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Rancidity in Hazelnut Products and Influential Factors (Turkish with English Abstract)

Year 2008, Volume: 33 Issue: 2, 97 - 105, 01.04.2008

Abstract

Our country is in the first place in production of hazelnut in the world. Hazelnut is presented for sale as kernel or sliced, puree or meal. Hazelnut has a tendency for hydrolytic and oxidative rancidity because of its high oil content. Processed hazelnut products are more unstable due to increase in the sections open to enzymes and oxygen as a result of damaged structure. Rancidity in hazelnut is affected by the concentration of free fatty acids, moisture content, antioxidants and metals present in its composition and processing and storage conditions. Inactivation of enzymes, prevention of oxidation during processing and storage are required for prevention of rancidity and extension of shelf life in hazelnut products. The factors affecting rancidity should be considered and held under control to realize these.

References

  • Kinderlerer JL, Johnson S. 1992. Rancidity in Hazelnuts due to Volatile Aliphatic Aldehydes. Journal of the Science of Food and Agriculture, 58(1):89-93.
  • Allen JC, Hamilton RJ. 1989. Rancidity in Foods, 2. bask›, s. 7, Elsevier Applied Science, London.
  • Min DB, Boff JM. 2002. Lipid Oxidation of Edible Oil. In Food Lipids Chemistry, Nutrition and Biotechnology, Akoh, CC, Min DB (Ed.), 2. bask›, pp. 335-363, Marcel Dekker, Inc., New York.
  • Keme T, Messerli M, Shejbal J, Vitali F. 1983. The storage of hazelnuts at room temperature under nitrogen (II). Review for Chocolate-Confectionery and Bakery, 8(2):15-24.
  • Hadorn H, Keme T, Kleinert J, Zürcher K. 1977. The behaviour of hazelnuts under different storage conditions. CCB Review for Chocolate Confectionery and Bakery, 2(2):16, 25-28, 30, 32-39.
  • Keme T, Messerli M. 1976. Detection of topography of enzymes in hazelnuts. CCB Review for Chocolate, Confectionery and Bakery, 1(4):7-8.
  • Seyhan F, Tijskens LMM, Evranuz O. 2002. Modelling temperature and pH dependence of lipase and peroxidase activity in Turkish hazelnuts. Journal of Food Engineering, 52:387-395.
  • Seyhan FG. 2001. Properties of thermal inactivation kinetics of lipase and peroxidase from hazelnuts in relation to naturel hazelnut meal stability. ‹stanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü G›da Mühendisli¤i Anabilim Dal› Doktora Tezi, ‹stanbul.
  • Mukherjee KD, Hills MJ. 1994. Lipases from plants. In Lipases: Their Structure, Biochemistry and Application, pp. 49- 75, Cambridge University Press.
  • Grosch W, Laskawy G, Senser F. 1983. Storage stability of roasted hazelnuts. Review for Chocolate-Confectionery and Bakery, 8(3):21-23.
  • Lopez A, Pique MT, Boatella J, Parcerisa J, Romero A, Ferran A, Garcia J. 1997. Influence of drying conditions on the hazelnut quality I. Lipid oxidation. Drying Technology, 15(3/4): 979-988. 12. Bonvehi JS, Rosua NS. 1996. Enzymatic activities in the varieties of hazelnuts (Corylus avellana L.) grown i Tarragona, Spain. Food Chemistry, 56(1):39-44.
  • Patterson HBW. 1985. Handling and Storage of Oilseeds, Oils, Fats and Meal, Elsevier Applied Science, 394 s, London.
  • Hamm W, Hamilton RJ. 1999. Edible Oil Processing. Sheffield Academic Press, 281 s, Sheffield, England.
  • Özdemir M, Açkurt F, Y›ld›z M, Biringen G, Gürcan T, Löker M. 2001. Effect of roasting on some nutrients of hazelnut (Corylus avellana L.). Food Chemistry, 73:185-190.
  • Angelo AJS, Kuck JC, Ory RL. 1979. Role of lipoxygenase and lipid oxidation in quality of oilseeds. Journal of Agricultural and Food Chemistry, 27(2):229-234.
  • Garcia-Pascual P, Mateos M, Carbonell V, Salazar DM. 2003. Influence of storage conditions on the quality of shelled and roasted almonds. Biosystems Engineering, 84(2):201-209.
  • Savage GP, McNeil DL, Dutta PC. 1997. Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand. Journal of American Oil Chemist Society, 74(6):755-759.
