to natural materials such as nuts and wood leads to their poor usage. In addition, volatile compounds make a major contribution to the nut aroma, which is an important indicator of their sensory quality. However, no one has applied roasting technology to Torreya yunnanensis nuts or studied the volatile compounds of the roasted nuts. This study revealed the changes in the composition and content of volatile compounds in Torreya yunnanensis nuts before and after roasting, and the influence of different process points, suggesting that they are key contributors to the development of the related products.
... The aim of roasting is to improve their sensory properties by developing taste, texture, aroma, and color [15][16][17]. Thus, inappropriate roasting conditions could lead to physical alterations, such as microstructural changes on the nut surface [18] and dehydration [19], and also biochemical changes, including modification of lipid structure [20], fatty acid composition [21,22], and secondary metabolite content. In terms of bioactive compounds, phenolic compounds and antioxidant activity in cashew nut, peanut, and hazelnut were also reported to be affected, either increased or decreased, as the consequence of the roasting process [23,24]. ...
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Consistent with the massive production of pine nuts, a huge amount of by-products such as shell and skin has also been generated and led to environmental pollution without proper handling. As the implementation of the circular economy concept, their bioactive compounds that may potentially become a source of valuable co-product were evaluated. Pine nut shell and skin samples from two Korean pine nut cultivars, subjected to low (130 °C), medium (150 °C), and high temperatures (180 °C) with different roasting durations (10, 20, and 30 min), were used to evaluate the possibility to improve their bioactive compounds as a result of different roasting conditions. This study demonstrated the improvement of total phenolic content, total flavonoid content, and total proanthocyanidin content, as well as antioxidant activities measured by FRAP, ABTS, and DPPH assays. The results also indicate that the bioactive compounds and antioxidant capacity of skin was higher than that of shell. The most representative phenolic compounds responsible for antioxidant activity were quantitatively analyzed by HPLC-UV, including phenolic acids and flavonoids. In general, low or medium roasting temperatures for a short time could be favorable to provide more bioactive compounds, and suggesting could be further developed as antioxidant resources. Graphic Abstract
... Thus, lipid stability can be affected in the roasted sample [10]. Furthermore, changes in fatty acid composition in nuts such as walnut [11], hazelnut [12], and almond [13][14][15] can occur during the roasting process. However, the effects of roasting temperatures on the fatty acid profile and antioxidant activity of sunflower seeds have not been thoroughly investigated. ...
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The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.
... Roasting contributes to the sensory profile by developing the taste, texture, aroma, and color (Burdack-Freitag & Schieberle, 2010;Ö zdemir & Devres, 2000;Saklar, Ungan, & Katnas, 2006). Different roasting conditions could lead to different effects on physical (Amaral, Casal, Seabra, & Oliveira, 2006;Saklar, Katnas, & Ungan, 2001) and biochemical improvement (Alasalvar, Pelvan, & Topal, 2010;Kita & Figiel, 2007), which could affect the sensory profile of products. Therefore, the appropriate roasting condition is essential in the roasting operation to obtain desired sensory properties. ...
Article
As an attempt to fulfill the massive demand for pine nuts, two grafted trees were cultivated: grafted Pinus koraiensis on the same scions (PK) and grafted Pinus koraiensis on Pinus sylvestris rootstocks (PKS) trees. Both PK and PKS are acknowledged as important economic trees in the northeastern area of China. This study aimed to compare the volatile compounds and aroma profiles in PK and PKS by Headspace Solid Phase Microextraction (HS-SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS) and Electronic nose (E-nose) as responses to different roasting conditions. The results showed that a total of 286 volatile compounds were identified in the PK and PKS samples, which some of them were considered to contribute to the desirable aroma of samples. Abundance of terpenes and aromatic hydrocarbons, such as D-limonene and toluene, were respectively present in both raw PK and PKS. The increasing temperature and duration of roasting significantly decreased terpenes and aromatic hydrocarbons content, while more alkanes/alkenes, acids, and ketones were generated in the medium temperature condition. The late phase of roasting was dominated by aldehydes, furans, furfurals, pyrazines, and pyrroles, for which PKS showed a higher content than PK. The aroma profiles detected by E-nose showed that the influence of roasting time was less at high temperatures than those at low and medium temperatures. This study also highlighted the feasibility of principal component analysis (PCA) combined with HS-SPME/GC-MS and E-nose to discriminate the samples.
... Common hazelnuts, Turkish hazelnuts (Corylus colurna L.) and Lambert hazelnuts are economically cultivated hazelnuts (Ciftci, 2018). 73% of the world hazelnut production in Turkey, Italy 16%, Spain 3%, and 4% of America and other countries constitute 3% (Alasalvar, Pelvan, & Topal, 2010). Only 10% of the hazelnuts are purchased as hulled hazelnuts and 90% of them are used for industrial purposes as shelled hazelnuts (Stévigny, Rolle, Valentini, & Zeppa, 2007). ...
Article
The aim of this study was to valorize hazelnut (Corylus avellana L) cake (HC), which is a by-product of hazelnut oil industry, in compound chocolate (HCC) as a partial replacer of sugar and milk originated powders (MOP: skimmed milk and whey powder in equal amounts). D-optimal mixture design was used to optimize HCC formulation. The optimum sugar, MOP, and HC amount were selected as 25.0–40.0, 6.0–21.0, and 0.0–15.0 g/100 g, respectively. The Casson model with high R² values (0.9882–0.9948) was used to determine yield stress and plastic viscosity values of samples which were varied between 1.47 and 2.35 Pa, and 1.17–1.42 Pa s, respectively. Furthermore, particle sizes and water activity were determined between 25.67 and 78.20 μm and 0.31–0.38, respectively. Total phenolic content in HCC samples, their digestibility, and bioaccessibility ranged from 1389 to 3367; 2601–3955 mg GAE/kg, and 112–187% respectively. Also, hardness and brittleness were ranged between 7.85 and 11.55 N and 0.52–1.02 mm, respectively. The sensorial characteristics of the samples along with flow behavior and physico-chemical properties indicated that HC may be used as a healthy and low-cost ingredient in HCC formulation to partially substitute sugar and MOP.
