Proximate, Mineral Composition, Color Properties of Organic and Conventional Grown Hazelnuts (Corylus avellana L.)

Karaosmanoğlu, Hasan; Üstün, Nebahat Şule

doi:10.1007/s10341-021-00634-x

Cited by 13 publications

(4 citation statements)

References 31 publications

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“…Higher content of Ca, Mg, P, Na, Zn, Cu, B, Cd and Ni, but lower S, Na, Cu, B and Ni in org apple juices [108] Apricots More biologically active compound polyphenols and carotenoids in org [109] Kiwifruit Higher fruit performance (flesh firmness, dry matter and soluble solids), antioxidant activity, ascorbic acid, lutein and β-carotene content, but lower yield in org [110] Hazelnut No differences in nut length and thickness, internal cavity, kernel percentage and good kernels [111] Ripe banana No differences in shelf life, and higher sensory qualities (colour, texture and taste) and nutritional qualities (moisture and minerals) in org [44] Red grapes…”

Section: Applesmentioning

confidence: 99%

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

Çakmakçı

2023

Foods

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Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.

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Section: Applesmentioning

confidence: 99%

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

Çakmakçı

2023

Foods

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“…In another study, no difference was found between organic and conventional eggplants (Zambrano-Moreno et al, 2015). Although there are studies on the color and physically characteristics of natural organic hazelnuts in the literature (Karaosmanoğlu and Üstün, 2017;Karaosmanoğlu and Üstün, 2022), no study has been found on the effect of roasting. In the present study, color and pellicle removal properties of six different hazelnut cultivars, which were cultivated by organic and conventional methods and roasted in two different processing conditions most preferred in the industry, were investigated.…”

Section: Introductionmentioning

confidence: 94%

Effects of Roasting Process on Color and Some Industrial Properties of Hazelnuts Cultivated By Organic And Conventional Methods

Karaosmanoğlu

2022

Türk Tarım Ve Doğa Bilimleri Dergisi

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In this study, the effects of the roasting process on the color (L- value, a-value, b-value, hue, chroma, total color difference- ΔE and browning index- BI) and some technological properties (blanching percentage and full blanching percentage) of cultured hazelnuts cultivated by organic and conventional methods was investigated. The study material was collected from Turkey, the world’s most important hazelnut cultivation center, and Tombul, Mincane, Çakıldak, Palaz, Foşa and Sivri cultivars that have commercial importance were selected. The roasting conditions were set at 130 °C for 40 minutes and 160 °C for 20 minutes, the most preferred conditions in the industry. The results of the study demonstrated that blanching and full blanching percentages of organic hazelnuts were high at low temperatures and the BI values of it were high at both temperatures. Tombul and Mincane cultivars came to the forefront with their blanching performance. With the increase in temperature, L and hue value decreased and a, b and chroma values increased. However, it was determined that the cultivation method and the cultivar factor did not affect these values. Considering these results, organic hazelnuts were found to be more sensitive to heat treatment. Therefore, we recommend roasting organic hazelnuts at a lower temperature than conventional method.

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“…Hazelnuts are rich in dietary fiber, macro-micro elements, vitamins, carbohydrates, proteins, fats, fatty acids, phytosterols, phenolic compounds and antioxidants and are an important part of many countries' healthy nutrition and diets (Karaosmanoglu and Ustun, 2022). It can prevent or delay the neutralization of free radicals and lipid oxidation due to the protein, fatty acids and phenolic compounds it contains and their antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

How does harvest time affect the major fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L.)?

Balık,

Kayalak Balık,

Karakaya

et al. 2024

Grasas aceites

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This study was conducted to investigate the effects of harvest time on the protein, oil, fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L. cvs. ‘Tombul’, ‘Palaz’, ‘Çakıldak’, ‘Okay 28’ and ‘Allahverdi’). The harvest was carried out at 7 different periods with weekly intervals from 20 July to 31 August. As the harvest time progressed, increases and decreases were detected in protein, oil, fatty acids and bioactive compounds. The highest oil content was measured in the H5 and H6 harvest periods. The highest content was determined in H3 for oleic acid. Higher total phenolics, total flavonoids and antioxidant activity were obtained in the first 3 harvest periods than in the other periods. The present findings revealed that the protein, fatty acids and bioactive compounds in hazelnut cultivars may differ according to the harvest time. The results obtained will provide clearer ideas to both the industry and the producers about the optimum harvest time for the intended use of these cultivars.

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Proximate, Mineral Composition, Color Properties of Organic and Conventional Grown Hazelnuts (Corylus avellana L.)

Cited by 13 publications

References 31 publications

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

Effects of Roasting Process on Color and Some Industrial Properties of Hazelnuts Cultivated By Organic And Conventional Methods

How does harvest time affect the major fatty acids and bioactive compounds in hazelnut cultivars (Corylus avellana L.)?

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