The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste.

In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract ( GCE ) on the shelf life of Hazelnut Paste ( HP ) was investigated at 4, 25, and 40 °C for 3 months. The analysis of variance showed that the effect of AR (Additive Ratio) × T (Temperature) × t (Storage Time) interaction on Peroxide Number ( PV ), tocopherols, and phenolics ( TPC ) of GCE-HP mixtures was found to be significant ( P  <  0.05 ). ARxt factor on Hunter L*, a*, and b* color values, DPPH -radical scavenging activity and antioxidant activity ( AA ), Txt factor on oleic/linoleic acid ratio ( O/L ), and ARxT and ARxt interactions on free fatty acid were more effective ( P  <  0.05 ). Regression equations of O/L , PV , AA , and TPC can be used to calculate the shelf life of HP due to high R 2 values (87.14-94.46%). In addition, according to the O/L regression equation, the shelf life of the HP control samples was 28 days at 22 °C, increased to 60 days at 0.5%- GCE and 90 days at 25.68 °C at 0.75%- GCE ( R 2  = 87.14%, P  <  0.001 ). GCE (0.5-0.75%) was a promising antioxidant in increasing the shelf life of HP.