Identification of Soluble Phenolic Acids in Hazelnut (Corylus Avellana L.) Kernel

Prosperini, Simona; Ghirardello, Daniela; Scursatone, B.; Gerbi, Vincenzo; Zeppa, Giuseppe

doi:10.17660/actahortic.2009.845.106

Cited by 6 publications

(5 citation statements)

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“…Polyphenols are instead represented by quercetin, myricetin, and rutin, present in kernels as aglycones and/or as O- glycosides (e.g., quercetin 3-rhamnoside, quercetin-3-glucoside, and myricetin 3-rhamnoside) (Bottone et al, 2019 ). Among flavonoids, catechin, epicatechin, and epigallocatechin were identified in kernels (Prosperini et al, 2009 ; Fanali et al, 2018 ) accompanied by a complex fraction of their polymers (i.e., proanthocyanidins and condensed tannins) with procyanidins A2, B1, and B2 as major congeners (Fanali et al, 2018 ; Bottone et al, 2019 ).…”

Section: Hazelnuts Composition and Its Correlation To Sensory Propertiesmentioning

confidence: 99%

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

et al. 2022

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The volatilome of hazelnuts (Corylus avellana L.) encrypts information about phenotype expression as a function of cultivar/origin, post-harvest practices, and their impact on primary metabolome, storage conditions and shelf-life, spoilage, and quality deterioration. Moreover, within the bulk of detectable volatiles, just a few of them play a key role in defining distinctive aroma (i.e., aroma blueprint) and conferring characteristic hedonic profile. In particular, in raw hazelnuts, key-odorants as defined by sensomics are: 2,3-diethyl-5-methylpyrazine (musty and nutty); 2-acetyl-1,4,5,6-tetrahydropyridine (caramel); 2-acetyl-1-pyrroline (popcorn-like); 2-acetyl-3,4,5,6-tetrahydropyridine (roasted, caramel); 3-(methylthio)-propanal (cooked potato); 3-(methylthio)propionaldehyde (musty, earthy); 3,7-dimethylocta-1,6-dien-3-ol/linalool (citrus, floral); 3-methyl-4-heptanone (fruity, nutty); and 5-methyl-(E)-2-hepten-4-one (nutty, fruity). Dry-roasting on hazelnut kernels triggers the formation of additional potent odorants, likely contributing to the pleasant aroma of roasted nuts. Whiting the newly formed aromas, 2,3-pentanedione (buttery); 2-propionyl-1-pyrroline (popcorn-like); 3-methylbutanal; (malty); 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel); dimethyl trisulfide (sulfurous, cabbage) are worthy to be mentioned. The review focuses on high-quality hazelnuts adopted as premium primary material by the confectionery industry. Information on primary and secondary/specialized metabolites distribution introduces more specialized sections focused on volatilome chemical dimensions and their correlation to cultivar/origin, post-harvest practices and storage, and spoilage phenomena. Sensory-driven studies, based on sensomic principles, provide insights on the aroma blueprint of raw and roasted hazelnuts while robust correlations between non-volatile precursors and key-aroma compounds pose solid foundations to the conceptualization of aroma potential.

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Section: Hazelnuts Composition and Its Correlation To Sensory Propertiesmentioning

confidence: 99%

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

et al. 2022

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“…The phytochemicals found in Corylus avellana L. were determined by searching the literature. Corylus avellana L. has been reported to contain mainly gallic acid, salicylic acid, syringic acid, vanillic acid, p-hydroxybenzoic acid, 4-hydroxysalicylic acid and protocatechuic acid hydroxybenzoic acid derivatives, and derivatives of hydroxycinnamic acid as caffeic acid, ferulic acid, o-coumaric acid and sinapic acid (Prosperini et al, 2009;Pelvan et al, 2018).…”

Section: Determination Of Phytochemical Librarymentioning

confidence: 99%

Potansiyel SARS CoV-2 Ana proteaz inhibitörleri olarak Corylus avellana L.'nin fenolik asitlerinin değerlendirilmesi

Acar

2021

Erzincan Üniversitesi Fen Bilimleri Enstitüsü Dergisi

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The novel human coronavirus, called SARS-CoV-2, first appeared in late 2019 in Wuhan, causing a respiratory disease termed COVID-19 in China and has been declared a pandemic worldwide. Although many different vaccine development studies against SARS-CoV-2 have reached the final stage, the protection that these vaccines will provide to society is not known for now, and therefore, effective antiviral drugs should be developed. In this study, the effects of the phenolic acids found in Corylus avellana L. on SARS-CoV-2 Main protease (Mpro) were investigated by molecular docking analysis. Also, the pharmacophore properties, biological properties, pharmacokinetics and drug-likeness properties of the compounds examined in the study were evaluated. Molecular docking of Mpro and phenolic acids was done with Autodock Vina. Many of the phenolic acids investigated in the study have interacted with the active site and catalytic residues of the Mpro. Drug similarity of phenolic acids interacting with MPro and each of the interacting compounds were found to be potential target inhibitors against SARS-CoV-2 Mpro and it was determined that its use would have limited or no side effect on the body.

