Polyphenolic composition of hazelnut skin

Margherita Dall'Asta, Daniele Del Rio, Luca Calani, Furio Brighenti

Risultato della ricerca: Contributo in rivistaArticolo in rivista

65 Citazioni (Scopus)

Abstract

Skins from different hazelnut samples were characterized for total polyphenol content, total antioxidant capacity (TAC), and their content in specific polyphenolic compounds. The main polyphenolic subclass, identified and quantified by means of HPLC-MS/MS, comprised monomeric and oligomeric flavan-3-ols, which accounted for more than 95% of total polyphenols. Flavonols and dihydrochalcones were 3.5% while phenolic acids were less than 1% of the total identified phenolics. The TAC values of the skin samples ranged between 0.6 and 2.2 mol of reduced iron/kg of sample, which is about 3 times the TAC of whole walnuts, 7-8 times that of dark chocolate, 10 times that of espresso coffee, and 25 times that of blackberries. By describing the profile of polyphenols present in hazelnut skins, this study provides the basis to further investigate the potential health effects of hazelnut byproduct. © 2011 American Chemical Society.
Lingua originaleEnglish
pagine (da-a)9935-9941
Numero di pagine7
RivistaJournal of Agricultural and Food Chemistry
Volume59
DOI
Stato di pubblicazionePubblicato - 2011

Keywords

  • flavan-3-ols
  • hazelnut skin
  • phenolic compounds
  • total antioxidant capacity
  • total polyphenol content

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