Phenolic composition, antioxidant capacity and hexanal content of hazelnuts (Corylus avellana L.) as affected by different storage conditions
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- 作者：Daniela Ghirardelloa ; daniela.ghirardello@unito.it" class="auth_mail" title="E-mail the corresponding author ; Marta Bertolinoa ; marta.bertolino@unito.it" class="auth_mail" title="E-mail the corresponding author ; Simona Belvisoa ; simona.belviso@unito.it" class="auth_mail" title="E-mail the corresponding author ; Barbara Dal Belloa ; barbara.dalbello@unito.it" class="auth_mail" title="E-mail the corresponding author ; Manuela Giordanoa ; manuela.giordano@unito.it" class="auth_mail" title="E-mail the corresponding author ; Luca Rollea ; luca.rolle@unito.it" class="auth_mail" title="E-mail the corresponding author ; Vincenzo Gerbia ; vincenzo.gerbi@unito.it" class="auth_mail" title="E-mail the corresponding author ; Marco Antonuccib ; marco.antonucci@ferrero.com" class="auth_mail" title="E-mail the corresponding author ; Nicola Spigolonb ; nicola.spigolon@ferrero.com" class="auth_mail" title="E-mail the corresponding author ; Giuseppe Zeppaa ; giuseppe.zeppa@unito.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Hazelnut storage ; Phenolics ; Antioxidant capacity ; Hexanal
- 刊名：Postharvest Biology and Technology
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：112
- 期：Complete
- 页码：95-104
- 全文大小：509 K
文摘
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Storage effect on chemical and sensory characteristics of raw hazelnuts were studied.
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Time and storage conditions significantly affected hexanal content.
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The hazelnut phenolic profiles were not influenced by the storage conditions.
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Reducing temperature and O2 had positive and additive effects on hazelnut storage.
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The absence of O2 seemed to be more relevant with respect to low temperature.