Araştırma Makalesi
BibTex RIS Kaynak Göster

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

Yıl 2019, Cilt: 9 Sayı: 3, 1407 - 1416, 01.09.2019

Öz

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.

Kaynakça

  • Alasalvar C, Pelvan E, Topal B, 2010. Effect of Roasting Oil and Fatty Acid Composition of Turkish Hazelnut Varieties (Corylus avellana L.). International Journal of Food Sciences and Nutrition, 61: 630–642.
  • Amaral JS, Casal S, Citová I, Santos A, Seabra RM, Oliveira BPP, 2006. Characterization of Several Hazelnut (Corylus avellana L.) Cultivars Based in Chemical, Fatty Acid and Sterol Composition. European Food Research and Technology, 222: 274–280.
  • AOAC, 1990a. Official Methods and Recommended Practices of the American Oil. Chemist’s Society, 5th ed. American Oil Chemist Society, USA.
  • AOAC, 1990b. Oils and Fats, 15th ed. Official Methods of Analysis of the Association of Official Analytical Chemists, Washington DC USA pp: 485–518.
  • Belviso S, Bell BD, Giacosa S, Bertolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G, 2017. Chemical, Mechanical and Sensory Monitoring of Hot Air and İnfrared Roasted Hazelnuts (Corylus avellana L.) during Nine Months of Storage. Food Chemistry, 217: 398–408.
  • Delgado T, Pereira JA, Ramalhosa E, Casal S, 2016. Effect of Hot Air Convective Drying on the Fatty Acid and Vitamin E Composition of Chestnut (Castanea sativa Mill.) Slices. European Food Research and Technology, 242: 1299–1306.
  • Delgado T, Pereira JA, Ramalhosa E,Casal S, 2017. Comparison of Different Drying Methods on the Chemical and Sensory Properties of Chestnut (Castanea sativa Mill.) Slices. European Food Research and Technology, 243: 1957–1971.
  • Ficarra A, Lo Fiego D, Minelli G, Antonelli A, 2010. Ultra Fast Analysis Of Subcutaneous Pork Fat. Food Chemistry, 121: 809–814.
  • Ghirardello D, Contessa C, Valentini N, Zeppa G, Rolle R, Gerbi V, Botta R, 2013. Effect of Storage Condition on Chemical and Physical Characteristics of Hazelnut (Corylus avellana L.). Postharvest Biology and Technology, 81: 37–43.
  • Hashempour A, Ghazvini RF, Bakhshi D, Sanam SA, 2010. Fatty Acids Composition And Pigments Changing Of Virgin Olive Oil (Olea europea L.) in Five Cultivars Grown in Iran. Australian Journal of Crop Science, 4: 258–263.
  • Juhaimi FA, Özcan MM, Uslu N, Ghafoor K, 2018. The Effect of Drying Temperatures on Antioxidant Activity, Phenolic Compounds, Fatty Acid Composition and Tocopherol Contents in Citrus and Oils. European Food Research and Technology, 55: 190–197.
  • Kalkışım Ö, Turan A, Okcu Z, Özdes D, 2016. Evaluation of the Effect of Different Harvest Time on the Fruit Quality of Foşa Nut. Erwerbs-Obstbau, 58:89–92.
  • Karaosmanoğlu H, Üstün NŞ, 2019. Variations in Fatty Acid Composition And Oxidative Stability of Some Hazelnut (Corylus avellana L.) Varieties Stored by Traditional Method. Grasas y Aceites, 70 (1): e288.
  • Kashaninejad M, Tabil LG, Mortazavi A, Safeordi A, 2003. Effect of Drying Methods on Quality of Pistachio Nuts. Drying Technology, 21: 821–838.
