Effect of solar collector drying on the nutritional properties of Çakıldak hazelnut

Year 2023, , 130 - 140, 30.12.2023

Mithat Akgün , Mehmet Akgün

https://doi.org/10.53663/turjfas.1404654

Cited By: 1

Abstract

This study investigated the effects of drying hazelnut in shell with husk samples from the ‘Çakıldak’ cultivar (Corylus avellana) using hot air heated by solar panels at different speeds (3.0 m s-1, 4.0 m s-1, 5.0 m s-1) on hazelnut properties. The hazelnuts were dried and their drying curve was determined by measuring their mass losses at regular intervals. Additionally, the total phenolics, DPPH radical scavenging activity, FRAP, free fatty acidity, peroxide value, and moisture content. For comparison, some of the samples were dried in the sun. The drying rate increased as the air speed increased and hazelnut samples dried the fastest at 5.0 m s-1 air speed. As a result of drying treatments, the total phenolic content ranged from 264.11 to 376.91 mg GAE 100 g-1, while the free fatty acidity ranged from 0.337% to 0.374%. The DPPH value ranged from 1.64 to 2.72 µg TE mg-1, and the FRAP value ranged from 1.23 to 2.29 µg TE g-1. The peroxide value ranged from 1.87 to 4.24 meq O2 kg-1, and the moisture content ranged from 3.43% to 5.18%. The hazelnut samples dried with an air speed of 3.0 m s-1 had the highest total phenolics, DPPH and FRAP values, as well as the lowest free fatty acidity and peroxide value. These values were statistically significantly different (p<0.05) from those of the sun-dried hazelnut samples. The study found that drying with a solar collector was more effective in preserving fruit quality. Additionally, the drying process was significantly impacted by different flow rates.

