Chemotype and genotype chemometrical evaluation applied to authentication and traceability of ''Tonda Gentile Trilobata'' hazelnuts from Piedmont (Italy)

Italian hazelnuts ‘‘Tonda Gentile Trilobata’’ cv are recognised as high quality products with good sensory characteristics and interesting technological properties. An approach was employed to identify the ‘‘Tonda Gentile Trilobata’’ hazelnuts from Piedmont (Italy), differentiating them from other hazelnuts belonging to a different cultivar and/or different geographic origin, on the basis of their chemical and genetic characteristics. Proximate composition, fatty acid profile, polyphenols content and fingerprint, antioxidant activity, and protein patterns were determined. Concerning the genetic analysis, RAPD (Random Amplified Polymorphism DNA) technique was employed to detect polymorphisms amongst different hazelnut samples. Principal Component Analysis (PCA) on the chemical and genomic data sets permitted to identify the ‘‘Tonda Gentile Trilobata’’ cv. The analysis of chemotype allowed differentiating the Chilean sample from the other ‘‘Tonda Gentile Trilobata’’ hazelnuts, whilst no genetic differences were observed amongst these samples. On the other hand, genomic data confirmed that RAPD is able to discriminate amongst cultivars. The common hazel plant (Corylus avellana L.) is a shrub native to Europe and Asia and belongs to the family of Betulaceae, genus Corylus. It grows in temperate climates like Turkey, Spain, Italy and the USA. Italy is the second largest hazelnut producer in the world (13.5% of total output) ahead of the USA and behind Turkey. Hazelnut crops are spread all around the Italian territory located in specific areas, such as Piedmont region in the North, Viterbo province in the centre (Latium), Avellino province (Campania) and Sicilian region in the South. Hazelnuts in Italy are sold both as in-shell and shelled. In-shell hazelnuts are generally sold as a snack for fresh consumption while shelled ones (both whole and milled nuts) are often used as raw material for confectionary and bakery food production. Approximately 90% of the Italian harvest goes to processing companies, whereas fresh consumption represents the remaining 10% (Baldi,