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TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ

Year 2019, Volume: 44 Issue: 4, 563 - 575, 01.08.2019
https://doi.org/10.15237/gida.GD19040

Abstract

Bu çalışma güneşte kurutma (beton harman ve çimen
harman; BH, ÇH, sırasıyla) ve suni kurutma (SK) yöntemlerinin depolama
süresince fındığın kimyasal özellikleri üzerine etkisini belirlemek amacıyla
yürütülmüştür. Protein oranı, yağ oranı, nem oranı, su aktivitesi, aflatoksin,
yağ asitleri kompozisyonu, toplam yağ asitleri ve yağ oksidasyon parametreleri
2014-2016 yılları arasında 18 ay ortam şartlarında (20–25°C ve %70–90 nisbi
nem) muhafaza süresince incelenmiştir. Çalışma sonucunda tekli doymamış yağ
asitleri (TDY) ana grubu oluşturmuş (%81.36–84.46), onu çoklu doymamış yağ
asitleri (%9.41–12.18) ve doymuş yağ asitleri (%5.74–7.31) izlemiştir. SK
ortamında güneşte kurutmaya göre daha yüksek TDY (%84.46) tespit edilmiştir.
Ayrıca SK ortamında daha düşük iyot değeri ve daha yüksek oleik/linoleik değeri
bulunmuştur. Bu yüzden SK “Tombul” fındık çeşidinin kurutulması için yeni bir
potansiyel olabilir. 

