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Pagliarini E, Minichiello C, Sisti L, Totaro G, Baffoni L, Di Gioia D, Saccani A. From food waste to eco-friendly functionalized polymer composites: Investigation of orange peels as active filler. N Biotechnol 2024; 80:37-45. [PMID: 38253287 DOI: 10.1016/j.nbt.2024.01.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/17/2024] [Accepted: 01/18/2024] [Indexed: 01/24/2024]
Abstract
The development of eco-friendly polymer composites with multifunctional properties aligns with the goals of the circular economy agenda, which aims to minimize waste and promote the sustainable use of resources by closing the loop of product life cycles. Eco-friendly polymer composites play a crucial role in achieving these objectives. The present work focuses on the preparation of fully biobased blends obtained by melt mixing a bio-polyester, poly(butylene succinate-co-adipate) (PBSA), with orange peels up to 20 wt%, to yield active polymer composites. Orange peels, employed here as natural filler, are largely available from food wastes, they are rich in phenolic compounds and possess antioxidant activity as shown by the experimental tests carried out. The thermal stability of the formulated composites is almost unchanged by the filler addition, showing only a slight decrease of the crystallization temperatures and crystalline fraction within the composites. The mechanical properties of the compounds evidence an increase in the elastic modulus together with a decrease in the tensile strength, while the elongation at break remains almost constant. The incorporation of the natural filler enabled the integration of antioxidant and antibacterial properties, which were absent in the original pristine polymer.
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Affiliation(s)
- Elia Pagliarini
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Università di Bologna, Via Fanin 40, Bologna, Italy
| | - Carmen Minichiello
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali, Università di Bologna, Via Terracini 28, 40131 Bologna, Italy
| | - Laura Sisti
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali, Università di Bologna, Via Terracini 28, 40131 Bologna, Italy.
| | - Grazia Totaro
- Dipartimento di Chimica e Chimica Industriale, Università di Pisa, Via G. Moruzzi 13, 56124 Pisa, Italy
| | - Loredana Baffoni
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Università di Bologna, Via Fanin 40, Bologna, Italy
| | - Diana Di Gioia
- Dipartimento di Scienze e Tecnologie Agro-Alimentari, Università di Bologna, Via Fanin 40, Bologna, Italy
| | - Andrea Saccani
- Dipartimento di Ingegneria Civile, Chimica, Ambientale e dei Materiali, Università di Bologna, Via Terracini 28, 40131 Bologna, Italy
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2
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Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers. Meat Sci 2024; 213:109479. [PMID: 38471360 DOI: 10.1016/j.meatsci.2024.109479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/24/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024]
Abstract
Two groups of ten barrows received a conventional- (CTRL) or an experimental- (HZL) finishing diet containing 11% of hazelnut skin. From each barrow, two types of salami (namely, NITR, and PHEN) were obtained. NITR salami was added with E250 and E252. The latter were replaced by a phenolic concentrated extract from olive-milling wastewaters in PHEN salami. Salami fatty acids (FA), antioxidant capacity, lipid and color stability during refrigerated storage were assessed. A consumer test was also performed. Feeding strategy minimally affected the investigated parameters. PHEN salami had lower TBARS than NITR salami (P-value <0.001) during refrigerated storage despite comparable antioxidant capacity and similar PUFA content. Moreover, within CTRL group, lipid oxidation was lower in PHEN than NITR salami (P-value = 0.040). At the blind taste, dietary treatment did not affect salami sensorial properties nor consumer acceptance, whereas NITR salami showed better color (P-value = 0.036). Interestingly, HZL and PHEN salami showed improved sensorial properties and consumer acceptance after that consumers received information on salami origin.
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Affiliation(s)
- Viviana Bolletta
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Ruggero Menci
- Research Institute of Organic Agriculture, FiBL, Pôle Bio - Ecosite du Val de Drôme - 150 Avenue de Judée, 26400 Eurre, France
| | - Bernardo Valenti
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy.
| | - Luciano Morbidini
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Maurizio Servili
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Agnese Taticchi
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Emanuele Lilli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Mariano Pauselli
- University of Perugia, Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), Borgo XX Giugno 74, 06123 Perugia, Italy
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3
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Costantini L, Frangipane MT, Molinari R, Garzoli S, Massantini R, Merendino N. Hazelnut Skin Waste as a Functional Ingredient to Nutritionally Improve a Classic Shortbread Cookie Recipe. Foods 2023; 12:2774. [PMID: 37509866 PMCID: PMC10379165 DOI: 10.3390/foods12142774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/05/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Hazelnut skin (HS) is a byproduct of hazelnut processing (2.5% of total kernel) and becomes a food waste despite its high content of antioxidants, unsaturated fats, and fibers. Classic shortbread cookies have a large worldwide market, even if their nutritional composition does not meet nutritional guidelines due to the high content of saturated fats. In the present study, after the nutritional evaluation of four different HS varieties, 5% and 10% ratios of HS of the Tonda Gentile Romana variety were integrated into a classic shortbread cookie recipe, proportionally replacing the butter amount with the unsaturated fats naturally present in HS. The 10% HS addition determined a 20% increase in the monounsaturated oleic acid and a 15.7% decrease in the saturated palmitic acid, in addition to a significant ash increase. The sensory analysis revealed higher consumer acceptance of the 5% formulation, with scores comparable to the control. Although the 10% formulation obtained lower scores for consumer acceptance, 35% of the interviewed population said they would purchase it, indicating that this product, beyond the ethical dimension of using a food waste matrix to promote the circular economy, can attract the commercial interest of part of the population.
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Affiliation(s)
- Lara Costantini
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy
| | - Maria Teresa Frangipane
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
| | - Romina Molinari
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy
| | - Stefania Garzoli
- Department of Chemistry and Technology of Drugs, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Riccardo Massantini
- Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
- Study Alpine Centre, University of Tuscia, Via Rovigo, 7, 38050 Pieve Tesino, Italy
| | - Nicolò Merendino
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell'Università snc, 01100 Viterbo, Italy
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Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chem 2023; 413:135576. [PMID: 36745946 DOI: 10.1016/j.foodchem.2023.135576] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023]
Abstract
As output of hazelnut increases worldwide, so does the amount of by-products, leading to huge waste and environmental stress. This paper focuses on the varieties of hazelnut that have been studied more in the past two decades, and summarizes the research status of hazelnut and its by-products from the aspects of nutritional value, phytochemicals, extraction methods, biological functions and applications. Hazelnut and its by-products are rich in a variety of bioactive constituents, mainly polyphenols, which have antioxidant, antibacterial and prebiotic effects. Moreover, hazelnut shells, husks, and leaves contain taxanes such as paclitaxel, which can inhibit the proliferation of cancer cells. They are potentially good natural sources of paclitaxel compared to the slower growing yew. Therefore, it is essential to further integrate the extraction techniques and health-promoting properties of these nutrients and bioactive substances to expand their application and enhance their value.
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5
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Rondanelli M, Nichetti M, Martin V, Barrile GC, Riva A, Petrangolini G, Gasparri C, Perna S, Giacosa A. Phytoextracts for Human Health from Raw and Roasted Hazelnuts and from Hazelnut Skin and Oil: A Narrative Review. Nutrients 2023; 15:nu15112421. [PMID: 37299385 DOI: 10.3390/nu15112421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/19/2023] [Accepted: 05/21/2023] [Indexed: 06/12/2023] Open
Abstract
The objectives of this narrative review are as follows: an evaluation of the bromatological composition of hazelnuts and a comparison of the nutritional properties of raw versus roasted hazelnuts, taking into account potential differences among varieties from different production territories such as Turkey, Italy, Chile, and New Zealand; an evaluation of nutrients contained in hazelnut skin; and an evaluation of nutrients contained in hazelnut oil. This review incorporates 27 scientific articles that measured and reported the concentrations of macro- and micro-nutrients in hazelnuts. These hazelnuts were subjected to different processing methods, originated from various geographical areas, or belonged to different varieties. Our results showed that the different varieties and territories where the hazelnuts were cultivated influence their bromatological composition, and we found that different processing steps can largely influence the concentration of specific nutrients. The removal of the skin, which contains a very high concentration of compounds with antioxidant action, is particularly critical. We should give greater attention to the skin, considering it not as a waste product, but as an important part of the hazelnut due to its nutritional properties of primary relevance in the Mediterranean diet. We provide a detailed assessment of the nutritional properties of the hazelnut kernel, skin, and oil, evaluating nutrient compositions and possible modifications (increases or reductions) that occur during the roasting process or that depend on the production territory and origin.
