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Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions.
Food Chem. 2017 Mar 01; 218:584-590.FC

Abstract

Natural (raw) hazelnut was extracted with 80% (v/v) acetone to obtain crude phenolic extract that was then fractionated for elution of low-molecular weight (LMW) and high-molecular weight (HMW) fractions. LMW fraction was further purified (LWM-FP) to remove sugars and organic acids. The crude extract and its fractions were determined by measuring their protein precipitating capacity (PPC) using two different proteins [bovine serum albumin (BSA) and gelatin], molecular weights, total phenolics, condensed tannins, and various antioxidant activities. Significant differences (p<0.05) existed in the contents of total phenolics, condensed tannins, antioxidant activities, and PPC among the crude extract and fractions, albeit to different extends. BSA and gelatin was effectively precipitated by HMW fraction. HMW fraction had the highest total phenolics, condensed tannins, and antioxidant activities, followed by crude extract, LWM-FP, and LMW, respectively. The present study suggests that HMW fraction could be utilised as a source of polyphenols for the food industry.

Authors+Show Affiliations

TÜBİTAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey.Department of Chemical and Physical Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland.Department of Chemical and Physical Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland.TÜBİTAK Marmara Research Center, Food Institute, P.O. Box 21, 41470 Gebze, Kocaeli, Turkey. Electronic address: cesarettin.alasalvar@tubitak.gov.tr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27719953

Citation

Pelvan Pelitli, Ebru, et al. "Protein Precipitating Capacity and Antioxidant Activity of Turkish Tombul Hazelnut Phenolic Extract and Its Fractions." Food Chemistry, vol. 218, 2017, pp. 584-590.
Pelvan Pelitli E, Janiak MA, Amarowicz R, et al. Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions. Food Chem. 2017;218:584-590.
Pelvan Pelitli, E., Janiak, M. A., Amarowicz, R., & Alasalvar, C. (2017). Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions. Food Chemistry, 218, 584-590. https://doi.org/10.1016/j.foodchem.2016.09.070
Pelvan Pelitli E, et al. Protein Precipitating Capacity and Antioxidant Activity of Turkish Tombul Hazelnut Phenolic Extract and Its Fractions. Food Chem. 2017 Mar 1;218:584-590. PubMed PMID: 27719953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions. AU - Pelvan Pelitli,Ebru, AU - Janiak,Michał Adam, AU - Amarowicz,Ryszard, AU - Alasalvar,Cesarettin, Y1 - 2016/09/14/ PY - 2016/04/05/received PY - 2016/08/10/revised PY - 2016/09/12/accepted PY - 2016/10/11/entrez PY - 2016/10/11/pubmed PY - 2017/1/14/medline KW - Antioxidant activity KW - Condensed tannins KW - Fractionations KW - Hazelnut crude extract KW - Molecular weights KW - Protein precipitating capacity SP - 584 EP - 590 JF - Food chemistry JO - Food Chem VL - 218 N2 - Natural (raw) hazelnut was extracted with 80% (v/v) acetone to obtain crude phenolic extract that was then fractionated for elution of low-molecular weight (LMW) and high-molecular weight (HMW) fractions. LMW fraction was further purified (LWM-FP) to remove sugars and organic acids. The crude extract and its fractions were determined by measuring their protein precipitating capacity (PPC) using two different proteins [bovine serum albumin (BSA) and gelatin], molecular weights, total phenolics, condensed tannins, and various antioxidant activities. Significant differences (p<0.05) existed in the contents of total phenolics, condensed tannins, antioxidant activities, and PPC among the crude extract and fractions, albeit to different extends. BSA and gelatin was effectively precipitated by HMW fraction. HMW fraction had the highest total phenolics, condensed tannins, and antioxidant activities, followed by crude extract, LWM-FP, and LMW, respectively. The present study suggests that HMW fraction could be utilised as a source of polyphenols for the food industry. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27719953/Protein_precipitating_capacity_and_antioxidant_activity_of_Turkish_Tombul_hazelnut_phenolic_extract_and_its_fractions_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31453-4 DB - PRIME DP - Unbound Medicine ER -