  • Bonvehi JS, Coll FV. 1993. Oil content, stability and fatty acid composition of the main varieties of Catalonian hazelnuts (Corylus avellana L.). Food Chemistry, 48:237-241.
  • Özdemir M. 1998. Factors influencing shelf life of hazelnut. G›da Teknolojisi, 3(3):66-71.
  • Pershern AS, Brene WM, Lulai EC. 1995. Analysis of factors influencing lipid oxidation in hazelnuts (Corylus spp.). Journal of Food Processing and Preservation, 19:9-26
  • Wong DWS. 1989. Mechanism and Theory in Food Chemistry. s. 199-206, Van Nostrand Reinhold, New York, A.B.D.
  • Robinson DS, Eskin NAM. 1991. Oxidative Enzymes in Foods, Elsevier Applied Science, 314 s, London.
  • Nawar WW. 1996. Lipids. In Food Chemistry, Fennema OR (Ed.), 3. Bask›, s. 225-319, Marcel Dekker, Inc., New York.
  • Alaflalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttafl HC, Liyanapathirana CM, Rodrigues FB. 2003. Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. Journal of Agricultural and Food Chemistry, 51:3797-3805.
  • Kaijser A, Dutta P, Savage G. 2000. Oxidative stability and lipid composition of macadamia nuts grown in New Zealand. Food Chemistry, 71:67-70.
  • Karel M. 1992. Kinetics of lipid oxidation. In Physical Chemistry of Foods, s. 651-667, Marcel Dekker, Inc., New York.
  • Mate JI, Saltveit ME, Krochta JM. 1996. Peanut and walnut rancidity: effect of oxygen concentration and relative humidity. Journal of Food Science, 61(2):465-468.
  • Troller JA. 1989. Water activity and food quality. In Water and Food Quality. T. M. Hardman (ed.), s. 1-31, Elsevier Applied Science, New York.
  • Evranuz EÖ. 2000. Effect of H2O2 dip pre-treatment on oxidative stability of unblanched salted roasted peanut: effect of moisture content and temperature. European Journal of Lipid Science and Technology, 102(3):189-193.
  • Yu, J., Ahmedna, M. ve Göktepe, ‹. 2005. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics, Food Chemistry, 90, 199-206.
  • Talcott ST, Passeretti S, Duncan CE, Gorbet DW. 2005. Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry, 90:379-388.
  • Baiano A, Del Nobile MA. 2005. Shelf life extension of almond paste pastries. Journal of Food Engineering, 66:487-495.
  • Reische, DW, Lillard, DA, Eitenmiller, RR. 2002. Antioxidants. In Food Lipids Chemistry, Nutrition and Biotechnology, Akoh, CC, Min DB (Ed.), 2. bask›, s. 489-516, Marcel Dekker, Inc., New York.
  • Parcerisa J, Rafecas M, Castellote AI, Codony R, Farràn A, Garcia J, Gonzalez C, López A, Romero A, Boatella J. 1995. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III) Oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu). Food Chemistry, 53:71-74.
  • Özdemir M. 1997. Critical evaluation of properties of Turkish hazelnuts. G›da Teknolojisi, 10:1-9.
  • Demir AD, Celayeta JMF, Cronin K, Abodayeh K. 2002. Modelling of kinetics of colour change in hazelnuts during air roasting. Journal of Food Engineering, 55:283-292.
  • Mollasaliho¤lu Y, Bozo¤lu M, K›ymaz T, Tarakç›o¤lu M, Tunavelio¤lu A, Zapsu C, Tokgöz T, A¤ca L, Çiçek S, Özdemir M ve Özay G. 2001. G›da Sanayi Özel ‹htisas Komisyonu: F›nd›k ‹flleme Sanayi Alt Komisyonu Raporu. Sekizinci Bef Y›ll›k Kalk›nma Plan›, DPT, Ankara.
  • Pfnuer P, Matsui T, Grosch W, Guth H, Hofmann T, Schieberle P. 1999. Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: Application to hazelnut oils and hazelnuts. Journal of Agricultural and Food Chemistry, 47:2044-2047
  • Demir AD, Baucour P, Cronin K. Abodayeh K. 2003. Analysis of temperature variability during the thermal processing of hazelnuts. International Innovative Food Science and Emerging Technologies, 4:69-84.
  • Severini C, Gomes T, De Pilli T, Romani S, Massini R. 2000. Autoxidation of packed almonds as affected by maillard reaction volatile compounds derived from roasting. Journal of Agricultural and Food Chemistry, 48:4635-4640.
  • Maskan M, Karatafl fi. 1992. Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry, 66:227-233.

