Topkafa, MustafaAyyıldız, Hamide FilizKara, Hüseyin2021-12-132021-12-132019978-3-030-12473-1; 978-3-030-12472-4https://doi.org/10.1007/978-3-030-12473-1_10https://hdl.handle.net/20.500.13091/1408Hazelnut (Corylus avellana), which is present since pre-agricultural times, belongs to the Betulaceae family and cultivated in many countries, such as Turkey, USA, Azerbaijan, Georgia, Spain, Portugal and France as well as in regions with temperate climate of the northern hemisphere. Hazelnut, which is annually produced approximately 850,000 tons worldwide, is used in chocolate, bakery products, snacks, and edible oil industry. The most important nutrients in the hazelnut are lipids, protein, carbohydrate, phytosterols, vitamins and minerals. The most concentrated content of these components is the oil (50-70%). Hazelnut oil is used in food, cake-biscuit, paint, cosmetics, and soap industry. In this chapter, potential and economic value of hazelnut, production methods of oil, chemical and nutritional properties, nutrient value and chemical composition of hazelnut oil are discussed. In addition, triglyceride, fatty acid, tocopherols, sterols and volatile compounds composition of hazelnut oil were highlighted. The health effects of bioactive lipids such as the proper functioning of the human body, growth and physiological functions are reported in the main headings. The chemical profile of hazelnut oil is very similar to olive oil, wherein olive oil is adulterated with hazelnut oil. For this reason, adulteration of olive oil with hazelnut oil is evaluated in last main heading.eninfo:eu-repo/semantics/closedAccessBetulaceaeFatty AcidTocopherolsSterolsVolatile CompoundsCarbon-Dioxide ExtractionFatty-Acid-CompositionCold-Pressed OnionAntioxidant ActivityVegetable-OilsOlive OilVitamin-ELipid CharacteristicsVolatile CompoundsAdulterationBook Part10.1007/978-3-030-12473-1_10