Giresun Kalite Fındık Zarının Kimyasal Profili ve Antioksidan Aktivitesi

Year 2024, Volume: 14 Issue: 3, 1431 - 1443, 15.09.2024

Sibel Kacmaz , Evren Altıok

https://doi.org/10.31466/kfbd.1472346

Abstract

Fındık zarı, fındığı tamamen saran ince ve kahverengi dış doku tabakasıdır ve kavurma işlemi sırasında gıda yan ürünü olarak açığa çıkar. Genellikle kavurma işleminden sonra fındıktan ayrılır ve fındık endüstrisindeki yan ürünlerden biridir. Fındık zarı diyet lifi, fenolik bileşenler, flavonoidler, vitamin ve mineral gibi birçok faydalı bileşen içerir ve yüksek antioksidan kapasiteye sahiptir. Fındık ve fındık zarının kimyasal bileşimi ve besin değeri fındık çeşidine ve yetiştirildiği bölgeye göre değişiklik gösterebilmektedir. Bu çalışmada, Türkiye’nin Karadeniz Bölgesi'nde Giresun'da yetiştirilen fındıklardan yan ürün olarak elde edilen fındık zarının kimyasal profili ve antioksidan aktivitesi belirlenerek fonksiyonel gıda bileşeni olarak kullanım potansiyeli araştırılmıştır. Aseton/metanol ve etanol/metanol ile ekstrakte edilen fındık zarı örneklerinde sırasıyla 437.45 GAEq (mg GA/g örnek) ve 307.38 GAEq (mg GA/g örnek) eşdeğerinde toplam fenolik madde olduğu bulunmuştur. Fındık zarına ait toplam yağ miktarı kuru madde üzerinden kütlece %35,1 iken, diyet lifi oranı %53,5 olarak bulunmuştur. Ayrıca, Farklı çözücülerle ekstrakte edilen fındık zarı örneklerinde toplam antioksidan değeri 3.38 ± 0.2 mmol TE/g ve 2.67 ± 0.1 mmol TE/g fındık zarı eşdeğeri olarak hesaplanmıştır. Fındık Zarı ile zenginleştirilmiş fonksiyonel kek üretimi yapılmış, ayrıca bu fonksiyonel ürünün duyusal analiz çalışmaları yapılmıştır.

Keywords

Fındık zarı, Giresun, Antioksidan aktivite, Total fenolikler

Project Number

FEN-BAP-A-150219-12

Chemical Profile and Antioxidant Activity of Giresun Quality Hazelnut Skin

Abstract

Hazelnut skin is the thin and brown outer tissue layer, completely surrounds the hazelnut kernel and is released as a food by-product during the roasting process. Beyond its diverse composition including dietary fiber, phenolic compounds, flavonoids, vitamins, and minerals, hazelnut husk demonstrates substantial antioxidant activity. The chemical composition and the nutritional value of hazelnut and hazelnut skin can vary according to hazelnut varieties and the region where they grow. In this study, the chemical profile and antioxidant activity of skins from hazelnut grown in Giresun in the Black Sea Region of Türkiye were determined and its potential for use as a functional food component was investigated. Hazelnut skin samples extracted with different solvents such as acetone/methanol and ethanol/methanol, were found to have total phenolic compounds equivalent to 437.45 GAEq (mg GA/g sample) and 307.38 GAEq (mg GA/g sample), respectively. The fat content of the hazelnut skin was found to be 35.1% by mass on the dry matter, and the ratio of dietary fiber was found to be 53.5%. In addition, the total antioxidant value was calculated in samples extracted with different solvents that was found at 3.38 ± 0.2 mmol TE/g – 2.67 ± 0.1 mmol TE/g, respectively. Functional cake enriched with hazelnut skin was made, and sensory analysis studies of this functional product were also carried out.

Keywords

Hazelnut skin, Giresun, Antioxidant activity, Total phenolics

Supporting Institution

Scientific Research Projects Unit of Giresun University

Project Number

FEN-BAP-A-150219-12

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