Publicação
Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods
| Resumo: | The interest in the functional characteristics of nuts has been increasing due to their high content in bioactive constituents. Hazelnut (Corylus avellana L.) is the most important cultivated species in the Corylus genus (Betulaceae), and it is widely spread from the Himalayas to the far north of Canada1. The inclusion of nuts in the human diet can bring benefits that are partially related to the high percentage of monounsaturated fatty acids (MUFA), particularly oleic acid, and polyunsaturated fatty acids (PUFA), particularly linoleic acid, tocopherols (for example, α-tocopherol), and phytosterols (for instance, β-sitosterol)2–4. With the increase in food production, there is an orientation towards more sustainable agriculture, free of pesticides and fertilizers harmful to the environment. Plant biostimulants, a class of bio-based agriculture products designed to improve crop development, represent a feasible alternative to chemical fertilizers or, at least, an effective way of reducing the applied quantities. In the present work, different types of plant biostimulants compatible with organic farming (NPK, Fitoalgas Green® and Sprint Plus®) were tested in one of the most popular nut products worldwide: hazelnut. Furthermore, the samples were tested for nutritional parameters, fatty acids profiles and tocopherols contents. The nutritional evaluation of hazelnuts showed that this species is mainly composed of fat (around 55% on a fresh weight basis). The highest fat content was detected in the control line (samples grown in soils without any biostimulant), with no significant differences in result of the type of soil supplementation. Protein levels were also high (16.8 g/100 g fw), particularly in hazelnuts treated with NPK (12% higher than the control), but all plant biostimulants (except phytoalgae) induced a positive effect in this macronutrient. Ash and water with the minor components showed minimal variations. The maximal caloric value (675 kcal/100 g fw) was obtained in the control line. Regarding soluble sugars, only sucrose was identified with an average value of 16g /100g fw. Oleic acid (C18:1n9c) was the predominant fatty acid, and a noticeable decrease was observed in hazelnut, independently of the plant biostimulant, compared with the control (76%). Linoleic acid (C18:2n6c), contrarily to oleic acid, showed a significant increase in hazelnut samples grown in soils treated with plant biostimulants, reaching the maximum value when using NPK (15.1%). Palmitic acid, likewise, was affected in hazelnut samples, reaching the highest percentage with Sprint Plus (9.6%). A very similar result was observed for stearic acid (C18:0). Other fatty acids were detected in trace percentages (total sum less than 2%): myristic acid (C14:0), palmitoleic acid (C16:1), marginal acid (C17:0), α-linolenic (C18:3n3), eicosanoic acid (C20:0) and eicosenoic acid (C20:1). Overall, the concentration of tocopherols was elevated: average values of 25 mg/100 g fw. The most notorious effects were obtained with NPK+phytoalgae, characterized by an increase of almost 18% in tocopherols levels (23 to 28 mg/100 g fw). In comparison, treatment with NPK alone induced a 15.1% higher percentage of linoleic acid. The obtained values were lower than those reported in different hazelnut varieties5, which might be related to genetic factors (different cultivars), climatic variation6,7, soil type8, or analytical methodology9. In general, the tested plant biostimulants induced increased levels of important bioactive compounds, particularly in what concerns linoleic acid (mainly using NPK) and tocopherols levels (with best results using NPK + phytoalgae) in hazelnuts. These results can be important to select the best plant biostimulant to be applied and, thus, enable the increase in the amount of a specific bioactive compound, interesting for a potential application for functional foods. |
|---|---|
| Autores principais: | Pascoalino, Liege |
| Outros Autores: | Reis, Filipa S.; Rodrigues, M.A.; Correia, Carlos M.; Ferreira, Isabel C.F.R.; Barros, Lillian; Barreira, João C.M. |
| Assunto: | Corylus avellana L. |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173271810605056 |
|---|---|
| author | Pascoalino, Liege |
| author2 | Reis, Filipa S. Rodrigues, M.A. Correia, Carlos M. Ferreira, Isabel C.F.R. Barros, Lillian Barreira, João C.M. |
| author2_role | author author author author author author |
