Food Research Institute

Savaş, A.
Hazelnut in nuts: a perspective on the chemical structure, the limits of detection, the health effects and the detoxification of ochratoxin A


Adem Savaş, Hazelnut Specialisation Coordination Office, Giresun of University, Prof. Ahmet Taner Kışlalı Street, 28200 Giresun, Turkey. E-mail: adem.savas@giresun.edu.tr

Review article
Received 20 May 2024; 1st revised 10 July 2024; accepted 9 August 2024.

Summary: The hazelnuts represent a significant agricultural commodity, cultivated in numerous countries worldwide. The current composition of hazelnuts, which is very rich in macro- and micro-compounds, is highly susceptible to the development of mycotoxins. Among the mycotoxins, ochratoxin A (OTA) is one of the most prevalent contaminants found in a variety of food products. OTA is produced by a multitude of fungi, including Aspergillus and Penicillium. Awareness is being created regarding hazelnuts and OTA through a comprehensive analysis of the existing literature obtained from the Web of Science (WOS, Clarivate). This review provides a comprehensive summary of the chemical structure of OTA, its effects on health, applied detoxification methods and analytical methods. While the current research advances our understanding of hazelnuts and OTA, the feasibility of appropriate analysis methods underscores the need for further research and OTA studies on hazelnuts to confirm findings and establish safe and effective practices.

Keywords: food; hazelnut; mycotoxin; ochratoxin A