References

  • KAYNAKLAR1. Ajith, S., Pramod, S., Kumari, C.P., Potty, V.P. (2015). Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine of raw cashew nuts. J Food Sci Technol, 52: 4631–4636 doi: 10.1007/s13197-014-1476-6.
  • 2. Alaşalvar, C., Pelvan, E., Topal, B. (2010). Effect of roasting oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). Int J Food Sci. Nutr, 61: 630–642 doi: 10.1021/f101039f.
  • 3. Amaral, J.S., Casal, S., Citová, I., Santos, A., Seabra, R.M., Oliveira, B.P.P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. Eur Food Res Technol, 222: 274–280 doi: 10.1007/s00217-005-0068.
  • 4. AOAC (1990a). Official Methods and Recommended Practices of the American Oil. Chemist’s Society, 5th ed. American Oil Chemist Society, USA.
  • 5. AOAC (1990b). Oils and Fats, 15th ed. Official Methods of Analysis of the Association of Official Analytical Chemists, Washington DC USA pp: 485–518.
  • 6. AOAC (2000). Official Methods of Analysis of AOAC International 17th ed. 40, 1–3.
  • 7. Başaran, P. (2010). Antifungal effect of acids and surface active compounds for postharvest control of Aspergillus paraticus growth on hazelnut. Journal of Food Processing and Preservation, 35: 236–246 doi: 10.1111/j.1745-4549.2009.00442.x.
  • 8. Belviso, S., Bell, B.D., Giacosa, S., Bertolino, M., Ghirardello, D., Giordano, M., Rolle, L., Gerbi, V., Zeppa, G. (2017). Chemical, mechanical and sensory monitoring of hot air and infrared roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chem, 217: 398–408 doi: 10.1016/.2016.08.103.
  • 9. Delgado, T., Pereira, J.A., Ramalhosa, E., Casal, S. (2016). Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices. Eur Food Res Technol, 242: 1299–1306 doi: 10.1007/s00217-015-2633–5.
  • 10. Delgado, T., Pereira, J.A., Ramalhosa, E., Casal, S. (2017). Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices. Eur Food Res Technol, 243: 1957–1971 doi: 10.1007/s00217-017-2902–6.
  • 11. Ficarra, A., Lo Fiego, D.P., Minelli, G., Antonelli, A. (2010). Ultra fast analysis of subcutaneous pork fat. Food Chem, 121: 809–814 doi: 10.1016.2010.01.003.
  • 12. Fu, M., Qu, Q., Yang, X., Zhang, X. (2016). Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. LWT–Food Science and Technol, 65: 1126-1132 doi: 10.1016.2015.10.002.
  • 13. Ghirardello, D., Contessa, C., Valentini, N., Zeppa, G., Rolle, R., Gerbi, V., Botta, R. (2013). Effect of storage condition on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biology and Technol, 81: 37–43 doi: 10.1016.2013.02.014.
  • 14. Juhaimi, F.A., Özcan, M.M., Uslu, N., Ghafoor, K. (2018). The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus and oils. Eur Food Res Technol, 55: 190–197 doi: 10.1007/s13197-017-2895-y.
  • 15. Kashaninejad, M., Tabil, L.G., Mortazavi, A., Safeordi, A. (2003). Effect of drying methods on quality of pistachio nuts. Drying Technology, 21: 821–838 doi: 10.1081/DRT-120021688.
  • 16. Kaveh, M., Gilandeh, Y.A., Chayjan, R.A., Taghinezhad, E., Mohammadigol, R. (2018). Mas transfer, physical, and mechanical characterictics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying. Heat Mass Transf 54: 1879–1899 doi: 10.1007/s00231-018-2287-5.
  • 17. Kermani, A.M., Khashehchi, M., Kouravand, S., Sadeghi, A. (2017). Effect of intermittent microwave drying on quality characteristics of pistachio nuts. Drying Technology, 35: 1108–1116 doi: 10.1016. 2008.01.003.
  • 18. Koç Güler, S., Bostan, S.Z., Con, A.Z. (2017). Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biology and Technology, 123: 12–21 doi: 10.1016.2016.08.007.
  • 19. Köse, Y.E. (2018). Matematiksel modellemenin kurutma teknolojisinde kullanım olanakları. International Journal of Scientific and Technological Research, 4(6): 1–8.
  • 20. Özay, G., Seyhan, F., Pembeci, C., Saklar, S., Yılmaz, A. (2008). Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus avellana L.) during growth, harvest, drying and storage: A 3-year study. Food Addict Contam, 25: 209–218 doi: 10.1080/02652030701711016.
  • 21. Özdemir, M., Özay, G., Seyhan, F.G. (1998). Hasattan ambalaja fındık işlemenin kritik kontrol noktalarında tehlike analizi. Marmara Araştırma Merkezi. Gebze-Kocaeli, Türkiye, 39s.
  • 22. Özdemir, M., Yıldız, M., Gürcan, T.Ş. (2002). Effect of artificial trying air temperature on stability of the major Turkish hazelnut variety Tombul. GIDA, 27: 35–39.23. Özilgen, S (2014). Cooking as a chemical reaction: culinary science with experiments. CRC Press, USA, 283 p.
  • 24. Qu, Q., Yang, X., Fu, M., Chen, Q., Zhang, X., He, Z., Qiao, X. (2016). Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut (Juglans regia L.). Drying Technology, 34: 822–829 doi: 10.1080/07373937.2015.1081931.
  • 25. Raisi, M., Ghorbani, M., Mahoonak, A.S., Kashaninejad, M. (2015). Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long-term storage. J Stored Prod Res, 62: 16–21 doi: 10.1016/j.jspr.2015.03.004.
  • 26. Turan, A., İslam, A. (2016). Changes during storage period and the drying methods in the Çakıldak hazelnut cultivar. Ordu Univ J Sci Tech, 6: 272–285.
  • 27. Turan, A., İslam, A. (2018). Effect of drying methods on some chemical characteristics of hazelnuts (Corylus avellana L.) during storage. Journal of the Institute of Science and Technology, 8(3): 11–19 doi: 10.21597/jist.458541.
  • 28. Turan, A. (2018a). Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage. Eur Food Res Technol, 244(12): 2181–2190 doi: 10.1007/s00217-018-3128–y.
  • 29. Turan, A. (2018b). Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.). J Food Sci Technol, 55(11): 4554–4565 doi: 10.1007/s13197–018–3391–8.
  • 30. Turan, A. (2019). Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage. Grasas Aceites, 70(1), e296 doi: 10.3989/gya.0693181.
  • 31. Tüfekçi, F., Karataş, Ş. (2018). Determination of geographical origin Turkish hazelnuts according to fatty acid composition. Food Sci Nutr, 00: 1–6 doi: 10.1002/fsn3.595.
  • 32. Velasco, J., Anderson, M.L., Skibsted, L.H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spins resonance spectroscopy with the rancimat method and differential scanning calorimetry. Food Chem, 85: 623–632 doi: 10.1016.2003.07.020.
  • 33. WAA (2004). Operating Manual Novasina. AW Sprint TH 500 Water Activity Analyzers.
  • 34. Wang, W., Jung, J., McGorrin, R.J., Traber, M.G., Leonard, G.C., Zhao, Y. (2018). Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.). LWT–Food Science and Technology, 90: 526–534 doi: 10.1016/j.lwt.2018.01.002.
  • Zhang, L., Wang, Z., Shi, G., Yang, H., Wang, X., Zhao, H., Zhao, S. (2018). Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts. J Food Sci Technol, doi: 10.1007/s13197-018-3227-6.

