Bioactive Compounds and Fatty Acid Composition of New Turkish Hazelnut Cultivars

Balık, Hüseyin İrfan

doi:10.1080/15538362.2020.1860182

Cited by 13 publications

(21 citation statements)

References 20 publications

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“…The highest total phenolic content was determined for the Palaz cultivar, followed by the Kalınkara and the Tombul cultivars (Table 3). The highest total phenolic content was reported for the Palaz cultivar by Balik (2021), while it was de-termined for the Tombul cultivar by Karaosmanoglu and Ustun (2021). Balık (2021) detected the lowest total phenolic content in the Kalınkara cultivar.…”

Section: Bioactive Compoundsmentioning

confidence: 96%

“…In previous studies, according to FRAP and DPPH assays, the highest antioxidant activity was reported for the Tombul cultivar (1.22 mmol•100 g -1 and 0.25 mmol•100 g -1 , respectively); while the lowest antioxidant activity was found for the Kalınkara cultivar (2.05 mmol•100 g -1 and 0.24 mmol•100 g -1 , respectively). In the Palaz cultivar, antioxidant activity was recorded as 1.28 mmol•100 g -1 and 0.24 mmol•100 g -1 , respectively (Balik, 2021).…”

Section: Bioactive Compoundsmentioning

confidence: 96%

“…To date, many studies have been conducted to determine the effects of factors such as cultivar (Köksal et al, 2006;Alasalvar et al, 2010), genotype, echography, cultural practices (Balta et al, 2006;Yılmaz et al, 2019;Balik, 2021), harvest time, maturity level (Cristofori et al, 2015), storage, drying methods (Turan, 2019), altitude, and direction (Balta et al, 2018) on the bioactive compounds and fatty acids in hazelnuts. However, there is no study in the literature on the changes in bioactive compounds and fatty acid composition depending on the cluster drop intensity in hazelnuts.…”

Section: Introductionmentioning

confidence: 99%

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The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts

Karakaya

2023

grasasaceites

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This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.

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Section: Bioactive Compoundsmentioning

confidence: 96%

Section: Bioactive Compoundsmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

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The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts

Karakaya

2023

grasasaceites

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“…It is of great importance to separate the outer shells of the hazelnuts and to dry the hazelnuts in a short time since there is a risk of mold formation and damage due to pests in the hazelnut after harvest 7 . The color, aroma, fatty acid composition and bioactive compounds of seeds and seeds can show significant differences depending on drying conditions 8–10 . Hazelnuts are widely used in the production of pastry, bakery products, ice cream and dairy products, confectionery and chocolate products, in breakfast cereals, breads, yoghurts, soups and salads 11 .…”

Section: Introductionmentioning

confidence: 99%

“…7 The color, aroma, fatty acid composition and bioactive compounds of seeds and seeds can show significant differences depending on drying conditions. [8][9][10] Hazelnuts are widely used in the production of pastry, bakery products, ice cream and dairy products, confectionery and chocolate products, in breakfast cereals, breads, yoghurts, soups and salads. 11 In addition to these uses, hazelnut oil obtained from hazelnut kernels can be used for different purposes such as cooking, salad dressing, condiments and cosmetics.…”

Section: Introductionmentioning

confidence: 99%

Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave

Özcan

Uslu

2023

JSFA Reports

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Background: Hazelnut is one of the most consumed nuts in the world. Appropriate drying methods should be chosen to prevent microbiological and oil oxidation, which will affect the quality of hazelnuts after harvest.Results: Total phenolic and flavonoid contents of fresh and dried hazelnuts were detected between 40.83 (fresh (control)) and 82.98 mg GAE/100 g (conventional oven) to 105.95 (control) and 234.05 mg/100 g (conventional oven), respectively. Also, antioxidant activities of fresh and dried hazelnuts changed between 4.08 mmol/kg (control) and 7.46 mmol/kg (conventional oven). Gallic acid, 3,4-dihydroxybenzoic acid, catechin, caffeic acid, syringic acid and rutin were the abundant phenolic compounds of fresh and dried hazelnuts. Catechin amounts of hazelnut samples varied between 12.53 (control) and 37.78 mg/100 g (conventional oven). Also, while oleic acid amounts of hazelnut oils are determined between 73.21 (microwave) and 73.80% (air), linolenic acid amount of the ash of fresh and dried hazelnuts were identified between 17.57 (control) and 18.33% (conventional oven). P, K, Ca, Mg, S were the key macroelements of fresh and dried hazelnuts, while Fe, Cu and Zn are determined as the abundant microelements of hazelnuts. Results showed charges depending on drying types compared to the control. Conclusion:As a result, the differences in the nutritional properties and phytochemicals of hazelnuts were revealed during the drying of hazelnuts with different drying types, which is important due to their nutritional and physiological importance. Drying types and times were effective on the elemental contents of hazelnuts. Generally, considering the oil content, bioactive properties, phenolic components and fatty acids of hazelnut, it is thought that the conventional oven drying system can be chosen because it can achieve better results for consumers.

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Bioactive compounds and fatty acids in hazelnuts (Corylus avellana L.) changes with increasing root age

Kirca

2024

Trees

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Bioactive Compounds and Fatty Acid Composition of New Turkish Hazelnut Cultivars

Cited by 13 publications

References 20 publications

The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts

The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts

Investigation of changes in total phenol, flavonoid, antioxidant activity, fatty acids, polyphenol and mineral profiles of hazelnut kernels dried in air, oven and microwave

Bioactive compounds and fatty acids in hazelnuts (Corylus avellana L.) changes with increasing root age

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