Selli, SerkanGüçlü, GamzeSevindik, OnurKelebek, Haşim2025-01-062025-01-062022978-012824135-6978-032390326-410.1016/B978-0-12-824135-6.00012-X2-s2.0-85129411173https://doi.org/10.1016/B978-0-12-824135-6.00012-Xhttps://hdl.handle.net/20.500.14669/1464Hazelnut (Corylusavellana L.) is a very important shelled nut in Turkey as well as in Italy, Azerbaijan, and the USA. It is one of the most widely used nuts worldwide due to its nutritional and taste properties. Because of its health-beneficial properties, it has been designated as a functional food. Hazelnut oil comprises well-proportioned aroma, fatty acid, phenolic, and antioxidant profile are responsible for the protection against detrimental elements particularly the free radicals. This chapter gives an outline of the scientific works available on the biochemical (fatty acids, aroma, key odorants, phenolics), antioxidant and antimicrobial properties of hazelnut oil. Owing to its unique health-beneficial, nutritional, and bioactive properties, hazelnut oil has recently found its place on the vastly competitive global edible oil market. © 2022 Elsevier Inc. All rights reserved.eninfo:eu-repo/semantics/closedAccessBioactive propertiesCorylusavellanaHazelnutHealthNutritionalOilBook Chapter412397