... Safari and Alizadeh (2007) reported that oleic acid was the major fatty acid (76.21%) in hazelnut grown in İran. According to Alasalvar et al. (2010), oleic acid content was 77.77-86.91%, linoleic acid content 3.86-13.77%, ...
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The aim of this study was to determine the total phenolic content and antioxidant activity as well as fatty acids and tocopherol compositions of organic and conventionally grown hazelnut (Corylus avellana). Organic hazelnuts were found to be richer in terms of palmitoleic acid (P˂ 0.05). The production method did not influence other parameters, but the variety factor affected many parameters. In all varieties, oleic acid was the predominant fatty acid followed by linoleic, palmitic, and stearic acids. The lowest atherogenic index was determined at Sivri and no difference was detected in terms of thrombogenic index (P˂ 0.05). In all varietiesα, β, γ, δ-tocopherol were detected and α-tocopherol was dominant. The highest amount of tocopherol was detected in Mincane (549.73 mg kg-1 fat). The highest amount of phenolic substance (546.53 mg 100 g-1 GAE) and antioxidant activity (48.84%) were detected in Çakıldak, probably due to the plant exposure to stress in high and cold regions. Results of the extensive analyses showed that organic hazelnuts had no significant differences with the conventional ones in terms of the parameters examined.
... The highest share of fatty acids is monounsaturated fatty acids (MUFAs), as oleic acid (73.1%-90.7%), and polyunsaturated fatty acids (PUFAs) as linoleic acid (4.4-16%) [41,42]. Due to the uniqueness of the matrices, the composition of the solvent applied for extraction is a crucial parameter during the development of a multi-mycotoxin method. ...
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Penicillium spp. are emerging as producers of mycotoxins and other toxic metabolites in nuts. A HPLC-MS/MS method was developed to detect 19 metabolites produced by Penicillium spp. on chestnuts, hazelnuts, walnuts and almonds. Two extraction methods were developed, one for chestnuts and one for the other three nuts. The recovery, LOD, LOQ and matrix effect were determined for each analyte and matrix. Correlation coefficients were always >99.99%. In walnuts, a strong signal suppression was observed for most analytes and patulin could not be detected. Six strains: Penicillium bialowiezense, P. brevicompactum, P. crustosum, P. expansum, P. glabrum and P. solitum, isolated from chestnuts, were inoculated on four nuts. Chestnuts favored the production of the largest number of Penicillium toxic metabolites. The method was used for the analysis of 41 commercial samples: 71% showed to be contaminated by Penicillium-toxins. Cyclopenin and cyclopenol were the most frequently detected metabolites, with an incidence of 32% and 68%, respectively. Due to the risk of contamination of nuts with Penicillium-toxins, future studies and legislation should consider a larger number of mycotoxins.
... The fatty acid composition of hexane and chloroform/methanol TL extracts are given in Table 5. The most abundant fatty acids were oleic acid followed by linoleic acid and saturated fatty acids such as palmitic and stearic acids indicating similar values with reported data [45][46][47]. Content of unsaturated oleic acid has slightly higher value and contents of saturated palmitic and stearic acids have slightly lower values in hexane TL extract due to the nonpolar solvent compared to chloroform/methanol TL extract. ...
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The present study evaluates natural composition of Serbian roasted hazelnut skins (HS) with potential role in application as functional nutrient of various food products. Total phenols (TPC) and flavonoids contents (TFC) in HS extracts obtained with different ethanol concentrations (10%—I, 50%—II and 96%—III) and their antioxidant activities were investigated. The highest total phenols content (706.0 ± 9.7 mgGAE/gextract) was observed in 96% ethanol HS extract. Ethanol HS extracts showed very high antioxidant activity with effective concentrations (EC50) ranged between 0.052 and 0.066 mg/mL. The phenol and flavonoid content of roasted HS extracts I–III was determined by HPLC-ESI-MS/MS analyses. Contents of lipids, proteins, carbohydrates, metals, and C, H, N, S elements in roasted HS were also determined. Relatively high C/N, C/P and C/N/P ratios, rich metal contents and fatty acids composition indicated that hazelnut skin might be a good candidate for use as either human or fungal functional nutrient. In addition, possible application of phenolic HS extracts as UV booster was studied by recording UV spectra (220–440 nm) of 10 mg/L of HS extracts I–III combined with 10 mg/L of chemical sunscreen agent benzophenone-3 and in vitro sun protection factor (SPF) was calculated.
... These results agreed with the findings of other researchers. The differences in the FA profiles of oils from original and roasted peanut seeds (Yoshida, Hirakawa, Tomiyama, Nagamizu, & Mizushina, 2005), sesame seeds (Gharby et al., 2019;Ji et al., 2019;Yen, 1990;Yosida, 1994), black cumin seeds (Suri et al., 2019), rice germ (Kim et al., 2002), wheat germ (Zou, Gao, He, & Yang, 2018), hazelnut (Alasalvar, Pelvan, & Topal, 2010), and safflower seeds are not significant (Lee, Oh, Chang, & Kim, 2004). ...
Article
The chemical components and oxidative stability of oil prepared from roasted peanut kernels in dry air were investigated and compared with those prepared from unroasted peanut oil in relation to health-promoting and harmful substances (trans-fatty acid, TFA). During roasting, the acid value (AV) of the peanut oils from roasted kernels ranged between 0.35 and 0.69 mg KOH/g. Tocopherol, squalene, and TFAs (including elaidic, linoelaidic and linolelaidic acids) in peanut oil increased with increased roasting temperature or time. Under all roasting conditions, the TFAs accounted for <0.2% of the total FA. PV decreased to ≤5 mmol/kg at 180 °C–190 °C for 20–30 min and at 170 °C for 25–30 min. The FA composition and triacylglycerol profile had no evident differences during roasting. The oxidative stability of peanut oil increased with increased roasting temperature or time. Therefore, the favorable sensory qualities and beneficial healthy components of peanut oil may be attributed to the treatment by roasting at 170 °C for 20–30 min or at 180 °C–190 °C for 25–30 min.
