Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (Corylus avellana L.)
Аутори
Ivanović, StefanAvramović, Nataša
Dojčinović, Biljana P.
Trifunović, Snežana S.
Novaković, Miroslav M.
Tešević, Vele
Mandić, Boris
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 dierent 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 eective 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 function...al 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.
Кључне речи:
antioxidant activity / carbohydrates / DPPH-scavenging effect / H / hazelnut skins / lipids / metals and C / N / phenols and flavonoids content / proteins / S elementsИзвор:
Foods, 2020, 9, 4, 430-Издавач:
- Multidisciplinary Digital Publishing Institute(Multidisciplinary Digital Publishing Institute (MDPI)
DOI: 10.3390/foods9040430
ISSN: 2304-8158
WoS: 000537220500054
Scopus: 2-s2.0-85083394689
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Ivanović, Stefan AU - Avramović, Nataša AU - Dojčinović, Biljana P. AU - Trifunović, Snežana S. AU - Novaković, Miroslav M. AU - Tešević, Vele AU - Mandić, Boris PY - 2020 UR - https://cherry.chem.bg.ac.rs/handle/123456789/3992 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 dierent 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 eective 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 - Multidisciplinary Digital Publishing Institute(Multidisciplinary Digital Publishing Institute (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 P. and Trifunović, Snežana S. and Novaković, Miroslav M. 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 dierent 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 eective 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 = "Multidisciplinary Digital Publishing Institute(Multidisciplinary Digital Publishing Institute (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. P., Trifunović, S. S., Novaković, M. 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 Multidisciplinary Digital Publishing Institute(Multidisciplinary Digital Publishing Institute (MDPI)., 9(4), 430. https://doi.org/10.3390/foods9040430
Ivanović S, Avramović N, Dojčinović BP, Trifunović SS, Novaković MM, 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 P., Trifunović, Snežana S., Novaković, Miroslav M., 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 . .