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A Brief Perspective on the Nutritional Content of Hazelnut Fruit

Yıl 2024, Cilt: 3 Sayı: 1, 100 - 103, 31.03.2024

Öz

Fruits are important foods in human nutrition, rich in many macro and micro components. Hazelnut (Corylus avellana L.), one of the most important fruits for Türkiye, is one of the most popular tree nuts belonging to the genus Corylus. Due to its characteristic taste and odor, it is used in many areas as well as raw consumption. Hazelnut fruit is a very rich source of protein, fat and fatty acid composition, vitamins and minerals. It is stated that hazelnut fruit has a positive effect against many diseases such as cancer, diabetes, obesity and cardiovascular diseases. Therefore, consumption of hazelnut fruit, which is a functional food, is thought to have positive effects on human health. In this review, general information about the types, composition and effects of hazelnut fruit on human health has been compiled.

Kaynakça

  • Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., & Ohshima, T. (2003). Turkish tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796.
  • Bahaeddin, Z., Yans, A., Khodagholi, F., Hajimehdipoor, H., & Sahranavard, S. (2017). Hazelnut and neuroprotection: Improved memory and hindered anxiety in response to intra-hippocampal Aβ injection. Nutritional neuroscience, 20(6), 317-326.
  • Cittadini, M. C., Martín, D., Gallo, S., Fuente, G., Bodoira, R., Martínez, M., & Maestri, D. (2020). Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina. European Food Research and Technology, 246, 833-843.
  • Cristofori, V., Bertazza, G., & Bignami, C. (2015). Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars. Fruits, 70(5), 311-322. FAO, 2023. Agricultural production. https://www.fao.org/faostat/en/#data/QCL
  • Anonim, (2023). Fındık Araştırma Enstitüsü Müdürlüğü, (2023). https: //arastirma.tarimorman.gov.tr/
  • Gorji, N., Moeini, R., & Memariani, Z. (2018). Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer’s disease: A neuropharmacological review of their bioactive constituents. Pharmacological Research, 129, 115-127.
  • Hojjati, M., Shahbazi, S., Askari, H., Nafchi, A. M., & Makari, M. (2023). Impact of the gamma and electron beam irradiations on yeast-spot disease fungal agent and physicochemical attributes of hazelnut (Corylus avellana L.). Radiation Physics and Chemistry, 111469.
  • Köksal, A. İ., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509-515.
  • Król, K., & Gantner, M. (2020). Morphological traits and chemical composition of hazelnut from different geographical origins: A review. Agriculture, 10(9), 375.
  • Mexis, S. F., & Kontominas, M. G. (2009). Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry, 78(6), 407-413.
  • Mollica, A., Zengin, G., Stefanucci, A., Ferrante, C., Menghini, L., Orlando, G., ... & Onaolapo, O. J. (2018). Nutraceutical potential of Corylus avellana Daily supplements for obesity and related dysmetabolism. Journal of Functional Foods, 47, 562-574.
  • Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food and Chemical Toxicology, 46(5), 1801-1807.
  • Ozdemir, F., & Akinci, I. (2004). Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63(3), 341-347.
  • Öz, E., Ekiz, E., Savaş, A., Aoudeh, E., EL-ATY, A. A., & Öz, F. (2021). Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry, 45(2), 213-221.
  • Rezaei, F., Bakhshi, D., Ghazvini, R. F., Majd, D. J., & Pourghayoumi, M. (2014). Evaluation of fatty acid content and nutritional properties of selected native and imported hazelnut (Corylus avellana L.) varieties grown in Iran. Journal of applied botany and food quality, 87.
  • Rovira, M., Hermoso, J. F., & Romero, A. J. (2017). Performance of hazelnut cultivars from Oregon, Italy, and Spain, in northeastern Spain. HortTechnology, 27(5), 631-638.
  • Savaş, A., Ekiz, E., Elbir, Z., Savaş, B. D., Proestos, C., Elobeid, T., ... & Oz, F. (2023). Advantageous effects of sumac usage in meatball preparation on various quality criteria and formation of heterocyclic aromatic amines. Separations, 10(1), 29.
  • Scarpari, M., Vitale, S., Di Giambattista, G., Luongo, L., De Gregorio, T., Schreiber, G., ... & Voglmayr, H. (2020). Didymella corylicola sp. nov., a new fungus associated with hazelnut fruit development in Italy. Mycological Progress, 19, 317-328.
  • Spataro, F., Rosso, F., Genova, G., & Caligiani, A. (2023). Untargeted UHPLC-HRMS as a new tool for the detection of rotten defect markers in hazelnuts of different origins. Microchemical Journal, 109743.
  • Şahin, S., Kılıç, Ö., Şengül, S., & Perçin, S. (2019). Farklı illerden temin edilen fındık zarının bileşimi ve antioksidan etkinliğinin araştırılması. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 9(1), 27-35.
  • Şimşek, A., & Aslantaş, R. (1999). Fındığın bileşimi ve insan beslenmesi açısından önemi. Gıda, 24(3).
  • Vujević, P., Vahčić, N., Milinović, B., Jelačić, T., Halap, K. D., & Čmelik, Z. (2010). Pomological traits and proximate chemical composition of hazelnut (Corylus avellana L.) varieties grown in Croatia. Afr. J. Agric. Res, 5, 2023-2029.
  • Wang, J., Zhou, M., Wu, T., Fang, L., Liu, C., & Min, W. (2020). Novel anti-obesity peptide (RLLPH) derived from hazelnut (Corylus heterophylla Fisch) protein hydrolysates inhibits adipogenesis in 3T3-L1 adipocytes by regulating adipogenic transcription factors and adenosine monophosphate-activated protein kinase (AMPK) activation. Journal of Bioscience and bioengineering, 129(3), 259-268.
  • Zhao, J., Wang, X., Lin, H., & Lin, Z. (2023). Hazelnut and its by-products: a comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chemistry, 135576.