... On the contrary, the roasting process affects the composition of the raw fruits. Several papers have been published previously about this aspect, but they are focused on sugars, organic acids, condensed tannins, free phenolic acids and fatty acid profiles [40,41]. No study about the impact of this step on the hazelnut elemental composition is available. ...
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The inorganic component of hazelnuts was considered as a possible marker for geographical allocation and for the assessment of technological impact on their quality. The analyzed samples were Italian hazelnuts of the cultivar Tonda Gentile Romana and Turkish hazelnuts of the cultivars Tombul, Palaz and Çakildak. The hazelnuts were subjected to different drying procedures and different conservative methods. The concentration of 13 elements, namely Ba, Ca, Cu, Fe, K, Mg, Mn, Na, Ni, P, Sn, Sr and Zn, were quantified by inductively coupled plasma optical emission spectroscopy (ICP-OES). All the samples were previously digested in a microwave oven. Before proceeding with the analysis of the samples, the whole procedure was optimized and tested on a certified reference material. The results show that the inorganic component: (i) can represent a fingerprint, able to identify the geographical origin of hazelnuts, becoming an important quality marker for consumer protection; (ii) is strongly influenced by the treatments undergone by the investigated product during all the processing stages. A pilot study was also carried out on hazelnuts of the cultivar Tonda Gentile Trilobata Piemontese, directly harvested from the plant during early development to maturity and analyzed to monitor the element concentration over time.
... The total MUFA and PUFA levels measured are in close agreement with the results obtained by other researchers [7,29,31,33,40]. However, in the case of total SFAs, the obtained ranges were lower than those reported by other authors [29,31,[40][41][42][43]. The UFA/SFA ratio is lower in hazelnuts from Spain, Italy, France, Greece and Turkey compared to hazelnuts from Poland [7,40]. ...
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In the present study, the nut and kernel traits of six hazelnut cultivars (‘Barceloński’, ‘Kataloński’, ‘Webba Cenny’, ‘Olbrzym z Halle’, ‘Cosford’, and ‘Nottinghamski’) grown in Poland were investigated. Results showed that significant differences estimated among all six cultivars with all selected morphological traits and compositional properties. During statistical analysis the year of the study was not found to affect most of the investigated traits. The investigated cultivars showed a lower protein content (11.27–13.44%), higher carbohydrate content (16.40–21.79%) and similar fat content (58.91–63.83%) to nuts grown in a warmer climate like Turkey, Italy or Spain. The studied hazelnut varieties were large-sized with diameters greater than 20 mm. The nuts of the ‘Barceloński’, ‘Kataloński’ and ‘Olbrzym z Halle’ cultivars were characterized by the smallest diameters of nut and kernel, were the most spherical (0.85–0.95) and exhibited the largest average nut volume (4.26–4.46). Significant differences were found between the cultivars for oil content and the ratios of major fatty acids. The QDA results, estimated that other than shape, the evaluated nuts significantly differed only in the intensity of nutty flavor (4.88–5.92). The highest intensity of this attribute was found in three cultivars, ‘Nottinghamski’, ‘Cosford’, ‘Olbrzym z Halle’, whereas the lowest estimate was found in the ‘Barceloński’ cultivar, which was also slightly less sweet and more bitter. As a result, the present study showed that the investigated hazelnut kernels can be divided into two groups: ‘Nottinghamski’, ‘Cosford’, and ‘Webba Cenny’ are suitable for table consumption, while ‘Barceloński’, ‘Kataloński’, and ‘Olbrzym z Halle’ are suitable for the processing industry. The current experimental results may help to growers and breeders when choosing the cultivars for new plantations and possibilities of destinations of the produced nuts, for confectionery use or table consumption.
... The hazelnut oil composition is dominated by unsaturated fatty acids oleic and linoleic , which amounts to 90 of the total fatty acids present 12,13 , thus making hazelnut highly vulnerable to spoilage driven lipid oxidation 14 . While the crude hazelnut oils are generally sold in the domestic vegetable oil industry, the price is quite higher compared to other ordinary edible oils such as soybean, canola, sunflower and corn oils 15 . ...
Article
In order to study the oxidative stability of hazelnut oil stored at room temperature, hazelnut oil accelerated oxidized at 62℃ was used to determine peroxide value (POV), p-anisidine value (p-AV), total oxidation value (TOTOX), the content of fatty acids and volatile oxidative products. The correlation between the content of fatty acids or volatile oxidative products and three peroxidation indexes was analyzed. The results showed that the relative content of linoleic acid in hazelnut oil decreased significantly at the duration of accelerated oxidation (p < 0.05), which was in line with the zero-order oxidation kinetics model. The absolute content of four fatty acids all accorded with the zero-order oxidation kinetics model. Both relative and absolute content of linoleic acid can set up a slightly negative linear correlation with POV, p-AV and TOTOX, respectively (p < 0.05). The oxidation of unsaturated fatty acids in hazelnut oil produced a variety of volatile oxidation products, among which hexanal, 2-octenal, 2-decenal and 3-octene-2-one could establish a significantly positive correlation with POV, p-AV and TOTOX at a certain period of time, which could be used as a new index to evaluate the oxidative decomposition of unsaturated fatty acids in hazelnut oil during storage.
