LC-ESI/LTQOrbitrap/MS/MS n Analysis Reveals Diarylheptanoids and Flavonol O -glycosides in Fresh and Roasted Hazelnut ( Corylus avellana cultivar “Tonda di Giffoni”)
Free accessResearch articleFirst published online September, 2018
LC-ESI/LTQOrbitrap/MS/MS n Analysis Reveals Diarylheptanoids and Flavonol O -glycosides in Fresh and Roasted Hazelnut ( Corylus avellana cultivar “Tonda di Giffoni”)
Hazelnut represents one of the most consumed food, containing a large range of bioactive and health-promoting compounds. Investigation of the fatty component of C. avellana nut has been widely carried out, but little is known about its phenolic content. In order to achieve deeper insight into the polar fraction of the n-butanol extracts of both fresh and roasted kernels of C. avellana cultivar, “Tonda di Giffoni” a PGI (Protected Geographical Indication) product of Campania region (Italy), a phytochemical investigation was carried out.
High performance liquid chromatography coupled to electrospray ionization, multiple-stage linear ion-trap and orbitrap high-resolution mass spectrometry (LC-ESI/LTQOrbitrap/MS/MSn) profile of the fresh and roasted hazelnut led to the identification of eleven phenolic compounds corresponding to diarylheptanoid derivatives, flavonoid O-glycosides and ellagic acid. Moreover, the antioxidant activity of isolated compounds was evaluated by TEAC assay which showed that ellagic acid and flavonoid derivatives possessed the highest free-radical-scavenging activity.
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