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Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)

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2020
foods-09-00430-v2.pdf (789.3Kb)
Authors
Ivanović, Stefan
Avramović, Nataša
Dojčinović, Biljana
Trifunović, Snežana
Novaković, Miroslav
Tešević, Vele
Mandić, Boris
Article (Published version)
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Abstract
The present study evaluates natural composition of Serbian roasted hazelnut skins (HS) with potential role in application as functional nutrient of various food products. Total phenols (TPC) and flavonoids contents (TFC) in HS extracts obtained with different ethanol concentrations (10%—I, 50%—II and 96%—III) and their antioxidant activities were investigated. The highest total phenols content (706.0 ± 9.7 mgGAE/gextract) was observed in 96% ethanol HS extract. Ethanol HS extracts showed very high antioxidant activity with effective concentrations (EC50) ranged between 0.052 and 0.066 mg/mL. The phenol and flavonoid content of roasted HS extracts I–III was determined by HPLC-ESI-MS/MS analyses. Contents of lipids, proteins, carbohydrates, metals, and C, H, N, S elements in roasted HS were also determined. Relatively high C/N, C/P and C/N/P ratios, rich metal contents and fatty acids composition indicated that hazelnut skin might be a good candidate for use as either human or fungal fun...ctional nutrient. In addition, possible application of phenolic HS extracts as UV booster was studied by recording UV spectra (220–440 nm) of 10 mg/L of HS extracts I–III combined with 10 mg/L of chemical sunscreen agent benzophenone-3 and in vitro sun protection factor (SPF) was calculated.

Keywords:
Hazelnut skins / Phenols and flavonoids content / DPPH-scavenging effect / Antioxidant activity / Lipids / Proteins / Carbohydrates / Metals / C / H / N / S elements
Source:
Foods, 2020, 9, 4, 430-
Publisher:
  • MDPI
Funding / projects:
  • Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)

DOI: 10.3390/foods9040430

ISSN: 2304-8158

WoS: 000537220500054

Scopus: 2-s2.0-85083394689
[ Google Scholar ]
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7
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/3492
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Ivanović, Stefan
AU  - Avramović, Nataša
AU  - Dojčinović, Biljana
AU  - Trifunović, Snežana
AU  - Novaković, Miroslav
AU  - Tešević, Vele
AU  - Mandić, Boris
PY  - 2020
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/3492
AB  - The present study evaluates natural composition of Serbian roasted hazelnut skins (HS) with potential role in application as functional nutrient of various food products. Total phenols (TPC) and flavonoids contents (TFC) in HS extracts obtained with different ethanol concentrations (10%—I, 50%—II and 96%—III) and their antioxidant activities were investigated. The highest total phenols content (706.0 ± 9.7 mgGAE/gextract) was observed in 96% ethanol HS extract. Ethanol HS extracts showed very high antioxidant activity with effective concentrations (EC50) ranged between 0.052 and 0.066 mg/mL. The phenol and flavonoid content of roasted HS extracts I–III was determined by HPLC-ESI-MS/MS analyses. Contents of lipids, proteins, carbohydrates, metals, and C, H, N, S elements in roasted HS were also determined. Relatively high C/N, C/P and C/N/P ratios, rich metal contents and fatty acids composition indicated that hazelnut skin might be a good candidate for use as either human or fungal functional nutrient. In addition, possible application of phenolic HS extracts as UV booster was studied by recording UV spectra (220–440 nm) of 10 mg/L of HS extracts I–III combined with 10 mg/L of chemical sunscreen agent benzophenone-3 and in vitro sun protection factor (SPF) was calculated.
PB  - MDPI
T2  - Foods
T1  - Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
VL  - 9
IS  - 4
SP  - 430
DO  - 10.3390/foods9040430
ER  - 
@article{
author = "Ivanović, Stefan and Avramović, Nataša and Dojčinović, Biljana and Trifunović, Snežana and Novaković, Miroslav and Tešević, Vele and Mandić, Boris",
year = "2020",
abstract = "The present study evaluates natural composition of Serbian roasted hazelnut skins (HS) with potential role in application as functional nutrient of various food products. Total phenols (TPC) and flavonoids contents (TFC) in HS extracts obtained with different ethanol concentrations (10%—I, 50%—II and 96%—III) and their antioxidant activities were investigated. The highest total phenols content (706.0 ± 9.7 mgGAE/gextract) was observed in 96% ethanol HS extract. Ethanol HS extracts showed very high antioxidant activity with effective concentrations (EC50) ranged between 0.052 and 0.066 mg/mL. The phenol and flavonoid content of roasted HS extracts I–III was determined by HPLC-ESI-MS/MS analyses. Contents of lipids, proteins, carbohydrates, metals, and C, H, N, S elements in roasted HS were also determined. Relatively high C/N, C/P and C/N/P ratios, rich metal contents and fatty acids composition indicated that hazelnut skin might be a good candidate for use as either human or fungal functional nutrient. In addition, possible application of phenolic HS extracts as UV booster was studied by recording UV spectra (220–440 nm) of 10 mg/L of HS extracts I–III combined with 10 mg/L of chemical sunscreen agent benzophenone-3 and in vitro sun protection factor (SPF) was calculated.",
publisher = "MDPI",
journal = "Foods",
title = "Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)",
volume = "9",
number = "4",
pages = "430",
doi = "10.3390/foods9040430"
}
Ivanović, S., Avramović, N., Dojčinović, B., Trifunović, S., Novaković, M., Tešević, V.,& Mandić, B.. (2020). Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.). in Foods
MDPI., 9(4), 430.
https://doi.org/10.3390/foods9040430
Ivanović S, Avramović N, Dojčinović B, Trifunović S, Novaković M, Tešević V, Mandić B. Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.). in Foods. 2020;9(4):430.
doi:10.3390/foods9040430 .
Ivanović, Stefan, Avramović, Nataša, Dojčinović, Biljana, Trifunović, Snežana, Novaković, Miroslav, Tešević, Vele, Mandić, Boris, "Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)" in Foods, 9, no. 4 (2020):430,
https://doi.org/10.3390/foods9040430 . .

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