Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions

Ghirardello, Daniela; Bertolino, Marta; Belviso, Simona; Bello, Barbara Dal; Giordano, Manuela; Rolle, Luca Giorgio Carlo; Gerbi, Vincenzo; Antonucci, M.; Spigolon, Nicola; Zeppa, Giuseppe

doi:10.1016/j.postharvbio.2015.09.039

Cited by 47 publications

(41 citation statements)

References 22 publications

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“…Among these common plants, two types of beans, kidney bean and pinto bean (Oomah, Cardador‐Martínez, & Loarca‐Piña, ; Xu & Chang, ), and one type of nuts, hazelnuts, showed a high level of proanthocyanidins/TPC ratio at around 47% to 71% (Ghirardello et al., ). In analysis of some common whole fruits, the proanthocyanidins/TPC ratio of plums was about 84%, which was the highest among all the plants being reviewed (Summo et al., ; Xiao, Li, Shi, Li, & Ming, ).…”

Section: Proanthocyanidins In Fruits and Vegetablesmentioning

confidence: 99%

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Tao

Zhang

Shen

et al. 2019

Comp Rev Food Sci Food Safe

101

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Proanthocyanidins, as the oligomers or polymers of flavan‐3‐ol, are widely discovered in plants such as fruits, vegetables, cereals, nuts, and leaves, presenting a major part of dietary polyphenols. Although proanthocyanidins exert several types of bioactivities, such as antioxidant, antimicrobial, cardioprotective, and neuroprotective activity, their exact mechanisms remain unclear. Due to the complexity of the structure of proanthocyanidins, such as their various monomers, different linkages and isomers, investigation of their bioavailability and metabolism is limited, which further hinders the explanation of their bioactivities. Since the large molecular weight and degree of polymerization limit the bioavailability of proanthocyanidins, the major effective site of proanthocyanidins is proposed to be in the gut. Many studies have revealed the effects of proanthocyanidins from different sources on changing the composition of gut microbiota based on in vitro and in vivo models and the bioactivities of their metabolites. However, the metabolic routes of proanthocyanidins by gut microbiota and their mutual interactions are still sparse. Thus, this review summarizes the chemistry, absorption, and metabolic pathways of proanthocyanidins ranging from monomers to polymers, as well as the mutual interactions between proanthocyanidins and gut microbiota, in order to better understand how proanthocyanidins exert their health‐promoting functions.

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Section: Proanthocyanidins In Fruits and Vegetablesmentioning

confidence: 99%

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Tao

Zhang

Shen

et al. 2019

Comp Rev Food Sci Food Safe

101

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“…Therefore, vacuum packing using LDPE pouches combined with refrigeration was efficient to reduce the formation of this saturated VAC, which is relevant in fresh Brazil nut kernels (Clark and Nursten, 1976), but when present in considerable amounts, it is related to rancidity (Zajdenwerg et al, 2011). The increased efficiency of refrigeration when combined with vacuum packing to retard hexanal formation was also observed in hazelnuts and walnuts stored under similar conditions during long-term storage (Jensen et al, 2003;Ghirardello et al, 2016). Except for hexanal, there is a lack of studies which monitor the formation of other volatiles during storage in foods (Barriuso et al, 2013).…”

