On the Traceability of the Hazelnut Production Chain by Means of Trace Elements

Abstract

The production chain of hazelnuts has been studied by analyzing three sets of samples produced in purity from three different pools of hazelnuts of cultivar “Tonda Gentile Trilobata”, “Tonda Gentile Romana” and “Mortarella”, all cultivated in Italy. From each pool, five processed products were obtained: roasted hazelnuts, hazelnut paste, hazelnut cream, Gianduja paste and Gianduiotto paste. After pre-treatment by means of dry ashing, all samples from each cultivar, including raw hazelnuts, were then analyzed by means of Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES) and Inductively Coupled Plasma–Mass Spectrometry (ICP-MS). A good discrimination was obtained among the different chain stages according to the distribution of the trace elements, as expected. More interesting was the discrimination among the different cultivars: it was possible to distinguish the samples produced from the respective cultivar by means of specific chemical markers, particularly Mo and Ni.

Physiological Responses to Salt Stress at the Seedling Stage in Wild (Oryza rufipogon Griff.) and Cultivated (Oryza sativa L.) Rice

“…Internal standardization monitoring 115 In was used to correct for instrumental drifts; the isotope was added to all solutions analyzed at 10 µg/L. Limits of detection (LOD) and limits of quantification (LOQ), calculated as 3 and 10 times the standard deviation of blank measurements, respectively, can be found in a previous publication [82].…”

Nutrition Design Modeling Method Development for Structural Analysis and Formulation Modeling of Giresun Hazelnut Using Field Emission Gun – Scanning Electron Microscope (FEG-SEM)

“…The evaluation of the hazelnut composition based on accomplished diagrams and preliminary analytical data indicates that the principally high value of carbon (44.92) and oxygen (45.562%), and P (1.22%), K (1.21%), Cl (7.09%) mineral elements specify natural oil carbohydrate nutrition content model, and P, K, Cl mineral model as noted in related hazelnut mineral studies (Açkurt et al, 1999;Alasalvar et al, 2003;Köksal et al, 2006;Simsek and Aykut, 2007;Cosmulescu et al, 2013;Karaosmanoğlu and Üstün, 2021;Calà et al, 2022;Şeker, 2023).…”

“…Hazelnuts (Corylus avellana L.) contain adequate daily nutritional formulation as high value of carbohydrates, protein, vitamins and minerals, as well as the best naturally formulated nutrition sources. Wide range of accomplished experimental scientific research studies state the facts that hazelnut contains about 62% oil, 7% protein, 4% vitamin and 4% minerals holding good source of daily nutrition requirements (Açkurt et al, 1999;Özdemir et al, 20001;Alasalvar et al, 2003;Dundar and Altundag, 2004;Köksal et al, 2006;Simsek and Aykut, 2007;Alasalvar et al, 2009;Cosmulescu et al, 2013;Pelvan et al, 2018;Turan, 2018;Çetin et al, 2020;Karaosmanoğlu and Üstün, 2021;Calà et al, 2022;Sahin et al, 2022;Şeker, 2023). The oil carbohydrates of hazelnuts comprise oleic and linoleic acids, the amount of protein involves many of the vital amino acids including arginine, the vitamin composition includes comprising vitamin E, and the mineral content contains high levels of essential Fe, Mg, Cu, Mn, K, P, Zn and Ca minerals (Köksal et al, 2006).…”

Diversity of hazelnut varieties and changes in plant development during introduction in the semi-arid zone

“…Along with the related problems example, increased intensity of droughts), by mitigating harsh winter conditions, sharp continental climate, shifting and minimizing the period of intense droughts, it is also possible to transfer crops to new, previously not very suitable regions for their cultivation (Nazarenko et al, 2021). Thus, it is possible to solve the problems associated with the insufficient production of these crops at the national level, to obtain additional resources for the development of territories (particularly considering that any program associated with planting gardens is qualitatively more effective -due to the length of the production cycle compared to field crops and greater capacity in terms of technology), to significantly improve the diet of the local people by increasing the content and reducing the cost of a source of the nutritious food that is hazelnuts due to the content of the useful micronutrients and vitamins (Ozturk et al, 2017;Bodaghabadi et al, 2019;Mehlenbacher & Molnar, 2021;Aydemirm & Yılgın, 2022;Calà et al, 2022).…”