Hazelnut shells represent a waste material (about 42% of the total biomass) deriving from hazelnut harvest. These are mainly used as a heating source; however, they represent an interesting source of polyphenols useful in health field. The impact on phenolic profile and concentrations of hazelnut shell extracts obtained by three extraction methods (maceration, ultrasonic bath, and high-power ultrasonic), as well as temperature, extraction time, and preventive maceration, was studied. The prepared extracts were characterized in terms of chemical composition, antioxidant and antimicrobial activities. Eighteen different phenolic compounds were identified and quantified by chemical analysis and gallic acid was the most abundant in all the extracts analyzed. Other relevant compounds were chlorogenic acid, protocatechuic acid and catechin. Preventive maceration had a positive effect on the extraction of different types of compounds regardless of the method performed. Application of the high-power ultrasonic method had different effects, either positive or negative, depending on the type of compound and extraction time. All the prepared extracts showed antioxidant activity especially those prepared by maceration, and many of them were able to inhibit the growth of both and .
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http://dx.doi.org/10.3390/molecules26216607 | DOI Listing |
Foods
November 2024
Department of Agricultural, Forest and Food Sciences (DISAFA), University of Turin, 10095 Grugliasco, TO, Italy.
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products. To address this issue, biotechnological processes can be used to create new applications for these by-products.
View Article and Find Full Text PDFFood Chem
March 2025
Dipartimento Di Scienze e Tecnologie Ambientali Biologiche e Farmaceutiche, Università degli Studi Della Campania "Luigi Vanvitelli" Via Vivaldi 43, 81100 Caserta, Italy. Electronic address:
Food Chem
March 2025
Department of Biochemistry, Memorial University of Newfoundland, St. John 's, NL, Canada.
This article presents a comprehensive overview of upcycling commercial nut byproducts (such as Brazil nut, cashew, hazelnut, macadamia, peanut (also known as a legume), pecan, pine nut, pistachio, and walnut) for food, nutraceutical, and pharmaceutical applications. Upcycling nut byproducts, namely husk/hull, hard shell, brown skin, defatted flour/meal/cake, pine cone, cashew nut shell liquid, cashew apple, walnut septum, and dreg/okara, has great potential, not only to reduce/minimise waste, but also to fit within the circular economy concept. Each byproduct has its own unique functional properties, which can bring significant value.
View Article and Find Full Text PDFPolymers (Basel)
October 2024
Institute of Polymer and Dye Technology, Lodz University of Technology, 90-924 Lodz, Poland.
Recently, the development of composite materials from agricultural and forestry waste has become an attractive area of research. The use of bio-waste is beneficial for economic and environmental reasons, adapting it to cost effectiveness and environmental sustainability. In the presented study, the possibility of using hazelnut shell (HS) and hydrotalcite (HT) mineral filler was investigated.
View Article and Find Full Text PDFMaterials (Basel)
October 2024
Faculty of Civil Engineering, Warsaw University of Technology, Al. Armii Ludowej 16, 00-637 Warsaw, Poland.
This research investigated the properties of modified cementitious composites including water purification from heavy metal-zinc. A new method for characterizing the immobilization properties of tested modifiers was established. Several additions had their properties investigated: biochar (BC), active carbon (AC), nanoparticulate silica (NS), copper slag (CS), iron slag (EAFIS), crushed hazelnut shells (CHS), and lightweight sintered fly ash aggregate (LSFAA).
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