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Bioactive Phytochemicals from Hazelnut (Corylus) Oil-Processing By-Products

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Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

Hazelnut (Corylus, birch family) is one of the most treated fruits worldwide. Studies have revealed that hazelnut and their byproducts are associated with different health-promising effects, mostly due to their high levels of biologically active phytochemicals, protein, monounsaturated fatty acids, lipophilic nutrients, and dietary fibers. Hazelnut fruits are often processed for different products, such as oil, chocolate truffles, confectionary, and salad dressing, resulting in so-called hazelnut processing by-products (HPB), including peel, cake, nutshell, starch, and other solids. Generally, it contains 55–65% oil, 12–15% protein, and 10–16% carbohydrates. Meanwhile, the lack of systematic information on benefits significantly hinders the production of HPB as a sustainable plant. This chapter summarizes the chemical structure, HPB-forms, phytochemical compositions, metabolism, scientific aspects (nutritional, microbial, and sensorial aspects), and health benefits of HPB. These asserted health effects involve antiobesity, anti-inflammatory, and other linked effects. Though the present proof is encouraging, more clinical trials are required to determine the role of HPB in boosting human health. Hazelnut allergy, protein denaturation, and oxidative stability of HPB are the main technical concerns that should be considered before its application as human food. Moreover, the mechanisms by which they discuss the health benefits, the bioavailability experiments on the active components of HPB, are scarce. The in-depth knowledge of HPB would help value its use in a more economical and environmentally sustainable way.

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Author information

Authors and Affiliations

  1. Jiangsu Key Laboratory of Crop Genetics and Physiology, Key Laboratory of Plant Functional Genomics of the Ministry of Education, College of Agriculture, Yangzhou University, Yangzhou, People’s Republic of China

    Asad Nawaz

  2. Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Egypt

    Ibrahim Khalifa

Authors
  1. Asad Nawaz
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  2. Ibrahim Khalifa
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Corresponding author

Correspondence to Ibrahim Khalifa .

Editor information

Editors and Affiliations

  1. Biochemistry Department, Zagazig University, Zagazig, Egypt

    Mohamed Fawzy Ramadan Hassanien

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Nawaz, A., Khalifa, I. (2022). Bioactive Phytochemicals from Hazelnut (Corylus) Oil-Processing By-Products. In: Ramadan Hassanien, M.F. (eds) Bioactive Phytochemicals from Vegetable Oil and Oilseed Processing By-products. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-63961-7_26-1

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  • DOI: https://doi.org/10.1007/978-3-030-63961-7_26-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-030-63961-7

  • Online ISBN: 978-3-030-63961-7

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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