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Çalışma, kahverengi kokarcanın yoğun (YZ) ve orta düzeyde zarar verdiği (OZ) fındıklar ile zarar görmeyen (ZY) Ordu Levant fındıkların fiziksel özelliklerini belirlemek amacıyla yürütülmüştür. Çalışmada kabuklu ve iç meyve boyutları (kalınlık, uzunluk, genişlik), meyve ağırlığı, iç ağırlığı, kabuk kalınlığı, randıman (teknik ve ticari), küflü ve çürük iç, limonlaşma, buruşuk ve abortif iç gibi fiziksel özellikler incelenmiştir. İnceleme sonrasında kahverengi kokarca zararının randıman, küflü ve çürük iç, limonlaşma, buruşuk ve abortif iç oranı üzerine etkisi istatistiksel olarak önemli bulunurken (p
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Ferulic acid (FA) is a highly promising phenolic compound known for its pharmacological activities, which include antioxidant, anti-inflammatory, and anticancer properties. However, limited bioavailability and low solubility hinder their therapeutic application. To overcome these challenges, nanocarriers can be designed by using computer simulation studies to enhance performance and stability. Classical molecular dynamics (CMD), widely employed to study interfaces, especially water−oil interfaces, plays a vital role in predicting molecular interactions and guiding the development of more efficient and effective drug delivery systems. Thus, this study aimed to develop FA nanoemulsions containing hazelnut oil (NE-FA HO) or medium-chain triglycerides (NE-FA MCT) with a previous study about the components that constitute the nanoemulsion and interfacial tension by CMD simulation. The FA-loaded nanoemulsions were prepared by the spontaneous emulsification method, and four different concentrations were used: 0.5 to 2.0 mg/mL. The nanoemulsions were characterized by measuring their droplet size, zeta potential, pH, FA content, encapsulation efficiency, and morphology. In addition, the stability and photostability of the FA nanoemulsions were evaluated. Analyzing the concentrations tested, NE-FA MCT at 1.5 mg/mL exhibited the best results in terms of characterization and stability, maintaining a content close to 95% for 60 days and providing photoprotection to FA. Furthermore, NE-FA MCT presented controlled release and significant antioxidant effect. Considering the significant FA anti-inflammatory and antioxidant potential, this study may contribute to the future development of topical pharmaceutical formulations aimed at treating skin-related diseases.
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Bu çalışma organik ve konvansiyonel yöntemlerle yetiştirilen Giresun Kalite Tombul fındık çeşidinin meyve, fiziksel ve renk özelliklerinin belirlenmesi ve karşılaştırılması amacıyla yapılmıştır. Bu amaçla fındıkların meyve ve içlerinin uzunluğu, genişliği, kalınlığı, şekil indeksi, büyüklüğü (Dg), yuvarlaklığı (Փ), yüzey alanı (S), hacmi (V), iç oranı ve beyazlama oranı gibi fiziksel özelliklerinin yanı sıra L*, a*, b*, hue, kroma gibi renk özellikleri incelenmiş ve renk skalası oluşturulmuştur. Çalışma sonuçlarına göre organik fındıkların randıman (organik: %55.68, konvansiyonel: %54.26) ve beyazlama oranlarının (organik: %96.00, konvansiyonel: %90.00) konvansiyonele kıyasla daha yüksek olması dışında diğer fiziksel özelliklerde farklılıklar istatistiksel olarak anlamlı bulunmamıştır. İç fındık ve unlarında üretim yöntemleri arasında renk özellikleri açısından farklılık görülmezken, organik fındıkların kabuklarının biraz daha parlak ve yoğun bir renge sahip olduğu görülmüştür. Sonuç olarak tüketici algısı ve market değeri üzerinde önemli etkisi olan meyve boyutları ve renk değerlerine, organik ve konvansiyonel üretim yöntemlerinin önemli bir etkisinin olmadığı ve organik üretilen fındığın incelenen özellikler açısından konvansiyonel üretime kıyasla kalite kaybı yaşamadığı sonucuna varılmıştır.
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This study was carried out to determine the fatty acid composition, bioactive compounds, and mineral element content of standard hazelnut cultivars and accessions from the Eastern Black Sea region. A wide variation was determined in terms of the traits examined between hazelnut accessions and cultivars. Most of the accessions investigated had higher values of bioactive compounds, oleic acid, stearic acid, Na, and Ca than the standard cultivars. Among accessions investigated, S-1 had the highest total phenolics and antioxidants (557.3 mg/100 g and 0.53 mmol/100 g) while P-4 had the lowest (307.3 mg/100 g and 0.22 mmol/100 g). The highest oleic acid content was determined in P-2 (87.16%); the lowest was in H-1 (71.24%). Linoleic acid ranged from 4.35% (P-1) to 18.06% (H-1). P-2 (3349 mg/kg and 2464 mg/kg, respectively) had the highest K and P contents. The highest mg content was found in S-1 (1787 mg/kg). The highest value of Ca and Na was determined in P-1 (2701 mg/kg and 412 mg/kg, respectively). Principal component analysis revealed that the traits studied could effectively explain the variability among hazelnut genetic sources. First, three components explained about 60% of total variation. PC1 was related to arachidonic acid and most of the mineral elements (P, K, mg, Ca, Fe, Mn, Zn, Cu, B, Cd, Ni, and S), and explained 27.6% of the total variation. PC2 explained 18.3% of the total variation, and was mainly related to oleic, linoleic, and linolenic acid, as well as Ca. PC3 was related to total phenolics, total flavonoids, antioxidant activity, and palmitic acid, and explained 14.5% of total variation. The oleic acid had a strong negative correlation with linoleic acid (−0.99 ***) and linolenic acid (−0.95 ***). A strong positive correlation was determined between antioxidant activity and total flavonoids (r = 0.95 ***). K content showed a strong positive correlation with P (r = 0.92 ***) and mg (r = 0.82 ***) contents. A strong positive correlation was also determined between P and mg (r = 0.91***). These findings revealed that many of the accessions investigated were a good source of fatty acids and bioactive compounds. As a conclusion, most accessions with superior nutritional content can be evaluated as genetic material for the development of new cultivars in hazelnut breeding programs.
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Plant-based beverages are gaining popularity among consumers who are seeking alternative and environmentally sustainable options to traditional dairy drinks. The food industry is therefore developing a range of affordable, convenient, desirable, nutritional, and sustainable plant-based milk alternatives. This chapter provides an overview of the current knowledge on fundamental processing steps to convert plant material into plant-based beverages, what are processing challenges for different plant sources, how to overcome these challenges and potential quality deficiencies, and what are the opportunities to maximize textural, nutritional, and sensory aspects of plant-based beverages.
