Chemical Composition and Antibacterial Activities of Corylus avellana L. Bioproducts Grown in Giresun-Türkiye

Authors : Mehmet Emin ŞEKER, Ayşegül ERDOĞAN, Emriye AY, Derya EFE, Rena HÜSEYİNOĞLU

Pages : 289-299

Doi:10.18466/cbayarfbe.1346393

View : 84 | Download : 59

Publication Date : 2023-09-30

Article Type : Research Paper

Abstract :Hazelnut has become an important commercial product in recent years due to its worldwide applications in the pharmaceutical industry as well as in the confectionery and food industry. In addition, hazelnut shell is a waste material obtained after hazelnut harvest and mainly used as heating sources. However, its bioproducts are essentially a very important phytochemical source. In this study, the composition of phenolic compounds, carotenoids, tocopherols and fatty acids of different bioproducts of hazelnut plant were investigated. The highest phenolic compound content insert ignore into journalissuearticles values(2630.84 µg/g);, and lutein amount insert ignore into journalissuearticles values(73.05 µg/g); were determined in green leafy cover. The major fatty acids were found to be as oleic acid insert ignore into journalissuearticles values(81.493%);, linoleic acid insert ignore into journalissuearticles values(7.778%); and palmitic acid insert ignore into journalissuearticles values(6.408%);, respectively. Total tocopherol concentration of hazelnut kernel was determined as 364.1 µg/g. In the present study, the antibacterial activity of hazelnut bioproducts was determined using eight pathogenic bacteria. They showed strong antimicrobial activity against the Gram insert ignore into journalissuearticles values(+); and Gram insert ignore into journalissuearticles values(-); bacteria which might be attributed to the rich phytochemical composition of hazelnut bioproducts. This work comprehensively summarized the chemical composition of hazelnut bioproducts and their antibacterial activity potential grown in Giresun-Türkiye region which had an important place in the global market.
Keywords : Corylus Avellana, hazelnut, bioproducts, chemical composition, antimicrobial activity