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Hazelnut (Corylus avellana L.) is a shrub belonging to the Fagales order from the Betulaceae family and Coryluideae sub-family. By monitoring the regular development of nuts in the last five years, the global hazelnut-cultivated area greatly increased beyond 670,000 ha in 2017 [FAOSTAT, 2020]. Also, the hazelnut cultivation has recently extended beyond the native areas, namely Europe and West Asia [Ascari et al., 2020]. Hazelnuts can be a valuable component of a human diet due to their special nutritional value [Pourfarzad & Mehrpour, 2017]. Hazelnut kernels are important sources of tocopherols and water-soluble B-vitamins, as well as minerals [Capurso et al., 2018; Stuetz et al., 2017]. According to the daily microelement requirements, 100 g of hazelnut provide about 50% for Fe, 41% for Mo, 32% for Zn, 21% for Se, and 21% for Cr [Turan & Akccedil, 2011]. A hazelnut-rich diet can also easily improve a daily intake of Mn, Cu, and Co. The oil is a major component of hazelnut kernels (50–73 g/100 g) [Garcia et al., 1994]. It contains mainly unsaturated fatty acids, i.e., oleic and linoleic acids, while saturated fatty acids (palmitic and steric acids) constitute only ~9% of its total fatty acids [Taş & Gökmen, 2015]. Given

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach