The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels
Different climatic conditions are known to affect the synthesis of primary and secondary metabolites. Therefore, the phenolic contents in new growing areas could affect the quality and flavor of hazelnuts. The aim of this study was to determine the variability of the phenolic contents of the kernels...
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MDPI AG
2022-11-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/22/3051 |
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| author | Anita Solar Aljaz Medic Ana Slatnar Maja Mikulic-Petkovsek Roberto Botta Mercè Rovira Jean-Paul Sarraquigne Ana Paula Silva Robert Veberic Franci Stampar Metka Hudina Loretta Bacchetta |
| author_facet | Anita Solar Aljaz Medic Ana Slatnar Maja Mikulic-Petkovsek Roberto Botta Mercè Rovira Jean-Paul Sarraquigne Ana Paula Silva Robert Veberic Franci Stampar Metka Hudina Loretta Bacchetta |
| author_sort | Anita Solar |
| collection | DOAJ |
| description | Different climatic conditions are known to affect the synthesis of primary and secondary metabolites. Therefore, the phenolic contents in new growing areas could affect the quality and flavor of hazelnuts. The aim of this study was to determine the variability of the phenolic contents of the kernels in different commercial hazelnut cultivars depending on their growing area. Five cultivars (‘Tonda Gentile delle Langhe’, ‘Merveille de Bollwiller’, ‘Pauetet’, ‘Tonda di Giffoni’, and ‘Barcelona’ (syn. ‘Fertile de Coutard’)) grown in different European collection orchards were included in the study. High-performance liquid chromatography coupled with mass spectrometry was used to identify and quantify the phenolic compounds. Thirteen phenols were identified in the hazelnut kernels, including 7 flavanols, 2 hydroxybenzoic acids, 3 flavonols, and one dihydrochalcone. Catechin and procyanidin dimers were the main phenolic compounds found in the hazelnut kernels. The highest contents of catechin and total flavanols were determined in cultivars cultivated in Spain and northern Italy, and the lowest in Slovenia and France. Flavanols were the major phenolic groups independent of the place of cultivation, as they accounted for more than 50% of all phenolic compounds identified. The flavanols were followed by hydroxybenzoic acids, flavonols, and dihydrochalcones. Higher contents of flavanols and flavonols were found in kernels from areas characterized by higher natural irradiation, which stimulates their accumulation. The contents of hydroxybenzoic acids correlated with altitude, which stimulated phenolic acid synthesis. A negative correlation was observed between the dihydrochalcone content and annual rainfall, probably due to hydric stress. |
| first_indexed | 2024-03-09T18:04:19Z |
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| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T18:04:19Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-c9104b1c72264613a29d26767b6964262023-11-24T09:38:50ZengMDPI AGPlants2223-77472022-11-011122305110.3390/plants11223051The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut KernelsAnita Solar0Aljaz Medic1Ana Slatnar2Maja Mikulic-Petkovsek3Roberto Botta4Mercè Rovira5Jean-Paul Sarraquigne6Ana Paula Silva7Robert Veberic8Franci Stampar9Metka Hudina10Loretta Bacchetta11Department of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaDISAFA—Dipartimento di Scienze Agrarie, Forestali e Alimentari, Universita’ degli Studi di Torino (UNITO), Grugliasco, 10095 Torino, ItalyInstitut de Recerca i Tecnologia Agroalimentàries (IRTA), 08140 Caldes de Montbui, SpainAssociation Nationale des Producteurs de Noisette (ANPN), 47290 Cancon, FranceCentre for the Research and Technology of Agro-Environmental and Biological Sciences (CITAB), Universidade de Trás-os-Montes e Alto Douro, 5000-801 Vila Real, PortugalDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaDepartment of Agronomy, Biotechnical Faculty, University of Ljubljana, SI 1000 Ljubljana, SloveniaEnte per le Nuove Tecnologie, l’Energia e l’Ambiente (ENEA), 00196 Roma, ItalyDifferent climatic conditions are known to affect the synthesis of primary and secondary metabolites. Therefore, the phenolic contents in new growing areas could affect the quality and flavor of hazelnuts. The aim of this study was to determine the variability of the phenolic contents of the kernels in different commercial hazelnut cultivars depending on their growing area. Five cultivars (‘Tonda Gentile delle Langhe’, ‘Merveille de Bollwiller’, ‘Pauetet’, ‘Tonda di Giffoni’, and ‘Barcelona’ (syn. ‘Fertile de Coutard’)) grown in different European collection orchards were included in the study. High-performance liquid chromatography coupled with mass spectrometry was used to identify and quantify the phenolic compounds. Thirteen phenols were identified in the hazelnut kernels, including 7 flavanols, 2 hydroxybenzoic acids, 3 flavonols, and one dihydrochalcone. Catechin and procyanidin dimers were the main phenolic compounds found in the hazelnut kernels. The highest contents of catechin and total flavanols were determined in cultivars cultivated in Spain and northern Italy, and the lowest in Slovenia and France. Flavanols were the major phenolic groups independent of the place of cultivation, as they accounted for more than 50% of all phenolic compounds identified. The flavanols were followed by hydroxybenzoic acids, flavonols, and dihydrochalcones. Higher contents of flavanols and flavonols were found in kernels from areas characterized by higher natural irradiation, which stimulates their accumulation. The contents of hydroxybenzoic acids correlated with altitude, which stimulated phenolic acid synthesis. A negative correlation was observed between the dihydrochalcone content and annual rainfall, probably due to hydric stress.https://www.mdpi.com/2223-7747/11/22/3051phenolic compounds<i>Corylus avellana</i> L.qualityidentificationquantificationHPLC |
| spellingShingle | Anita Solar Aljaz Medic Ana Slatnar Maja Mikulic-Petkovsek Roberto Botta Mercè Rovira Jean-Paul Sarraquigne Ana Paula Silva Robert Veberic Franci Stampar Metka Hudina Loretta Bacchetta The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels Plants phenolic compounds <i>Corylus avellana</i> L. quality identification quantification HPLC |
| title | The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels |
| title_full | The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels |
| title_fullStr | The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels |
| title_full_unstemmed | The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels |
| title_short | The Effects of the Cultivar and Environment on the Phenolic Contents of Hazelnut Kernels |
| title_sort | effects of the cultivar and environment on the phenolic contents of hazelnut kernels |
| topic | phenolic compounds <i>Corylus avellana</i> L. quality identification quantification HPLC |
| url | https://www.mdpi.com/2223-7747/11/22/3051 |
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