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Many studies report the low incidence of cardiovascular disease associated with the consumption of nuts, particularly hazelnuts, supporting this way the beneficial role of nuts in human health. The population of the Mediterranean is prone to the Mediterranean diet, which typically includes plenty of fruits, vegetables, bread and other grains, potatoes, beans, nuts and seeds; olive oil as a primary fat source; and dairy products, eggs, fish, and poultry in low-to-moderate amounts. Besides the Mediterranean diet, the Dietary Guidelines for Americans recommend including nuts in the diet because of the fatty acids found in the n-6 / n-3 ratio as it improves the lipid profile in blood. Hazelnuts are rich in macronutrients (protein, carbohydrates, and lipids) and micronutrients (trace elements, minerals, and vitamins). The present paper investigates the fatty acid and micronutrient profiles of hazelnut marketed and consumed in Albania. Oleic acid became the major fatty acid with up to 70% of the total fatty acids. The ICP-MS was employed to analyze metals like magnesium, calcium, potassium. Based on the determined amounts in the samples referring to minerals, we calculated a recommended daily consumption amount of nuts at 42.5 g.
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This study used partial least squares regression (PLSR) to explore the evolution of the oxidative characteristics (peroxide value, p-anisidine value, conjugated diene value), antioxidant capacity (DPPH and ABTS assays), fatty acids, bioactive compounds (tocopherols, squalene, carotenoids and phytosterols) and free radicals in hazelnut oil during accelerated oxidation for 40 days. After 25 days of oxidation, hazelnut oil entered a highly oxidative state; as radicals began to be heavily generated, the antioxidant capacity decreased significantly. The contents of tocopherols, squalene, carotenoids, linoleic and linolenic acid were significantly reduced, which was significantly negatively correlated with the oxidative degree of hazelnut oil. In addition, electron spin resonance (ESR), which is an effective nondestructive method of measuring radicals, could be used online to detect the oxidative degree of hazelnut oil. Carotenoids and tocopherols play important roles and may be provide effective selection of the natural antioxidants to prevent hazelnut oil oxidation.
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To assess the economic and ecological value of the four varieties of industrial and environmental protection crops, we performed a comprehensive study on the nutritional components of the seed oils of the four crops based on the urgent search for high-quality oil resources in the face of the shortage of oil resources. In this study, the oil contents and physicochemical parameters of the four varieties of oils obtained with Soxhlet extraction systems were determined, and the content and composition of fatty acids, sterols and tocopherols were investigated. Amygdalus pedunculata Pall. (Amygdalus) seeds with exhibited the highest oil content at 57.30 % followed by Elaeagnus mollis Diels (Elaeagnus) and Xanthoceras sorbifolium Bunge (Yellowhorn) seeds. Paeonia suffruticosa Andr. (Paeonia) seeds exhibited the lowest oil content at 36.12 %. Oleic (C18:1), linoleic (C18:2), palmitic (C16:0), and stearic acids (C18:0) were the dominant fatty acids in the four seed oils. Yellowhorn oil exhibits the greatest variety of fatty acids (19 types), while Elaeagnus oil exhibited the greatest content (861.83 mg/g). However, the ω-6/ω-3 ratios of Amygdalus (9.38) and Elaeagnus (6.65) oils were in the range of 4:1−10:1. The ratio of saturated fatty acid (SFA):monounsaturated fatty acid (MUFA):polyunsaturated fatty acid (PUFA) of Yellowhorn oil is closest to the reasonable ratio (1:1:1), indicating the most balanced nutrition distribution. The main sterol found in the four oils was β-sitosterol. Yellowhorn oil had the highest levels of total sterol (252.22 mg/100 g) followed by Amygdalus (212.28 mg/100 g) and Elaeagnus (171.75 mg/100 g) oils, whereas Paeonia oil had the lowest levels of total sterol (155.58 mg/100 g). Three tocopherol homologues, α-, γ- and δ-tocopherols, were present in four varieties of seed oils. Elaeagnus oil contains the highest α-tocopherol (7.48 mg/100 g) and γ-tocopherol (109.58 mg/100 g) content, demonstrating that it has a greater pro-oxidant effect and a better antioxidant ability, followed by Paeonia and Yellowhorn oils. The results of this study will provide a theoretical basis for the development and utilization of soil and water conservation plants.
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This study aimed to investigate the flavor variations, fatty acids (FA), and glucosinolates (GLSs) of virgin rapeseed oil (VRO) during roasting. VRO was evaluated and classified based on odor activity value and principal component analysis (PCA). Results showed that the total FA contents increased by 0.83%–1.56%, and the GLS contents decreased by 21.12%–29.85%. The total volatile compounds increased significantly during roasting, and their contents varied from 3.05 to 9.58 mg/kg to 301.21–831.15 mg/kg. The content of thiocyanate varied from 0.05 to 0.15 mg/kg to 6.52–26.87 mg/kg; the growth rate of aldehyde was greater than 64.05%; and the pyrazine content was 110 times higher than the initial content. The PCA results were also consistent with the results of sensory analysis in classification. The grass-like descriptor was mainly related to isothiocyanates, isoamyl cyanide, and dimethyl sulfide. The oxidized oil-like descriptor was mainly related to the FA content. The linolenic acid content increased by 5.58%–24.81%. The roasted and burnt descriptors were mainly related to 2,5-dimethyl-pyrazine, 3-ethyl-2,5-dimethyl-pyrazine, (E)-2-decenal, nonanal, and 2,3-butanedione. Rapeseed variety and roasting conditions influenced flavor formation and final flavor quality.