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Affiliation(s)
- Mariangela Rondanelli
- IRCCS Mondino Foundation, 27100 Pavia, Italy
- Unit of Human and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy
| | - Mara Nichetti
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ''Istituto Santa Margherita'', University of Pavia, 27100 Pavia, Italy
| | - Valentina Martin
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ''Istituto Santa Margherita'', University of Pavia, 27100 Pavia, Italy
| | - Gaetan Claude Barrile
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ''Istituto Santa Margherita'', University of Pavia, 27100 Pavia, Italy
| | | | | | - Clara Gasparri
- Endocrinology and Nutrition Unit, Azienda di Servizi Alla Persona ''Istituto Santa Margherita'', University of Pavia, 27100 Pavia, Italy
| | - Simone Perna
- Division of Human Nutrition, Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy
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6
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Menci R, Biondi L, Natalello A, Lanza M, Priolo A, Valenti B, Bertino A, Scerra M, Luciano G. Feeding hazelnut skin to lambs delays lipid oxidation in meat. Meat Sci 2023; 202:109218. [PMID: 37207554 DOI: 10.1016/j.meatsci.2023.109218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/17/2023] [Accepted: 05/05/2023] [Indexed: 05/21/2023]
Abstract
This study aimed to investigate the effect of dietary hazelnut skin (HNS), a by-product of confectionery industry, on the oxidative stability of lamb meat. Twenty-two finishing lambs were randomly assigned to 2 groups and fed ad libitum for 56 days on different concentrate-based diets: one control and one experimental, in which 150 g/kg of corn was replaced by HNS. After slaughter, the fat-soluble vitamins content and hydrophilic antioxidant capacity were assessed in fresh meat, as well as color, lipid and protein stability over 7 days of shelf-life trial. Dietary HNS increased (P < 0.001) the tocopherols content of meat and reduced (P < 0.001) lipid oxidation during 7 days of refrigerated storage. Meat from lambs fed HNS showed different (P < 0.05) instrumental color parameters. No diet effect (P > 0.05) was observed on the development of metmyoglobin, hydroperoxides, thiol groups, and carbonyl groups. Feeding HNS to lambs improves the oxidative stability of raw meat by delaying lipid oxidation thanks to the antioxidant molecules (tocopherols and phenolic compounds) contained in this by-product.
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Affiliation(s)
- Ruggero Menci
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Luisa Biondi
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Antonio Natalello
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy.
| | - Massimiliano Lanza
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Alessandro Priolo
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Bernardo Valenti
- Department DSA3, University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy
| | - Antonino Bertino
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
| | - Manuel Scerra
- Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy
| | - Giuseppe Luciano
- Department Di3A, University of Catania, via Valdisavoia 5, 95123 Catania, Italy
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7
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Spagnuolo L, Della Posta S, Fanali C, Dugo L, De Gara L. Chemical Composition of Hazelnut Skin Food Waste and Protective Role against Advanced Glycation End-Products (AGEs) Damage in THP-1-Derived Macrophages. Molecules 2023; 28:molecules28062680. [PMID: 36985650 PMCID: PMC10054400 DOI: 10.3390/molecules28062680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/09/2023] [Accepted: 03/12/2023] [Indexed: 03/18/2023] Open
Abstract
Glycation and the accumulation of advanced glycation end-products (AGEs) are known to occur during aging, diabetes and neurodegenerative diseases. Increased glucose or methylglyoxal (MGO) levels in the blood of diabetic patients result in increased AGEs. A diet rich in bioactive food compounds, like polyphenols, has a protective effect. The aim of this work is to evaluate the capacity of hazelnut skin polyphenolic extract to protect THP-1-macrophages from damage induced by AGEs. The main polyphenolic subclass was identified and quantified by means of HPLC/MS and the Folin–Ciocalteu method. AGEs derived from incubation of bovine serum albumin (BSA) and MGO were characterized by fluorescence. Cell viability measurement was performed to evaluate the cytotoxic effect of the polyphenolic extract in macrophages. Reactive oxygen species’ (ROS) production was assessed by the H2-DCF-DA assay, the inflammatory response by real-time PCR for gene expression, and the ELISA assay for protein quantification. We have shown that the polyphenolic extract protected cell viability from damage induced by AGEs. After treatment with AGEs, macrophages expressed high levels of pro-inflammatory cytokines and ROS, whereas in co-treatment with polyphenol extract there was a reduction in either case. Our study suggests that hazelnut skin polyphenol-rich extracts have positive effects and could be further investigated for nutraceutical applications.
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Affiliation(s)
| | | | | | - Laura Dugo
- Correspondence: ; Tel.: +39-06-22541-9470
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8
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Recent Advances in Health Benefits of Bioactive Compounds from Food Wastes and By-Products: Biochemical Aspects. Int J Mol Sci 2023; 24:ijms24032019. [PMID: 36768340 PMCID: PMC9916361 DOI: 10.3390/ijms24032019] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/22/2023] Open
Abstract
Bioactive compounds, including terpenoids, polyphenols, alkaloids and other nitrogen-containing constituents, exert various beneficial effects arising from their antioxidant and anti-inflammatory properties. These compounds can be found in vegetables, fruits, grains, spices and their derived foods and beverages such as tea, olive oil, fruit juices, wine, chocolate and beer. Agricultural production and the food supply chain are major sources of food wastes, which can become resources, as they are rich in bioactive compounds. The aim of this review is to highlight recent articles demonstrating the numerous potential uses of products and by-products of the agro-food supply chain, which can have various applications.
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9
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Bener M, Şen FB, Önem AN, Bekdeşer B, Çelik SE, Lalikoglu M, Aşçı YS, Capanoglu E, Apak R. Microwave-assisted extraction of antioxidant compounds from by-products of Turkish hazelnut (Corylus avellana L.) using natural deep eutectic solvents: Modeling, optimization and phenolic characterization. Food Chem 2022; 385:132633. [PMID: 35279500 DOI: 10.1016/j.foodchem.2022.132633] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 02/10/2022] [Accepted: 03/03/2022] [Indexed: 11/28/2022]
Abstract
An environmentally friendly method using natural deep eutectic solvents (NADES) and microwave-assisted extraction (MAE) for the recovery of bioactive compounds from hazelnut pomace (a hazelnut oil process by-product) was developed to contribute to their sustainable valorization. Eight different NADES were prepared for the extraction of antioxidant constituents from hazelnut pomace, and choline chloride:1,2-propylene glycol (CC-PG) was determined as the most suitable NADES, considering their extraction efficiency and physicochemical properties. After selecting suitable NADES, operational parameters for the MAE process of antioxidants from hazelnut pomace were optimized and modeled using response surface methodology. For the highest recovery of antioxidants, the operational parameters of the MAE process were found to be 24% water, 38 min, 92 °C and 18 mL/0.1 g-DS. Under optimized conditions, extracts of both pomace as a by-product and unprocessed hazelnut flours of three different hazelnut samples (Tombul, Çakıldak, and Palaz) were prepared, and their antioxidant capacities were evaluated by spectrophotometric methods. Antioxidant capacities of CC-PG extracts of all hazelnut samples were 2-3 times higher than those of ethanolic extracts. In addition, phenolic characterization of the prepared extracts was carried out using the UPLC-PDA-ESI-MS/MS system. The results of this study suggest that hazelnut by-products can potentially be considered an important and readily available source of natural antioxidants. Furthermore, the modeled MAE procedure has the potential to create an effective and sustainable alternative for pharmaceutical and food industries.
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Affiliation(s)
- Mustafa Bener
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih, 34126 Istanbul, Turkey.
| | - Furkan Burak Şen
- Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemistry, Avcilar, 34320 Istanbul, Turkey
| | - Ayşe Nur Önem
- Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemistry, Avcilar, 34320 Istanbul, Turkey
| | - Burcu Bekdeşer
- Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemistry, Avcilar, 34320 Istanbul, Turkey
| | - Saliha Esin Çelik
- Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemistry, Avcilar, 34320 Istanbul, Turkey
| | - Melisa Lalikoglu
- Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemical Engineering, Avcilar, 34320 Istanbul, Turkey
| | - Yavuz Selim Aşçı
- Istanbul University, Faculty of Science, Department of Chemistry, Fatih, 34126 Istanbul, Turkey
| | - Esra Capanoglu
- Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Maslak, 34469 Istanbul, Turkey
| | - Reşat Apak
- Istanbul University-Cerrahpasa, Faculty of Engineering, Department of Chemistry, Avcilar, 34320 Istanbul, Turkey.
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10
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Recovery and Concentration of Polyphenols from Roasted Hazelnut Skin Extract Using Macroporous Resins. Foods 2022; 11:foods11131969. [PMID: 35804784 PMCID: PMC9265773 DOI: 10.3390/foods11131969] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 06/26/2022] [Accepted: 06/30/2022] [Indexed: 12/22/2022] Open
Abstract
Hazelnut skin is a rich source of polyphenols but is generally discarded during the roasting process of hazelnuts. Previous studies reported the extraction and identification of these compounds using different solvents and procedures; however, there are few reports on their enrichment and purification. In this study, three types of Amberlite macroporous resins (XAD 16, XAD 4, and XAD 7) were compared to evaluate the enrichment of polyphenols via adsorption and desorption mechanisms. The operating condition parameters for polyphenol adsorption/desorption of each resin were determined, the kinetics of adsorption were examined, and a method for polyphenol recovery was developed using static and dynamic adsorption/desorption. Antioxidant activity and high-performance liquid chromatography-diode array detection were used to confirm the increase in polyphenols obtained using the adsorption/desorption technique. XAD16 showed the highest adsorption capacity, with a recovery of 87.7%, and the adsorption kinetics fit well with a pseudo-second-order model. The highest poly-phenol desorption ratio was observed using an ethanol/water solution (70% v/v) at a flow rate of 1.5 bed volume/h.
