Chemical Profile and Antioxidant Activity of Giresun Quality Hazelnut Skin

Yıl 2024, Cilt: 14 Sayı: 3, 1431 – 1443, 15.09.2024

Sibel Kacmaz , Evren Altıok

https://doi.org/10.31466/kfbd.1472346

Öz

Fındık zarı, fındığı tamamen saran ince ve kahverengi dış doku tabakasıdır ve kavurma işlemi sırasında gıda yan ürünü olarak açığa çıkar. Genellikle kavurma işleminden sonra fındıktan ayrılır ve fındık endüstrisindeki yan ürünlerden biridir. Fındık zarı diyet lifi, fenolik bileşenler, flavonoidler, vitamin ve mineral gibi birçok faydalı bileşen içerir ve yüksek antioksidan kapasiteye sahiptir. Fındık ve fındık zarının kimyasal bileşimi ve besin değeri fındık çeşidine ve yetiştirildiği bölgeye göre değişiklik gösterebilmektedir. Bu çalışmada, Türkiye’nin Karadeniz Bölgesi’nde Giresun’da yetiştirilen fındıklardan yan ürün olarak elde edilen fındık zarının kimyasal profili ve antioksidan aktivitesi belirlenerek fonksiyonel gıda bileşeni olarak kullanım potansiyeli araştırılmıştır. Aseton/metanol ve etanol/metanol ile ekstrakte edilen fındık zarı örneklerinde sırasıyla 437.45 GAEq (mg GA/g örnek) ve 307.38 GAEq (mg GA/g örnek) eşdeğerinde toplam fenolik madde olduğu bulunmuştur. Fındık zarına ait toplam yağ miktarı kuru madde üzerinden kütlece %35,1 iken, diyet lifi oranı %53,5 olarak bulunmuştur. Ayrıca, Farklı çözücülerle ekstrakte edilen fındık zarı örneklerinde toplam antioksidan değeri 3.38 ± 0.2 mmol TE/g ve 2.67 ± 0.1 mmol TE/g fındık zarı eşdeğeri olarak hesaplanmıştır. Fındık Zarı ile zenginleştirilmiş fonksiyonel kek üretimi yapılmış, ayrıca bu fonksiyonel ürünün duyusal analiz çalışmaları yapılmıştır.

