OXIDATIVE AND ANTIOXIDANT ALTERATIONS IN OIL AFTER ROASTING HAZELNUT KERNELS

4th International Symposium On Biotechnology (2026),  [pp. 749-756]
 
AUTHOR(S) / АУТОР(И): Mirjana Radovanović , Tanja Babić, Vesna Đurović

 

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DOI: https://doi.org/10.46793/SBT26.749R

ABSTRACT / САЖЕТАК:

Cold-pressed oils were obtained from untreated and roasted hazelnut kernels to investigate roasting-induced oxidative and antioxidant changes. The effect of thermal treatment of hazelnut kernels at 200 °C for 20 min on cold-pressing efficiency was evaluated. Oxidative changes were assessed by measuring specific absorbance at 232 and 270 nm. Total phenolic content was determined using the Folin–Ciocalteu method, while antioxidant activity was evaluated based on the percentage of DPPH radical scavenging activity. The applied heat treatment resulted in a reduced yield of cold-pressed oil, with a higher proportion of residual oil remaining in the by-product. After roasting, the oils exhibited decreased oxidative stability, as indicated by increased levels of both primary and secondary oxidation products. Conversely, roasting positively affected total phenolic content and enhanced antioxidant activity.

KEYWORDS / КЉУЧНЕ РЕЧИ:

hazelnut, roasting, cold-pressing, specific absorbances, total phenols, antioxidant activity

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

This research financially supported by the Ministry of science, technological development and innovation of the Republic of Serbia, Project Ref.No. 451-03-33/2026-03/ 200088.

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