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11
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Dinkçi N, Aktaş M, Akdeniz V, Sirbu A. The Influence of Hazelnut Skin Addition on Quality Properties and Antioxidant Activity of Functional Yogurt. Foods 2021; 10:foods10112855. [PMID: 34829134 PMCID: PMC8625402 DOI: 10.3390/foods10112855] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 11/11/2021] [Accepted: 11/16/2021] [Indexed: 11/16/2022] Open
Abstract
There is an increasing interest in applying fruit-processing wastes as functional food ingredients. Hazelnut skin, an interesting and innovative ingredient has recently been evaluated as one of the richest edible sources of polyphenolic compounds. This study aimed to evaluate the use of hazelnut skin as a functional additive in yogurt and to determine the effect of various percentages (2%, 3%, and 4%) of hazelnut skin on the physicochemical, microbiological, rheological, biochemical, and sensorial properties of yogurt. The results showed that the addition of hazelnut skin significantly increased total solids from 16.5% to 17.7% and fat content from 3.45% to 4.60% and decreased titratable acidity by up to 36%. The enrichment with hazelnut skin also improved the viability of yogurt bacteria, water holding capacity (WHC), and antioxidant activity of yogurts. Better results for WHC and antioxidant values were found in yogurt enriched with 4% hazelnut skin. Total phenolic content and Fe2+ chelating activity of yogurts increased with the increasing hazelnut skin ratio. However, yogurts with hazelnut skin had low instrumental texture parameters and apparent viscosity values. On the other hand, acceptable sensorial properties similar to control yogurts increase the consumption potential of yogurts enriched with hazelnut skin.
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Affiliation(s)
- Nayil Dinkçi
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey; (N.D.); (M.A.); (V.A.)
| | - Merve Aktaş
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey; (N.D.); (M.A.); (V.A.)
| | - Vildan Akdeniz
- Department of Dairy Technology, Faculty of Agriculture, Ege University, 35100 Izmir, Turkey; (N.D.); (M.A.); (V.A.)
| | - Alexandrina Sirbu
- Faculty of MMAE Ramnicu Valcea, Constantin Brancoveanu University of Pitesti, 240210 Ramnicu Valcea, Romania
- Correspondence:
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12
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Daghio M, Viti C, Mannelli F, Pauselli M, Natalello A, Luciano G, Valenti B, Buccioni A. A diet supplemented with hazelnut skin changes the microbial community composition and the biohydrogenation pattern of linoleic acid in the rumen of growing lambs. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1955020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Matteo Daghio
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Carlo Viti
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Federica Mannelli
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
| | - Mariano Pauselli
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Perugia, Italy
| | - Antonio Natalello
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Catania, Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Catania, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Perugia, Italy
| | - Arianna Buccioni
- Dipartimento di Scienze e Tecnologie Agrarie Alimentari Ambientali e Forestali, University of Florence, Firenze, Italy
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Jiang J, Liang L, Ma Q, Zhao T. Kernel Nutrient Composition and Antioxidant Ability of Corylus spp. in China. FRONTIERS IN PLANT SCIENCE 2021; 12:690966. [PMID: 34249062 PMCID: PMC8261296 DOI: 10.3389/fpls.2021.690966] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Accepted: 05/31/2021] [Indexed: 06/13/2023]
Abstract
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.
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Affiliation(s)
- Jiangzhao Jiang
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
- Nanchong Vocational and Technical College, Nanchong, China
| | - Lisong Liang
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
| | - Qinghua Ma
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
| | - Tiantian Zhao
- Research Institute of Forestry, Chinese Academy of Forestry, Beijing, China
- State Key Laboratory of Tree Genetic and Breeding, Beijing, China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration, Beijing, China
- National Innovation Alliance of Hazelnut Industry, Beijing, China
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Fuso A, Risso D, Rosso G, Rosso F, Manini F, Manera I, Caligiani A. Potential Valorization of Hazelnut Shells through Extraction, Purification and Structural Characterization of Prebiotic Compounds: A Critical Review. Foods 2021; 10:1197. [PMID: 34073196 PMCID: PMC8229101 DOI: 10.3390/foods10061197] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/05/2021] [Accepted: 05/22/2021] [Indexed: 11/24/2022] Open
Abstract
Hazelnuts are one of the most widely consumed nuts, but their production creates large quantities of by-products, especially shells, that could be upcycled into much more valuable products. Recent studies have shown that hazelnut shell hemicellulose is particularly rich in compounds that are potential precursors of xylooligosaccharides and arabino-xylooligosaccharides ((A)XOS), previously defined as emerging prebiotics very beneficial for human health. The production of these compounds on an industrial scale-up could have big consequences on the functional foods market. However, to produce (A)XOS from a lignocellulosic biomass, such as hazelnut shell, is not easy. Many methods for the extraction and the purification of these prebiotics have been developed, but they all have different efficiencies and consequences, including on the chemical structure of the obtained (A)XOS. The latter, in turn, is strongly correlated to the nutritional effects they have on health, which is why the optimization of the structural characterization process is also necessary. Therefore, this review aims to summarize the progress made by research in this field, so as to contribute to the exploitation of hazelnut waste streams through a circular economy approach, increasing the value of this biomass through the production of new functional ingredients.
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Affiliation(s)
- Andrea Fuso
- Food and Drug Department, University of Parma, Via Parco Area delle Scienze 17/A, 43124 Parma, Italy;
| | - Davide Risso
- Soremartec Italia Srl, Ferrero Group, 12051 Alba, Italy; (D.R.); (G.R.); (F.R.); (F.M.); (I.M.)
| | - Ginevra Rosso
- Soremartec Italia Srl, Ferrero Group, 12051 Alba, Italy; (D.R.); (G.R.); (F.R.); (F.M.); (I.M.)
| | - Franco Rosso
- Soremartec Italia Srl, Ferrero Group, 12051 Alba, Italy; (D.R.); (G.R.); (F.R.); (F.M.); (I.M.)
| | - Federica Manini
- Soremartec Italia Srl, Ferrero Group, 12051 Alba, Italy; (D.R.); (G.R.); (F.R.); (F.M.); (I.M.)
| | - Ileana Manera
- Soremartec Italia Srl, Ferrero Group, 12051 Alba, Italy; (D.R.); (G.R.); (F.R.); (F.M.); (I.M.)
| | - Augusta Caligiani
- Food and Drug Department, University of Parma, Via Parco Area delle Scienze 17/A, 43124 Parma, Italy;
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15
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Detection and Comparison of Bioactive Compounds in Different Extracts of Two Hazelnut Skin Varieties, Tonda Gentile Romana and Tonda Di Giffoni, Using a Metabolomics Approach. Metabolites 2021; 11:metabo11050296. [PMID: 34063124 PMCID: PMC8148165 DOI: 10.3390/metabo11050296] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 04/29/2021] [Accepted: 05/02/2021] [Indexed: 11/22/2022] Open
Abstract
Agro-wastes are one of the major sources for nutritional and therapeutic benefits along with other beneficial properties. Dark brown pellicular pericarp (skin or testa), covering the hazelnut seed, is removed before consumption after the roasting of a kernel. Defatted skins of both hazelnut varieties, Tonda Gentile Romana and Tonda di Giffoni, were profiled by a metabolomics-based approach and this was used to discriminate between these two different hazelnut cultivars. In particular, an untargeted metabolomic extract from hazelnut by-products was investigated by UHPLC-Mass spectrometry followed by multivariate statistics analysis, and significant qualitative and quantitative metabolic differences were observed between them. Samples were also assessed for their total phenolic and antioxidant capacity using two different assays. Although no significant differences were found in total phenolic contents and antioxidant capacity, the Flavone, Flavonol, Flavonoid, and Phenylpropanoid Biosynthesis pathway was significantly higher in the Romana rather than in the Giffoni variety, whereas Myricetin and Syringetin compounds were more representative in Giffoni cultivars. These results indicated that hazelnut skin, especially from the Romana variety, could potentially be used as an ingredient in healthy food. Healthy food is a new food category with an expanding demand from future generations.