Anahtar Kelimeler

Fındık zarı, Giresun, Antioksidan aktivite, Total fenolikler

Proje Numarası

FEN-BAP-A-150219-12

Kaynakça

• American Association of Cereal Chemists (AACC) (2000). Approved Methods of American Association of Cereal Chemists, 10th ed., St. Paul, Minn., USA.
• Alasalvar, C., Amaral, J. S., Satir, G., and Shahidi, F. (2009a). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113(4), 919–925.
• Alasalvar, C., Karamac, M., Kosinska, A., Rybarczyk, A., Shahidi, F., and Amarowicz, R. (2009b). Antioxidant activity of hazelnut skin phenolics. Journal of Agricultural and Food Chemistry, 57(11), 4645–4650.
• Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., and Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790–3796.
• Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61–67.
• Balasundram, N., Sundram, K., Samman, S., 2006, Phenolic Compounds in plants and and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses, Food Chemistry, 99, 191–203.
• Del Rio, D., Calani, L., Dall'Asta, M., and Brighenti, F. (2011). Polyphenolic composition of hazelnut skin. Journal of Agricultural and Food Chemistry, 59(18), 9935–9941.
• Huang D, Ou B, and Prior RL. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6):1841-56.
• Islam, A. (2018). Hazelnut cultivation in Turkey. Academic Journal of Agriculture, 7(2), 259–266.
• Locatelli, M., Travaglia, F., Coisson, J.D., Martelli, A., Stevigny, C., and Arlorio, M. (2010). Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119(4), 1647–1655.
• Monagas, M., Garrido, I., Lebron-Aguilar, R., Gomez-Cordoves, M. C., Rybarczyk, A., Amarowicz, R., et al. (2009). Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. Journal of Agricultural and Food Chemistry, 57(22), 10590–10599.
• Özdemir K. S, Yılmaz C. Durmaz G. Gökmen V. (2014). Hazelnut Skin Powder: A New Brown Colored Functional İngredient, Food Research International, 65(B), 291-297.
• Pelvan, E., Olgun, E. O., Karadag, A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102–108.
• Pfeil, J.A., Zhao, Y., McGorrin, R.J. (2024). Chemical composition, phytochemical content, and antioxidant activity of hazelnut (Corylus avellana L.) skins from Oregon. LWT, 201, 116204.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237.
• Salcedo, C. L., Lopez de Mishima, B.A., and Nazareno, M.A. (2010). Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors. Food Research International, 43(4), 1187–1197.
• Serpen, A., Gokmen, V., Pellegrini, N., & Fogliano, V. (2008). Direct measurement of the total antioxidant capacity of cereal products. Journal of Cereal Science, 48, 816–820.
• Shahidi, F., Alasalvar, C., and Liyana-Pathirana, C. M. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55(8), 1212–1220.
• Slinkard, K., & Singleton, V.L. (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods, American Journal of Enology and Viticulture. 28, 49-55.
• TMO (2012). Turkish Grain Board, hazelnut bulletin. http://www.tmo.gov.tr/Upload/Document/bultenler/2012/10082012findikbultening.pdf (19.01.2024)
• Tomaino, A., Martorana, M., Arcoraci, T.,Monteleone, D., Giovinazzo, C., and Saija, A. (2010). Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimie, 92(9), 1115–1122.
• Tunçil, Y. E., & Çelik, Ö. F. (2019). Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color. Akademik Ziraat Dergisi, 8(1), 113-120.
• Tunçil Y. E. (2020). Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin, Food Chemistry, 316, 126338.
• Uzuner, S., and Cekmecelioglu, D. (2014). Hydrolysis of hazelnut shells as a carbon source for bioprocessing applications and fermentation. International Journal of Food Engineering, 10 (4), 799–808.
• Xu, Y., Sismour, E. N., Parry, J., Hanna, M. A., and Li, H. (2012). Nutritional composition and antioxidant activity in hazelnut shells from US-grown cultivars. International Journal of Food Science & Technology, 47(5), 940–946.
• Yuan B., Lu M., Eskridge K. M., Isom L. D., and Hanna M. A. (2018). Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells. Food Chemistry, 244, 7-15.

Chemical Profile and Antioxidant Activity of Giresun Quality Hazelnut Skin

Yıl 2024, Cilt: 14 Sayı: 3, 1431 – 1443, 15.09.2024

Sibel Kacmaz , Evren Altıok

https://doi.org/10.31466/kfbd.1472346

Öz

Hazelnut skin is the thin and brown outer tissue layer, completely surrounds the hazelnut kernel and is released as a food by-product during the roasting process. Beyond its diverse composition including dietary fiber, phenolic compounds, flavonoids, vitamins, and minerals, hazelnut husk demonstrates substantial antioxidant activity. The chemical composition and the nutritional value of hazelnut and hazelnut skin can vary according to hazelnut varieties and the region where they grow. In this study, the chemical profile and antioxidant activity of skins from hazelnut grown in Giresun in the Black Sea Region of Türkiye were determined and its potential for use as a functional food component was investigated. Hazelnut skin samples extracted with different solvents such as acetone/methanol and ethanol/methanol, were found to have total phenolic compounds equivalent to 437.45 GAEq (mg GA/g sample) and 307.38 GAEq (mg GA/g sample), respectively. The fat content of the hazelnut skin was found to be 35.1% by mass on the dry matter, and the ratio of dietary fiber was found to be 53.5%. In addition, the total antioxidant value was calculated in samples extracted with different solvents that was found at 3.38 ± 0.2 mmol TE/g – 2.67 ± 0.1 mmol TE/g, respectively. Functional cake enriched with hazelnut skin was made, and sensory analysis studies of this functional product were also carried out.

