Hazelnuts (Corylus avellana L.) from Spontaneous Flora of the West Part of Romania: A Source of Nutrients for Locals

In this study, the nutritional potential of some hazelnut varieties from the spontaneous flora of Romania was analyzed as a means to increase the sustainability of the local production. The chemical composition from hazelnuts (Corylus avellana L.) from spontaneous flora was determined in terms of mineral substances, protein, as well as essential and non-essential amino acids. The eight amino acids investigated had the following average values: Arg-0.68 g/100 g, Phe-0.415 g/100 g, Ser-0.277 g/100 g, Glu-0.188 g/100 g, Asp-0.133 g/100 g, Pro-0.038 g/100 g, and Lys-0.031 g/100 g. The average values of metal content were in the ranges: 88.39-146.98 mu g center dot g(-1) (Fe); 96.93-123.23 mu g center dot g(-1)(Zn); 46.68-100.38 mu g center dot g(-1) (Cu); 26.00-87.78 mu g center dot g(-1) (Mn); 4.87-32.19 mu g center dot g(-1) (Ni); 1.87-2.84 mu g center dot g(-1) (Cr); and 1.29-1.86 mu g center dot g(-1) (Cd). Crude protein content values were in the range 16.33-22.31%. In order to harness this nutritional potential, the variety with superior quality indices was included, in the form of flour, in biscuit-type baked goods that were characterized from nutritional and sensory points of view. The results showed that the content of polyphenols increased with the addition of hazelnut flour, as did the content of polyunsaturated fatty acids.

Automated summary

This study analyzed the nutritional potential of hazelnut varieties from the spontaneous flora of Romania to increase local production sustainability. Hazelnuts were found to contain mineral substances, protein, and essential and non-essential amino acids. The addition of hazelnut flour to baked goods increased the content of polyphenols and polyunsaturated fatty acids.