Marina Contini

Review: Recent Advances in the Use of Non-Destructive near Infrared Spectroscopy for Intact Olive Fruits:

The objective of this review is to illustrate the state of the art in the use of non-destructive near infrared (NIR) spectroscopy for quality evaluation of intact fruit in the olive industry. First, the most recent studies regarding the application of non-destructive NIR spectroscopy methods for the assessment of external olive quality are reviewed. External defects including mechanical damage, bruising, ground origin and insect infestation, and the consequences of these defects for finished products are reported. Second, research regarding chemical parameters of olive fruits is reviewed; in particular, the use of portable instruments to measure quality parameters such as moisture, oil and phenolic content while the fruit is on the tree, with the goal of monitoring the trends in these parameters during olive development. Finally, research on intact olive authenticity, an important aspect for legal and economic reasons, is reviewed. As most studies cited indicate the feasibility of NIR spectroscopy for non-destructive evaluation of many quality parameters, this review stresses the urgent need for technology transfer to olive facilities to enhance product quality while reducing production costs.

Antioxidants in Hazelnuts ( Corylus avellana L.)

Publisher Summary This chapter profiles the potential usage of hazelnuts in human heath and nutrition. Hazelnuts contain a series of antioxidants that may cooperate in concert, providing the body with potential help in hindering the free radical threat, thus improving human well-being by countering the initiation and progression of oxidative stress-mediated disorders and diseases. They are well known and appreciated for their organoleptic properties; in addition, they are very nutritious and healthful because of their favorable composition of nutrients and nutraceutical compounds. Though not an antioxidant itself, it has an essential role in constructing the endogenous antioxidant defense system, protecting the human body against oxidative disorders and diseases, including cancer. The hazelnut skin by-product, being remarkably rich in phenolics, is proposed as an excellent source of natural and powerful antioxidants. Due to their richness in nutrients and bioactive health-promoting compounds, there are good reasons for profitably including hazelnuts as part of a nutritious and functional diet. Studies on the composition and in vitro antioxidant activity of hazelnut phenolics are intensifying because of the great interest of the scientific community in their potential beneficial effects. However, more research is needed to fully identify and characterize hazelnut phenolics and to evaluate their bioavailability.