Detalhes do Documento

Chemical composition, and antioxidant and antimicrobial activities of three haz...

Autor(es): Oliveira, Ivo cv logo 1 ; Sousa, A. cv logo 2 ; Morais, Jorge Sá cv logo 3 ; Ferreira, Isabel C.F.R. cv logo 4 ; Bento, Albino cv logo 5 ; Estevinho, Leticia M. cv logo 6 ; Pereira, J.A. cv logo 7

Data: 2008

Identificador Persistente: http://hdl.handle.net/10198/777

Origem: Biblioteca Digital do IPB

Assunto(s): Hazelnut; Nutritional value; Fatty acids; Antioxidant potential; Antimicrobial activity


Descrição
Hazelnut (Corylus avellana L.) is a very popular dry fruit in the world being consumed in different form and presentations. In the present work, three hazelnut cultivars (cv. Daviana, Fertille de Coutard and M. Bollwiller) produced in Portugal, were characterized in respect to their chemical composition, antioxidant potential and antimicrobial activity. The samples were analysed for proximate constituents (moisture, fat, crude protein, ash), nutritional value and fatty acids profile by GC/FID. Antioxidant potential was accessed by the reducing power assay, the scavenging effect on DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals and b-carotene linoleate model system. Their antimicrobial capacity was also checked against Gram positive (Bacillus cereus, B. subtilis, Staphylococcus aureus) and Gram negative bacteria (Pseudomonas aeruginosa, Escherichia coli, Klebsiella pneumoniae) and fungi (Candida albicans, Cryptococcus neoformans). Results showed that the main constituent of fruits was fat ranging from 56% to 61%, being the nutritional value around 650 kcal per 100 g of fruits. Oleic was the major fatty acid varying between 80.67% in cv. F. Coutard and 82.63% in cv. Daviana, followed by linoleic, palmitic, and stearic acids. Aqueous hazelnut extract presented antioxidant activity in a concentration-dependent way, in general with similar behaviour for all cultivars. Hazelnut extracts revealed a high antimicrobial activity against Gram positive bacteria (MIC 0.1 mg/ mL) showing a good bioactivity of these fruits.
Tipo de Documento Artigo
Idioma Inglês
delicious logo  facebook logo  linkedin logo  twitter logo 
degois logo
mendeley logo

Documentos Relacionados



    Financiadores do RCAAP

Fundação para a Ciência e a Tecnologia Universidade do Minho   Governo Português Ministério da Educação e Ciência Programa Operacional da Sociedade do Conhecimento União Europeia