Identification and characterisation of water and alkali soluble oligosaccharides from hazelnut skin (Corylus avellana L.)

Rosa Montella, Jean Daniel Coïsson, Fabiano Travaglia, Monica Locatelli, Matteo Bordiga, Mickael Meyrand, Daniela Barile, Marco Arlorio

Risultato della ricerca: Contributo su rivistaArticolo in rivistapeer review

Abstract

Hazelnut skins are a good example of agricultural by-product with the potential to become a valuable source of functional ingredients. In this work, the fibre from hazelnut skins was extracted by using water and alkali solution and characterised by a suite of analytical tools (MALDI-FTICR, nano LC-Chip-Q-ToF and gas chromatography). Over thirty complex free oligosaccharides, composed mainly of galacturonic acid and N- acetylgalactosamine, were characterised for the first time in the present study. Their concentration ranged between 16 and 34 mg per g of extract. The oligosaccharides isolated from this agricultural by-product are mainly hexose oligosaccharides (potentially galacto-oligosaccharides,) and xyloglucans. The identified composition could justify the bioactive activity of the extracts, namely prebiotic activity, previously demonstrated.

Lingua originaleInglese
pagine (da-a)717-725
Numero di pagine9
RivistaFood Chemistry
Volume140
Numero di pubblicazione4
DOI
Stato di pubblicazionePubblicato - 15 ott 2013

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