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Choline Chloride-Lactic Acid-Based NADES As an Extraction Medium in a Response Surface Methodology-Optimized Method for the Extraction of Phenolic Compounds from Hazelnut Skin. Molecules 2021; 26:molecules26092652. [PMID: 34062718 PMCID: PMC8125409 DOI: 10.3390/molecules26092652] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 04/27/2021] [Accepted: 04/29/2021] [Indexed: 11/18/2022] Open
Abstract
Deep eutectic solvents (DESs) are promising green solvents for the extraction of compounds from food byproducts. Hazelnut (Corylus avellana L.) is one of the most commonly cultivated tree nuts worldwide. The skin represents one of the major byproducts of the hazelnut industry and accounts for 2.5% of the total hazelnut kernel weight. It is a rich source of phenolic compounds like flavan-3-ols, flavonols, dihydrochalcones, and phenolic acids. In this work, fifteen DESs based on choline chloride and betaine, with different compositions, were studied in order to test their phenolic compounds extraction efficiency through the determination of their total concentration via Folin–Ciocalteu assay. A qualitative analysis of extracted phenolic compounds was assessed by HPLC with UV and MS detection. Using the DES with the best extraction efficiency, a new ultrasound-assisted solid liquid extraction (UA-SLE) method was optimized though the response surface methodology (RSM), taking into account some extraction parameters. Efficient recovery of extracted phenolic compounds was achieved using a 35% water solution of choline chloride and lactic acid (molar ratio 1:2) as an extraction solvent, working at 80 °C and with a solid-to-solvent ratio of 1:25 gmL−1. The optimized conditions made it possible to recover 39% more phenolic compounds compared to a classic organic solvent.
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Shataer D, Li J, Duan XM, Liu L, Xin XL, Aisa HA. Chemical Composition of the Hazelnut Kernel ( Corylus avellana L.) and Its Anti-inflammatory, Antimicrobial, and Antioxidant Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4111-4119. [PMID: 33822614 DOI: 10.1021/acs.jafc.1c00297] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The chemical composition of hazelnut kernels (Corylus avellana L.) and their COX-2 inhibitory, antimicrobial, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activities were investigated. Six previously undescribed indoleacetic acid glycosides, hazelnutins A-F (1-6), and five known compounds (7-11) were isolated from the hazelnut kernels. The structures of compounds 1-6 were successfully identified by high-resolution-electrospray ionization-mass spectrometry and NMR data, and their absolute configurations were established by electron-capture detector spectroscopy analyses in corporation with quantum chemical calculations. Furthermore, the absolute configurations of compounds 7 and 8 were unambiguously confirmed for the first time. Compounds 8-11 were discovered in hazelnut kernels for the first time. Compounds 1-5 inhibited COX-2 expression with inhibition rates ranging from 36.10 to 64.08%. Compounds 3, 4, and 8 could inhibit the proliferation of Candida albicans. Compound 11 exhibited potent antioxidant activity against ABTS and DPPH with IC50 values of 11.22 and 13.21 μmol/L, respectively. Compounds 8 and 10 exhibited moderate antioxidant activity against ABTS.
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Affiliation(s)
- Dilireba Shataer
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing South Road 40-1, Urumqi, 830011 Xinjiang, China
- University of Chinese Academy of Sciences, Beijing 100039, China
| | - Jun Li
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing South Road 40-1, Urumqi, 830011 Xinjiang, China
| | - Xiao-Mei Duan
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing South Road 40-1, Urumqi, 830011 Xinjiang, China
- University of Chinese Academy of Sciences, Beijing 100039, China
| | - Liu Liu
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing South Road 40-1, Urumqi, 830011 Xinjiang, China
| | - Xue-Lei Xin
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing South Road 40-1, Urumqi, 830011 Xinjiang, China
| | - Haji Akber Aisa
- State Key Laboratory Basis of Xinjiang Indigenous Medicinal Plants Resource Utilization, and Key Laboratory of Plants Resources and Chemistry of Arid Zone, Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Beijing South Road 40-1, Urumqi, 830011 Xinjiang, China
- University of Chinese Academy of Sciences, Beijing 100039, China
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Aneklaphakij C, Saigo T, Watanabe M, Naake T, Fernie AR, Bunsupa S, Satitpatipan V, Tohge T. Diversity of Chemical Structures and Biosynthesis of Polyphenols in Nut-Bearing Species. FRONTIERS IN PLANT SCIENCE 2021; 12:642581. [PMID: 33889165 PMCID: PMC8056029 DOI: 10.3389/fpls.2021.642581] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2020] [Accepted: 02/25/2021] [Indexed: 05/27/2023]
Abstract
Nuts, such as peanut, almond, and chestnut, are valuable food crops for humans being important sources of fatty acids, vitamins, minerals, and polyphenols. Polyphenols, such as flavonoids, stilbenoids, and hydroxycinnamates, represent a group of plant-specialized (secondary) metabolites which are characterized as health-beneficial antioxidants within the human diet as well as physiological stress protectants within the plant. In food chemistry research, a multitude of polyphenols contained in culinary nuts have been studied leading to the identification of their chemical properties and bioactivities. Although functional elucidation of the biosynthetic genes of polyphenols in nut species is crucially important for crop improvement in the creation of higher-quality nuts and stress-tolerant cultivars, the chemical diversity of nut polyphenols and the key biosynthetic genes responsible for their production are still largely uncharacterized. However, current technical advances in whole-genome sequencing have facilitated that nut plant species became model plants for omics-based approaches. Here, we review the chemical diversity of seed polyphenols in majorly consumed nut species coupled to insights into their biological activities. Furthermore, we present an example of the annotation of key genes involved in polyphenolic biosynthesis in peanut using comparative genomics as a case study outlining how we are approaching omics-based approaches of the nut plant species.
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Affiliation(s)
- Chaiwat Aneklaphakij
- Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
- Graduate School of Biological Science, Nara Institute of Science and Technology, Ikoma, Japan
| | - Tomoki Saigo
- Graduate School of Biological Science, Nara Institute of Science and Technology, Ikoma, Japan
| | - Mutsumi Watanabe
- Graduate School of Biological Science, Nara Institute of Science and Technology, Ikoma, Japan
| | - Thomas Naake
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam, Germany
| | | | - Somnuk Bunsupa
- Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
| | - Veena Satitpatipan
- Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
| | - Takayuki Tohge
- Graduate School of Biological Science, Nara Institute of Science and Technology, Ikoma, Japan
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Antioxidant and Antiglycation Effects of Polyphenol Compounds Extracted from Hazelnut Skin on Advanced Glycation End-Products (AGEs) Formation. Antioxidants (Basel) 2021; 10:antiox10030424. [PMID: 33802107 PMCID: PMC7999557 DOI: 10.3390/antiox10030424] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/03/2021] [Accepted: 03/04/2021] [Indexed: 11/16/2022] Open
Abstract
The advanced glycation end-products (AGEs) arise from non-enzymatic reactions of sugar with protein side chains, some of which are oxido-reductive in nature. Enhanced production of AGEs plays an important role in the pathogenesis of diabetic complications as well as in natural aging, renal failure, oxidative stress, and chronic inflammation. The aim of this work is to study antiglycation effects of polyphenol compounds extracted by hazelnut skin that represents an example of polyphenols-rich food industry by-product, on AGEs formation. AGEs derived from incubation of bovine serum albumin (BSA) and methylglyoxal (MGO) were characterized by fluorescence. The phenolics identification and total polyphenol content in hazelnut skin extracts were analyzed by HPLC-MS and the Folin–Ciocalteu method, respectively. Antioxidant efficacy was evaluated by monitoring total antioxidant activity to assess the ABTS radical scavenging activity of samples by TEAC assay and oxygen radical absorbance capacity (ORAC) assay, expressed as millimoles of Trolox equivalents per gram of sample. Data here presented suggest that phenolic compounds in hazelnut skin have an inhibitory effect on the BSA-AGEs model in vitro, and this effect is concentration-dependent. The putative role of the hazelnut skin antioxidative properties for hindering AGEs formation is also discussed. Because of AGEs contribution to the pathogenesis of several chronic diseases, foods enriched, or supplements containing natural bioactive molecules able to inhibit their production could be an interesting new strategy for supporting therapeutic approaches with a positive effect on human health.
