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|Abstract:||The potential effect of skin removal and roasting on individual and total phenolic content, and on antioxidative potential of 6 hazelnut cultivars were investigated. HPLC-MS identification of individual phenolics confirmed the presence of 7 flavan-3-ols (catechin, epicatechin, 2 procyanidin dimers, and 3 procyanidin trimers), 3 flavonols (quercetin pentoside,quercetin-3-O-rhamnoside, and myricetin-3-Orhamnoside), 2 hydrobenzoic acids (gallic acid,protocatechulic acid), and 1 dihydrochalcone(phloretin-2'-O-glucoside).|
|Appears in Collections:||NPARR Vol.2(2) [April 2011]|
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