DETERMINATION OF DRYING METHOD FOR REDUCING OIL OXIDATION OF TOMBUL (CV) HAZELNUT

Year 2019, Volume: 44 Issue: 4, 563 - 575, 01.08.2019
https://doi.org/10.15237/gida.GD19040

Abstract

This work was carried out to evaluate the effects of
sun–dried (concrete ground and grass ground; CG, GG, respectively) and
artificial dried (DM) on chemical properties of hazelnut during storage. The
following parameters were measured; protein, lipid and moisture content, water
activity, aflatoxin, fatty acid composition, total fatty acids, and oil
oxidation along 18 months storage (2014–2016) at 20–25 °C and 70–90% relative
humidity. The results showed that monounsaturated fatty acid (MUFA) was the
main fatty acid group (81.36–84.46%) followed by polyunsaturated (9.41–12.18%)
and saturated fatty acids (5.74–7.31%). Samples dried in DM had more MUFA
(84.46%) than those sun–dried samples. Furthermore, the lowest iodine value and
the highest oleic/linoleic acidity ratio were found in DM. Hence, DM could be
as the new potential for Tombul (cv) hazelnut drying.

References

  • KAYNAKLAR1. Ajith, S., Pramod, S., Kumari, C.P., Potty, V.P. (2015). Effect of storage temperatures and humidity on proximate composition, peroxide value and iodine of raw cashew nuts. J Food Sci Technol, 52: 4631–4636 doi: 10.1007/s13197-014-1476-6.
  • 2. Alaşalvar, C., Pelvan, E., Topal, B. (2010). Effect of roasting oil and fatty acid composition of Turkish hazelnut varieties (Corylus avellana L.). Int J Food Sci. Nutr, 61: 630–642 doi: 10.1021/f101039f.
  • 3. Amaral, J.S., Casal, S., Citová, I., Santos, A., Seabra, R.M., Oliveira, B.P.P. (2006). Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition. Eur Food Res Technol, 222: 274–280 doi: 10.1007/s00217-005-0068.
  • 4. AOAC (1990a). Official Methods and Recommended Practices of the American Oil. Chemist’s Society, 5th ed. American Oil Chemist Society, USA.
  • 5. AOAC (1990b). Oils and Fats, 15th ed. Official Methods of Analysis of the Association of Official Analytical Chemists, Washington DC USA pp: 485–518.
  • 6. AOAC (2000). Official Methods of Analysis of AOAC International 17th ed. 40, 1–3.
  • 7. Başaran, P. (2010). Antifungal effect of acids and surface active compounds for postharvest control of Aspergillus paraticus growth on hazelnut. Journal of Food Processing and Preservation, 35: 236–246 doi: 10.1111/j.1745-4549.2009.00442.x.
  • 8. Belviso, S., Bell, B.D., Giacosa, S., Bertolino, M., Ghirardello, D., Giordano, M., Rolle, L., Gerbi, V., Zeppa, G. (2017). Chemical, mechanical and sensory monitoring of hot air and infrared roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chem, 217: 398–408 doi: 10.1016/.2016.08.103.
  • 9. Delgado, T., Pereira, J.A., Ramalhosa, E., Casal, S. (2016). Effect of hot air convective drying on the fatty acid and vitamin E composition of chestnut (Castanea sativa Mill.) slices. Eur Food Res Technol, 242: 1299–1306 doi: 10.1007/s00217-015-2633–5.
  • 10. Delgado, T., Pereira, J.A., Ramalhosa, E., Casal, S. (2017). Comparison of different drying methods on the chemical and sensory properties of chestnut (Castanea sativa M.) slices. Eur Food Res Technol, 243: 1957–1971 doi: 10.1007/s00217-017-2902–6.
  • 11. Ficarra, A., Lo Fiego, D.P., Minelli, G., Antonelli, A. (2010). Ultra fast analysis of subcutaneous pork fat. Food Chem, 121: 809–814 doi: 10.1016.2010.01.003.
  • 12. Fu, M., Qu, Q., Yang, X., Zhang, X. (2016). Effect of intermittent oven drying on lipid oxidation, fatty acids composition and antioxidant activities of walnut. LWT–Food Science and Technol, 65: 1126-1132 doi: 10.1016.2015.10.002.
  • 13. Ghirardello, D., Contessa, C., Valentini, N., Zeppa, G., Rolle, R., Gerbi, V., Botta, R. (2013). Effect of storage condition on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biology and Technol, 81: 37–43 doi: 10.1016.2013.02.014.
  • 14. Juhaimi, F.A., Özcan, M.M., Uslu, N., Ghafoor, K. (2018). The effect of drying temperatures on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents in citrus and oils. Eur Food Res Technol, 55: 190–197 doi: 10.1007/s13197-017-2895-y.
