Hazelnut phenolic substances as natural antioxidants

In preserving lipids from oxidative rancidity synthetic antioxidants are commonly used. Consumers however tend to reject them and to accept the natural ones. Hazelnuts contain phenolic compounds which could be used as natural, presumably safe, antioxidants, in view of their current use as food, appreciated for their agreeable taste and nutritive value. This paper reports preliminary tests which indicate that hazelnut phenolic substances may be used as natural antioxidant for food lipids.