In this study, the total phenolic contents (TPC) and phenolic profiles of defatted 17 hazelnuts were investigated. All samples were gathered in harvesting period from Black Sea Region (Ordu and Giresun prefecture) of Turkey. Methanolic extraction was used for taking the phenolics from the hazelnut varieties. The highest TPC was determined in Mincane (1093 ± 13.40 mg/100 g) and the lowest one belonged to Foşa (529 ± 16.19 mg/100 g) variety. Two-way ANOVA analyze showed that there was significant effect of the variety on phenolic profiles and TPC (P <0.01). Results revealed that all varieties have almost a similar phenoic profile. Catechin, catechol, chlorogenic and quercetin were found as major compounds in all varieties. This study also showed that defatted hazelnuts may be alternative method for the production of phenolics and the enrichment of foods or pharmaceutical products.