Section: Volatile Aroma Compounds (Vacs)mentioning

confidence: 83%

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

et al. 2018

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The Brazil nut is an important product from the Amazonian region and its productive chain is an income source for local communities. The effect of combinations of packaging atmospheres (loose or vacuum-packed) and storage temperatures (4±1 °C or 24±2 °C) on the tendency of lipid radical formation and on volatiles was investigated for the first time in shelled Brazil nut kernels. It was observed that refrigeration, whether combined with lose packing or vacuum packing, was effective to reduce the tendency for lipid radical formation, as detected by spin-trapping electron spin resonance (ESR) spectroscopy, as well as peroxides, conjugated dienes and 3-octen-2-one. However, the combination of refrigeration with vacuum packing, even using low-density polyethylene (LDPE) pouches with a high oxygen transmission rate (OTR), also reduced the formation of hexanal, which is a major off-flavor volatile, and thus should be recommended for the storage of Brazil nut kernels for the studied period. RESUMEN: Evolución en la formación de radicales lipídicos y pérdida de volátiles en nueces de Brasil empaquetadas al vacío y almacenadas a temperatura ambiente o refrigeradas.La nuez de Brasil es un producto importante de la región amazónica y su cadena productiva es fuente de ingresos para las comunidades locales. Se investigó por la primera vez el efecto de combinaciones de atmósferas de empaquetado (sueltas o empaquetadas al vacío) y temperaturas de almacenamiento (4 ± 1 °C o 24 ± 2 °C) sobre la evolución de la formación de radicales lipídicos y en los volátiles en nueces de Brasil. Se observó que la refrigeración, en combinación con envasado solo o al vacío, fue eficaz para reducir la formación de radicales lipídicos, como se detectó mediante espectroscopía de resonancia magnética de espín (ESR), así como de peróxidos, dienos conjugados y 3-octen-2-ona. Sin embargo, la combinación de refrigeración con envasado al vacío, incluso utilizando bolsas de polietileno de baja densidad (LDPE) con alta velocidad de transmisión de oxígeno (OTR), también redujo la formación de hexanal, que es un volátil de sabor desagradable, por lo que debería recomendarse para el almacenamiento de almendras de Brasil durante el período estudiado.ORCID ID: Sartori AGO https://orcid.org/0000-0002-6782-5379, Sampaio GR https://orcid.org/0000-0002-7763-4664, Bastos DHM https://orcid.org/0000-0002-9095-2843, Spoto MHF https://orcid.org/0000-0001-9219-6343, Skibsted LH https://orcid.org/0000-0003-1734-5016, Regitano-d'Arce MAB https://orcid.org/0000-0001-6801-6277Citation/Cómo citar este artículo: Sartori AGO, Sampaio GR, Bastos DHM, Spoto MHF, Skibsted LH, Regitanod'Arce MAB. 2018. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration. Grasas Aceites 69 (4), e283. https://doi.

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“…To the best of our knowledge, there are no studies concerning stability of these phenolics during storage of Brazil nuts. Nevertheless, for comparison, no significant changes during 2 years of storage were observed for the content of phenolics in hazelnuts (Ghirardello et al, 2016). Aqueous extracts of bark biomass residues of the Brazil nut tree may be a relatively inexpensive source of antioxidants, with high amounts of ellagic acid derivatives present (5.0 g/kg for the outer bark and 44 g/kg for the inner bark) (Silva et al, 2019).…”

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confidence: 95%

Brazil nut: nutritional benefits from a unique combination of antioxidants

Sartori¹,

Regitano-D’Arce²,

Skibsted³

2020

Journal of Food Bioactives

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Brazil nut is the seed of the Bertholletia excelsa tree, which grows naturally in the rainforests of South America. The production chain is environmentally sustainable as seeds are collected from the hard-shelled indehiscent fruits as they fall on the forest floor, without the need of deforestation. Brazil nut is among the most popular and commercially important tree nuts, and a reduced risk of coronary heart disease among other health benefits have been related to their consumption. A high content of both soluble and bound phenolic antioxidants, especially in the brown skin of the kernel, partly explains this positive health effect together with a high content of oleic acid and linoleic acid. The ω-3/ω-6 is less favorable, but the relatively high content of delta-tocopherol for a tree nut and the highest selenium (Se) level among all foods warrant other health benefits such as antioxidant activity and anticancer effects. Se levels in Brazil nuts vary strongly depending on origin, and recommendations for their safe consumption should be made and added in food labels in order to avoid selenosis.

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Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions

Cited by 47 publications

References 22 publications

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Rethinking the Mechanism of the Health Benefits of Proanthocyanidins: Absorption, Metabolism, and Interaction with Gut Microbiota

Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration

Brazil nut: nutritional benefits from a unique combination of antioxidants

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