| author_facet | Pascoalino, Liege Reis, Filipa S. Rodrigues, M.A. Correia, Carlos M. Ferreira, Isabel C.F.R. Barros, Lillian Barreira, João C.M. |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Pascoalino, Liege\",\"Person.identifier.orcid\":\"0000-0001-9855-6450\"},{\"Person.name\":\"Reis, Filipa S.\",\"Person.identifier.orcid\":\"0000-0002-9159-0530\"},{\"Person.name\":\"Rodrigues, M.A.\",\"Person.identifier.orcid\":\"0000-0002-5367-1129\"},{\"Person.name\":\"Correia, Carlos M.\"},{\"Person.name\":\"Ferreira, Isabel C.F.R.\",\"Person.identifier.orcid\":\"0000-0003-4910-4882\"},{\"Person.name\":\"Barros, Lillian\",\"Person.identifier.orcid\":\"0000-0002-9050-5189\"},{\"Person.name\":\"Barreira, João C.M.\",\"Person.identifier.orcid\":\"0000-0003-1233-0990\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Pascoalino, Liege Reis, Filipa S. Rodrigues, M.A. Correia, Carlos M. Ferreira, Isabel C.F.R. Barros, Lillian Barreira, João C.M. |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-01-19T16:21:09Z |
| datacite.date.embargoed.fl_str_mv | 2022-01-19T16:21:09Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Corylus avellana L. |
| datacite.titles.title.fl_str_mv | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Pascoalino, Liege Reis, Filipa S. Rodrigues, M.A. Correia, Carlos M. Ferreira, Isabel C.F.R. Barros, Lillian Barreira, João C.M. |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-01-19T16:21:09Z |
| dc.date.embargoed.fl_str_mv | 2022-01-19T16:21:09Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24768 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Universidade de Vigo |
| dc.rights.cclincense.fl_str_mv | http://creativecommons.org/licenses/by/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Corylus avellana L. |
| dc.title.fl_str_mv | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | The interest in the functional characteristics of nuts has been increasing due to their high content in bioactive constituents. Hazelnut (Corylus avellana L.) is the most important cultivated species in the Corylus genus (Betulaceae), and it is widely spread from the Himalayas to the far north of Canada1. The inclusion of nuts in the human diet can bring benefits that are partially related to the high percentage of monounsaturated fatty acids (MUFA), particularly oleic acid, and polyunsaturated fatty acids (PUFA), particularly linoleic acid, tocopherols (for example, α-tocopherol), and phytosterols (for instance, β-sitosterol)2–4. With the increase in food production, there is an orientation towards more sustainable agriculture, free of pesticides and fertilizers harmful to the environment. Plant biostimulants, a class of bio-based agriculture products designed to improve crop development, represent a feasible alternative to chemical fertilizers or, at least, an effective way of reducing the applied quantities. In the present work, different types of plant biostimulants compatible with organic farming (NPK, Fitoalgas Green® and Sprint Plus®) were tested in one of the most popular nut products worldwide: hazelnut. Furthermore, the samples were tested for nutritional parameters, fatty acids profiles and tocopherols contents. The nutritional evaluation of hazelnuts showed that this species is mainly composed of fat (around 55% on a fresh weight basis). The highest fat content was detected in the control line (samples grown in soils without any biostimulant), with no significant differences in result of the type of soil supplementation. Protein levels were also high (16.8 g/100 g fw), particularly in hazelnuts treated with NPK (12% higher than the control), but all plant biostimulants (except phytoalgae) induced a positive effect in this macronutrient. Ash and water with the minor components showed minimal variations. The maximal caloric value (675 kcal/100 g fw) was obtained in the control line. Regarding soluble sugars, only sucrose was identified with an average value of 16g /100g fw. Oleic acid (C18:1n9c) was the predominant fatty acid, and a noticeable decrease was observed in hazelnut, independently of the plant biostimulant, compared with the control (76%). Linoleic acid (C18:2n6c), contrarily to oleic acid, showed a significant increase in hazelnut samples grown in soils treated with plant biostimulants, reaching the maximum value when using NPK (15.1%). Palmitic acid, likewise, was affected in hazelnut samples, reaching the highest percentage with Sprint