İyi Tarım Uygulamalarının Fındığın Renk Özellikleri ve Yağ Oksidasyonu Üzerine Etkisi

Year 2023, Volume: 13 Issue: 2, 612 - 624, 15.06.2023

Ali Turan

https://doi.org/10.31466/kfbd.1252502

Abstract

Fındıkta iyi tarım uygulamaları ile ilgili çalışma son derece sınırlıdır. O nedenle fındıkta iyi tarım uygulamalarına yönelik arazi çalışmaları gerekli görülmekte ve büyük önem taşımaktadır. Çalışma fındıkta iyi tarım uygulamaların iç fındık ve yağın renk özellikleri (L*, a*, b*, kroma ve hue) ile yağ oksidasyon parametreleri (Oleik/linoleik asit oranı, iyot değeri, ransimat değeri, serbest yağ asitliği ve peroksit değeri) üzerine etkisini belirlemek amacıyla yürütülmüştür. İyi tarım uygulamalarının renk özellikleri üzerine etkisi genel olarak önemsiz bulunurken (p˃0.05), oksidasyon parametrelerinden serbest yağ asitliği ve peroksit değerleri haricinde önemli bulunmuştur (p<0.01). İyi tarım uygulamalarında kontrole göre daha yüksek b* (sarılık) değeri elde edilirken, daha düşük hue (h0) değeri kaydedilmiştir. Diğer taraftan da iyi tarım uygulamasında daha yüksek oleik asit/linoleik asit oranı, ransimat değeri (sa) ve daha düşük iyot değeri elde edilmiştir. Elde edilen bu verilere dayanarak iyi tarım uygulamalarının fındığın muhafaza süresi üzerine daha etkili olduğu söylenebilir.

Keywords

Fındık, Corylus avellana L., İyot değeri, Serbest yağ asitliği, Ransimat değeri

Supporting Institution

Bu çalışma Yavuz Gıda Sanayi ve Ticaret AŞ (Giresun, Türkiye) tarafından desteklenmiştir.

Thanks

İstatistiki analizler için Doç. Dr. Fatih Öner'e teşekkür ederim.

Effect of Good Agricultural Practices on Color Ordinates and Oil Oxidation of Hazelnut

Abstract

The research on good agricultural practices in hazelnuts is extremely limited. For this reason, orchard studies for good agricultural practices in hazelnut are considered necessary and are of great importance. This research was conducted to determine the effect of good agricultural practices on colour ordinates (kernel and oil; L*, a*, b*, chroma ve hue) and oxidation parameters (oleic to linoleic, iodine value, rancimat, free fatty acid and peroxide) of hazelnut. In generally, while good agricultural practices were found to be insignificant in terms of color characteristics (p˃0.05), it was found to be significant in oxidation parameters (p<0.01), except for free fatty acidity and peroxide values. In good agricultural practices, a higher b* (yellowness) was obtained compared to the control, while a lower hue (h0) value was recorded. On the other hand, higher oleic acid/linoleic acid ratio, rancimate value (h) and lower iodine value were obtained in good agricultural practices. Based on these data, it can be said that good agricultural practices are more effective on the preservation period of hazelnut.

Keywords

Hazelnut, Corylus avellana L, Iodine value, Free fatty acidity, Rancimat value

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