Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars

Food and Chemical Toxicology

Volumn 46, Issue 5, 2008, Pages 1801-1807

  Oliveira, Ivo ^a   Sousa, Anabela ^a   Morais, Jorge Sá ^a   Ferreira, Isabel C F R ^a   Bento, Albino ^a   Estevinho, Letícia ^a   Pereira, José Alberto ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Antimicrobial activity; Antioxidant potential; Fatty acids; Hazelnut; Nutritional value

Indexed keywords

FAT; HAZELNUT EXTRACT; LINOLEIC ACID; PALMITIC ACID; PLANT EXTRACT; STEARIC ACID; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; ASH; BACILLUS CEREUS; BACILLUS SUBTILIS; CANDIDA ALBICANS; CHEMICAL COMPOSITION; CONCENTRATION RESPONSE; CRYPTOCOCCUS NEOFORMANS; CULTIVAR; ESCHERICHIA COLI; FATTY ACID ANALYSIS; FRUIT; FUNGUS; GAS CHROMATOGRAPHY; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HAZELNUT; KLEBSIELLA PNEUMONIAE; MINIMUM INHIBITORY CONCENTRATION; MOISTURE; NONHUMAN; NUTRITIONAL VALUE; PORTUGAL; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; BETA CAROTENE; CHROMATOGRAPHY, GAS; CORYLUS; FATTY ACIDS; FLAME IONIZATION; FREE RADICAL SCAVENGERS; FUNGI; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; INDICATORS AND REAGENTS; MICROBIAL SENSITIVITY TESTS; NUTRITIVE VALUE; OXIDATION-REDUCTION; PHENOLS; PICRATES; PLANT EXTRACTS;

BACILLUS CEREUS; CANDIDA ALBICANS; CORYLUS; CORYLUS AVELLANA; ESCHERICHIA COLI; FILOBASIDIELLA NEOFORMANS; FUNGI; KLEBSIELLA PNEUMONIAE; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 40849137515     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.01.026     Document Type: Article

References (33)

