3 research outputs found
Impact of Roasting on Identification of Hazelnut (<i>Corylus avellana</i> L.) Origin: A Chemometric Approach
Hazelnuts
belonging to different cultivars or cultivated in different
geographic areas can be differentiated by their chemical profile;
however, the roasting process may affect the composition of raw hazelnuts,
thus compromising the possibility to identify their origin in processed
foods. In this work, we characterized raw and roasted hazelnuts (Tonda
Gentile Trilobata, TGT, from Italy and from Chile, Tonda di Giffoni
from Italy, and Tombul from Turkey), as well as hazelnuts isolated
from commercial products, with the aim to discriminate their cultivar
and origin. The chemometric evaluation of selected chemical parameters
(proximate composition, fatty acids, total polyphenols, antioxidant
activity, and protein fingerprint by SDS-PAGE) permitted us to identify
hazelnuts belonging to different cultivars and, concerning TGT samples,
their different geographic origin. Also commercial samples containing
Piedmontese TGT hazelnuts were correctly assigned to TGT cluster.
In conclusion, even if the roasting process modifies the composition
of roasted hazelnuts, this preliminary model study suggests that the
identification of their origin is still possible