  • 15. Kashaninejad, M., Tabil, L.G., Mortazavi, A., Safeordi, A. (2003). Effect of drying methods on quality of pistachio nuts. Drying Technology, 21: 821–838 doi: 10.1081/DRT-120021688.
  • 16. Kaveh, M., Gilandeh, Y.A., Chayjan, R.A., Taghinezhad, E., Mohammadigol, R. (2018). Mas transfer, physical, and mechanical characterictics of terebinth fruit (Pistacia atlantica L.) under convective infrared microwave drying. Heat Mass Transf 54: 1879–1899 doi: 10.1007/s00231-018-2287-5.
  • 17. Kermani, A.M., Khashehchi, M., Kouravand, S., Sadeghi, A. (2017). Effect of intermittent microwave drying on quality characteristics of pistachio nuts. Drying Technology, 35: 1108–1116 doi: 10.1016. 2008.01.003.
  • 18. Koç Güler, S., Bostan, S.Z., Con, A.Z. (2017). Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biology and Technology, 123: 12–21 doi: 10.1016.2016.08.007.
  • 19. Köse, Y.E. (2018). Matematiksel modellemenin kurutma teknolojisinde kullanım olanakları. International Journal of Scientific and Technological Research, 4(6): 1–8.
  • 20. Özay, G., Seyhan, F., Pembeci, C., Saklar, S., Yılmaz, A. (2008). Factors influencing fungal and aflatoxin levels in Turkish hazelnuts (Corylus avellana L.) during growth, harvest, drying and storage: A 3-year study. Food Addict Contam, 25: 209–218 doi: 10.1080/02652030701711016.
  • 21. Özdemir, M., Özay, G., Seyhan, F.G. (1998). Hasattan ambalaja fındık işlemenin kritik kontrol noktalarında tehlike analizi. Marmara Araştırma Merkezi. Gebze-Kocaeli, Türkiye, 39s.
  • 22. Özdemir, M., Yıldız, M., Gürcan, T.Ş. (2002). Effect of artificial trying air temperature on stability of the major Turkish hazelnut variety Tombul. GIDA, 27: 35–39.23. Özilgen, S (2014). Cooking as a chemical reaction: culinary science with experiments. CRC Press, USA, 283 p.
  • 24. Qu, Q., Yang, X., Fu, M., Chen, Q., Zhang, X., He, Z., Qiao, X. (2016). Effects of three conventional drying methods on the lipid oxidation, fatty acids composition, and antioxidant activities of walnut (Juglans regia L.). Drying Technology, 34: 822–829 doi: 10.1080/07373937.2015.1081931.
  • 25. Raisi, M., Ghorbani, M., Mahoonak, A.S., Kashaninejad, M. (2015). Effect of storage atmosphere and temperature on the oxidative stability of almond kernels during long-term storage. J Stored Prod Res, 62: 16–21 doi: 10.1016/j.jspr.2015.03.004.
  • 26. Turan, A., İslam, A. (2016). Changes during storage period and the drying methods in the Çakıldak hazelnut cultivar. Ordu Univ J Sci Tech, 6: 272–285.
  • 27. Turan, A., İslam, A. (2018). Effect of drying methods on some chemical characteristics of hazelnuts (Corylus avellana L.) during storage. Journal of the Institute of Science and Technology, 8(3): 11–19 doi: 10.21597/jist.458541.
  • 28. Turan, A. (2018a). Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage. Eur Food Res Technol, 244(12): 2181–2190 doi: 10.1007/s00217-018-3128–y.
  • 29. Turan, A. (2018b). Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.). J Food Sci Technol, 55(11): 4554–4565 doi: 10.1007/s13197–018–3391–8.
  • 30. Turan, A. (2019). Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage. Grasas Aceites, 70(1), e296 doi: 10.3989/gya.0693181.
  • 31. Tüfekçi, F., Karataş, Ş. (2018). Determination of geographical origin Turkish hazelnuts according to fatty acid composition. Food Sci Nutr, 00: 1–6 doi: 10.1002/fsn3.595.
  • 32. Velasco, J., Anderson, M.L., Skibsted, L.H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spins resonance spectroscopy with the rancimat method and differential scanning calorimetry. Food Chem, 85: 623–632 doi: 10.1016.2003.07.020.
  • 33. WAA (2004). Operating Manual Novasina. AW Sprint TH 500 Water Activity Analyzers.
  • 34. Wang, W., Jung, J., McGorrin, R.J., Traber, M.G., Leonard, G.C., Zhao, Y. (2018). Investigation of drying conditions on bioactive compounds, lipid oxidation, and enzyme activity of Oregon hazelnuts (Corylus avellana L.). LWT–Food Science and Technology, 90: 526–534 doi: 10.1016/j.lwt.2018.01.002.
  • Zhang, L., Wang, Z., Shi, G., Yang, H., Wang, X., Zhao, H., Zhao, S. (2018). Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts. J Food Sci Technol, doi: 10.1007/s13197-018-3227-6.
There are 34 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Ali Turan

