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Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars.

2008Journal article Open access
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dc.contributor.authorOliveira, Ivo
dc.contributor.authorSousa, Anabela
dc.contributor.authorMorais, Jorge Sá
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBento, Albino
dc.contributor.authorEstevinho, Leticia M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2008-09-08T08:49:41Z
dc.date.available2008-09-08T08:49:41Z
dc.date.issued2008
dc.description.abstractHazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work, three hazelnut cultivars (cv. Daviana, Fertille de Coutard and M. Bollwiller) produced in Portugal, were characterized in respect to their chemical composition, antioxidant potential and antimicrobial activity. The samples were analysed for proximate constituents (moisture, fat, crude protein, ash), nutritional value and fatty acids profile by GC/FID. Antioxidant potential was accessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also checked against Gram positive (Bacillus cereus, B. subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Results showed that the main constituent of fruits was fat ranging from 56% to 61%, being the nutritional value around 650 kcal per 100 g of fruits. Oleic was the major fatty acid varying between 80.67% in cv. F. Coutard and 82.63% in cv. Daviana, followed by linoleic, palmitic, and stearic acids. Aqueous hazelnut extract presented antioxidant activity in a concentration-dependent way, in general with similar behaviour for all cultivars. Hazelnut extracts revealed a high antimicrobial activity against Gram positive bacteria (MIC 0.1 mg/ mL) showing a good bioactivity of these fruits.en
dc.identifier.citationOliveira, I.; Sousa, A.; Morais, Jorge Sá; Ferreira, Isabel C.F.R.; Bento, Albino; Estevinho, Letícia M.; Pereira, J.A. (2008). Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food and Chemical Toxicology. ISSN 0278-6915. 46:5, p. 1801-1807en
dc.identifier.doi10.1016/j.fct.2008.01.026
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10198/777
dc.language.isoengen
dc.peerreviewedyes
dc.publisherElsevieren
dc.subjectHazelnuten
dc.subjectNutritional valueen
dc.subjectFatty acidsen
dc.subjectAntioxidant potentialen
dc.subjectAntimicrobial activityen
dc.titleChemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars.en
dc.typejournal article
dspace.entity.typePublication
person.familyNameMorais
person.familyNameFerreira
person.familyNameBento
person.familyNameEstevinho
person.familyNamePereira
person.givenNameJorge Sá
person.givenNameIsabel C.F.R.
person.givenNameAlbino
person.givenNameLetícia M.
person.givenNameJosé Alberto
person.identifier144781
person.identifier.ciencia-id6E11-BDED-4CB3
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idD516-325A-9AD7
person.identifier.ciencia-idBA14-09D6-A406
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0001-5215-785X
person.identifier.orcid0000-0002-9249-1948
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridE-8500-2013
person.identifier.ridN-9706-2016
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35247694000
person.identifier.scopus-author-id6506577664
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccess
rcaap.typearticleen
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