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Phenolic Profile of Meals Obtained from Defatted Hazelnut (Corylus Avellana L.) Varieties

Atilla Simsek 1, Nevzat Artik 2, and Nevzat Konar 3
1. Faculty of Agriculture, Department of Food Engineering, Ordu University, Ordu, Turkey
2. Department of Food Engineering, Ankara University, Ankara, Turkey
3. Department of Food Engineering, Siirt University
Abstract—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.

Index Terms—hazelnut, HPLC, phenolic profile, TPC

Cite:Atilla Simsek, Nevzat Artik, and Nevzat Konar, "Phenolic Profile of Meals Obtained from Defatted Hazelnut (Corylus Avellana L.) Varieties," International Journal of Life Sciences Biotechnology and Pharma Research, Vol. 6, No. 1, pp. 7-12, June 2017.
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