Cold pressed hazelnut (Corylus avellana) oil

Abstract Cold pressed hazelnut (Corylus avellana) oil can be considered as an outstanding edible oil and may be a proper alternative to the other cold pressed vegetable oils. The physical process involves the use of mechanical power to obtain oil from hazelnut does not require organic solvent or heat. However, the low oil extraction yield is the major disadvantage of physical processes. This method is able to retain bioactive compounds such as flavonoids, tocopherols, phenolics, and essential fatty acids in the oil. In the absence of toxic solvents and other process residues, the oil cake can be utilized in other processes. Research provides much evidence that the consumption of hazelnut oil has beneficial effects on coronary heart disease risks due to their high contents of unsaturated fatty acids, vitamins, tocopherols, and essential minerals. These bioactive molecules have functional properties and give oil high substantial properties. Differences in extraction methods influence major and minor bioactive constituents directly. This study focused to the important titles for cold pressed hazelnut oil in terms of physicochemical characteristics, nutritional qualities, chemical compositions, adulteration, and health-promoting effects.