Shelf-Life Evolution of the Fatty Acid Fingerprint in High-Quality Hazelnuts (Corylus avellana L.) Harvested in Different Geographical Regions
| Autor: | Carlo Bicchi, Federico Stilo, Steven Mascrez, Marta Cialiè Rosso, Chiara Cordero, Giorgia Purcaro |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
hazelnut drying
Health (social science) esterified fatty acids Plant Science Esterified fatty acids Fatty acids methyl esters Free fatty acids Hazelnut drying Hazelnut lipids Quantitative profiling Storage quality of hazelnuts lcsh:Chemical technology Shelf life quantitative profiling Health Professions (miscellaneous) Microbiology storage quality of hazelnuts Enzyme catalysis Hydrolysis chemistry.chemical_compound Lipid oxidation Lipolysis lcsh:TP1-1185 Food science hazelnut lipids chemistry.chemical_classification Autoxidation Fatty acid free fatty acids Oleic acid chemistry fatty acids methyl esters Food Science |
| Zdroj: | Foods Volume 10 Issue 3 Foods, Vol 10, Iss 685, p 685 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10030685 |
| Popis: | Hazelnuts are characterized by a relatively high abundance of oleic acid and poly-unsaturated fatty acids, which give this fruit a high nutritional value. As a counterbalance, such a lipid profile is more susceptible to autoxidation and/or degradation reactions under enzymatic catalysis. Lipid oxidation occurs on fatty acids (FAs), both esterified on triacylglycerols and in free form (after lipolysis), but with favorable kinetics on the latter. In this study, the quali-quantitative changes in FA profiles (both free and esterified) were monitored during the shelf life (time 0, 6, and 12 months) as a function of different drying and storage conditions and different cultivars and geographical areas. A derivatization/extraction procedure was performed to quantify the profile of free and esterified fatty acids accurately. The overall profile of the free and esterified fatty acids concurred to create a biological signature characteristic of the cultivar and of the harvest region. The free and esterified forms’ characterization enabled the efficient monitoring of the effects of both the hydrolytic activity (increment in overall free fatty acids) and the oxidative process (decrease in unsaturated free fatty acids versus esterified fatty acids) over the 12 months of storage. |
| Databáze: | OpenAIRE |
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