Effect of drying and storage methods on health quality indices of hazelnut oil

Yıl 2022, Cilt: 11 Sayı: 1, 57 - 66, 31.07.2022

Ali Turan , Ali İslam , Emel Karaca Öner

https://doi.org/10.29278/azd.976371

Öz

Objective: This work was to determine the effects of drying and storage methods on poliunsaturated fatty acids (PUFA)/saturated fatty acids (SFA) index of atherogenicity (IA), thrombogenicity (IT), and hypocholesterolemic/hypercholesterolenic fatty acid ratio (H/H) of hazelnut. Materials and Methods: Ordu Levant hazelnut samples used in the work were taken from Bayadi village of Altinordu district, Ordu Province. Samples harvested according to harvest criteria were withered for 3 days and then dried in drying machine, concrete and grass ground. The study carried out between 2014 and 2015, the samples were stored under room conditions (~25℃ temperature and ~80% relative humidity) for 12 months. Oil was extracted using cold press, the samples taken every 3 months, then the fatty acid composition was determined and the quality index values were calculated with the formulation. Results: : In general, the effect of drying and storage methods was found to be significant (P˂0.001). PUFA/MUFA value varied between 1.48-1.89, AI 0.23-0.35, TI 0.41-0.53 and H/H 22.09-25.09. The effect of drying methods on traits varied. Namely, while the highest value in PUFA/SFA was determined in the drying machine, variability was observed in terms of effect on other traits. During the storage period, the PUFA/SFA, AI, H/H value decrease, TI value increase were recorded. Conclusion: Consequently, based on these data, hazelnut was found to be a much more beneficial food for human health than many other nutrients.

Anahtar Kelimeler

Atherogenicity, hypocholesterolemi, thrombogenicity, fatty acids composition

Kurutma ve muhafaza yöntemlerinin fındık yağının sağlık kalite indeks değerleri üzerine etkisi

Öz

Amaç: Bu araştırma kurutma ve muhafaza yöntemlerinin fındığın çoklu doymamış yağ asitleri/doymuş yağ asitleri (PUFA/SFA), terojenisite (AI) ve trombojenisite indeks (TI) değerleri ile hipokolesterolemik/ hiperkolesterolenik yağ asitleri oranı (H/H) üzerine etkilerini belirlemek amacıyla yürütülmüştür. Materyal ve Yöntem: Çalışmada kullanılan Ordu Levant fındık örnekleri Ordu ili, Altınordu ilçesi Bayadı köyünden alınmıştır. Hasat olum kriterlerine göre hasat edilen örnekler 3 gün soldurulmuş ve daha sonra kurutma makinesi, beton ve çimen harmanda kurutulmuştur. 2014-2015 yılları arasında yürütülen çalışmada örnekler, 12 ay adi depo şartlarında (~25℃ sıcaklık ve ~%80 nispi nem değeri) muhafaza edilmiştir. Her 3 ayda bir alınan örneklerden önce yağ elde edilmiş (Soğuk pres), sonra yağ asitleri bileşimi belirlenmiş ve formülasyonla kalite indeks değerleri hesaplanmıştır. Araştırma Bulguları: Çalışmada kurutma yöntemleri ve muhafazanın etkisi genel olarak istatistiki olarak önemli bulunmuştur (P˂0.001). PUFA/SFA değeri 1.48-1.89, AI 0.23-0.35, TI 0.41-0.53 ve H/H 22.09-25.09 aralığında değişmiştir. Kurutma yöntemlerinin özellikler üzerine etkisi değişkenlik göstermiştir. Şöyle ki, PUFA/SFA’ da en yüksek değer kurutma makinesinde tespit edilmişken, diğer özellikler üzerine etki bakımından değişkenlik görülmüştür. Muhafaza süresince PUFA/SFA, AI, H/H değerinde azalma, TI değerinde artış kaydedilmiştir. Sonuç: Sonuç olarak, elde edilen bu verilere dayanarak fındığın insan sağlığı üzerine çok sayıda gıdaya göre daha faydalı olduğu görülmüştür.

Anahtar Kelimeler

Aterojenisite, Hipokolesterolemik, Trombojenisite, Yağ asitleri kompozisyonu

Kaynakça

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