Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells

Bo Yuan; Mei Lu; Kent M Eskridge; Loren D Isom; Milford A Hanna

doi:10.1016/j.foodchem.2017.09.116

Extraction, identification, and quantification of antioxidant phenolics from hazelnut (Corylus avellana L.) shells

Food Chem. 2018 Apr 1:244:7-15. doi: 10.1016/j.foodchem.2017.09.116. Epub 2017 Sep 23.

Authors

Bo Yuan¹, Mei Lu², Kent M Eskridge³, Loren D Isom⁴, Milford A Hanna⁵

Affiliations

¹ Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA; Industrial Agricultural Products Center, University of Nebraska-Lincoln, 208 L.W. Chase Hall, Lincoln, NE 68583-0726, USA. Electronic address: byuan2@unl.edu.
² Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA. Electronic address: mlu4@unl.edu.
³ Department of Statistics, University of Nebraska-Lincoln, 343 E Hardin Hall, 3310 Holdrege Street, Lincoln, NE 68583-0961, USA. Electronic address: keskridge1@unl.edu.
⁴ Industrial Agricultural Products Center, University of Nebraska-Lincoln, 208 L.W. Chase Hall, Lincoln, NE 68583-0726, USA. Electronic address: loren.Isom@unl.edu.
⁵ Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 North 21st Street, Lincoln, NE 68588-6205, USA; Industrial Agricultural Products Center, University of Nebraska-Lincoln, 208 L.W. Chase Hall, Lincoln, NE 68583-0726, USA. Electronic address: mhanna1@unl.edu.

PMID: 29120806
DOI: 10.1016/j.foodchem.2017.09.116

Abstract

Hazelnut shells are the major byproduct of the hazelnut industry. The objectives of this study were to optimize the conditions for extracting phenolics and to identify and quantify the phenolics in hazelnut shells. Preliminary optimization showed that a high recovery of phenolics could be achieved with shell particle size less than 0.5mm when extracted with acetone at 50°C. Response surface experiments showed that a 10g/l liquid to solid ratio, 58% acetone, and 12h extraction time yielded the highest amount of phenolics. Twenty-seven phenolic compounds were identified in hazelnut shells by mass spectrometry. Coumaroylquinic acid, epicatechin gallate, quercetin, and six other phenolics were identified in hazelnut shells for the first time. The most abundant phenolics in hazelnut shells were catechin, epicatechin gallate, and gallic acid, as quantified by high performance liquid chromatography (HPLC). These results can be useful for the development of industrial extraction processes of natural antioxidants from hazelnut shells.

Keywords: Antioxidant capacity; Extraction; HPLC-DAD; HPLC-MS/MS; Hazelnut shells; Optimization; Phenolics; Response surface experiment.

MeSH terms

Acetone / chemistry
Antioxidants / analysis*
Antioxidants / chemistry
Catechin / analogs & derivatives
Catechin / analysis
Catechin / isolation & purification
Chemical Fractionation / methods*
Chromatography, High Pressure Liquid / methods
Corylus / chemistry*
Mass Spectrometry / methods
Phenols / analysis*
Phenols / chemistry
Phenols / isolation & purification
Plant Extracts / analysis
Plant Extracts / chemistry
Quinic Acid / analogs & derivatives
Quinic Acid / analysis
Quinic Acid / isolation & purification

Substances

Antioxidants
Phenols
Plant Extracts
Quinic Acid
Acetone
2-coumaroylquinic acid
Catechin
epicatechin gallate