Anahtar Kelimeler

Hazelnut skin, Giresun, Antioxidant activity, Total phenolics

Destekleyen Kurum

Scientific Research Projects Unit of Giresun University

Proje Numarası

FEN-BAP-A-150219-12

Kaynakça

• American Association of Cereal Chemists (AACC) (2000). Approved Methods of American Association of Cereal Chemists, 10th ed., St. Paul, Minn., USA.
• Alasalvar, C., Amaral, J. S., Satir, G., and Shahidi, F. (2009a). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113(4), 919–925.
• Alasalvar, C., Karamac, M., Kosinska, A., Rybarczyk, A., Shahidi, F., and Amarowicz, R. (2009b). Antioxidant activity of hazelnut skin phenolics. Journal of Agricultural and Food Chemistry, 57(11), 4645–4650.
• Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., and Ohshima, T. (2003). Turkish Tombul Hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790–3796.
• Anil, M. (2007). Using of hazelnut testa as a source of dietary fiber in breadmaking. Journal of Food Engineering, 80(1), 61–67.
• Balasundram, N., Sundram, K., Samman, S., 2006, Phenolic Compounds in plants and and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses, Food Chemistry, 99, 191–203.
• Del Rio, D., Calani, L., Dall'Asta, M., and Brighenti, F. (2011). Polyphenolic composition of hazelnut skin. Journal of Agricultural and Food Chemistry, 59(18), 9935–9941.
• Huang D, Ou B, and Prior RL. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6):1841-56.
• Islam, A. (2018). Hazelnut cultivation in Turkey. Academic Journal of Agriculture, 7(2), 259–266.
• Locatelli, M., Travaglia, F., Coisson, J.D., Martelli, A., Stevigny, C., and Arlorio, M. (2010). Total antioxidant activity of hazelnut skin (Nocciola Piemonte PGI): Impact of different roasting conditions. Food Chemistry, 119(4), 1647–1655.
• Monagas, M., Garrido, I., Lebron-Aguilar, R., Gomez-Cordoves, M. C., Rybarczyk, A., Amarowicz, R., et al. (2009). Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. Journal of Agricultural and Food Chemistry, 57(22), 10590–10599.
• Özdemir K. S, Yılmaz C. Durmaz G. Gökmen V. (2014). Hazelnut Skin Powder: A New Brown Colored Functional İngredient, Food Research International, 65(B), 291-297.
• Pelvan, E., Olgun, E. O., Karadag, A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102–108.
• Pfeil, J.A., Zhao, Y., McGorrin, R.J. (2024). Chemical composition, phytochemical content, and antioxidant activity of hazelnut (Corylus avellana L.) skins from Oregon. LWT, 201, 116204.
• Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., and Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9–10), 1231–1237.
• Salcedo, C. L., Lopez de Mishima, B.A., and Nazareno, M.A. (2010). Walnuts and almonds as model systems of foods constituted by oxidisable, pro-oxidant and antioxidant factors. Food Research International, 43(4), 1187–1197.
• Serpen, A., Gokmen, V., Pellegrini, N., & Fogliano, V. (2008). Direct measurement of the total antioxidant capacity of cereal products. Journal of Cereal Science, 48, 816–820.
• Shahidi, F., Alasalvar, C., and Liyana-Pathirana, C. M. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut byproducts. Journal of Agricultural and Food Chemistry, 55(8), 1212–1220.
• Slinkard, K., & Singleton, V.L. (1977). Total Phenol Analysis: Automation and Comparison with Manual Methods, American Journal of Enology and Viticulture. 28, 49-55.
• TMO (2012). Turkish Grain Board, hazelnut bulletin. http://www.tmo.gov.tr/Upload/Document/bultenler/2012/10082012findikbultening.pdf (19.01.2024)
• Tomaino, A., Martorana, M., Arcoraci, T.,Monteleone, D., Giovinazzo, C., and Saija, A. (2010). Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimie, 92(9), 1115–1122.
• Tunçil, Y. E., & Çelik, Ö. F. (2019). Total phenolic contents, antioxidant and antibacterial activities of chia seeds (Salvia hispanica L.) having different coat color. Akademik Ziraat Dergisi, 8(1), 113-120.
• Tunçil Y. E. (2020). Dietary fibre profiles of Turkish Tombul hazelnut (Corylus avellana L.) and hazelnut skin, Food Chemistry, 316, 126338.
• Uzuner, S., and Cekmecelioglu, D. (2014). Hydrolysis of hazelnut shells as a carbon source for bioprocessing applications and fermentation. International Journal of Food Engineering, 10 (4), 799–808.
• Xu, Y., Sismour, E. N., Parry, J., Hanna, M. A., and Li, H. (2012). Nutritional composition and antioxidant activity in hazelnut shells from US-grown cultivars. International Journal of Food Science & Technology, 47(5), 940–946.
• Yuan B., Lu M., Eskridge K. M., Isom L. D., and Hanna M. A. (2018). Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells. Food Chemistry, 244, 7-15.

Toplam 26 adet kaynakça vardır.

Ayrıntılar

Kaynak Göster

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