1. Alasalvar C., Shahidi F., Liyana-Pathirana C., and Ohshima T. Turkish Tombul hazelnut (Corylus avellana L.). 1. Composition characteristics. J. Agric. Food Chem. 51 (2003) 3790-3796
2. Alasalvar C., Amaral J.S., and Shahidi F. Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). J. Agric. Food Chem. 54 (2006) 10177-10183
3. Alasalvar C., Karamac M., Amarowicz R., and Shahidi F. Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. J. Agric. Food Chem. 54 (2006) 4826-4832
4. Amaral J.S., Casal S., Alves M., Seabra R., and Oliveira B. Tocopherol and tocotrienol content of hazelnut cultivars grown in Portugal. J. Agric. Food Chem. 54 (2006) 1329-1336
5. Amaral J.S., Casal S., Citová I., Santos A., Seabra R.M., and Oliveira B.P.P. Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. Eur. Food Res. Tech. 222 (2006) 274-280
6. Amaral J.S., Cunha S., Santos A., Alves R., Seabra R., and Oliveira B. Influence of cultivar and environmental conditions on the triacylglycerol profile of hazelnut (Corylus avellana L.). J. Agric. Food Chem. 54 (2006) 449-456
7. AOAC, 1995. Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists, Arlington, VA, 1995.
8. Borchers A.T., Keen C.L., and Gerstiwin M.E. Mushrooms, tumors, and immunity: an update. Exp. Biol. Med. 229 (2004) 393-406
9. Decreto-Lei n° 167/2004 de 7 de Julho.
10. Durak I., Koksal I., Kaçmaz M., Buyukkoçak S., Çimen B., and Ozturk H. Hazelnut supplementation enhances plasma antioxidant potential and lowers plasma cholesterol levels. Clin. Chim. Acta 284 (1999) 113-115
11. Ferreira I.C.F.R., Barros L., Soares M.E., Bastos M.L., and Pereira J.A. Antioxidant activity and total phenolic contents of Olea europaea L. leaves sprayed with different copper formulations. Food Chem. 103 (2007) 188-195
12. Ferreira I.C.F.R., Calhelha R.C., Estevinho L.M., and Queiroz M.-J.R.P. Screening of antimicrobial activity of diarylamines in the 2,3,5-trimethylbenzo[b]thiophene series: a structure-activity evaluation study. Bioorg. Med. Chem. Lett. 14 (2004) 5831-5833
13. FAO-STAT. Food and Agriculture Organization. data. .
14. Fukuda T., Ito H., and Yoshida T. Antioxidant polyphenols from walnuts (Juglans regia L.). Phytochemistry 63 (2003) 795-801
15. Hatano T., Kagawa H., Yasuhara T., and Okuda T. Two new flavonoids and other constituents in licorice root: their relative astringency and scavenging effects. Chem. Pharm. Bull. 36 (1988) 2090-2097
16. Hawkey P.M., and Lewis D.A. Medical Bacteriology - A Practical Approach (1994), Oxford University, UK pp. 181-194
17. Koksak A., Artik N., Simsek A., and Gunes N. Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chem. 99 (2006) 509-515
18. Mi-Yae S., Tae-Hun K., and Nak-Ju S. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extracts. Food Chem. 82 (2003) 593-597
19. Oliveira I., Sousa A., Valentão P., Andrade P., Ferreira I.C.F.R., Ferreres F., Bento A., Seabra R., Estevinho L., and Pereira J.A. Hazel (Corylus avellana L.) leaves as source of antimicrobial and antioxidative compounds. Food Chem. 105 (2007) 1018-1025
20. Oyaizu M. Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44 (1986) 307-315
21. Ozdemir F., and Akinci I. Physical and nutritional properties of four major commercial Turkish hazelnut varieties. J. Food Eng. 63 (2004) 341-347
22. Parcerisa J., Rafecas M., Castellote A., Codony R., Farran A., Garcia J., Gonzalez C., Lopez A., Romero A., and Boatella J. Influence of variety and geographical origin on the lipid fraction of hazelnut (Corylus avellana L.) from Spain: (III) oli stability, tocopherol content and some mineral contents (Mn, Fe, Cu). Food Chem. 53 (1995) 71-74
23. Pereira J.A., Pereira A.P.G., Ferreira I.C.F.R., Valentão P., Andrade P.B., Seabra R., Estevinho L., and Bento A. Table olives from Portugal: phenolic compounds, antioxidant potential and antimicrobial activity. J. Agric. Food Chem. 54 (2006) 8425-8431
24. Pereira A.P., Ferreira I.C.F.R., Marcelino F., Valentão P., Andrade F., Seabra R., Estevinho L., Bento A., and Pereira J.A. Phenolic compounds and antimicrobial activity of olive (Olea europaea L. Cv. Cobrançosa) leaves. Molecules 12 (2007) 1153-1162
25. Puupponen-Pimiä R., Nohynek L., Meier C., Kähkönen M., Heinonen M., Hopia A., and Oksman-Caldentey K.-M. Antimicrobial properties of phenolic compounds from berries. J. Appl. Microbiol. 90 (2001) 494-507
26. Proestos C., Chorianopoulos N., Nychas G.-J.E., and Komaitis M. RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. J. Agric. Food Chem. 53 (2005) 1190-1195
27. Rauha J.-P., Remes S., Heinonen M., Hopia A., Kähkönen M., Kujala T., Pihlaja K., Vuorela H., and Vuorela P. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int. J. Food Microbiol. 56 (2000) 3-12
28. Seabra R.M., Andrade P.B., Valentão P., Fernandes E., Carvalho F., and Bastos M.L. Anti-oxidant compounds extracted from several plant materials. In: Fingerman M., and Nagabhushanam R. (Eds). Biomaterials from Aquatic and Terrestrial Organisms (2006), Science Publishers, Enfield (New Hampshire) 115-174
29. Shahidi F., Alasalvar C., and Liyana-Pathirana C. Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L.) and hazelnut by products. J. Agric. Food Chem. 55 (2007) 1212-1220
30. Silva, A., Santos, F., Santos, A., Sousa, V., Lopes, A., Assunção, A., Carvalho, J., Borges, O., Ribeiro, R., Leme, P., Fernandes, S., Dias, R., Aguiar, F., 2005. A Aveleira. Tipografia Guerra. p. 179.
31. Singleton V.L., and Rossi Jr. J.A. Colorimetric of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16 (1965) 144-158
32. Sousa A., Ferreira I.C.F.R., Barros L., Bento A., and Pereira J.A. Antioxidant potential of traditional stoned table olives "alcaparras": influence of the solvent and temperature extraction conditions. LWT - Food Sci. Technol. 41 (2008) 739-745
33. Sousa A., Ferreira I.C.F.R., Calhelha R., Andrade P.B., Valentão P., Seabra R., Estevinho L., Bento A., and Pereira J.A. Phenolics and antimicrobial activity of traditional stoned table olives "alcaparra". Bioorg. Med. Chem. 14 (2006) 8533-8538