Plus (9.6%). A very similar result was observed for stearic acid (C18:0). Other fatty acids were detected in trace percentages (total sum less than 2%): myristic acid (C14:0), palmitoleic acid (C16:1), marginal acid (C17:0), α-linolenic (C18:3n3), eicosanoic acid (C20:0) and eicosenoic acid (C20:1). Overall, the concentration of tocopherols was elevated: average values of 25 mg/100 g fw. The most notorious effects were obtained with NPK+phytoalgae, characterized by an increase of almost 18% in tocopherols levels (23 to 28 mg/100 g fw). In comparison, treatment with NPK alone induced a 15.1% higher percentage of linoleic acid. The obtained values were lower than those reported in different hazelnut varieties5, which might be related to genetic factors (different cultivars), climatic variation6,7, soil type8, or analytical methodology9. In general, the tested plant biostimulants induced increased levels of important bioactive compounds, particularly in what concerns linoleic acid (mainly using NPK) and tocopherols levels (with best results using NPK + phytoalgae) in hazelnuts. These results can be important to select the best plant biostimulant to be applied and, thus, enable the increase in the amount of a specific bioactive compound, interesting for a potential application for functional foods. |
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| person_str_mv | Pascoalino, Liege Pascoalino, Liege https://www.ciencia-id.pt/A314-490A-7952 A314-490A-7952 http://orcid.org/0000-0001-9855-6450 0000-0001-9855-6450 Reis, Filipa S. Reis, Filipa S. https://www.ciencia-id.pt/391F-AFE1-64C7 391F-AFE1-64C7 http://orcid.org/0000-0002-9159-0530 0000-0002-9159-0530 Rodrigues, M.A. Rodrigues, M.A. https://www.ciencia-id.pt/371D-DF0D-8D68 371D-DF0D-8D68 http://orcid.org/0000-0002-5367-1129 0000-0002-5367-1129 Correia, Carlos M. Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882 Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Barreira, João C.M. Barreira, João C.M. http://orcid.org/0000-0003-1233-0990 0000-0003-1233-0990 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Universidade de Vigo |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
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| spelling | engUniversidade de Vigopt_PTThe interest in the functional characteristics of nuts has been increasing due to their high content in bioactive constituents. Hazelnut (Corylus avellana L.) is the most important cultivated species in the Corylus genus (Betulaceae), and it is widely spread from the Himalayas to the far north of Canada1. The inclusion of nuts in the human diet can bring benefits that are partially related to the high percentage of monounsaturated fatty acids (MUFA), particularly oleic acid, and polyunsaturated fatty acids (PUFA), particularly linoleic acid, tocopherols (for example, α-tocopherol), and phytosterols (for instance, β-sitosterol)2–4. With the increase in food production, there is an orientation towards more sustainable agriculture, free of pesticides and fertilizers harmful to the environment. Plant biostimulants, a class of bio-based agriculture products designed to improve crop development, represent a feasible alternative to chemical fertilizers or, at least, an effective way of reducing the applied quantities. In the present work, different types of plant biostimulants compatible with organic farming (NPK, Fitoalgas Green® and Sprint Plus®) were tested in one of the most popular nut products worldwide: hazelnut. Furthermore, the samples were tested for nutritional parameters, fatty acids profiles and tocopherols contents. The nutritional evaluation of hazelnuts showed that this species is mainly composed of fat (around 55% on a fresh weight basis). The highest fat content was detected in the control line (samples grown in soils without any biostimulant), with no significant differences in result of the type of soil supplementation. Protein levels were also high (16.8 g/100 g fw), particularly in hazelnuts treated with NPK (12% higher than the control), but all plant biostimulants (except phytoalgae) induced a positive effect in this macronutrient. Ash and water with the minor components showed minimal variations. The maximal caloric value (675 kcal/100 g fw) was obtained in the control line. Regarding soluble sugars, only sucrose was identified with an average value of 16g /100g fw. Oleic acid (C18:1n9c) was the predominant fatty acid, and a noticeable decrease was observed in