Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes

Autor: Liudis Leidy Pino Ramos, David Contreras, Alberto Burgos-Edwards, Claudia Mardones, Cristina Theoduloz, Thierry Durand, Raúl Domínguez-Perles, Katherine Márquez, Guillermo Schmeda-Hirschmann, Felipe Jiménez-Aspee, Angel Gil-Izquierdo, Luis Bustamante, Camille Oger
Přispěvatelé: Universidad de Talca, Centro de Edafologia y Biologia aplicada del Segura (CEBAS - CSIC), Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), Institut des Biomolécules Max Mousseron [Pôle Chimie Balard] (IBMM), Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM)-Centre National de la Recherche Scientifique (CNRS), Universidad de Concepción [Chile]
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Antioxidant
Coumaric Acids
medicine.medical_treatment
[CHIM.THER]Chemical Sciences/Medicinal Chemistry
01 natural sciences
High-performance liquid chromatography
Antioxidants
Gas Chromatography-Mass Spectrometry
Analytical Chemistry
Lipoxygenase
0404 agricultural biotechnology
Corylus
Phenols
medicine
Food science
Oxylipins
Phytofurans
Lipase
Chile
Fatty acids
chemistry.chemical_classification
Metabolic Syndrome
biology
Chilean hazelnut
HPLC-MS/MS
Gevuina avellana
010401 analytical chemistry
Fatty acid
food and beverages
alpha-Glucosidases
04 agricultural and veterinary sciences
General Medicine
Oxylipin
040401 food science
0104 chemical sciences
chemistry
Phytoprostanes
biology.protein
Polyunsaturated fatty acids
Gas chromatography
alpha-Amylases
Phenolics
[CHIM.OTHE]Chemical Sciences/Other
Food Science
Polyunsaturated fatty acid
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2019, 298, pp.125026. ⟨10.1016/j.foodchem.2019.125026⟩
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2019.125026⟩
Popis: International audience; Roasted cotyledons of the Chilean hazelnut (Gevuina avellana) are appreciated as snacks. The aim of our work was to assess the fatty acid, oxylipin and phenolic composition using gas chromatography (GC) coupled to mass spectrometry (MS), ultra- high performance liquid chromatography (UHPLC) coupled to MS and HPLC coupled to diode array detector (HPLC-DAD). Additionally, various antioxidant activities were assessed. The inhibition of α-glucosidase, α-amylase, lipase, cyclooxygenases-1 and -2 (COX-1/COX-2), and lipoxygenase was determined. The main fatty acids were oleic and 7-hexadecenoic acids. Eight phytoprostanes and three phytofurans were identified and quantified. Hydroxybenzoic and hydroxycinnamic acids were the main phenolic compounds. Oils showed antioxidant activity determined by EPR, and inhibition of COX-1/COX-2. The statistical analysis showed that the roasting does not affect the composition of the samples. The occurrence of oxylipins in this species is reported for the first time. Chilean hazelnuts can be considered a source of health promoting compounds.
Databáze: OpenAIRE
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