Fındık Ürünlerinde Acılaşma ve Etkili Faktörler

Year 2008, Volume: 33 Issue: 2, 97 - 105, 01.04.2008

Abstract

Ülkemiz fındık üretiminde dünyada ilk sırada yer almaktadır. Fındık, iç fındık, kıyılmış, püre veya un halinde işlenmiş olarak satışa sunulmaktadır. Fındık yüksek yağ içeriği sebebiyle hidrolitik ve oksidatif acılaşmaya eğilimli bir gıda ürünüdür. İşlenmiş fındık ürünleri dokunun zedelenmesi sonucunda enzimlere ve oksijene açık bölgelerin artması sebebiyle daha dayanıksızdır. Fındıkta acılaşmaya, bileşiminde bulunan serbest yağ asitlerinin konsantrasyonu, enzimler, nem oranı, antioksidanlar, metaller, işleme ve depolama koşulları etki eder. Fındık ürünlerinde acılaşmanın önlenmesi ve raf ömrünün uzatılması için enzimlerin etkisiz hale getirilmesi, işleme ve depolama sırasında oksidasyonun önlenmesi gerekmektedir. Bunların gerçekleştirilebilmesi için acılaşmaya etki eden faktörler gözönünde bulundurulmalı ve kontrol altında tutulmalıdır.

