PMID- 31260961
OWN - NLM
STAT- MEDLINE
DCOM- 20191001
LR  - 20191001
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 298
DP  - 2019 Nov 15
TI  - Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina 
      avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic 
      syndrome-associated enzymes.
PG  - 125026
LID - S0308-8146(19)31128-8 [pii]
LID - 10.1016/j.foodchem.2019.125026 [doi]
AB  - Roasted cotyledons of the Chilean hazelnut (Gevuina avellana) are appreciated as 
      snacks. The aim of our work was to assess the fatty acid, oxylipin and phenolic 
      composition using gas chromatography (GC) coupled to mass spectrometry (MS), 
      ultra- high performance liquid chromatography (UHPLC) coupled to MS and HPLC 
      coupled to diode array detector (HPLC-DAD). Additionally, various antioxidant 
      activities were assessed. The inhibition of alpha-glucosidase, alpha-amylase, lipase, 
      cyclooxygenases-1 and -2 (COX-1/COX-2), and lipoxygenase was determined. The main 
      fatty acids were oleic and 7-hexadecenoic acids. Eight phytoprostanes and three 
      phytofurans were identified and quantified. Hydroxybenzoic and hydroxycinnamic 
      acids were the main phenolic compounds. Oils showed antioxidant activity 
      determined by EPR, and inhibition of COX-1/COX-2. The statistical analysis showed 
      that the roasting does not affect the composition of the samples. The occurrence 
      of oxylipins in this species is reported for the first time. Chilean hazelnuts 
      can be considered a source of health promoting compounds.
CI  - Copyright (c) 2019 Elsevier Ltd. All rights reserved.
FAU - Pino Ramos, Liudis Leidy
AU  - Pino Ramos LL
AD  - Laboratorio de Quimica de Productos Naturales, Instituto de Quimica de Recursos 
      Naturales, Universidad de Talca, Talca, Chile.
FAU - Jimenez-Aspee, Felipe
AU  - Jimenez-Aspee F
AD  - Departamento de Ciencias Basicas Biomedicas, Facultad de Ciencias de la Salud, 
      Universidad de Talca, Talca, Chile.
FAU - Theoduloz, Cristina
AU  - Theoduloz C
AD  - Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de 
      Talca, Talca, Chile.
FAU - Burgos-Edwards, Alberto
AU  - Burgos-Edwards A
AD  - Laboratorio de Quimica de Productos Naturales, Instituto de Quimica de Recursos 
      Naturales, Universidad de Talca, Talca, Chile.
FAU - Dominguez-Perles, Raul
AU  - Dominguez-Perles R
AD  - Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of 
      Food Science and Technology, CEBAS (CSIC), University Campus of Espinardo, Edif. 
      25, 30100 Murcia, Spain.
FAU - Oger, Camille
AU  - Oger C
AD  - Institut des Biomolecules Max Mousseron, IBMM, UMR 5247, University of 
      Montpellier, CNRS, ENSCM, Montpellier, France.
FAU - Durand, Thierry
AU  - Durand T
AD  - Institut des Biomolecules Max Mousseron, IBMM, UMR 5247, University of 
      Montpellier, CNRS, ENSCM, Montpellier, France.
FAU - Gil-Izquierdo, Angel
AU  - Gil-Izquierdo A
AD  - Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of 
      Food Science and Technology, CEBAS (CSIC), University Campus of Espinardo, Edif. 
      25, 30100 Murcia, Spain.
FAU - Bustamante, Luis
AU  - Bustamante L
AD  - Departamento de Analisis Instrumental, Facultad de Farmacia, Universidad de 
      Concepcion, Chile.
FAU - Mardones, Claudia
AU  - Mardones C
AD  - Departamento de Analisis Instrumental, Facultad de Farmacia, Universidad de 
      Concepcion, Chile.
FAU - Marquez, Katherine
AU  - Marquez K
AD  - Biotechnology Centre and Chemical Sciences Faculty, University of Concepcion, 
      Concepcion, Chile.
FAU - Contreras, David
AU  - Contreras D
AD  - Biotechnology Centre and Chemical Sciences Faculty, University of Concepcion, 
      Concepcion, Chile.
FAU - Schmeda-Hirschmann, Guillermo
AU  - Schmeda-Hirschmann G
AD  - Biotechnology Centre and Chemical Sciences Faculty, University of Concepcion, 
      Concepcion, Chile. Electronic address: schmeda@utalca.cl.
LA  - eng
PT  - Journal Article
DEP - 20190615
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Antioxidants)
RN  - 0 (Coumaric Acids)
RN  - 0 (Oxylipins)
RN  - 0 (Phenols)
RN  - EC 3.2.1.1 (alpha-Amylases)
RN  - EC 3.2.1.20 (alpha-Glucosidases)
SB  - IM
MH  - Antioxidants/*chemistry
MH  - Chile
MH  - Corylus/*chemistry
MH  - Coumaric Acids/analysis
MH  - Gas Chromatography-Mass Spectrometry
MH  - Metabolic Syndrome/*enzymology
MH  - Oxylipins/*analysis
MH  - Phenols/*analysis
MH  - alpha-Amylases/antagonists & inhibitors
MH  - alpha-Glucosidases/metabolism
OTO - NOTNLM
OT  - 5-Hydroxymethyl furfural (PubChem CID: 237332)
OT  - 7-Hexadecenoic acid (PubChem CID: 445639)
OT  - Arachidonic acid (PubChem CID: 444899)
OT  - Chilean hazelnut
OT  - Fatty acids
OT  - Gevuina avellana
OT  - HPLC-MS/MS
OT  - Hydroxybenzoic acid (PubChem CID: 135)
OT  - Oleic acid (PubChem CID: 445639)
OT  - Phenolics
OT  - Phytofurans
OT  - Phytoprostanes
OT  - Polyunsaturated fatty acids
OT  - alpha-Linolenic acid (PubChem CID: 5280934)
EDAT- 2019/07/02 06:00
MHDA- 2019/10/02 06:00
CRDT- 2019/07/02 06:00
PHST- 2019/01/22 00:00 [received]
PHST- 2019/06/10 00:00 [revised]
PHST- 2019/06/15 00:00 [accepted]
PHST- 2019/07/02 06:00 [pubmed]
PHST- 2019/10/02 06:00 [medline]
PHST- 2019/07/02 06:00 [entrez]
AID - S0308-8146(19)31128-8 [pii]
AID - 10.1016/j.foodchem.2019.125026 [doi]
PST - ppublish
SO  - Food Chem. 2019 Nov 15;298:125026. doi: 10.1016/j.foodchem.2019.125026. Epub 2019 
      Jun 15.