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 their significant nutritional properties. Moreover, we highlight that roasting practice can decrease the content of some bioactive nutritional compounds, like tocopherols.
Quality and nutrizional properties of hazelnut (Corylus avellana L.) oil and defatted flours
ZEPPA, Giuseppe;GIORDANO, Manuela;
2009-01-01
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 their significant nutritional properties. Moreover, we highlight that roasting practice can decrease the content of some bioactive nutritional compounds, like tocopherols.
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