Quality and nutritional properties of hazelnut (Corylus avellana L.) oil and defatted flours

J. D. Coïsson, G. Zeppa, M. Arlorio, F. Travaglia, M. Giordano, A. Martelli

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

The aim of this study was the characterization of some samples of partially - defatted hazelnut (Corylus avellana L.) flours and the cold-pressed hazelnut oils. The partially-defatted hazelnut flours (from un-roasted and roasted seeds) showed interesting nutritional properties, particularly concerning branched amino acid composition (1.67, 2.45 and 1.31 g/100 g, for valine, leucine and isoleucine respectively, high roasted flour, fresh weight). Glutamic acid was the main amino acid recovered both in un-roasted and roasted flours. The trend of acidification and peroxidation of flours during the shelf life (evaluated up to 6 months) showed that these products are quite stable if stored at room temperature (25°C) in the dark. The oil composition confirmed a strong impact of roasting practice on the vitamins fraction; alfa-tocopherol content showed a decrease of 19.5% after roasting. We suggest improving the use of hazelnut-related products, because of their significant nutritional properties. Moreover, we highlight that roasting practices can decrease the content of some bioactive nutritional compounds, like tocopherols.

Original languageEnglish
Title of host publicationActa Horticulturae
PublisherInternational Society for Horticultural Science
Pages671-676
Number of pages6
ISBN (Print)9789066057128
DOIs
Publication statusPublished - 2009

Publication series

NameActa Horticulturae
Volume845
ISSN (Print)0567-7572

Keywords

  • Defatted flours
  • Hazelnut oil
  • Nutritional properties
  • Quality

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