Effects of roasting on the antioxidant status and phenolic profiles of commercial Turkish hazelnut varieties (Corylus avellana L.).

The effect of roasting on the antioxidant status and phenolic profiles of seven commercial Turkish hazelnut varieties (namely, Çakildak, Fosa, Karafindik, Mincane, Palaz, Sivri, and Tombul) was assessed. Samples were examined for their total phenolics, oxygen radical absorbance capacity (ORAC) values, condensed tannins, and phenolic acids (free and bound forms). Significant losses (p < 0.05) in total phenolics (~66.3%), ORAC values (~41.6%), condensed tannins (~75.2), and phenolic acids (~42.7) were noted when the hazelnuts were roasted. Some variations both between and within natural and roasted hazelnuts were observed (p < 0.05). Phenolic acids were mainly found in the bound form. Gallic, protocatechuic, p-coumaric, and ferulic + sinapic acids were present in all hazelnut varieties, albeit to different extents, and the first two were dominant. Mincane, in roasted form, had the highest total phenolics, ORAC values, condensed tannins, and phenolic acids. This was due to the presence of some skin in roasted Mincane. No skin was left in all other varieties upon roasting. The present work suggests that roasting results in a significant loss in the antioxidant status and phenolic profiles because of the removal of the skin, which is a rich source of phenolics. It is highly recommended to consume natural hazelnut instead of the roasted counterpart to take advantage of all of the functional benefits of this nut.

The degradation products of aniline in the solutions with ozone and kinetic investigations.

Aromatic compounds are extensively used in several industries and can cause pollution in water sources. This work aims at examining the degradability of aniline in aqueous solutions by ozone-induced cleavage, and at determining the kinetics of the cited cleavage reactions. Aniline was prepared in four different concentrations and the flow rate of ozone supplied to each solution was selected. Aniline solutions were ozonated at low and high pH, so as to compare both molecular and hydroxyl free radical mechanisms, respectively. The main identified aromatic by-products were nitrobenzene and azobenzene when the experiment was carried out at acidic pH. Formation of nitrobenzene, azobenzene, azoxybenzene and 2-pyridine carboxylic acid (picolinic acid) was observed when the ozonization was carried out at basic pH. All the aromatic by-products found were less toxic than the raw materials. The pseudo-first-order constants in aniline concentrations were calculated.