References

  • Kinderlerer JL, Johnson S. 1992. Rancidity in Hazelnuts due to Volatile Aliphatic Aldehydes. Journal of the Science of Food and Agriculture, 58(1):89-93.
  • Allen JC, Hamilton RJ. 1989. Rancidity in Foods, 2. bask›, s. 7, Elsevier Applied Science, London.
  • Min DB, Boff JM. 2002. Lipid Oxidation of Edible Oil. In Food Lipids Chemistry, Nutrition and Biotechnology, Akoh, CC, Min DB (Ed.), 2. bask›, pp. 335-363, Marcel Dekker, Inc., New York.
  • Keme T, Messerli M, Shejbal J, Vitali F. 1983. The storage of hazelnuts at room temperature under nitrogen (II). Review for Chocolate-Confectionery and Bakery, 8(2):15-24.
  • Hadorn H, Keme T, Kleinert J, Zürcher K. 1977. The behaviour of hazelnuts under different storage conditions. CCB Review for Chocolate Confectionery and Bakery, 2(2):16, 25-28, 30, 32-39.
  • Keme T, Messerli M. 1976. Detection of topography of enzymes in hazelnuts. CCB Review for Chocolate, Confectionery and Bakery, 1(4):7-8.
  • Seyhan F, Tijskens LMM, Evranuz O. 2002. Modelling temperature and pH dependence of lipase and peroxidase activity in Turkish hazelnuts. Journal of Food Engineering, 52:387-395.
  • Seyhan FG. 2001. Properties of thermal inactivation kinetics of lipase and peroxidase from hazelnuts in relation to naturel hazelnut meal stability. ‹stanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü G›da Mühendisli¤i Anabilim Dal› Doktora Tezi, ‹stanbul.
  • Mukherjee KD, Hills MJ. 1994. Lipases from plants. In Lipases: Their Structure, Biochemistry and Application, pp. 49- 75, Cambridge University Press.
  • Grosch W, Laskawy G, Senser F. 1983. Storage stability of roasted hazelnuts. Review for Chocolate-Confectionery and Bakery, 8(3):21-23.
  • Lopez A, Pique MT, Boatella J, Parcerisa J, Romero A, Ferran A, Garcia J. 1997. Influence of drying conditions on the hazelnut quality I. Lipid oxidation. Drying Technology, 15(3/4): 979-988. 12. Bonvehi JS, Rosua NS. 1996. Enzymatic activities in the varieties of hazelnuts (Corylus avellana L.) grown i Tarragona, Spain. Food Chemistry, 56(1):39-44.
  • Patterson HBW. 1985. Handling and Storage of Oilseeds, Oils, Fats and Meal, Elsevier Applied Science, 394 s, London.
  • Hamm W, Hamilton RJ. 1999. Edible Oil Processing. Sheffield Academic Press, 281 s, Sheffield, England.
  • Özdemir M, Açkurt F, Y›ld›z M, Biringen G, Gürcan T, Löker M. 2001. Effect of roasting on some nutrients of hazelnut (Corylus avellana L.). Food Chemistry, 73:185-190.
  • Angelo AJS, Kuck JC, Ory RL. 1979. Role of lipoxygenase and lipid oxidation in quality of oilseeds. Journal of Agricultural and Food Chemistry, 27(2):229-234.
  • Garcia-Pascual P, Mateos M, Carbonell V, Salazar DM. 2003. Influence of storage conditions on the quality of shelled and roasted almonds. Biosystems Engineering, 84(2):201-209.
  • Savage GP, McNeil DL, Dutta PC. 1997. Lipid composition and oxidative stability of oils in hazelnuts (Corylus avellana L.) grown in New Zealand. Journal of American Oil Chemist Society, 74(6):755-759.
  • Bonvehi JS, Coll FV. 1993. Oil content, stability and fatty acid composition of the main varieties of Catalonian hazelnuts (Corylus avellana L.). Food Chemistry, 48:237-241.
  • Özdemir M. 1998. Factors influencing shelf life of hazelnut. G›da Teknolojisi, 3(3):66-71.
  • Pershern AS, Brene WM, Lulai EC. 1995. Analysis of factors influencing lipid oxidation in hazelnuts (Corylus spp.). Journal of Food Processing and Preservation, 19:9-26
  • Wong DWS. 1989. Mechanism and Theory in Food Chemistry. s. 199-206, Van Nostrand Reinhold, New York, A.B.D.
  • Robinson DS, Eskin NAM. 1991. Oxidative Enzymes in Foods, Elsevier Applied Science, 314 s, London.
  • Nawar WW. 1996. Lipids. In Food Chemistry, Fennema OR (Ed.), 3. Bask›, s. 225-319, Marcel Dekker, Inc., New York.
  • Alaflalvar C, Shahidi F, Ohshima T, Wanasundara U, Yurttafl HC, Liyanapathirana CM, Rodrigues FB. 2003. Turkish Tombul hazelnut (Corylus avellana L.). 2. Lipid characteristics and oxidative stability. Journal of Agricultural and Food Chemistry, 51:3797-3805.
  • Kaijser A, Dutta P, Savage G. 2000. Oxidative stability and lipid composition of macadamia nuts grown in New Zealand. Food Chemistry, 71:67-70.
  • Karel M. 1992. Kinetics of lipid oxidation. In Physical Chemistry of Foods, s. 651-667, Marcel Dekker, Inc., New York.
  • Mate JI, Saltveit ME, Krochta JM. 1996. Peanut and walnut rancidity: effect of oxygen concentration and relative humidity. Journal of Food Science, 61(2):465-468.
  • Troller JA. 1989. Water activity and food quality. In Water and Food Quality. T. M. Hardman (ed.), s. 1-31, Elsevier Applied Science, New York.
  • Evranuz EÖ. 2000. Effect of H2O2 dip pre-treatment on oxidative stability of unblanched salted roasted peanut: effect of moisture content and temperature. European Journal of Lipid Science and Technology, 102(3):189-193.
  • Yu, J., Ahmedna, M. ve Göktepe, ‹. 2005. Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics, Food Chemistry, 90, 199-206.
  • Talcott ST, Passeretti S, Duncan CE, Gorbet DW. 2005. Polyphenolic content and sensory properties of normal and high oleic acid peanuts. Food Chemistry, 90:379-388.
  • Baiano A, Del Nobile MA. 2005. Shelf life extension of almond paste pastries. Journal of Food Engineering, 66:487-495.
  • Reische, DW, Lillard, DA, Eitenmiller, RR. 2002. Antioxidants. In Food Lipids Chemistry, Nutrition and Biotechnology, Akoh, CC, Min DB (Ed.), 2. bask›, s. 489-516, Marcel Dekker, Inc., New York.
  • Parcerisa J, Rafecas M, Castellote AI, Codony R, Farràn A, Garcia J, Gonzalez C, López A, Romero A, Boatella J. 1995. Influence of variety and geographical origin on the lipid fraction of hazelnuts (Corylus avellana L.) from Spain: (III) Oil stability, tocopherol content and some mineral contents (Mn, Fe, Cu). Food Chemistry, 53:71-74.
  • Özdemir M. 1997. Critical evaluation of properties of Turkish hazelnuts. G›da Teknolojisi, 10:1-9.
  • Demir AD, Celayeta JMF, Cronin K, Abodayeh K. 2002. Modelling of kinetics of colour change in hazelnuts during air roasting. Journal of Food Engineering, 55:283-292.
  • Mollasaliho¤lu Y, Bozo¤lu M, K›ymaz T, Tarakç›o¤lu M, Tunavelio¤lu A, Zapsu C, Tokgöz T, A¤ca L, Çiçek S, Özdemir M ve Özay G. 2001. G›da Sanayi Özel ‹htisas Komisyonu: F›nd›k ‹flleme Sanayi Alt Komisyonu Raporu. Sekizinci Bef Y›ll›k Kalk›nma Plan›, DPT, Ankara.
  • Pfnuer P, Matsui T, Grosch W, Guth H, Hofmann T, Schieberle P. 1999. Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: Application to hazelnut oils and hazelnuts. Journal of Agricultural and Food Chemistry, 47:2044-2047
  • Demir AD, Baucour P, Cronin K. Abodayeh K. 2003. Analysis of temperature variability during the thermal processing of hazelnuts. International Innovative Food Science and Emerging Technologies, 4:69-84.
  • Severini C, Gomes T, De Pilli T, Romani S, Massini R. 2000. Autoxidation of packed almonds as affected by maillard reaction volatile compounds derived from roasting. Journal of Agricultural and Food Chemistry, 48:4635-4640.
  • Maskan M, Karatafl fi. 1992. Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions. Food Chemistry, 66:227-233.
There are 41 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Şehriban Çam This is me

