Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization

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 sh...

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Autores principales:	Alessandro Di Michele, Cinzia Pagano, Agnese Allegrini, Francesca Blasi, Lina Cossignani, Enrico Di Raimo, Marco Faieta, Eleonora Oliva, Paola Pittia, Sara Primavilla, Manuel Sergi, Camilla Vicino, Maurizio Ricci, Bartolomeo Schirone, Luana Perioli
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	hazelnut shells by-products waste valorization extracts maceration ultrasonic bath Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/7439a96164024e0d9122fef968129d4c
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spelling	oai:doaj.org-article:7439a96164024e0d9122fef968129d4c2021-11-11T18:34:47ZHazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization10.3390/molecules262166071420-3049https://doaj.org/article/7439a96164024e0d9122fef968129d4c2021-10-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/21/6607https://doaj.org/toc/1420-3049Hazelnut 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 <i>B. subtilis</i> and <i>B. cereus</i>.Alessandro Di MicheleCinzia PaganoAgnese AllegriniFrancesca BlasiLina CossignaniEnrico Di RaimoMarco FaietaEleonora OlivaPaola PittiaSara PrimavillaManuel SergiCamilla VicinoMaurizio RicciBartolomeo SchironeLuana PerioliMDPI AGarticlehazelnut shells by-productswastevalorizationextractsmacerationultrasonic bathOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6607, p 6607 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	hazelnut shells by-products waste valorization extracts maceration ultrasonic bath Organic chemistry QD241-441
spellingShingle	hazelnut shells by-products waste valorization extracts maceration ultrasonic bath Organic chemistry QD241-441 Alessandro Di Michele Cinzia Pagano Agnese Allegrini Francesca Blasi Lina Cossignani Enrico Di Raimo Marco Faieta Eleonora Oliva Paola Pittia Sara Primavilla Manuel Sergi Camilla Vicino Maurizio Ricci Bartolomeo Schirone Luana Perioli Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
description	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 <i>B. subtilis</i> and <i>B. cereus</i>.
format	article
author	Alessandro Di Michele Cinzia Pagano Agnese Allegrini Francesca Blasi Lina Cossignani Enrico Di Raimo Marco Faieta Eleonora Oliva Paola Pittia Sara Primavilla Manuel Sergi Camilla Vicino Maurizio Ricci Bartolomeo Schirone Luana Perioli
author_facet	Alessandro Di Michele Cinzia Pagano Agnese Allegrini Francesca Blasi Lina Cossignani Enrico Di Raimo Marco Faieta Eleonora Oliva Paola Pittia Sara Primavilla Manuel Sergi Camilla Vicino Maurizio Ricci Bartolomeo Schirone Luana Perioli
author_sort	Alessandro Di Michele
title	Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
title_short	Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
title_full	Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
title_fullStr	Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
title_full_unstemmed	Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization
title_sort	hazelnut shells as source of active ingredients: extracts preparation and characterization
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/7439a96164024e0d9122fef968129d4c
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Hazelnut Shells as Source of Active Ingredients: Extracts Preparation and Characterization

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