Ali İslam 0000-0002-2165-7111

Publication Date August 1, 2019
Published in Issue Year 2019 Volume: 44 Issue: 4

Cite

APA Turan, A., & İslam, A. (2019). TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ. Gıda, 44(4), 563-575. https://doi.org/10.15237/gida.GD19040
AMA Turan A, İslam A. TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ. The Journal of Food. August 2019;44(4):563-575. doi:10.15237/gida.GD19040
Chicago Turan, Ali, and Ali İslam. “TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ”. Gıda 44, no. 4 (August 2019): 563-75. https://doi.org/10.15237/gida.GD19040.
EndNote Turan A, İslam A (August 1, 2019) TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ. Gıda 44 4 563–575.
IEEE A. Turan and A. İslam, “TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ”, The Journal of Food, vol. 44, no. 4, pp. 563–575, 2019, doi: 10.15237/gida.GD19040.
ISNAD Turan, Ali - İslam, Ali. “TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ”. Gıda 44/4 (August 2019), 563-575. https://doi.org/10.15237/gida.GD19040.
JAMA Turan A, İslam A. TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ. The Journal of Food. 2019;44:563–575.
MLA Turan, Ali and Ali İslam. “TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ”. Gıda, vol. 44, no. 4, 2019, pp. 563-75, doi:10.15237/gida.GD19040.
Vancouver Turan A, İslam A. TOMBUL FINDIK ÇEŞİDİNDE YAĞ OKSİDASYONUNU AZALTACAK KURUTMA YÖNTEMİNİN BELİRLENMESİ. The Journal of Food. 2019;44(4):563-75.

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