Fındık Meyvesinin Besinsel İçeriği Üzerine Kısa Bir Perspektif

Yıl 2024, Cilt: 3 Sayı: 1, 100 - 103, 31.03.2024

Öz

Meyveler insan beslenmesinde yer alan, birçok makro ve mikro bileşen bakımından zengin önemli gıdalardır. Ülkemiz için oldukça önemli meyvelerden biri olan fındık (Corylus avellana L.), Corylus cinsine ait oldukça popüler ağaç yemişlerinden biridir. Kendine has karakteristik tat ve kokusu nedeniyle çiğ olarak tüketiminin yanı sıra birçok alanda da kullanılmaktadır. Fındık meyvesi protein, yağ ve yağ asidi kompozisyonu, vitaminler, minareller bakımından oldukça zengin bir kaynaktır. Fındık meyvesinin, kanser, diyabet, obezite, kardiyovasküler hastalıklar gibi birçok hastalığa karşı olumlu etki gösterdiği belirtilmektedir. Bu yüzden fonksiyonel bir gıda olan fındık meyvesi tüketiminin insan sağlığı üzerine olumlu etkileri olduğu düşünülmektedir. Bu derlemede fındık meyvesinin çeşitleri, bileşimi ve insan sağlığı üzerine etkileri hakkında genel bilgiler derlenmiştir.

