Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi

Ali Turan; Ali İslam; Emel Karaca Öner

doi:10.29278/azd.976371

EN TR

Effect of drying and storage methods on health quality indices of hazelnut oil

Abstract

Objective: This work was to determine the effects of drying and storage methods on poliunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) index of atherogenicity (IA), thrombogenicity (IT), and hypocholesterolemic/hypercholesterolenic fatty acid ratio (H/H) of hazelnut. Materials and Methods: Ordu Levant hazelnut samples used in the work were taken from Bayadi village of Altinordu district, Ordu Province. Samples harvested according to harvest criteria were withered for 3 days and then dried in drying machine, concrete and grass ground. The study carried out between 2014 and 2015, the samples were stored under room conditions (~25℃ temperature and ~80% relative humidity) for 12 months. Oil was extracted using cold press, the samples taken every 3 months, then the fatty acid composition was determined and the quality index values were calculated with the formulation. Results: : In general, the effect of drying and storage methods was found to be significant (P˂0.001). PUFA/MUFA value varied between 1.48-1.89, AI 0.23-0.35, TI 0.41-0.53 and H/H 22.09-25.09. The effect of drying methods on traits varied. Namely, while the highest value in PUFA/SFA was determined in the drying machine, variability was observed in terms of effect on other traits. During the storage period, the PUFA/SFA, AI, H/H value decrease, TI value increase were recorded. Conclusion: Consequently, based on these data, hazelnut was found to be a much more beneficial food for human health than many other nutrients.

Keywords

Atherogenicity, hypocholesterolemi, thrombogenicity, fatty acids composition

Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi

Abstract

Amaç: Bu araştırma kurutma ve muhafaza yöntemlerinin fındığın çoklu doymamış yağ asitleri/doymuş yağ asitleri (PUFA/SFA), terojenisite (AI) ve trombojenisite indeks (TI) değerleri ile hipokolesterolemik/ hiperkolesterolenik yağ asitleri oranı (H/H) üzerine etkilerini belirlemek amacıyla yürütülmüştür. Materyal ve Yöntem: Çalışmada kullanılan Ordu Levant fındık örnekleri Ordu ili, Altınordu ilçesi Bayadı köyünden alınmıştır. Hasat olum kriterlerine göre hasat edilen örnekler 3 gün soldurulmuş ve daha sonra kurutma makinesi, beton ve çimen harmanda kurutulmuştur. 2014-2015 yılları arasında yürütülen çalışmada örnekler, 12 ay adi depo şartlarında (~25℃ sıcaklık ve ~%80 nispi nem değeri) muhafaza edilmiştir. Her 3 ayda bir alınan örneklerden önce yağ elde edilmiş (Soğuk pres), sonra yağ asitleri bileşimi belirlenmiş ve formülasyonla kalite indeks değerleri hesaplanmıştır. Araştırma Bulguları: Çalışmada kurutma yöntemleri ve muhafazanın etkisi genel olarak istatistiki olarak önemli bulunmuştur (P˂0.001). PUFA/SFA değeri 1.48-1.89, AI 0.23-0.35, TI 0.41-0.53 ve H/H 22.09-25.09 aralığında değişmiştir. Kurutma yöntemlerinin özellikler üzerine etkisi değişkenlik göstermiştir. Şöyle ki, PUFA/SFA’ da en yüksek değer kurutma makinesinde tespit edilmişken, diğer özellikler üzerine etki bakımından değişkenlik görülmüştür. Muhafaza süresince PUFA/SFA, AI, H/H değerinde azalma, TI değerinde artış kaydedilmiştir. Sonuç: Sonuç olarak, elde edilen bu verilere dayanarak fındığın insan sağlığı üzerine çok sayıda gıdaya göre daha faydalı olduğu görülmüştür.

Keywords

Aterojenisite, Hipokolesterolemik, Trombojenisite, Yağ asitleri kompozisyonu

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Details

Primary Language

Turkish

Subjects

Horticultural Production

Journal Section

Research Article

Authors

Ali Turan ^*
0000-0002-2961-6605
Türkiye

Ali İslam
0000-0002-2165-7111
Türkiye

Emel Karaca Öner
0000-0002-1714-7426
Türkiye

Publication Date

July 31, 2022

Submission Date

July 30, 2021

Acceptance Date

November 25, 2021

Published in Issue

Year 2022 Volume: 11 Number: 1

DOI

https://doi.org/10.29278/azd.976371

IZ

https://izlik.org/JA56WU97EE

APA

Turan, A., İslam, A., & Karaca Öner, E. (2022). Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi. Akademik Ziraat Dergisi, 11(1), 57-66. https://doi.org/10.29278/azd.976371

AMA

1.Turan A, İslam A, Karaca Öner E. Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi. Akademik Ziraat Dergisi. 2022;11(1):57-66. doi:10.29278/azd.976371

Chicago

Turan, Ali, Ali İslam, and Emel Karaca Öner. 2022. “Kurutma Ve Muhafaza Yöntemlerinin Fındık Yağının Sağlık Kalite Indeks Değerleri üzerine Etkisi”. Akademik Ziraat Dergisi 11 (1): 57-66. https://doi.org/10.29278/azd.976371.

EndNote

Turan A, İslam A, Karaca Öner E (July 1, 2022) Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi. Akademik Ziraat Dergisi 11 1 57–66.

IEEE

[1]A. Turan, A. İslam, and E. Karaca Öner, “Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi”, Akademik Ziraat Dergisi, vol. 11, no. 1, pp. 57–66, July 2022, doi: 10.29278/azd.976371.

ISNAD

Turan, Ali - İslam, Ali - Karaca Öner, Emel. “Kurutma Ve Muhafaza Yöntemlerinin Fındık Yağının Sağlık Kalite Indeks Değerleri üzerine Etkisi”. Akademik Ziraat Dergisi 11/1 (July 1, 2022): 57-66. https://doi.org/10.29278/azd.976371.

JAMA

1.Turan A, İslam A, Karaca Öner E. Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi. Akademik Ziraat Dergisi. 2022;11:57–66.

MLA

Turan, Ali, et al. “Kurutma Ve Muhafaza Yöntemlerinin Fındık Yağının Sağlık Kalite Indeks Değerleri üzerine Etkisi”. Akademik Ziraat Dergisi, vol. 11, no. 1, July 2022, pp. 57-66, doi:10.29278/azd.976371.

Vancouver

1.Ali Turan, Ali İslam, Emel Karaca Öner. Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi. Akademik Ziraat Dergisi. 2022 Jul. 1;11(1):57-66. doi:10.29278/azd.976371

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