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This study aimed to detect the fatty acid profile and oxidative stability traits of hazelnuts dried using three different methods: artificial drying (AR), concrete ground (CN), and grass ground (GS) during 12 months of storage (2013–2014) at 20–25°C and 70–90% relative humidity. As expected, monounsaturated fatty acids (MUFA) were the main fatty acid group (81.75–83.59%) followed by polyunsaturated fatty acids (10.20–11.48%) and saturated fatty acids (5.38–6.96%). Samples dried in AR had more MUFA (83.59%) than sun-dried (CN and GS) samples. Following the drying process, the lowest peroxide value (PV) and the highest ratio of oleic-to-linoleic acid (8.27%) were recorded in samples dried in AR. At the end of storage, the PV was lower in samples dried in AR than on CN and GS methods. The results of this research showed that the AR method is the best for drying hazelnut. This research, therefore, recommends the AR method for drying hazelnuts on a commercial scale.
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This study aimed to determine the fatty acid composition and oil oxidation of hazelnuts dried with drying methods (drying machine, concrete and grass ground; DM, CG and GG, respectively) during 18 months of storage (2014–2016) at 20–25°C and 70–90% relative humidity. Palaz cultivar identified a total 13 fatty acids such as myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), margaric (C17:0), heptadecenoic (C17:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), arachidic acid (C20:0), eicosenoic (C20:1), behenic (C22:0), and nervonic acid (C24:0). As expected, monounsaturated fatty acid was the main fatty acid group (83.02%) followed by polyunsaturated (11.47%) and saturated fatty acids (6.91%). The lowest peroxide and iodine value, and the highest oleic/linoleic acidity ratio were found in DM.
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Hazelnut (Corylus avellana L.) samples were collected from six different cultivars of trees grown in an experimental orchard at Lincoln University. Three U.S. commercial cultivars (Butler, Ennis, and Barcelona), two European commerical cultivars (Tonda di Giffoni and Campanica), and one New Zealand selection (Whiteheart) were evaluated. The total oil, stability to oxidation of the oil, and fatty acid, tocopherol, and sterol composition were determined on samples of freshly extracted hazelnut oil. The total oil content of the seeds ranged from 54.6 to 63.2% while the stability of the oil, as measured by the Rancimat test ranged from 15.6 to 25.3 h. The content of the monounsaturated oleic acid in the oils ranged from 73.8 to 80.1% of the total fatty acids, while the tocopherol content ranged from 225.8 to 552.0 mg/g freshly extracted oil. The major desmethylsterols were sitosterol, ranging from 1416 to 1693 µg/g, campesterol, ranging from 78 to 114 µg/g, and Δ5-avenasterol, ranging from 110 to 170 µg/g. The oil extracted from the cultivar Whiteheart was more stable (measured by Rancimat) than the oil from all other cultivars grown at the same location and under the same conditions. Whiteheart contained higher levels of total and γ-tocopherol when compared to the other cultivars. The higher levels of tocopherol in Whiteheart help to explain the greater stability of the oil during the oxidative stress test. These results suggest that nuts from the cultivar Whiteheart could be stored longer than the other nuts tested.
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In this study, chemical composition of the 17 different hazelnut varieties grown in the Black Sea Region of Turkey was investigated. The main fatty acids in hazelnut varieties were oleic (79.4%), linoleic (13.0%) and palmitic acid (5.4%). The ratios of polyunsaturated/saturated and unsaturated/saturated fatty acids of hazelnuts varieties were found to be between 1.23 and 2.87, and 11.1 and 16.4, respectively. The average niacin, vitamin B1, vitamin B2, vitamin B6, ascorbic acid, folic acid, retinol and total tocopherol contents of hazelnut kernels were 1.45 mg/100 g, 0.28 mg/100 g, 0.05 mg/100 g, 0.5 mg/100 g, 2.45 mg/100 g, 0.043 mg/100 g, 3.25 mg/100 g and 26.9 mg/100 g, respectively. The amount of the essential amino acids, mostly as arginine (2003 mg/100 g) and leucine (1150 mg/100 g), and the non-essential amino acids, mostly as glutamic acid (2714 mg/100 g) and aspartic acid (1493 mg/100 g) were also determined in the hazelnut varieties. Mineral compositions of the hazelnut varieties, e.g., K, Mn, Mg, Ca, Fe, Zn, Na and Cu were (averagely) measured as 863 mg/100 g, 186 mg/100 g, 173 mg/100 g, 5.6 mg/100 g, 4.2 mg/100 g, 2.9 mg/100 g, 2.6 mg/100 g and 2.3 mg/100 g, respectively.
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The fat content and fatty acids and triacylglycerol contents determined by GC and HPLC, respectively, of different native hazelnut varieties and some other varieties introduced from Italy are shown. Samples were Cultivated in two areas (Reus and Falset), the principal hazelnut producers of the province of Tarragona (Catalonia, Spain). Our experimental results show that oleic acid and linoleic acid are the most important fatty acids and that the main triacylglycerols are triolein, linoleyldiolein, and palmityldiolein. Statistical data processing (ANOVA) of experimental results show that the native varieties Negret and Castanyera have significantly higher values than the other varieties tested in this study for linoleic acid and the triacylglycerols dilinoleylpalmitin and trilinolein; in contrast, the Italian variety Tonda Gentille shows significantly lower values for the same compounds than the other varieties.
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The chemical compositions of tree nut oils were examined. The oils of almonds, Brazil nuts, hazelnuts, pecans, pine nuts, pistachios and walnuts were extracted using hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree nut type examined (pine nuts had the highest oil content while almonds had the lowest). The lipid class compositions of the tree nut oils were analyzed using the thin-layer chromatography-flame ionization detector and showed that triacylglycerols were the predominant lipid class present. Smaller amounts of sterols, sterol esters, phospholipids and sphingolipids were also present. The fatty acid compositions of the tree nut oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine nut and walnut oils, which contained high amounts of linoleic acid. The sterol and stanol content and compositions were analyzed using gas chromatography; β-sitosterol was the predominant sterol present in all samples, with lower amounts of campesterol, stigmasterol, Δ5-avenasterol, 22-nordehydrocholesterol, 24-methylenecholesterol, cholesterol, cholestanol and β-sitostanol also present. The tocopherol compositions were analyzed using high-performance liquid chromatography, showing that α- and γ-tocopherols were the predominant tocopherol homologs present; however, δ- and β-tocopherols were also detected in some samples. Tree nut oils contain health-promoting unsaturated fatty acids and minor components that may render beneficial effects. The lipid class compositions of the oils are reported as these affect the stability of the tested oils. Results may have significance in terms of practical applications for food and use in nutraceutical and/or cosmoceuticals products.
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In the past, many have avoided nuts because of their high fat content. The Dietary Approaches to Stop Hypertension (DASH) diet, however, recommends regular consumption of this food along with seeds and dried beans (4–5 servings per week) as part of a diet to control hypertension. Nuts are nutrient-dense and most of their fat is unsaturated. They are also perhaps the best natural source of vitamin E and are relatively concentrated repositories of dietary fiber, magnesium, potassium, and arginine, the dietary precursor of nitric oxide. Human feeding studies have demonstrated reductions of 8–12% in low-density lipoprotein (LDL) cholesterol when almonds and walnuts are substituted for more traditional fats. Other studies show that macadamias and hazelnuts appear at least as beneficial as fats in commonly recommended diets. Whether consuming modest quantities of nuts daily may promote weight gain is not known with certainty, but preliminary data suggest that this is unlikely. Four of the best and largest cohort studies in nutritional epidemiology have now reported that eating nuts frequently is associated with a decreased risk of coronary heart disease of the order of 30–50%. The findings are very consistent in subgroup analyses and unlikely to be due to confounding. Possible mechanisms include reduction in LDL cholesterol, the antioxidant actions of vitamin E, and the effects on the endothelium and platelet function of higher levels of nitric oxide. Although nuts may account for a relatively small percentage of dietary calories, the potential interacting effects of these factors on disease risk may be considerable.
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In the past many have avoided nuts because of their high fat content. The Dietary Approaches to Stop Hypertension diet, however, recommends regular consumption of this food along with seeds and dried beans (4–5 servings per week) as part of a diet to control hypertension. Nuts are nutrient-dense and most of their fat is unsaturated. They are also perhaps the best natural source of vitamin E and are relatively concentrated repositories of dietary fibre, magnesium, potassium and arginine, which is the dietary precursor of nitric oxide. Human feeding studies have demonstrated reductions of 8–12% in low-density lipoprotein (LDL) cholesterol when almonds and walnuts are substituted for more traditional fats. Other studies show that macadamias and hazelnuts appear at least as beneficial as fats in commonly recommended diets. Whether the daily consumption of modest quantities of nuts may promote obesity is not known with certainty, but preliminary data suggest that this is unlikely. Four of the best and largest cohort studies in nutritional epidemiology have now reported that eating nuts frequently is associated with a decreased risk of coronary heart disease in the order of 30–50%. The findings are very consistent in subgroup analyses and unlikely to be due to confounding. Possible mechanisms include reduction in LDL cholesterol, the antioxidant actions of vitamin E, and the effects on the endothelium and platelet function of higher levels of nitric oxide. Although nuts may account for a relatively small percentage of dietary kilojules, the potential interacting effects of these factors on disease risk may be considerable.
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A mixture of dietary saturated fatty acids raises the serum total cholesterol concentrations compared with a diet of isoenergetic amounts of carbohydrates. Saturated fatty acids are not all equally hypercholesterolemic: stearic acid (18:0) and saturated fatty acids with < 12 carbon atoms are thought not to raise serum cholesterol concentrations. This suggest that the cholesterol-raising properties of saturated fatty acids should be attributed solely to lauric acid (12:0), myristic acid (14:0), and palmitic acid (16:0). These three saturated fatty acids, however, may have different effects on serum total-cholesterol concentrations as well. Results from controlled dietary experiments suggest that lauric acid (12:0) is less, and myristic acid (14:0) probably more, hypercholesterolemic than palmitic acid (16:0). Effects of the different saturated fatty acids on the distribution of cholesterol over the various lipoproteins are largely unknown, but it is suggested that stearic acid lowers HDL cholesterol concentrations relative to other saturated fatty acids. At present, however, too many questions are unanswered to quantitate these differences.
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Although international comparisons have suggested positive associations between consumption of total or saturated fat and risk of breast cancer, these relations have not been supported in large prospective studies in which confounding factors were minimized. There is no suggestion from international comparisons, case-control, or cohort studies that monounsaturated fat (the most abundant fat in the US diet) increases risk of breast cancer, and there is some evidence that higher intake, particularly in the form of olive oil, might actually reduce risk. The available epidemiologic evidence provides little support for any important relation between intake of either linoleic acid or extra-long-chain n-3 fatty acids from fish and risk of breast cancer. However, high consumption of linoleic acid is a relatively recent phenomenon in Western societies and continued evaluation of its relation with breast cancer risk is warranted because of animal data suggesting possible adverse effects. Ecologic, case-control, and cohort studies all support a positive relation between consumption of animal fat and risk of prostate cancer, but current evidence suggests that vegetable fat is not related to risk of this cancer. Although relevant data are limited, neither linoleic acid nor extra-long-chain n-3 fatty acid consumption appears to be related to risk of prostate cancer. Because of the strong evidence that some aspect of foods high in animal fat increases risk of prostate cancer, further studies of specific dietary fatty acids in relation to the occurrence of this malignancy are likely to be particularly valuable.
