Phenolics and antioxidant activity of American and hybrid hazelnuts

Abstract

Hazelnut leaves, involucres, shells and nutmeats were tested for levels of phenolics and antioxidant activity. Leaves were found to be the highest in phenolics, while involucres and shells were similar and nutmeats had the lowest. All showed strong antioxidant activity, with leaves and involucres having the highest, shells having next and nutmeats having the least. Overall, more research is needed to characterize these phenolics and determine whether they have potential as a natural food additive for use as an antioxidant.