| Effects of Roasting on Antioxidant Status and Phenolic Profiles of Commercial Turkish Hazelnut Varieties (<i>Corylus avellana</i> L.). | |
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MedLine Citation:
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PMID: 22224708 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The effect of roasting on antioxidant status and phenolic profiles of seven commercial Turkish hazelnut varieties (namely (Çakıldak, Foşa, Karafındık, Mincane, Palaz, Sivri, and Tombul) was assessed. Samples were examined for their total phenolics, oxygen radical absorbance capacity (ORAC) values, condensed tannins, and phenolic acids (free and bound forms). Significant losses (<i>p</i> < 0.05) in total phenolics (~66.3%), ORAC values (~41.6%), condensed tannins (~75.2), and phenolic acids (~42.7) were noted when the hazelnuts were roasted. Some variations both between and within natural and roasted hazelnuts were observed (<i>p</i> < 0.05). Phenolic acids were mainly found in the bound form. Gallic, protocatechuic, p-coumaric, and ferulic + sinapic acids were present in all hazelnut varieties, albeit to different extent and the first two were dominant. Mincane, in roasted form, had the highest total phenolics, ORAC values, condensed tannins, and phenolic acids. This was due to the presence of some skin in roasted Mincane. No skin was left in all other varieties upon roasting. The present work suggests that roasting results in significant loss in antioxidant status and phenolic profiles due to the removal of the skin which is a rich source of phenolics. It is highly recommended to consume natural hazelnut instead of roasted counterpart in order to take advantage of all functional benefits of this nut. |
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Authors:
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Ebru Pelvan; Cesarettin Alasalvar; Süheyla Uzman |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-1-6 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2012 Jan |
Date Detail:
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Created Date: 2012-1-9 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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