Effect of Post-Harvest Processing on Chemical Properties of Palaz (cv) Hazelnut

Abstract

This study aimed to determine the fatty acid composition and oil oxidation of hazelnuts dried with drying methods (drying machine, concrete and grass ground; DM, CG and GG, respectively) during 18 months of storage (2014–2016) at 20–25°C and 70–90% relative humidity. Palaz cultivar identified a total 13 fatty acids such as myristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), margaric (C17:0), heptadecenoic (C17:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), arachidic acid (C20:0), eicosenoic (C20:1), behenic (C22:0), and nervonic acid (C24:0). As expected, monounsaturated fatty acid was the main fatty acid group (83.02%) followed by polyunsaturated (11.47%) and saturated fatty acids (6.91%). The lowest peroxide and iodine value, and the highest oleic/linoleic acidity ratio were found in DM.

Keywords

• Storage,drying,oxidation,fatty acids composition,hazelnut

Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi

Abstract

Bu çalışma 2014–2016 yılları arasında beton harman (BH), çimen harman (ÇH) ve suni kurutma (SK) ortamlarının 18 ay boyunca 20–25°C ve %70–90 nisbi nem koşullarında muhafaza edilen Palaz fındık çeşidinin yağ asitleri kompozisyonu ve yağ oksidasyonu üzerine etkilerini belirlemek amacıyla yürütülmüştür. Çalışma sonucunda Palaz fındık çeşidinde miristik (C14:0), palmitik (C16:0), palmitoleik (C16:1), margarik (C17:0), heptadesenoik (C17:1), stearik (C18:0), oleik (C18:1), linoleik (C18:2), linolenik (C18:3), araşidik (C20:0), eikosenoik (C20:1), behenik (C22:0) ve nervonik asit (C24:0) olmak üzere toplam 13 yağ asidi tespit edilmiştir. Beklendiği gibi tekli doymamış yağ asitleri ana grubu oluşturmuş (%83.02) ve bunu çoklu doymamış (%11.47) ve doymuş yağ asitleri (%6.91) izlemiştir. Suni kurutma ortamında daha düşük peroksit ve iyot değeri, daha yüksek oleik/linoleik asit değeri tespit edilmiştir.

Keywords

• Depolama,kurutma,oksidasyon,yağ asitleri kompozisyonu,fındık

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