Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (<i>Corylus avellana</i> L.)

Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins (<i>Corylus avellana</i> L.)

The present study evaluates natural composition of Serbian roasted hazelnut skins (HS) with potential role in application as functional nutrient of various food products. Total phenols (TPC) and flavonoids contents (TFC) in HS extracts obtained with different ethanol concentrations (10%—I, 50%—II an...

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Bibliographic Details
Main Authors: Stefan Ivanović, Nataša Avramović, Biljana Dojčinović, Snežana Trifunović, Miroslav Novaković, Vele Tešević, Boris Mandić
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
hazelnut skins
phenols and flavonoids content
DPPH-scavenging effect
antioxidant activity
lipids
proteins
Online Access:https://www.mdpi.com/2304-8158/9/4/430

Internet

https://www.mdpi.com/2304-8158/9/4/430

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