Effects of roasting on the antioxidant status and phenolic profiles of commercial turkish hazelnut varieties (Corylus avellana L.)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 5, 2012, Pages 1218-1223

  Pelvan, Ebru ^a   Alasalvar, Cesarettin ^a   Uzman, Süheyla ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b YEDITEPE UNIVERSITY   (Turkey)

Author keywords

condensed tannins; Natural hazelnuts; ORAC value; phenolic acids; roasted hazelnuts; total phenolics

Indexed keywords

CONDENSED TANNINS; NATURAL HAZELNUTS; ORAC VALUE; PHENOLIC ACIDS; ROASTED HAZELNUTS; TOTAL PHENOLICS;

CALCINATION; ORGANIC ACIDS;

PHENOLS;

ANTIOXIDANT; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; COOKING; EVALUATION; HAZELNUT; HEAT; METHODOLOGY; NUT; TURKEY (REPUBLIC);

ANTIOXIDANTS; COOKING; CORYLUS; HOT TEMPERATURE; HYDROXYBENZOIC ACIDS; NUTS; PLANT EXTRACTS; TURKEY;

CORYLUS; CORYLUS AVELLANA; CORYLUS COLURNA;

EID: 84857003157     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204893x     Document Type: Article

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