Dergiler / European Food Science and Engineering / 2023 / Cilt: 4 Sayı: 1

A waste material rich in bioactive compounds: Hazelnut waste

Sayfa
15–25
Yayın Tarihi
2023-07-26
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:Nowadays, increasing sensitivity to the environment leads to the development of sustainable agricultural policies.
📊
Temel Bulgular & Veri:Hazelnut, which has a significant trade volume worldwide, is processed into products, and some waste materials can be emerge.
💡
Sonuç & Katkı:This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.
🔬Tür:Literatür & Derleme Çalışması
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Hazelnut · waste · leaf

Abstract

Nowadays, increasing sensitivity to the environment leads to the development of sustainable agricultural policies. In this respect, it has become important to transform agricultural waste products into value-added products. Hazelnut, which has a significant trade volume worldwide, is processed into products, and some waste materials can be emerge. These waste products could transform into high added-value to food, cosmetics, and pharmaceutical industries due to possessing the bioactive compounds such as phenolics and, dietary fibre in them. This review represents the research on the bioactive compounds from the hazelnut waste, especially conducted in recently, and concentrates on its tree leaf, husk, and oil meal.

🔖

Bu Makaleye Atıf Yap

ÖZTÜRK, G. (2023). A waste material rich in bioactive compounds: Hazelnut waste. European Food Science and Engineering, Cilt: 4 Sayı: 1, 15–25. https://ajindex.com/articles/957319

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (10)

  1. Acan, B. G., Toker, O. S., Palabiyik, I., Pirouzian, H. R., Bursa, K., Kilicli, M., Yaman, M., Er, T., & Konar, N. (2021). Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization. LWT-Food Science and Technology, 147, 111548. https://doi.org/10.1016/j.lwt.2021.111548
  2. Akbarian, M., Khani, A., Eghbalpour, S., & Uversky, V. N. (2022). Bioactive peptides: synthesis, sources, applications, and proposed mechanisms of action. International Journal of Molecular Sciences, 23(3), 1445. https://doi.org/10.3390/ijms23031445
  3. Alalwan, T. A., Mohammed, D., Hasan, M., Sergi, D., Ferraris, C., Gasparri, C., Rondanelli, M., & Perna, S. (2022). Almond, hazelnut, and pistachio skin: an opportunity for nutraceuticals. Nutraceuticals, 2(4), 300-310. https://doi.org/10.3390/nutraceuticals2040023
  4. Alasalvar, C., Amaral, J. S., Satır, G., & Shahidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113(4), 919-925. https://doi.org/10.1016/j.foodchem.2008.08.019
  5. Alasalvar, C., Amaral, J. S., & Shahidi, F. (2006a). Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 54(26), 10177-10183. https://doi.org/10.1021/jf061702w
  6. Alasalvar, C., Karamac, M., Amarowicz, R., & Shahidi, F. (2006b). Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover. Journal of Agricultural and Food Chemistry, 54(13), 4826-4832. https://doi.org/10.1021/jf0601259
  7. Alasalvar, C., Shahidi, F., Ohshima, T., Wanasundara, U., Yurttas, H. C., Liyanapathirana, C. M., & Rodrigues, F. B. (2003). Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. Journal of Agricultural and Food Chemistry, 51(13), 3797-3805. https://doi.org/10.1021/jf021239x
  8. Altop, A., Güngör, E., & Erener, G. (2019). Improvement of nutritional quality of some oilseed meals through solid-state fermentation using Aspergillus niger. Turkish Journal of Agriculture-Food Science and Technology, 7(9), 1411-1414. https://doi.org/10.24925/turjaf.v7i9.1411-1414.2721
  9. Amaral, J. S., Ferreres, F., Andrade, P. B., Valentao, P., Pinheiro, C., Santos, A., & Seabra, R. (2005). Phenolic profile of hazelnut (Corylus avellana L.) leaves cultivars grown in Portugal. Natural Product Research 19(2), 157-163. https://doi.org/10.1080/14786410410001704778
  10. Anderson, J. W