Structural characterisation of polysaccharides from roasted hazelnut skins.
Two polysaccharide fractions sequentially extracted with water 1W and alkali 1A, were isolated from the hazelnut skins. The monosaccharide composition together with the FTIR and NMR analyses, indicated that both fractions are formed from a mixture of polysaccharides. The fraction 1W consists of methyl-esterified pectic polysaccharide with rhamnogalacturonan I blocks, branching with arabinose side chains, and with […]
Fungi Associated with and Influence of Moisture on Development of Kernel Mold of Hazelnut.
Kernel mold on hazelnuts is defined by the United States Department of Agriculture, U.S.A., as any visible fungal growth either on the outside or inside of the kernel. Only one yeast and one filamentous fungus have been associated with kernel mold of hazelnut in Oregon. In this report, fungi were isolated from kernels with mold and identified using morphological and molecular characters. Penicillium spp. were isolated most often from […]
Investigation of reduced ELISA recovery of almond and hazelnut traces from roasted nut samples by SDS-PAGE and mass spectrometry.
Western society is facing an increase in the number of food-allergic individuals, with rising incidence in the past years. Therefore, allergen-free food and accurate and reliable analysis of allergen contamination are essential for the protection of consumers. Yet, there is limited understanding on the effect of food processing on allergenicity and on the ability of […]
In Vitro Digested Nut Oils Attenuate the Lipopolysaccharide-Induced Inflammatory Response in Macrophages.
Nut consumption is known for its health benefits, in particular in inflammatory diseases. A possible mechanism for these effects could be their beneficial fatty acid composition. Nuts mainly contain mono- and polyunsaturated fatty acids, which have anti-inflammatory properties. However, studies investigating the effects of nut extracts on inflammatory processes on the molecular level are rare. […]
Effect of refining on bioactive composition and oxidative stability of hazelnut oil.
In this study, the effect of refining process on the content of phytochemicals, antioxidant capacity and oxidative stability of hazelnut oil was investigated. The oil samples were taken at the consecutive steps of hazelnut refining process and analyzed for some compositional properties along with the antioxidant capacity and oxidative stability. The results have shown that, carotenoid content of the hazelnut oil […]
Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. Var. Tonda Romana) induced by roasting.
Application of a comparative aroma extract dilution analysis on aroma distillates isolated from either raw Italian hazelnuts or a roasted hazelnut material produced thereof revealed 37 odor-active compounds in the raw nuts, whereas 46 aroma compounds were detected in the roasted nut material. 2-Methoxy-3-isopropylpyrazine and 2-methoxy-3,5-dimethylpyrazine as well as 5-methyl-4-heptanone predominated with the highest flavor […]
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis.
Natural (raw) and roasted hazelnuts were compared for their differences in volatile components and sensory responses. A total of 79 compounds were detected in both hazelnuts, of which 39 (27 positive, 5 tentative, and 7 unknown) were detected in natural hazelnut and 71 (40 positive, 14 tentative, and 17 unknown) were detected in roasted hazelnut. […]
Rapid Antibody Selection Using Surface Plasmon Resonance for High-Speed and Sensitive Hazelnut Lateral Flow Prototypes.
Lateral Flow Immunoassays (LFIAs) allow for rapid, low-cost, screening of many biomolecules such as food allergens. Despite being classified as rapid tests, many LFIAs take 10⁻20 min to complete. For a really high-speed LFIA, it is necessary to assess antibody association kinetics. By using a label-free optical technique such as Surface Plasmon Resonance (SPR), it […]
Daily Consumption of Oregon Hazelnuts Affects α-Tocopherol Status in Healthy Older Adults: A Pre-Post Intervention Study.
BACKGROUND: Inadequate vitamin E and magnesium intakes are of concern for older adults owing to the associated incidence of age-related diseases. OBJECTIVE: This study was designed to determine the extent to which a 16-wk intervention with hazelnuts alters vitamin E and magnesium status in a group of older men and women, and used a pre-post […]
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.).
This study investigated the effect of roasting (150°C for 30 min) and storage (12 months at 4°C, 25°C and 25°C in vacuum package), conditions of which are generally applied in the industry and markets, on the formation of Maillard reaction and sugar degradation products, namely dicarbonyl compounds, 5-hydroxymethylfurfural, N-e-fructosyllysine, and N-e-carboxymethyllysine in Tombul and Levant hazelnuts. […]