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Renna M, Lussiana C, Malfatto V, Gerbelle M, Turille G, Medana C, Ghirardello D, Mimosi A, Cornale P. Evaluating the Suitability of Hazelnut Skin as a Feed Ingredient in the Diet of Dairy Cows. Animals (Basel) 2020; 10:ani10091653. [PMID: 32938019 PMCID: PMC7552223 DOI: 10.3390/ani10091653] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 12/30/2022] Open
Abstract
Simple Summary Agriculture is estimated to generate about 700 million tons of waste annually in the Eurpoean Union (EU). Most of the by-products derived from the agricultural industry become organic waste, thus resulting in the loss of valuable nutrients and bioactive compounds and causing environmental and economic issues. Increasing the efficiency of waste management is a major global challenge that must be met in order to minimize the abovementioned negative impacts. Some agro-industrial by-products can be valorized by their inclusion in feed formulations. Hazelnut skin is a by-product of the hazelnut industry. It is a good source of phenolic compounds, polysaccharides, unsaturated fatty acids, and vitamin E. In this study, we evaluated the productive performance of dairy cows in response to the inclusion of hazelnut skin in the diet. We observed no effects of hazelnut skin on either the milk production level or fat and protein contents. The oleic acid concentration in milk was strongly increased by including hazelnut skin in the cows’ diet. Improvements in the antioxidant activity and sustainability of milk production in terms of food–feed competition were also observed. These results are of practical application for feed manufacturers and farmers, as they support the inclusion of sustainable and low-cost feed ingredients in ruminant diets, with the aim of supporting the expected increase in livestock production in the upcoming years. Abstract Hazelnut skin (HS) was evaluated as a source of nutrients for dairy cows. In total, 26 Aosta Red Pied cows were divided into two balanced groups. All cows were fed hay ad libitum. The control group was also given 6 kg of concentrate, while the hazelnut skin group (HAZ) was given 1 kg of the same concentrate that was substituted by 1 kg of HS. The dry matter intake of the cows was reduced by the dietary inclusion of HS (p ≤ 0.001). The milk yield and main constituents were unaffected by treatment. Milk from HAZ cows showed decreased concentrations of de novo saturated fatty acids (FAs), odd- and branched-chain FA, α-linolenic acid, and long-chain n-3 FAs, as well as increased concentrations of stearic acid, oleic acid, linoleic acid, total monounsaturated FAs, trans biohydrogenation intermediates, and α–tocopherol. Replacing the concentrate with HS increased the human-inedible feed quota in the diet and improved the sustainability of milk production in terms of the food-feed competition. Our results suggest that it is possible to add economic value to organic waste from the hazelnut industry using HS as a feed ingredient for dairy cows, enhancing the feed efficiency and milk antioxidant activity and having expected impacts on the nutraceutical quality of milk fat.
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Affiliation(s)
- Manuela Renna
- Department of Veterinary Sciences, University of Turin, Largo Paolo Braccini, 2, 10095 Grugliasco, Turin, Italy
- Correspondence: ; Tel.: +39-011-670-8023
| | - Carola Lussiana
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | - Vanda Malfatto
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | | | - Germano Turille
- Institut Agricole Régional, 11100 Aosta, Italy; (M.G.); (G.T.)
| | - Claudio Medana
- Department of Molecular Biotechnology and Health Sciences, University of Turin, via Nizza 52, 10125 Turin, Italy;
| | - Daniela Ghirardello
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | - Antonio Mimosi
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
| | - Paolo Cornale
- Department of Agricultural, Forest and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy; (C.L.); (V.M.); (D.G.); (A.M.); (P.C.)
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Evaluation of Postharvest Processing of Hazelnut Kernel Oil Extraction Using Uniaxial Pressure and Organic Solvent. Processes (Basel) 2020. [DOI: 10.3390/pr8080957] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Uniaxial loading and organic solvent are small-scale oil expression methods used to evaluate the mechanical behavior, oil content, and oil efficiency of oil-bearing materials aimed at designing a low-cost mechanical pressing system. Bulk kernels of pressing height 40 mm were heated from 40 to 60 °C and compressed at maximum force of 60 kN and speeds from 4 to 8 mm/min. Relaxation times between 3 and 12 min were applied to assess the kernel oil efficiency. The kernel oil point was identified at deformation levels between 15 and 25 mm at a speed of 4 mm/min using a litmus test. The kernel oil was analyzed for peroxide value and free fatty acid. Kernel oil content was determined by Soxhlet extraction. Increased speed caused a serration effect on the force–deformation curve leading to lower oil yield. Lower and upper oil point forces at 6.21 ± 0.58 and 10.61 ± 0.71 kN were observed to be useful for predicting the pressure for maximum output oil. The peroxide value and free fatty acid content of kernel oil decreased with increasing temperature, indicating its quality usage. The relaxation time of 12 min after compression increased kernel oil efficiency of 15.6%. In designing new presses, there is a need to consider compression and relaxation processes to reduce the residual kernel cake oil.
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Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product. Foods 2020; 9:foods9081008. [PMID: 32727015 PMCID: PMC7466283 DOI: 10.3390/foods9081008] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 12/12/2022] Open
Abstract
The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.
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Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins ( Corylus avellana L.). Foods 2020; 9:foods9040430. [PMID: 32260331 PMCID: PMC7230596 DOI: 10.3390/foods9040430] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/23/2020] [Accepted: 03/27/2020] [Indexed: 12/17/2022] Open
Abstract
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.
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Effect of Feeding Hazelnut Skin on Animal Performance, Milk Quality, and Rumen Fatty Acids in Lactating Ewes. Animals (Basel) 2020; 10:ani10040588. [PMID: 32244405 PMCID: PMC7222699 DOI: 10.3390/ani10040588] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 03/27/2020] [Accepted: 03/30/2020] [Indexed: 02/07/2023] Open
Abstract
The hazelnut skin is waste biomass rich in bioactive compounds that may affect lipid rumen metabolism, ruminant performance, and products' quality. Therefore, we investigated the effect of dietary hazelnut skin on milk production and composition and on rumen fatty acids in ewes. During 28 days, 20 Comisana lactating ewes received alfalfa hay ad libitum plus 800g/head/day of pelleted concentrate containing 36% dried beet pulp (CTRL group; n = 10) or 36% hazelnut skin (HS group; n = 10). The protein percentage was lower in HS milk. Milk fatty acids (FA) partially reflected those of rumen content. Total saturated FA (SFA), odd and branched-chain FA, and n-3 polyunsaturated FA (PUFA) were greater in CTRL milk. Total monounsaturated FA (MUFA) and 18:1 trans were greater in HS milk; moreover, HS milk showed a double percentage of oleic acid than the CTRL group. Individual SFA were greater in CTRL milk except for 18:0. Differing from the rumen content, total PUFA, n-6 PUFA, and 18:2 n-6 were comparable between groups. Vaccenic and rumenic acid were greater in HS milk. To conclude, dietary HS slightly reduced milk protein percentage but improved atherogenic index and healthy FA in milk. The content of the somatic cells suggested a healthier udder in the HS group.
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Bodoira R, Maestri D. Phenolic Compounds from Nuts: Extraction, Chemical Profiles, and Bioactivity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:927-942. [PMID: 31910006 DOI: 10.1021/acs.jafc.9b07160] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans, and stilbene derivatives. The complexity in composition does not allow for setting a universal extraction procedure suitable for extraction of all nut phenolics. The use of non-conventional extraction techniques, such as those based on microwave, ultrasound, and compressed fluids, combined with generally recognized as safe solvents is gaining major interest. With regard to the latter, ethanol, water, and ethanol-water mixtures have proven to be effective as extracting solvents and allow for clean, safe, and low-cost extraction operations. In recent years, there has been an increasing interest in biological properties of natural phenolic compounds, especially on their role in the prevention of several diseases in which oxidative stress reactions are involved. This review provides an updated and comprehensive overview on nut phenolic extraction and their chemical profiles and bioactive properties.
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Affiliation(s)
- Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV) , Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Córdoba (UNC) , Avenida Vélez Sarsfield 1611 , X5016GCA Córdoba , Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV) , Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional de Córdoba (UNC) , Avenida Vélez Sarsfield 1611 , X5016GCA Córdoba , Argentina
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27
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Mocciaro G, Bresciani L, Tsiountsioura M, Martini D, Mena P, Charron M, Brighenti F, Bentley S, Harvey M, Collins D, Del Rio D, Ray S. Dietary absorption profile, bioavailability of (poly)phenolic compounds, and acute modulation of vascular/endothelial function by hazelnut skin drink. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103576] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Caccamo M, Valenti B, Luciano G, Priolo A, Rapisarda T, Belvedere G, Marino VM, Esposto S, Taticchi A, Servili M, Pauselli M. Hazelnut as Ingredient in Dairy Sheep Diet: Effect on Sensory and Volatile Profile of Cheese. Front Nutr 2019; 6:125. [PMID: 31440514 PMCID: PMC6694457 DOI: 10.3389/fnut.2019.00125] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 07/26/2019] [Indexed: 12/04/2022] Open
Abstract
The opportunity of replacing expensive feedstuffs with agro-industrial by-products in the diet of food producing animals is raising increasing interest while addressing global concern for the scarcity of natural resources and environmental impact of livestock farming. Hazelnut peels, rich in fiber and vitamins and characterized by a high concentration of fats, is considered a suitable ingredient to be included in the diet of ruminants. The aim of this research was to assess the effect of dietary hazelnut peels on the chemical and sensory properties of sheep cheese during refrigerated storage. To this purpose, 20 Comisana lactating ewes were randomly assigned to two experimental groups, control (C) and hazelnut peels (HP), balanced for parity, milk yield and body weight. Bulk milk collected from the 2 groups was used to produce 5 Pecorino cheeses for each group. After 40 d of aging, each cheese of each experimental group was divided into 3 pieces: 1 piece was sampled for analyses (C0, HP0) and 2 were wrapped in PVC film, simulating the condition of pre-wrapped products, and analyzed after 7 (C7, HP7) and 14 days of storage (C14, HP14) at 8°C with 80% moisture. The cheeses were analyzed for chemical and fatty acid composition, sensory analysis, odor active compounds and SmartNose. As expected, HP cheeses presented a higher lipid content compared to C, a lower content in SFA and PUFA, and a greater content in MUFA. A triangle test revealed a clear distinction between the 2 groups (α = 0.01) The sensory profile showed a significant effect on holes (P < 0.05) and a marginal production of off-flavors linked to spicy and acid attributes for HP cheeses The volatile profile of C and HP cheese samples showed a good similarity, partially explained by the short ripening time and the absence of 2-nonanone in HP7, suggesting a higher antioxidant protection grade of this cheese compared to the others. These results were confirmed by Smart Nose analysis. Further studies on vitamin content should be conducted in order to investigate the interactions between the presence of antioxidant volatile compounds and the oxidative stability of ewe cheese.