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We analyzed the triacylglycerol and phospholipid contents of hazelnuts from early development to maturity. Both were analyzed by high-performance liquid chromatography coupled to a light scattering detector. Trioleylglycerol, linoleyl-dioleylglycerol, and palmitoyl-dioleylglycerol were the most predominant triacylglycerols throughout development. Triacylglycerols showed small variation during hazelnut development. Phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol were the most abundant phospholipids. Traces of phosphatidic acid were also detected. The statistical analysis showed that the positive correlation among the individual phospholipid contents was significant. Phospholipid contents showed a steep decrease during hazelnut development. Triacylgycerols and phosphatidylcholine were isolated by preparative thin-layer chromatography, and their fatty acid profile was determined by gas-liquid chromatography. Triacylglycerols showed a high percentage of monounsaturated fatty acid moieties, whereas phosphatidylcholine had the highest percentage of saturated and monounsaturated fatty acid moieties. The polyunsaturated fatty acid moiety showed low percentages in the triacylglycerol and phospholipid backbone.
Article
The effect of roasting on some nutritional characteristics of hazelnut lipidic fraction was investigated. Hazelnuts (Corylus avellana L.) were submitted to several different thermal treatments, comprising different temperatures (125-200 degrees C) and times of exposure (5, 15, and 30 min) and analyzed for their moisture and crude fat. Raw and roasted hazelnuts were also analyzed for their compositions in phytosterols and fatty acids (including trans isomers) by GC-FID, triacylglycerols by HPLC-ELSD, and tocopherols and tocotrienols by HPLC-DAD/fluorescence spectroscopy. Minor changes occurred in the fatty acid and triacylglycerol compositions. As temperatures and roasting periods increased, generally, a modest increase of oleic and saturated fatty acids and a decrease of linoleic acid, expressed as relative percentages, occurred. Similarly, an increase of triacylglycerols containing oleic acid moieties and a decrease of those containing linoleic acid moieties were found in the roasted samples. Roasting caused a modest decrease of the beneficial phytosterols (maximum 14.4%) and vitamin E homologues (maximum 10.0%) and a negligible increase of the trans fatty acids.
Article
The quality of crude hazelnut oil extracted from Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was determined by measuring lipid classes, fatty acids, and fat soluble bioactives (tocopherols and phytosterols). Oxygen uptake, peroxide value, thiobarbituric acid reactive substances, and alpha-tocopherol levels of stripped and crude hazelnut oils in bulk and oil-in-water (o/w) emulsion systems were also evaluated as indices of lipid oxidation over a 21 day storage period at 60 degrees C in the dark. The total lipid content of Tombul hazelnut was 61.2%, of which 98.8% were nonpolar and 1.2% polar constituents. Triacylglycerols were the major nonpolar lipid class and contributed nearly 100% to the total amount. Phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol were the most abundant polar lipids, respectively. Sixteen fatty acids were identified, among which oleic acid contributed 82.7% to the total, followed by linoleic, palmitic, and stearic acids. Unsaturated fatty acids accounted for 92.2% of the total fatty acids present. Among oil soluble bioactives, alpha-tocopherol (38.2 mg/100 g) and beta-sitosterol (105.5 mg/100 g) were predominant in hazelnut oil and comprised 88 and 93% of the total tocopherols and phytosterols present, respectively. The results also showed that both stripped and crude hazelnut oils were more stable in terms of lipid oxidation in the bulk oil as compared to those in an o/w emulsion.
Article
Commercially important edible nut seeds were analyzed for chemical composition and moisture sorption. Moisture (1.47-9.51%), protein (7.50-21.56%), lipid (42.88-66.71%), ash (1.16-3.28%), total soluble sugars (0.55-3.96%), tannins (0.01-0.88%), and phytate (0.15-0.35%) contents varied considerably. Regardless of the seed type, lipids were mainly composed of mono- and polyunsaturated fatty acids (>75% of the total lipids). Fatty acid composition analysis indicated that oleic acid (C18:1) was the main constituent of monounsaturated lipids in all seed samples. With the exception of macadamia, linoleic acid (C18:2) was the major polyunsaturated fatty acid. In the case of walnuts, in addition to linoleic acid (59.79%) linolenic acid (C18:3) also significantly contributed toward the total polyunsaturated lipids. Amino acid composition analyses indicated lysine (Brazil nut, cashew nut, hazelnut, pine nut, and walnut), sulfur amino acids methionine and cysteine (almond), tryptophan (macadamia, pecan), and threonine (peanut) to be the first limiting amino acid as compared to human (2-5 year old) amino acid requirements. The amino acid composition of the seeds was characterized by the dominance of hydrophobic (range = 37.16-44.54%) and acidic (27.95-33.17%) amino acids followed by basic (16.16-21.17%) and hydrophilic (8.48-11.74%) amino acids. Trypsin inhibitory activity, hemagglutinating activity, and proteolytic activity were not detected in the nut seed samples analyzed. Sorption isotherms (Aw range = 0.08-0.97) indicated a narrow range for monolayer water content (11-29 mg/g of dry matter). No visible mold growth was evident on any of the samples stored at Aw < 0.53 and 25 degrees C for 6 months.
Article
The quality of crude oil extracted from Tombul (Round) hazelnut, grown in the Giresun province of Turkey, was evaluated for its fatty acid, triacylglycerol (TAG), tocol, and phytosterol compositions. Oleic acid contributed 82.78% to the total fatty acids, followed by linoleic, palmitic, and stearic acids. Among 12 TAGs separated, 11 were identified (including one unknown): LLL, OLL, PLL, OOL, POL, PPL, OOO, POO, PPO, SOO, and PSO (where P, palmitoyl; S, stearoyl; O, oleoyl; and L, linoleoyl). The main components were OOO (71.31%), OOL (12.26%), and POO (9.45%), reflecting the high content of oleic acid present in hazelnut oil. Seven tocol isoforms (four tocopherols and three tocotrienols) and eight phytosterols as well as cholesterol were positively identified and quantified; among these, alpha-tocopherol (40.40 mg/100 g) and beta-sitosterol (134.05 mg/100 g) were predominant in hazelnut oil and contributed 78.74 and 81.28% to the total tocols and phytosterols present, respectively. Tocotrienols were detected in small amounts (1.02% to the total tocols). The crude hazelnut oil extracted from Turkish Tombul hazelnut, thus, serves as a good source of nutrients, bioactives, and health-promoting components.
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