COLD-PRESSED HAZELNUT OIL: A FUNCTIONAL EDIBLE OIL WITH VALUABLE NUTRITIONAL AND PHYSICOCHEMICAL PROPERTIES
Zahra Amini*, Adib Azizian and Ahmad Eyvazi
Cold-pressed hazelnut oil is gaining attention as a premium edible oil due to its high nutritional value and the preservation of natural bioactive compounds during extraction. This study investigates the physicochemical and nutritional properties of cold-pressed Corylus avellana oil, with an emphasis on quality indicators such as acid value, peroxide value, iodine value, saponification value, unsaponifiable matter, density, and refractive index. Advanced techniques including GC-FID and HPLC were employed to analyze the fatty acid profile, sterol content, and tocopherol levels. Results demonstrate that the oil is rich in monounsaturated fatty acids, primarily oleic acid (C18:1), and contains significant amounts of β-sitosterol and α- tocopherol. These findings highlight the oil’s nutritional potential and functional value, supporting its use in health-oriented food formulations. The data offer a robust analytical basis for quality assessment and product development in the edible oil industry.
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