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Affiliation(s)
- Margherita Caccamo
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Bernardo Valenti
- Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, Perugia, Italy
| | - Giuseppe Luciano
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Alessandro Priolo
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Teresa Rapisarda
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Giovanni Belvedere
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Vita Maria Marino
- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell'Agroalimentare, Ragusa, Italy
| | - Sonia Esposto
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Agnese Taticchi
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Maurizio Servili
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
| | - Mariano Pauselli
- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Catania, Italy
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Longato E, Meineri G, Peiretti PG, Gai F, Viuda-Martos M, Pérez-Álvarez JÁ, Amarowicz R, Fernández-López J. Effects of hazelnut skin addition on the cooking, antioxidant and sensory properties of chicken burgers. Journal of Food Science and Technology 2019; 56:3329-3336. [PMID: 31274900 DOI: 10.1007/s13197-019-03813-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/30/2019] [Accepted: 05/07/2019] [Indexed: 11/29/2022]
Abstract
The aim was to evaluate the effects of hazelnut skin (HS) addition on the oxidation and sensorial properties of chicken burgers during storage and after cooking. Burgers were prepared and divided in five groups: [C] control without HS addition, [CAA] control with ascorbic acid, and [HS1] 1%, [HS2] 2% and [HS3] 3% HS addition. Burgers for each batch were prepared in triplicate and analysed raw and cooked after 1 and 4 days of refrigerated storage (4 ± 1 °C), respectively. Lipid oxidation was assessed by monitoring malonaldehyde formation with a 2-thiobarbituric acid reactive substances assay, and antioxidant capacity was assessed with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. A sensory evaluation was performed by twenty experienced panellists, and the attributes that were measured were: colour, greasiness, flavour, odour, juiciness, granulosity, chewiness and overall acceptability. Lipid oxidation values were higher in the HS burgers than in the C and CAA burgers, except for the cooked burgers at day 4. HS addition had a significant effect with a decrease in diameter and an increase in fat retention. In all treatments, FRAP was lower in the C and HS groups than in the CAA group, except for cooked burgers at day 4, where the values of the HS2, HS3 and CAA groups were similar. The DPPH assay showed higher values on both days for the raw and cooked burgers treated with CAA or HS compared to the control group. HS addition influenced only meat colour among the sensorial parameters that were considered.
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Affiliation(s)
- Erica Longato
- 1Department of Veterinary Science, University of Torino, Grugliasco, Italy
| | - Giorgia Meineri
- 1Department of Veterinary Science, University of Torino, Grugliasco, Italy
| | - Pier Giorgio Peiretti
- 2Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy
| | - Francesco Gai
- 2Institute of Sciences of Food Production, National Research Council, Grugliasco, Italy
| | - Manuel Viuda-Martos
- 3Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Elche, Spain
| | | | - Ryszard Amarowicz
- 4Department of Chemical and Physical Properties of Food, Polish Academy of Sciences, Olsztyn, Poland
| | - Juana Fernández-López
- 3Departamento Tecnología Agroalimentaria, Universidad Miguel Hernández, Elche, Spain
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30
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Taş NG, Yılmaz C, Gökmen V. Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content. Food Res Int 2019; 120:865-871. [DOI: 10.1016/j.foodres.2018.11.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Revised: 11/21/2018] [Accepted: 11/25/2018] [Indexed: 12/27/2022]
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31
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Sansone F, Mencherini T, Picerno P, Lauro MR, Cerrato M, Aquino RP. Development of Health Products from Natural Sources. Curr Med Chem 2019; 26:4606-4630. [PMID: 30259806 DOI: 10.2174/0929867325666180926152139] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2018] [Revised: 08/07/2018] [Accepted: 09/06/2018] [Indexed: 12/21/2022]
Abstract
BioActive Compounds (BACs) recovered from food or food by-product matrices are useful in maintaining well being, enhancing human health, and modulating immune function to prevent or to treat chronic diseases. They are also generally seen by final consumers as safe, non-toxic and environment-friendly. Despite the complex process of production, chemical characterization, and assessment of health effects, BACs must also be manufactured in stable and bioactive ingredients to be used in pharmaceutical, food and nutraceutical industry. Generally, vegetable derivatives occur as sticky raw materials with pervasive smell and displeasing flavor. Also, they show critical water solubility and dramatic stability behavior over time, involving practical difficulties for industrial use. Therefore, the development of novel functional health products from natural sources requires the design of a suitable formulation to delivery BACs at the site of action, preserve stability during processing and storage, slow down the degradation processes, mask lousy tasting or smell, and increase the bioavailability, while maintaining the BACs functionality. The present review focuses on human health benefits, BACs composition, and innovative technologies or formulation approaches of natural ingredients from some selected foods and by-products from industrial food transformations.
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Affiliation(s)
| | | | - Patrizia Picerno
- Department of Pharmacy, University of Salerno, Fisciano (SA), Italy
| | | | - Michele Cerrato
- Department of Pharmacy, University of Salerno, Fisciano (SA), Italy
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32
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Nutraceutical potential of Corylus avellana daily supplements for obesity and related dysmetabolism. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.016] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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33
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Main characteristics of peanut skin and its role for the preservation of meat products. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.04.007] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Effect of short-term hazelnut consumption on DNA damage and oxidized LDL in children and adolescents with primary hyperlipidemia: a randomized controlled trial. J Nutr Biochem 2018; 57:206-211. [PMID: 29753234 DOI: 10.1016/j.jnutbio.2018.03.012] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Revised: 02/19/2018] [Accepted: 03/08/2018] [Indexed: 11/24/2022]
Abstract
Children with primary hyperlipidemia are prone to develop premature atherosclerosis, possibly associated with increased oxidative stress. Nutritional therapy is the primary strategy in the treatment of hyperlipidemia and associated conditions. Dietary interventions with bioactive-rich foods, such as nuts, may contribute to the modulation of both lipid profile and the oxidative/antioxidant status. Our study aimed to assess the impact of a dietary intervention with hazelnuts on selected oxidative stress markers in children and adolescents with primary hyperlipidemia. A single-blind, 8-week, randomized, controlled, three-arm, parallel-group study was performed. Children and adolescents diagnosed with primary hyperlipidemia (n=60) received dietary guidelines and were randomized into three groups: group 1 received hazelnuts with skin (HZN+S), and group 2 hazelnuts without skin (HZN-S), at equivalent doses (15-30 g/day, based on body weight); group 3 (controls) received only dietary recommendations (no nuts). At baseline and after 8 weeks, plasma oxidized low-density lipoprotein (ox-LDL) concentrations, oxidative levels of DNA damage in PBMCs and potential correlation with changes in serum lipids were examined. A reduction of endogenous DNA damage by 18.9%±51.3% (P=.002) and 23.1%±47.9% (P=.007) was observed after HZN+S and HZN-S, respectively. Oxidatively induced DNA strand breaks decreased by 16.0%±38.2% (P=.02) following HZN+S treatment. Ox-LDL levels did not change after HZN+S intervention but positively correlated with total cholesterol and LDL cholesterol. A short-term hazelnut intervention improves cell DNA protection and resistance against oxidative stress but not ox-LDL in hyperlipidemic pediatric patients. The trial was registered at ISRCTN.com, ID no. ISRCTN12261900.
