Author:
Oun Deli Khudhair
Page: 9-22
Published online: 13 Sep 2025
https://doi.org/10.36478/acerjmb.2025.9.22
Hazelnut (Corylus avellana) processing generates large amounts of by‐products, particularly peels, which are rich in phenolic compounds with potential bioactive properties. Their valorization could provide sustainable natural antioxidants and antifungal agents for food, pharmaceutical, and nutraceutical applications. This study aimed to evaluate the antioxidant and antifungal activities of alcoholic extracts from roasted hazelnut peels. Roasted hazelnut peels were extracted with methanol, and the extracts were characterized using FT‐IR spectroscopy. Antioxidant activity was assessed by the DPPH radical scavenging assay, while antifungal activity was tested against Aspergillus flavus and Fusarium spp. at concentrations of 0.5 and 1 mg/mL. FT‐IR analysis revealed functional groups indicative of phenolic and flavonoid compounds. The extracts demonstrated concentration‐dependent antioxidant activity, with maximum radical scavenging observed at 1 mg/mL. In contrast, no antifungal activity was detected against either Aspergillus flavus or Fusarium spp. under the tested conditions. Roasted hazelnut peel extracts are a valuable source of natural antioxidants with potential applications in functional foods and health‐promoting products. Their lack of antifungal activity suggests the need for alternative extraction strategies, higher concentrations, or synergistic combinations to achieve antimicrobial effects. These findings support the sustainable use of hazelnut by‐products as part of circular economy practices while highlighting opportunities for future research to optimize their bioactive potential.