Kaynakça

  • Alasalvar, C., Shahidi, F., Liyanapathirana, C. M., & Ohshima, T. (2003). Turkish tombul hazelnut (Corylus avellana L.). 1. Compositional characteristics. Journal of Agricultural and Food Chemistry, 51(13), 3790-3796.
  • Bahaeddin, Z., Yans, A., Khodagholi, F., Hajimehdipoor, H., & Sahranavard, S. (2017). Hazelnut and neuroprotection: Improved memory and hindered anxiety in response to intra-hippocampal Aβ injection. Nutritional neuroscience, 20(6), 317-326.
  • Cittadini, M. C., Martín, D., Gallo, S., Fuente, G., Bodoira, R., Martínez, M., & Maestri, D. (2020). Evaluation of hazelnut and walnut oil chemical traits from conventional cultivars and native genetic resources in a non-traditional crop environment from Argentina. European Food Research and Technology, 246, 833-843.
  • Cristofori, V., Bertazza, G., & Bignami, C. (2015). Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars. Fruits, 70(5), 311-322. FAO, 2023. Agricultural production. https://www.fao.org/faostat/en/#data/QCL
  • Anonim, (2023). Fındık Araştırma Enstitüsü Müdürlüğü, (2023). https: //arastirma.tarimorman.gov.tr/
  • Gorji, N., Moeini, R., & Memariani, Z. (2018). Almond, hazelnut and walnut, three nuts for neuroprotection in Alzheimer’s disease: A neuropharmacological review of their bioactive constituents. Pharmacological Research, 129, 115-127.
  • Hojjati, M., Shahbazi, S., Askari, H., Nafchi, A. M., & Makari, M. (2023). Impact of the gamma and electron beam irradiations on yeast-spot disease fungal agent and physicochemical attributes of hazelnut (Corylus avellana L.). Radiation Physics and Chemistry, 111469.
  • Köksal, A. İ., Artik, N., Şimşek, A., & Güneş, N. (2006). Nutrient composition of hazelnut (Corylus avellana L.) varieties cultivated in Turkey. Food Chemistry, 99(3), 509-515.
  • Król, K., & Gantner, M. (2020). Morphological traits and chemical composition of hazelnut from different geographical origins: A review. Agriculture, 10(9), 375.
  • Mexis, S. F., & Kontominas, M. G. (2009). Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry, 78(6), 407-413.
  • Mollica, A., Zengin, G., Stefanucci, A., Ferrante, C., Menghini, L., Orlando, G., ... & Onaolapo, O. J. (2018). Nutraceutical potential of Corylus avellana Daily supplements for obesity and related dysmetabolism. Journal of Functional Foods, 47, 562-574.
  • Oliveira, I., Sousa, A., Morais, J. S., Ferreira, I. C., Bento, A., Estevinho, L., & Pereira, J. A. (2008). Chemical composition, and antioxidant and antimicrobial activities of three hazelnut (Corylus avellana L.) cultivars. Food and Chemical Toxicology, 46(5), 1801-1807.
  • Ozdemir, F., & Akinci, I. (2004). Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63(3), 341-347.
  • Öz, E., Ekiz, E., Savaş, A., Aoudeh, E., EL-ATY, A. A., & Öz, F. (2021). Impact of roasting level on fatty acid composition, oil and polycyclic aromatic hydrocarbon contents of various dried nuts. Turkish Journal of Agriculture and Forestry, 45(2), 213-221.
  • Rezaei, F., Bakhshi, D., Ghazvini, R. F., Majd, D. J., & Pourghayoumi, M. (2014). Evaluation of fatty acid content and nutritional properties of selected native and imported hazelnut (Corylus avellana L.) varieties grown in Iran. Journal of applied botany and food quality, 87.
  • Rovira, M., Hermoso, J. F., & Romero, A. J. (2017). Performance of hazelnut cultivars from Oregon, Italy, and Spain, in northeastern Spain. HortTechnology, 27(5), 631-638.
  • Savaş, A., Ekiz, E., Elbir, Z., Savaş, B. D., Proestos, C., Elobeid, T., ... & Oz, F. (2023). Advantageous effects of sumac usage in meatball preparation on various quality criteria and formation of heterocyclic aromatic amines. Separations, 10(1), 29.
  • Scarpari, M., Vitale, S., Di Giambattista, G., Luongo, L., De Gregorio, T., Schreiber, G., ... & Voglmayr, H. (2020). Didymella corylicola sp. nov., a new fungus associated with hazelnut fruit development in Italy. Mycological Progress, 19, 317-328.
  • Spataro, F., Rosso, F., Genova, G., & Caligiani, A. (2023). Untargeted UHPLC-HRMS as a new tool for the detection of rotten defect markers in hazelnuts of different origins. Microchemical Journal, 109743.
  • Şahin, S., Kılıç, Ö., Şengül, S., & Perçin, S. (2019). Farklı illerden temin edilen fındık zarının bileşimi ve antioksidan etkinliğinin araştırılması. Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 9(1), 27-35.
  • Şimşek, A., & Aslantaş, R. (1999). Fındığın bileşimi ve insan beslenmesi açısından önemi. Gıda, 24(3).
  • Vujević, P., Vahčić, N., Milinović, B., Jelačić, T., Halap, K. D., & Čmelik, Z. (2010). Pomological traits and proximate chemical composition of hazelnut (Corylus avellana L.) varieties grown in Croatia. Afr. J. Agric. Res, 5, 2023-2029.
  • Wang, J., Zhou, M., Wu, T., Fang, L., Liu, C., & Min, W. (2020). Novel anti-obesity peptide (RLLPH) derived from hazelnut (Corylus heterophylla Fisch) protein hydrolysates inhibits adipogenesis in 3T3-L1 adipocytes by regulating adipogenic transcription factors and adenosine monophosphate-activated protein kinase (AMPK) activation. Journal of Bioscience and bioengineering, 129(3), 259-268.
  • Zhao, J., Wang, X., Lin, H., & Lin, Z. (2023). Hazelnut and its by-products: a comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chemistry, 135576.
Toplam 24 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Teknolojileri
Bölüm Derlemeler
Yazarlar

Adem Savaş

Yayımlanma Tarihi 31 Mart 2024
Gönderilme Tarihi 28 Aralık 2023
Kabul Tarihi 20 Şubat 2024
Yayımlandığı Sayı Yıl 2024 Cilt: 3 Sayı: 1

Kaynak Göster

APA Savaş, A. (2024). Fındık Meyvesinin Besinsel İçeriği Üzerine Kısa Bir Perspektif. Gıda Bilimi Ve Mühendisliği Araştırmaları, 3(1), 100-103.

Content of this journal is licensed under a Creative Commons Attribution NonCommercial 4.0 International License
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