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35
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Quijada J, Drake C, Gaudin E, El-Korso R, Hoste H, Mueller-Harvey I. Condensed Tannin Changes along the Digestive Tract in Lambs Fed with Sainfoin Pellets or Hazelnut Skins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2136-2142. [PMID: 29424229 DOI: 10.1021/acs.jafc.7b05538] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The variable anthelmintic efficacy of condensed tannins (CT) against gastrointestinal nematodes may depend on CT concentration, composition, or fate along the digestive tract. We analyzed CT concentration and composition by acetone-HCl-butanol and thiolysis coupled to HPLC-MS in digesta and feces of lambs. Lambs had been infected with Haemonchus contortus and Trichostrongylus colubriformis and received sainfoin pellets and hazelnut skins of contrasting prodelphinidin/procyanidin ratios. The digesta and feces had lower CT concentrations than the original feeds but similar concentration patterns across the digestive compartments. The changes in assayable CT concentrations between rumen, abomasum, and small intestine may be due to complex formation between CT and other dietary components. However, the large CT disappearance (61-85%) from feed to feces could also indicate that CT may have been structurally modified, degraded, or absorbed during digestion. Interestingly, there were no changes in the structural features of assayable CT in the digesta.
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Affiliation(s)
- Jessica Quijada
- INRA, UMR 1225 , 23 Chemin des Capelles , Toulouse F-31076 , France
- Université de Toulouse, ENVT , 23 Chemin des Capelles , Toulouse F-31076 , France
| | - Christopher Drake
- School of Agriculture, Policy and Development , University of Reading , P.O. Box 236, Reading RG6 6AT , United Kingdom
| | - Elodie Gaudin
- INRA, UMR 1225 , 23 Chemin des Capelles , Toulouse F-31076 , France
- Université de Toulouse, ENVT , 23 Chemin des Capelles , Toulouse F-31076 , France
- MG2MIX, La Basse Haye , Châteaubourg F-35220 , France
| | - Ramzi El-Korso
- INRA, UMR 1225 , 23 Chemin des Capelles , Toulouse F-31076 , France
- Université de Toulouse, ENVT , 23 Chemin des Capelles , Toulouse F-31076 , France
| | - Hervé Hoste
- INRA, UMR 1225 , 23 Chemin des Capelles , Toulouse F-31076 , France
- Université de Toulouse, ENVT , 23 Chemin des Capelles , Toulouse F-31076 , France
| | - Irene Mueller-Harvey
- School of Agriculture, Policy and Development , University of Reading , P.O. Box 236, Reading RG6 6AT , United Kingdom
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Rusu ME, Gheldiu AM, Mocan A, Vlase L, Popa DS. Anti-aging potential of tree nuts with a focus on the phytochemical composition, molecular mechanisms and thermal stability of major bioactive compounds. Food Funct 2018; 9:2554-2575. [DOI: 10.1039/c7fo01967j] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Tree nuts, complete functional foods, contain macro- and micronutrients of high biological value.
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Affiliation(s)
- Marius Emil Rusu
- Department of Pharmaceutical Technology and Biopharmaceutics
- Faculty of Pharmacy
- “Iuliu Hatieganu” University of Medicine and Pharmacy
- Cluj-Napoca 400012
- Romania
| | - Ana-Maria Gheldiu
- Department of Pharmaceutical Botany
- Faculty of Pharmacy
- “Iuliu Hatieganu” University of Medicine and Pharmacy
- Cluj-Napoca 400012
- Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany
- Faculty of Pharmacy
- “Iuliu Hatieganu” University of Medicine and Pharmacy
- Cluj-Napoca 400012
- Romania
| | - Laurian Vlase
- Department of Pharmaceutical Technology and Biopharmaceutics
- Faculty of Pharmacy
- “Iuliu Hatieganu” University of Medicine and Pharmacy
- Cluj-Napoca 400012
- Romania
| | - Daniela-Saveta Popa
- Department of Toxicology
- Faculty of Pharmacy
- “Iuliu Hatieganu” University of Medicine and Pharmacy
- Cluj-Napoca 400012
- Romania
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37
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Terruzzi I, Vacante F, Senesi P, Montesano A, Codella R, Luzi L. Effect of Hazelnut Oil on Muscle Cell Signalling and Differentiation. J Oleo Sci 2018; 67:1315-1326. [DOI: 10.5650/jos.ess18086] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ileana Terruzzi
- Diabetes Research Institute, Metabolism, Nutrigenomics and Cellular Differentiation Unit, San Raffaele Scientific Institute
| | | | - Pamela Senesi
- Metabolism Research Center, IRCCS Policlinico San Donato
| | - Anna Montesano
- Department of Biomedical Sciences for Health, Università degli Studi di Milano
| | - Roberto Codella
- Metabolism Research Center, IRCCS Policlinico San Donato
- Department of Biomedical Sciences for Health, Università degli Studi di Milano
| | - Livio Luzi
- Metabolism Research Center, IRCCS Policlinico San Donato
- Department of Biomedical Sciences for Health, Università degli Studi di Milano
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38
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Pelvan E, Olgun EÖ, Karadağ A, Alasalvar C. Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chem 2017; 244:102-108. [PMID: 29120757 DOI: 10.1016/j.foodchem.2017.10.011] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2017] [Revised: 09/27/2017] [Accepted: 10/04/2017] [Indexed: 10/18/2022]
Abstract
The phenolic profiles and antioxidant status of hazelnut samples [natural (raw) hazelnut, roasted hazelnut, and roasted hazelnut skin] were compared. Free and bound (ester-linked and glycoside-linked) phenolic acids were examined using liquid chromatography-tandem mass spectrometry (LC-MS/MS). Comprehensive identification of phenolics was carried out using Q-exactive hybrid quadrupole-orbitrap mass spectrometer (Q-OT-MS). Samples were also assessed for their total phenolics and antioxidant activities using three different assays. Ten free and bound phenolic acids were quantified in hazelnut samples. Roasted hazelnut skin contained the highest content of total phenolic acids, followed by natural and roasted hazelnuts. The majority of phenolic acids were present in the bound form. Using a Q-OT-MS, 22 compounds were tentatively identified, 16 of which were identified for the first time in hazelnut samples. The newly identified compounds consisted of flavonoids, phenolic acids and related compounds, hydrolysable tannins and related compounds, and other phenolics. Three antioxidant assays demonstrated similar trends that roasted hazelnut skin rendered the highest activity. The present work suggests that roasted hazelnut skin is a rich source of phenolics and can be considered as a value-added co-product for use as functional food ingredient and antioxidant.
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Affiliation(s)
- Ebru Pelvan
- TÜBİTAK Marmara Research Center, Food Institute, P.O Box 21, 41470 Gebze-Kocaeli, Turkey
| | - Elmas Öktem Olgun
- TÜBİTAK Marmara Research Center, Environment and Cleaner Production Institute, P.O Box 21, 41470 Gebze-Kocaeli, Turkey
| | - Ayşe Karadağ
- TÜBİTAK Marmara Research Center, Food Institute, P.O Box 21, 41470 Gebze-Kocaeli, Turkey
| | - Cesarettin Alasalvar
- TÜBİTAK Marmara Research Center, Food Institute, P.O Box 21, 41470 Gebze-Kocaeli, Turkey.
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39
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Yuan B, Lu M, Eskridge KM, Isom LD, Hanna MA. Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells. Food Chem 2017; 244:7-15. [PMID: 29120806 DOI: 10.1016/j.foodchem.2017.09.116] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 08/14/2017] [Accepted: 09/21/2017] [Indexed: 12/30/2022]
Abstract
Hazelnut shells are the major byproduct of the hazelnut industry. The objectives of this study were to optimize the conditions for extracting phenolics and to identify and quantify the phenolics in hazelnut shells. Preliminary optimization showed that a high recovery of phenolics could be achieved with shell particle size less than 0.5mm when extracted with acetone at 50°C. Response surface experiments showed that a 10g/l liquid to solid ratio, 58% acetone, and 12h extraction time yielded the highest amount of phenolics. Twenty-seven phenolic compounds were identified in hazelnut shells by mass spectrometry. Coumaroylquinic acid, epicatechin gallate, quercetin, and six other phenolics were identified in hazelnut shells for the first time. The most abundant phenolics in hazelnut shells were catechin, epicatechin gallate, and gallic acid, as quantified by high performance liquid chromatography (HPLC). These results can be useful for the development of industrial extraction processes of natural antioxidants from hazelnut shells.
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Affiliation(s)
- Bo Yuan
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA; Industrial Agricultural Products Center, University of Nebraska-Lincoln, 208 L.W. Chase Hall, Lincoln, NE 68583-0726, USA.
| | - Mei Lu
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA.
| | - Kent M Eskridge
- Department of Statistics, University of Nebraska-Lincoln, 343 E Hardin Hall, 3310 Holdrege Street, Lincoln, NE 68583-0961, USA.
| | - Loren D Isom
- Industrial Agricultural Products Center, University of Nebraska-Lincoln, 208 L.W. Chase Hall, Lincoln, NE 68583-0726, USA.
| | - Milford A Hanna
- Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA; Industrial Agricultural Products Center, University of Nebraska-Lincoln, 208 L.W. Chase Hall, Lincoln, NE 68583-0726, USA.
