Effect of roasting process on various quality parameters, antioxidant activity and mineral contents in hazelnuts
DOI:
https://doi.org/10.3989/gya.0318251.2298Abstract
This study investigates various quality parameters, antioxidant activities and mineral compositions of different hazelnut varieties. In addition, samples were analyzed in terms of various qualitative properties (moisture, L*, a*, b*, Chroma*, Hueº). The moisture contents in the samples were found to be in the following order: Tombul > Sivri > Karafındık, with statistically significant differences being determined (P < 0.01). The mineral contents in the samples varied between 10.13 and 1799.77 ppm, with statistically significant differences being found (P < 0.01). The main minerals present in the hazelnut samples were determined to be K, Mg and Ca. The study concluded that both hazelnut variety and roasting time had statistically significant effects (P < 0.01) on the total phenolic content (TPC) (1083.32-1974.76 mg GAE/kg) and total flavonoid content (TFC) (780.58-1920.38 mg QE/kg), DPPH (0.21-0.36 mM TE/100 g) and ABTS (0.27-0.64 mM TE/100 g) contents.
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