Hazelnuts as Source of Bioactive Compounds and Health Value Underestimated Food

Nunzio, Mattia Di

doi:10.12944/crnfsj.7.1.03

Cited by 28 publications

(21 citation statements)

References 96 publications

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“…Among lipids, the monounsaturated fatty acids (MUFAs) are the major group of hazelnut oil due to the high amount of oleic acid (70‐85%), with the total polyunsaturated fatty acids (PUFAs) and total saturated fatty acids (SFAs) in a low amount 19, 99 . Furthermore, research 134 has reported that the total lipids consisted of 98.8% triacylglycerols and 1.2% polar lipids. Nuts are cholesterol‐free, but their fatty fraction contains sizeable amounts of chemically related non‐cholesterol sterols, belonging to a heterogeneous group of compounds known as plant sterols or phytosterols.…”

Section: Introductionmentioning

confidence: 99%

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

et al. 2020

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European hazelnut (Corylus avellana L.) is a major species of interest for nutritional use within the Betulaceae family and its nuts are widely used throughout the world in the chocolate, confectionery, and bakery industries. Recently its cultivation has been expanded in traditional producer countries and established in new places in the southern hemisphere, including Chile, South Africa, and Australia. Introducing hazelnut in new environments could reduce its productivity, lead the trees to experience eco‐physiological disorders, and expose the crop to high pressure from common and new pests and diseases. Thus, new approaches in cultivar choice guidance, in the sustainable orchard management and even in nut storage and kernel quality evaluation are urgently required to improve the hazelnut production and processing chain. The main objective of this study was to systematize the published information regarding recent findings about the cultural operations that directly influence nut and kernel quality, support varietal choice for new plantations, and list the recent advances in nut storage and in quality and safety evaluation. © 2020 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

et al. 2020

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“…The highest content of tocopherols found in HNP concentrate ( Table 1 ) could explain a higher content of α-tocopherol and γ-tocopherol in HNP cheese. Di Nunzio [ 38 ] and Lucchetti et al [ 39 ] also found hazelnut peel rich in tocopherols. As expected in dairy products, α-tocopherol was the main isomer of vitamin E in both cheese groups, but the diet also affected α- and γ-tocopherol proportions, in favor of γ-isomer in HNP cheeses.…”

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese

et al. 2021

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Hazelnut peel (HNP), a by-product from the chocolate industry, is considered to be a suitable ingredient to be included in the diet of ruminants. This study aimed to evaluate the effect of feeding dairy ewes with a diet containing HNP on ripened cheese quality, including fatty acid (FA) profile, cholesterol, and tocopherol content, as well as stability during storage under commercial conditions. In total, 10 experimental cheeses were produced with bulk milk obtained from ewes fed a commercial concentrate (C group; n = 5) or a concentrate containing 36% HNP in dry matter (HNP group; n = 5). After 40 days of aging, each cheese was sub-sampled into three slices: one was analyzed immediately (C0 and HNP0), and the other two were refrigerated and analyzed after seven days (C7 and HNP7) and 14 days (C14 and HNP14), respectively. Compared to C, HNP cheese had more than twice as many tocopherols and mono-unsaturated FA and respectively 38% and 24% less of cholesterol and saturated FA. Tocopherols and cholesterol levels remained rather stable up to 14 days of storage regardless of the experimental group, suggesting no cholesterol oxidation. Therefore, the inclusion of HNP in ewe diets could be a valid resource to produce cheese with a healthier lipid profile and higher tocopherols content.

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“…They constitute over 60% of the kernel dry weight. Among fatty acids, specifically, oleic acid is the predominant one reaching up to 82.8%, followed by linoleic, palmitic, stearic, and vaccenic acids [85][86][87][88]. A high content in monounsaturated fatty acids makes hazelnut oil very much similar to olive oil, mainly contributing to reducing the risk of coronary heart diseases.…”

Section: The Hazelnutmentioning

confidence: 99%

Multipurpose plant species and circular economy: Corylus avellana L. as a study case

Allegrini¹,

Salvaneschi²,

Schirone³

et al. 2022

Front. Biosci. (Landmark Ed)

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Corylus avellana L. is one of the most cultivated species in the world. Mainly utilized with the purpose of obtaining food material, hazel trees cannot guarantee constant kernels productions given the threats related to pathogens and to adverse conditions, especially in a globalisation and global changes scenarios. This matter led us to consider the opportunity of using hazel tree in all its parts and for several purposes, due to its multifunctional characteristics. As a pioneer species, it is a precious plant useful for forest restoration purposes and for forest successions/wildlife facilitation. Its roots enter into symbiosis with truffles making this species exploitable for hazelnuts and truffles production. The precious elements contained in what is considered "waste" deriving from hazel crops (i.e., leaves, skins, shells, husks and pruning material), could be reused and valorised in the perspective of a circular economy that is opposed to a linear one. In particular, a list of several phenolic compounds detected in hazelnut shells has been reported in literature to prevent and delay many human diseases due to their antioxidant properties and to free radical scavenging activities, with implications potentially useful even in the fight against COVID-19. All this makes hazel crop by-products interesting to be valorised as a chemical compound source for human health, even more than a biomass fuel or for bio-char applications. The multiple possible uses of the hazel tree would lead to alternative productions than the only nut productions, avoiding significant economic losses, would decrease the cost of disposal of crops residues and would increase the sustainability of agro-ecosystems by reducing, among other things, the production of wastes and of greenhouse gases deriving from the usual burning of residues which often happens directly in fields.

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Hazelnuts as Source of Bioactive Compounds and Health Value Underestimated Food

Cited by 28 publications

References 96 publications

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

Advances in cultivar choice, hazelnut orchard management, and nut storage to enhance product quality and safety: an overview

Effect of Dietary Hazelnut Peels on the Contents of Fatty Acids, Cholesterol, Tocopherols, and on the Shelf-Life of Ripened Ewe Cheese

Multipurpose plant species and circular economy: Corylus avellana L. as a study case

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