Meral Kılıç This is me

Publication Date April 1, 2008
Published in Issue Year 2008 Volume: 33 Issue: 2

Cite

APA Çam, Ş. ., & Kılıç, M. . (2008). Fındık Ürünlerinde Acılaşma ve Etkili Faktörler. Gıda, 33(2), 97-105.
AMA Çam Ş, Kılıç M. Fındık Ürünlerinde Acılaşma ve Etkili Faktörler. The Journal of Food. April 2008;33(2):97-105.
Chicago Çam, Şehriban, and Meral Kılıç. “Fındık Ürünlerinde Acılaşma Ve Etkili Faktörler”. Gıda 33, no. 2 (April 2008): 97-105.
EndNote Çam Ş, Kılıç M (April 1, 2008) Fındık Ürünlerinde Acılaşma ve Etkili Faktörler. Gıda 33 2 97–105.
IEEE Ş. . Çam and M. . Kılıç, “Fındık Ürünlerinde Acılaşma ve Etkili Faktörler”, The Journal of Food, vol. 33, no. 2, pp. 97–105, 2008.
ISNAD Çam, Şehriban - Kılıç, Meral. “Fındık Ürünlerinde Acılaşma Ve Etkili Faktörler”. Gıda 33/2 (April 2008), 97-105.
JAMA Çam Ş, Kılıç M. Fındık Ürünlerinde Acılaşma ve Etkili Faktörler. The Journal of Food. 2008;33:97–105.
MLA Çam, Şehriban and Meral Kılıç. “Fındık Ürünlerinde Acılaşma Ve Etkili Faktörler”. Gıda, vol. 33, no. 2, 2008, pp. 97-105.
Vancouver Çam Ş, Kılıç M. Fındık Ürünlerinde Acılaşma ve Etkili Faktörler. The Journal of Food. 2008;33(2):97-105.

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