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“…Several phenolic acids belonging to the hydroxybenzoic acid class were identified in the hazelnut kernel: p-hydroxybenzoic acid (1), salycilic acid (2), 4-hydroxysalicylic acid (3), gallic acid (4), vanillic acid (5), and syringic acid (6) [16,17] (▶ Fig. 2).…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…Hydroxycinnamic derivatives as p-coumaric acid (10), caffeic acid (11), ferulic acid (12), and sinapic acid (13) were identified in hazelnut kernel, green leafy cover [2], skin, and tree leaves [3]. m-hydroxycinnamic acid (14), o-coumaric acid (15), and isoferulic acid (16) were identified only in the hazelnut kernel [16,17]. Additionally, compounds 10-13 were described in the hazelnut shells [18] along with dihydroconiferyl alcohol (17) and hydroxypropiovanillone (18) [19], 2,3-dihydroxy-1-(4-hydroxy-3-methoxyphenyl)-propan-1-one (19), and 1-(4-hydroxy-3-methoxy)-1,2,3-propanetriol (20) [20] (▶ Fig.…”

Section: Phenolic Acidsmentioning

confidence: 99%

“…Although kernels in past were studied mainly for their lipid and volatile content, in 2006 Kornsteiner carried out a study aimed at assessing the content of tocopherols and carotenoids in the unsaponifiable fraction as well as the amount of phenols in 10 different types of nuts by HPLC [82]. After this work, other authors evaluated by HPLC a limited number of phenolic compounds in kernels [16,33]. Recently, in a study concerning polyphenols analysis in kernels, 5 phenolic acids, namely gallic acid (4), caffeic acid (11), p-coumaric acid (10), ferulic acid (12), and sinapic acid (13), were identified and quantified (both free and esterified) by HPLC-DAD, with DAD set at 280 and 320 nm [3].…”

Section: Hplc and Hplc/ms Analysismentioning

confidence: 99%

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Plant Specialized Metabolites in Hazelnut (Corylus avellana) Kernel and Byproducts: An Update on Chemistry, Biological Activity, and Analytical Aspects

et al. 2019

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Corylus avellana (hazelnut) is one of the most popular tree nuts on a worldwide basis. The main products of C. avellana are kernels, a nutritious food, with a high content of healthy lipids, contained in a hard shell. In recent years, along with the ongoing research carried out on hazelnut kernels, a growing interest has been addressed to the hazelnut byproducts including hazelnut skin, hazelnut hard shell, and hazelnut green leafy cover as well as hazelnut tree leaf. These byproducts deriving from the roasting, cracking, shelling/hulling, and harvesting processes have been found as a source of “phytochemicals” with biological activity. The aim of this review is to provide a comprehensive and critical update on the chemistry and biological activity of specialized metabolites occurring in hazelnut kernels and byproducts. Phenolics are the most abundant phytochemicals not only in the kernels, but also in other processing byproducts. Attention has been also devoted to taxane derivatives isolated from C. avellana leaves. An overview on the biological activity, mainly antioxidant, antiproliferative, and antimicrobial along with less common biological effects, has been provided, contributing to highlight C. avellana as a source of bioactive phytochemicals with the potential to exert beneficial effects on human health. Finally, analytical techniques for the quali-quantitative analysis of specialized metabolites occurring in the different parts of C. avellana have been reviewed.

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Identification of Soluble Phenolic Acids in Hazelnut (Corylus Avellana L.) Kernel

Cited by 6 publications

References 0 publications

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

Potansiyel SARS CoV-2 Ana proteaz inhibitörleri olarak Corylus avellana L.'nin fenolik asitlerinin değerlendirilmesi

Plant Specialized Metabolites in Hazelnut (Corylus avellana) Kernel and Byproducts: An Update on Chemistry, Biological Activity, and Analytical Aspects

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