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40
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Yildiz E, Demirkesen I, Mert B. High Pressure Microfluidization of Agro by-product to Functionalized Dietary Fiber and Evaluation as a Novel Bakery Ingredient. J FOOD QUALITY 2016. [DOI: 10.1111/jfq.12246] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Elif Yildiz
- Food Engineering Department; Middle East Technical University; Ankara Turkey
| | - Ilkem Demirkesen
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department; Gıda ve Kontrol Genel Müdürlüğü, Gıda İşletmeleri ve Kodeks Dairesi Başkanlığı; Ankara 06060 Turkey
| | - Behic Mert
- Food Engineering Department; Middle East Technical University; Ankara Turkey
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41
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Yıldırım E, Barutçu Mazı I. Effect of zein coating enriched by addition of functional constituents on the lipid oxidation of roasted hazelnuts. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12515] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Esra Yıldırım
- Department of Food Engineering, Agricultural Faculty; Ordu University; Ordu 52200 Turkey
| | - Işıl Barutçu Mazı
- Department of Food Engineering, Agricultural Faculty; Ordu University; Ordu 52200 Turkey
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Nuts and their co-products: The impact of processing (roasting) on phenolics, bioavailability, and health benefits – A comprehensive review. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.06.029] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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Kumar A, Kumar P, Koundal R, Agnihotri VK. Antioxidant properties and UPLC-MS/MS profiling of phenolics in jacquemont's hazelnut kernels ( Corylus jacquemontii) and its byproducts from western Himalaya. Journal of Food Science and Technology 2016; 53:3522-3531. [PMID: 27777458 DOI: 10.1007/s13197-016-2329-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2016] [Accepted: 08/25/2016] [Indexed: 12/18/2022]
Abstract
A rapid and selective analytical method was developed to simultaneously quantify seven polyphenolic compounds (gallic acid, catechin, epicatechin, quercetin, kaempferol, syringic acid and p-coumaric acid). 15 phenolics of diverse groups in 80 % ethanolic extracts of jacquemont's hazelnut (Corylus jacquemontii) kernels and its byproducts from western Himalaya using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC-MS/MS) were identified. The developed analytical method showed excellent linearity, repeatability and accuracy. Total phenols concentrations were found to be 4446, 1199 and 105 mg gallic acid equivalent (GAE)/Kg of dried extract for jacquemont's hazelnut skin, hard shell and kernels respectively. Antioxidant potential of defatted, raw jacquemont's hazelnut skin, hard shell and kernel extracts assessed by 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods were increased in a dose-dependent manner. The IC50 values were observed as 23.12, 51.32, 136.46 and 45.73, 63.65, 169.30 μg/ml for jacquemont's hazelnut skin, hard shell, kernels by DPPH and ABTS assays, respectively. The high phenolic contents in jacquemont's hazelnut skin contributed towards their free radical scavenging capacities.
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Affiliation(s)
- Ashish Kumar
- Academy of Scientific and Innovative Research, CSIR- Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh India ; Natural Product Chemistry and Process Development Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh India
| | - Pawan Kumar
- Natural Product Chemistry and Process Development Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh India
| | - Rajkesh Koundal
- Natural Product Chemistry and Process Development Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh India
| | - Vijai K Agnihotri
- Academy of Scientific and Innovative Research, CSIR- Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh India ; Natural Product Chemistry and Process Development Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh India
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Reis GM, Faccin H, Viana C, Rosa MBD, de Carvalho LM. Vitis vinifera L. cv Pinot noir pomace and lees as potential sources of bioactive compounds. Int J Food Sci Nutr 2016; 67:789-96. [DOI: 10.1080/09637486.2016.1204595] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Gabriel M. Reis
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
| | | | - Carine Viana
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Center of Health Sciences, UFSM, Santa Maria, Brazil
| | - Marcelo Barcellos da Rosa
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Department of Chemistry, UFSM, Santa Maria, Brazil
| | - Leandro M. de Carvalho
- Post-Graduate Program in Pharmaceutical Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Brazil
- Department of Chemistry, UFSM, Santa Maria, Brazil
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Hoste H, Torres-Acosta JFJ, Quijada J, Chan-Perez I, Dakheel MM, Kommuru DS, Mueller-Harvey I, Terrill TH. Interactions Between Nutrition and Infections With Haemonchus contortus and Related Gastrointestinal Nematodes in Small Ruminants. ADVANCES IN PARASITOLOGY 2016; 93:239-351. [PMID: 27238007 DOI: 10.1016/bs.apar.2016.02.025] [Citation(s) in RCA: 66] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Interactions between host nutrition and feeding behaviour are central to understanding the pathophysiological consequences of infections of the digestive tract with parasitic nematodes. The manipulation of host nutrition provides useful options to control gastrointestinal nematodes as a component of an integrated strategy. Focussed mainly on the Haemonchus contortus infection model in small ruminants, this chapter (1) illustrates the relationship between quantitative (macro- and micro-nutrients) and qualitative (plant secondary metabolites) aspects of host nutrition and nematode infection, and (2) shows how basic studies aimed at addressing some generic questions can help to provide solutions, despite the considerable diversity of epidemiological situations and breeding systems.
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Affiliation(s)
- H Hoste
- INRA, UMR 1225 IHAP, Toulouse, France; Université de Toulouse, Toulouse, France
| | | | - J Quijada
- INRA, UMR 1225 IHAP, Toulouse, France; Université de Toulouse, Toulouse, France
| | - I Chan-Perez
- Universidad Autónoma de Yucatán, Merida, Yucatan, Mexico
| | - M M Dakheel
- University of Reading, Reading, United Kingdom
| | - D S Kommuru
- Fort Valley State University, Fort Valley, GA, United States
| | | | - T H Terrill
- Fort Valley State University, Fort Valley, GA, United States
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Lainas K, Alasalvar C, Bolling BW. Effects of roasting on proanthocyanidin contents of Turkish Tombul hazelnut and its skin. J Funct Foods 2016. [DOI: 10.1016/j.jff.2016.03.029] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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Cikrikci S, Demirkesen I, Mert B. Production of hazelnut skin fibres and utilisation in a model bakery product. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0587] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Cikrikci
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
| | - I. Demirkesen
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
- Republic of Turkey Ministry of Food, Agriculture and Livestock, Food Enterprises and Codex Department, 06060 Ankara, Turkey
| | - B. Mert
- Food Engineering Department, Middle East Technical University, Universiteler Mah., Dumlupınar Blv. no. 1, 06800 Ankara, Turkey
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Piccinelli AL, Pagano I, Esposito T, Mencherini T, Porta A, Petrone AM, Gazzerro P, Picerno P, Sansone F, Rastrelli L, Aquino RP. HRMS Profile of a Hazelnut Skin Proanthocyanidin-rich Fraction with Antioxidant and Anti-Candida albicans Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:585-595. [PMID: 26739867 DOI: 10.1021/acs.jafc.5b05404] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Roasted hazelnut skins (RHS) represent a byproduct of kernel industrial processing. In this research, a RHS extract (RHS-M) and its fraction RHS-M-F3 enriched in proanthocyanidins (PAs), with antioxidant activity, were characterized in terms of total phenolic compound and PA contents. RHS-M and RHS-M-F3 showed antifungal properties against Candida albicans SC5314 (MIC2 = 3.00 and 0.10 μg/mL and MIC0 = 5.00 and 0.50 μg/mL, respectively), determined by the microbroth dilution method and Candida albicans morphological analysis. No cytotoxic effect on HEKa and HDFa cell lines was exhibited by RHS-M and RHS-M-F3. The metabolite profiling of RHS-M and RHS-M-F3 was performed by thiolysis followed by HPLC-UV-HRMS analysis and a combination of HRMS-FIA and HPLC-HRMS(n). Extract and fraction contain oligomeric PAs (mDP of 7.3 and 6.0, respectively, and DP up to 10) mainly constituted by B-type oligomers of (epi)-catechin. Also, (epi)-gallocatechin and gallate derivatives were identified as monomer units, and A-type PAs were detected as minor compounds.
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Affiliation(s)
- Anna Lisa Piccinelli
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Imma Pagano
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Tiziana Esposito
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Teresa Mencherini
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Amalia Porta
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Anna Maria Petrone
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Patrizia Gazzerro
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Patrizia Picerno
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Francesca Sansone
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Luca Rastrelli
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
| | - Rita Patrizia Aquino
- Department of Pharmacy and ‡Ph.D. Program in Drug Discovery and Development, University of Salerno , Via Giovanni Paolo II 132, 84084 Fisciano (SA), Italy
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Gültekin-Özgüven M, Davarcı F, Paslı AA, Demir N, Özçelik B. Determination of phenolic compounds by ultra high liquid chromatography-tandem mass spectrometry: Applications in nuts. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.05.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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