hazelnut, independently of the plant biostimulant, compared with the control (76%). Linoleic acid (C18:2n6c), contrarily to oleic acid, showed a significant increase in hazelnut samples grown in soils treated with plant biostimulants, reaching the maximum value when using NPK (15.1%). Palmitic acid, likewise, was affected in hazelnut samples, reaching the highest percentage with Sprint Plus (9.6%). A very similar result was observed for stearic acid (C18:0). Other fatty acids were detected in trace percentages (total sum less than 2%): myristic acid (C14:0), palmitoleic acid (C16:1), marginal acid (C17:0), α-linolenic (C18:3n3), eicosanoic acid (C20:0) and eicosenoic acid (C20:1). Overall, the concentration of tocopherols was elevated: average values of 25 mg/100 g fw. The most notorious effects were obtained with NPK+phytoalgae, characterized by an increase of almost 18% in tocopherols levels (23 to 28 mg/100 g fw). In comparison, treatment with NPK alone induced a 15.1% higher percentage of linoleic acid. The obtained values were lower than those reported in different hazelnut varieties5, which might be related to genetic factors (different cultivars), climatic variation6,7, soil type8, or analytical methodology9. In general, the tested plant biostimulants induced increased levels of important bioactive compounds, particularly in what concerns linoleic acid (mainly using NPK) and tocopherols levels (with best results using NPK + phytoalgae) in hazelnuts. These results can be important to select the best plant biostimulant to be applied and, thus, enable the increase in the amount of a specific bioactive compound, interesting for a potential application for functional foods.application/pdfpt_PTEffect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foodsPersonalPascoalino, LiegeDSpacehttp://dspace.org/items/bf55fb53-9580-444f-a176-4eed5b92f748DSpacehttp://dspace.org/items/bf55fb53-9580-444f-a176-4eed5b92f748PascoalinoLiegeCiência IDhttps://www.ciencia-id.ptA314-490A-7952ORCIDhttp://orcid.org0000-0001-9855-6450PersonalReis, Filipa S.DSpacehttp://dspace.org/items/b8d384ae-2134-4735-93a6-0d2febbf9220DSpacehttp://dspace.org/items/b8d384ae-2134-4735-93a6-0d2febbf9220ReisFilipa S.Ciência IDhttps://www.ciencia-id.pt391F-AFE1-64C7ORCIDhttp://orcid.org0000-0002-9159-0530Researcher IDhttps://www.researcherid.comI-2093-2013Scopus Author IDhttps://www.scopus.com36982144400PersonalRodrigues, M.A.DSpacehttp://dspace.org/items/43621353-fa11-4559-9b24-27eba5ad3de0DSpacehttp://dspace.org/items/43621353-fa11-4559-9b24-27eba5ad3de0RodriguesManuel ÂngeloCiência IDhttps://www.ciencia-id.pt371D-DF0D-8D68ORCIDhttp://orcid.org0000-0002-5367-1129Researcher IDhttps://www.researcherid.comO-1721-2016Scopus Author IDhttps://www.scopus.com35270106800Correia, Carlos M.PersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600PersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801PersonalBarreira, João C.M.DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81DSpacehttp://dspace.org/items/4629b12c-39b0-4da8-8b8d-6efba5cf2d81BarreiraJoão C.M.ORCIDhttp://orcid.org0000-0003-1233-0990Researcher IDhttps://www.researcherid.comD-8269-2013Scopus Author IDhttps://www.scopus.com54895546900HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.pt2022-01-19T16:21:09Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24768http://purl.org/coar/access_right/c_abf2open accessCorylus avellana L.1064467 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference object2021http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/ff782c2e-15fa-4945-a146-d75a1bbdf808/download5th International Symposium on Phytochemicals in Medicine and Food430430Nanchang |
| spellingShingle | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods Pascoalino, Liege Corylus avellana L. |
| status | SINGLETON |
| subject.fl_str_mv | Corylus avellana L. |
| title | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| title_full | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| title_fullStr | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| title_full_unstemmed | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| title_short | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| title_sort | Effect of plant biostimulants on nutritional and chemical profiles of Corylus avellana L. (hazelnut) and potential application in functional foods |
| topic | Corylus avellana L. |
| topic_facet | Corylus avellana L. |
| url | http://hdl.handle.net/10198/24768 |
| visible | 1 |