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Hazelnut

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Antioxidants in Vegetables and Nuts - Properties and Health Benefits

Abstract

Hazelnut belongs to the genus Coryllus and family Betulaceae. Hazelnut contains 10–22% carbohydrate, 1–3% cellulose and pectin, protein content of 10–24%, 50–73% fat and ash content of 2.4–2.8%. It is a good source of phytochemicals, fatty acid especially monounsaturated fatty acids, and fat-soluble bioactive compounds (tocopherol, phytosterols). It also contains essential amino acids, antioxidant phenolics, minerals, vitamins, and dietary fibers. These have ability to reduce risk of cardiovascular diseases, decrease cholesterol levels, and prevent metabolic syndrome. Major by-products of hazelnut (hard shells) are rich in phenolic compounds like catechin, epicatechin, epicatechin gallate, and gallic acid. Hazelnut may be consumed either naturally or in roasted forms. Roasting improves its texture, flavor, or color depending upon time and temperature.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Idrees Ahmed Wani, Aneesa Ayoub, Naseer Ahmad Bhat & Amir Gull

  2. Department of Food Technology, Islamic University of Science & Technology, Pulwama, Jammu and Kashmir, India

    Aamir Hussain Dar

Authors
  1. Idrees Ahmed Wani
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  2. Aneesa Ayoub
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  3. Naseer Ahmad Bhat
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  4. Aamir Hussain Dar
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  5. Amir Gull
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Editor information

Editors and Affiliations

  1. Department of Food Science & Technology, Government Degree College, Shopian, Jammu and Kashmir, India

    Gulzar Ahmad Nayik

  2. Department of Food Science & Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Amir Gull

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Wani, I.A., Ayoub, A., Bhat, N.A., Dar, A.H., Gull, A. (2020). Hazelnut. In: Nayik, G.A., Gull, A. (eds) Antioxidants in Vegetables and Nuts - Properties and Health Benefits. Springer, Singapore. https://doi.org/10.1007/978-981-15-7470-2_29

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