Keywords

Drying, Hazelnut, Solar drying, Oil oxidation

References

• AOAC, (1990). Oils and fats. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th. Ed., Washington DC, USA. 485-518p.
• AOAC, (2000). AOAC official method 965.33. In W. Horwitz (Ed.), Official methods of analysis of the AOAC international (17th ed.). Gaithersburg, Maryland: AOAC International.
• Akgün, M., Şenyurt, Ö., & Kandemir, L. (2017). Sıcak beyaz (sarı) renkli led ile kurutmanın fındığın (Corylus avellana L.) kuruma karakteristiklerine etkisi, Ordu Üniversitesi Bilim ve Teknoloji Dergisi, 7(1):1-13.
• Akgün, M., Kandemir, L., & Öztürk, B., (2018). Effect of led drying on drying behavior of Prunus domestica L. fruit. Indian Journal of Pharmaceutical Education and Research, 52(4):115-118. https://doi.org/10.5530/ijper.52.4s
• Aksüt, B., Dinçer, E., Saraçoğlu, O., & Polatcı, H. (2023). Kurutma yöntemi ve sıcaklık değerlerinin mor reyhanın kuruma kinetiği ve renk kalitesi üzerine etkisi. Anadolu Tarım Bilimleri Dergisi, 38 (1):187-198. https://doi.org/10.7161/omuanajas.1163973
• Alasalvar, C., & Bolling, B. W. (2015). Review of nut phytochemicals, fat-soluble bioactives, antioxidant components and health effects. British Journal of Nutrition, 113(S2):S68-S78.
• Benzie, I.F., & Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Analytical Biochemistry, 239(1): 70-76. https://doi.org/10.1006/ abio.1996.0292
• Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1):25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
• Cornelli, U. (2009). Antioxidant use in nutraceuticals. Clinics in dermatology, 27(2):175-194.
• Cristofori, V., Bertazza, G., & Bignami, C., (2015). Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars. Fruits, 70(5): 311-322. http://dx.doi.org/10.1051/fruits/2015025
• Cui, N., Zhao, T., Han, Z., Yan,g Z., Wang, G., Ma, Q., & Liang, L. (2022). Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. International Journal of Food Science and Technolog, 57: 3456-3466. https://doi.org/10.1111/ijfs.15669
• Çakır, C., Turan, E., & Şimşek, A. (2023). The effects of bentonite and activated charcoal treatments on aflatoxin content (AFB1, AFB2, AFG1, and AFG2) and physicochemical characteristics of hazelnut milk. Journal of Food Measurement and Characterization, 17(5):5256-5267. https://doi.org/10.1007/s11694-023-02024-1
• Danso-Boateng, E., (2013). Effect of drying methods on nutrient quality of Basil (Ocimum viride) leaves cultivated in Ghana. International Food Research Journal, 20(4):1569-1573.
• Demirtaş C., (1996). Fındık Kurutma Şartlarının Belirlenmesi, Doctoral Thesis, Institute of Science and Technology, Karadeniz Technical University, Trabzon.
• Dordoni, R., Cantaboni, S., & Spigno, G. (2019). Walnut paste: oxidative stability and effect of grape skin extract addition. Heliyon, 5(9),e025506. https://doi.org/10.1016/j.heliyon.2019.e02506
• Gao, Y., Cui, N., Liu, J., Ma, Q., Zhao, T., Yang, Z., & Liang, L. (2022). Application of metabolomics to explore the automatic oxidation process of hazelnut oil. Food Research International, 162,:111888. https://doi.org/10.1016/j.foodres.2022.111888
• Gürlek, G., Akdemir, Ö., & Güngör, A., (2015). Usage of heat pump dryer in food drying process and apple drying applicatıon. Pamukkale University Journal of Engineering Sciences, 21(9):398-403.
• Ceylan, İ., Aktaş, M., & Doğan, H. (2006). Apple drying at kiln by solar energy, Politeknik Dergisi, 9(4): 289-294.
• Kontaş, E. (2022). Periyodik Kurutma Şartlarının Fındığın Kurutma Davranışına Etkisi. Master's thesis, Institute of Science and Technology, Ordu University, Ordu.
• Kurtça, M. (2021). Bartın ilinde yetiştirilen fındığın (Corylus avellana L.) zurufunun (yeşil yapraklı kabuk) antioksidan özelliklerinin incelenmesi. Ziraat Mühendisliği, (372):25-33. https://doi.org/10.33724/zm.827869
• Mohana, Y., Mohanapriya, R., Anukiruthika, T., Yoha, K. S., Moses, J. A., & Anandharamakrishnan, C. (2020). Solar dryers for food applications: Concepts, designs, and recent advances. Solar Energy:208, 321-344. https://doi.org/10.1016/j.solener.2020.07.098
• Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-ciocalteu reagent. Methods in Enzymology, 299,:152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
• Sun, J., Hu, P., Lyu, C., Tian, J., Meng, X., Tan, H., & Dong, W. (2022). Comprehensive lipidomics analysis of the lipids in hazelnut oil during storage. Food Chemistry, 378:132050. https://doi.org/10.1016/j.foodchem.2022.132050
• Topdemir, A. (2019). Mikroçoğaltımla üretilmiş fesleğenin (Ocimum basilicum L.) tepsili kurutucuda kuruma karakteristiğinin belirlenmesi. Fırat Üniversitesi Mühendislik Bilimleri Dergisi, 31(2): 545-550.. https://doi.org/10.35234/fumbd.580212
• Tonkaz, T., Sahin, S., Bostan, S. Z., & Korkmaz, K., (2017). Antioxidant activity and phenolic content of hazelnut fruit grown under different irrigation conditions, IX. International Congress on Hazelnut (15-19 August 2017, Samsun/Turkey),74.
• TUIK, 2021. https://data.tuik.gov.tr/Kategori/GetKategori?p=tarim-111&dil=1
• 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. https://doi.org/10.1007/s00217-018-3128–y
• Turan, A. (2018b). Effect of drying methods on nut quality of hazelnuts (Corylus avellana L.). International Journal of Food Science, 55(11): 4554–4565. https://doi.org/10.1007/s13197–018–3391–8
• Turan, A. (2019). Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage. Grasas y Aceites. 70: e296. https:// doi.org/10.3989/gya.0693181
• Turan, A., & İslam, A. (2019). Tombul fındık çeşidinde yağ oksidasyonunu azaltacak kurutma yönteminin belirlenmesi. Gıda, 44 (4):563-575. https://doi.org/10.15237/gida.GD19040
• Yaman, İ., (2019). Çarşamba (Samsun) ilçesinde bakımlı ve bakımsız fındık bahçelerinde yetiştirilen çakıldak çeşidinin verim ve meyve özeliklerinin belirlenmesi. Master’s Thesis, Ordu University, Institue of Science and Technology, Ordu.
• Yılmaz, M., Karakaya, O., Balta, M. F., Balta, F., & Yaman, İ. (2019). Çakıldak fındık çeşidinde iç meyve iriliğine bağlı olarak biyokimyasal özelliklerin değişimi. Akademik Ziraat Dergisi, 8(Özel Sayı):61-70. http://dx.doi.org/10.29278/azd.649586