The Italian hazelnut (Corylus avellana cultivar "Tonda Gentile Trilobata" (TGT) is covered by protected geographical indication "Nocciola Piemonte" and is well-known as the best-suited hazelnut for the industrial transformation into roasted kernel. The hazelnut cultivar identification is primarily based on morphological characteristics, so there is the need for more objective analytical methods for high quality hazelnut authentication. This study reports the H-1 NMR fingerprinting of raw and roasted hazelnut, with the aim of obtaining hazelnut classification based on their spectroscopic pattern. H-1 NMR analyses were carried out on polar extracts of TGT and other cultivars: the data were analysed with multivariate statistical methods. Results showed that H-1 NMR combined with chemometrics is useful to characterise the hazelnuts as a function of the cultivars, both on raw and roasted form. The classification models allowed identifying molecular markers useful to distinguish TGT from other types, among these trigonelline, amino acids and an unidentified orto-disubstituted aromatic compound. (C) 2013 Elsevier Ltd. All rights reserved.
Application of H-1 NMR for the characterisation and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy) / Caligiani, A; Coisson, Jd; Travaglia, F; Acquotti, D; Palla, G; Palla, L; Arlorio, M. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - 148:(2014), pp. 77-85. [10.1016/j.foodchem.2013.10.001]
Application of H-1 NMR for the characterisation and authentication of "Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy)
Palla L;
2014
Abstract
The Italian hazelnut (Corylus avellana cultivar "Tonda Gentile Trilobata" (TGT) is covered by protected geographical indication "Nocciola Piemonte" and is well-known as the best-suited hazelnut for the industrial transformation into roasted kernel. The hazelnut cultivar identification is primarily based on morphological characteristics, so there is the need for more objective analytical methods for high quality hazelnut authentication. This study reports the H-1 NMR fingerprinting of raw and roasted hazelnut, with the aim of obtaining hazelnut classification based on their spectroscopic pattern. H-1 NMR analyses were carried out on polar extracts of TGT and other cultivars: the data were analysed with multivariate statistical methods. Results showed that H-1 NMR combined with chemometrics is useful to characterise the hazelnuts as a function of the cultivars, both on raw and roasted form. The classification models allowed identifying molecular markers useful to distinguish TGT from other types, among these trigonelline, amino acids and an unidentified orto-disubstituted aromatic compound. (C) 2013 Elsevier Ltd. All rights reserved.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