  • Köksal Aİ, 2018. Turkish Hazelnut Cultivars. Hazelnut Promotion Group, Ankara, Turkey. 182p.
  • Özcan MM, Juhami FA, Uslu N, 2018. The Effect of Treatment of Phenolic Compounds and Fatty Acid Composition of Brazilian Nut and Hazelnut. Journal of Food Science and Technology, 55(1): 376–380.
  • Rabadan A, Avarez-Orti M, Pardo JE, Alvarruiz A, 2018. Storage Stability and Composition Changes of Three Cold-Pressed Nut Oils Under Refrigation and Room Temperature Conditions. Food Chemistry, 259: 31–35.
  • Raisi M, Ghorbani M, Mahoonak AS, Kashaninejad M, 2015. Effect of Storage Atmosphere and Temperature on The Oxidative Stability of Almond Kernels During long-term Storage. Journal of Stored Products Reasearch, 62: 16–21.
  • Solak R, Turan S, Kurhan S, Erge HS, Karabulut İ, 2018. Thermal Oxidation Kinetics of Refined Hazelnut Oil. Journal of the American Oil Chemists' Society, 95: 497–508.
  • Tavakolipour H, 2015. Postharvest operations of pistachio nuts. Journal of Food Science and Technology, 52: 1124–1130.
  • Turan A, İslam A, 2016. Changes during Storage Period and the Drying Methods in the Çakıldak Hazelnut Cultivar. Ordu University Journal of Science and Technology, 6: 272–285.
  • Turan A, İslam A, 2018a. Effect of Drying Methods on Some Chemical Characteristics of Hazelnuts (Corylus avellana L.) During Storage. Journal of the Institute of Science and Technology, 8 (3): 11–19.
  • Turan A, İslam A, 2018b. Postharvest differences between ‘Tombul’ and ‘Palaz’. IX International Congress on Hazelnut, Samsun, August 15–18, 2017, pp: 351–358.
  • Turan A, 2018a. Effect of Drying Methods on Nut Quality of Hazelnuts (Corylus avellana L.). Journal of Food Science and Technology, 11: 4554–4565.
  • Turan A, 2018b. Effect of Drying Methods on Fatty Acid Profile and Oil Oxidation of Hazelnut Oil During Storage. European Food Research and Technology, 12: 2181–2190.
  • Turan, A, 2019. Effect of Drying on the Chemical Composition of Çakıldak (cv) Hazelnuts during Storage. Grasas y Aceites, 70(1): e296.
  • Turan A, Karaosmanoğlu H, 2019. Effect of Drying Methods on Long Term Storage of Hazelnut. Food Science and Technology, 1–7.
  • Velasco J, Anderson ML, Skibsted LH, 2004. Evaluation of Oxidative Stability of Vegetable Oils by Monitoring The Tendency To Radical Formation. A Comparison of Electron Spins Resonance Spectroscopy with The Rancimat Method And Differential Scanning Calorimetry. Food Chemistry, 85: 623–632.
  • Venkitasamy C, Brandl MT, Wang B, MvHugh TH, Zhang R, Pan Z, 2017. Drying and Decontamination of Raw Pistachios with Sequential İnfrared Drying, Tempering and Hot Air Drying. International Journal of Food Microbiology, 246: 85–91.
  • Wang W, Jung J, McGorrin RJ, Traber MG, Leonard, GC, Zhao Y, 2018. Investigation of Drying Conditions on Bioactive Compounds, Lipid Oxidation, and Enzyme Activity of Oregon Hazelnuts (Corylus avellana L.). LWT–Food Science and Technology, 90: 526–534.

Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi

Yıl 2019, Cilt: 9 Sayı: 3, 1407 - 1416, 01.09.2019

Öz

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.

Kaynakça

  • Alasalvar C, Pelvan E, Topal B, 2010. Effect of Roasting Oil and Fatty Acid Composition of Turkish Hazelnut Varieties (Corylus avellana L.). International Journal of Food Sciences and Nutrition, 61: 630–642.
  • Amaral JS, Casal S, Citová I, Santos A, Seabra RM, Oliveira BPP, 2006. Characterization of Several Hazelnut (Corylus avellana L.) Cultivars Based in Chemical, Fatty Acid and Sterol Composition. European Food Research and Technology, 222: 274–280.
  • AOAC, 1990a. Official Methods and Recommended Practices of the American Oil. Chemist’s Society, 5th ed. American Oil Chemist Society, USA.
  • AOAC, 1990b. Oils and Fats, 15th ed. Official Methods of Analysis of the Association of Official Analytical Chemists, Washington DC USA pp: 485–518.
  • Belviso S, Bell BD, Giacosa S, Bertolino M, Ghirardello D, Giordano M, Rolle L, Gerbi V, Zeppa G, 2017. Chemical, Mechanical and Sensory Monitoring of Hot Air and İnfrared Roasted Hazelnuts (Corylus avellana L.) during Nine Months of Storage. Food Chemistry, 217: 398–408.
  • Delgado T, Pereira JA, Ramalhosa E, Casal S, 2016. Effect of Hot Air Convective Drying on the Fatty Acid and Vitamin E Composition of Chestnut (Castanea sativa Mill.) Slices. European Food Research and Technology, 242: 1299–1306.
  • Delgado T, Pereira JA, Ramalhosa E,Casal S, 2017. Comparison of Different Drying Methods on the Chemical and Sensory Properties of Chestnut (Castanea sativa Mill.) Slices. European Food Research and Technology, 243: 1957–1971.
  • Ficarra A, Lo Fiego D, Minelli G, Antonelli A, 2010. Ultra Fast Analysis Of Subcutaneous Pork Fat. Food Chemistry, 121: 809–814.
  • Ghirardello D, Contessa C, Valentini N, Zeppa G, Rolle R, Gerbi V, Botta R, 2013. Effect of Storage Condition on Chemical and Physical Characteristics of Hazelnut (Corylus avellana L.). Postharvest Biology and Technology, 81: 37–43.
  • Hashempour A, Ghazvini RF, Bakhshi D, Sanam SA, 2010. Fatty Acids Composition And Pigments Changing Of Virgin Olive Oil (Olea europea L.) in Five Cultivars Grown in Iran. Australian Journal of Crop Science, 4: 258–263.
  • Juhaimi FA, Özcan MM, Uslu N, Ghafoor K, 2018. The Effect of Drying Temperatures on Antioxidant Activity, Phenolic Compounds, Fatty Acid Composition and Tocopherol Contents in Citrus and Oils. European Food Research and Technology, 55: 190–197.
  • Kalkışım Ö, Turan A, Okcu Z, Özdes D, 2016. Evaluation of the Effect of Different Harvest Time on the Fruit Quality of Foşa Nut. Erwerbs-Obstbau, 58:89–92.
  • Karaosmanoğlu H, Üstün NŞ, 2019. Variations in Fatty Acid Composition And Oxidative Stability of Some Hazelnut (Corylus avellana L.) Varieties Stored by Traditional Method. Grasas y Aceites, 70 (1): e288.
  • Kashaninejad M, Tabil LG, Mortazavi A, Safeordi A, 2003. Effect of Drying Methods on Quality of Pistachio Nuts. Drying Technology, 21: 821–838.
  • Köksal Aİ, 2018. Turkish Hazelnut Cultivars. Hazelnut Promotion Group, Ankara, Turkey. 182p.
  • Özcan MM, Juhami FA, Uslu N, 2018. The Effect of Treatment of Phenolic Compounds and Fatty Acid Composition of Brazilian Nut and Hazelnut. Journal of Food Science and Technology, 55(1): 376–380.
  • Rabadan A, Avarez-Orti M, Pardo JE, Alvarruiz A, 2018. Storage Stability and Composition Changes of Three Cold-Pressed Nut Oils Under Refrigation and Room Temperature Conditions. Food Chemistry, 259: 31–35.
  • Raisi M, Ghorbani M, Mahoonak AS, Kashaninejad M, 2015. Effect of Storage Atmosphere and Temperature on The Oxidative Stability of Almond Kernels During long-term Storage. Journal of Stored Products Reasearch, 62: 16–21.
  • Solak R, Turan S, Kurhan S, Erge HS, Karabulut İ, 2018. Thermal Oxidation Kinetics of Refined Hazelnut Oil. Journal of the American Oil Chemists' Society, 95: 497–508.
  • Tavakolipour H, 2015. Postharvest operations of pistachio nuts. Journal of Food Science and Technology, 52: 1124–1130.
  • Turan A, İslam A, 2016. Changes during Storage Period and the Drying Methods in the Çakıldak Hazelnut Cultivar. Ordu University Journal of Science and Technology, 6: 272–285.
  • Turan A, İslam A, 2018a. Effect of Drying Methods on Some Chemical Characteristics of Hazelnuts (Corylus avellana L.) During Storage. Journal of the Institute of Science and Technology, 8 (3): 11–19.
  • Turan A, İslam A, 2018b. Postharvest differences between ‘Tombul’ and ‘Palaz’. IX International Congress on Hazelnut, Samsun, August 15–18, 2017, pp: 351–358.
  • Turan A, 2018a. Effect of Drying Methods on Nut Quality of Hazelnuts (Corylus avellana L.). Journal of Food Science and Technology, 11: 4554–4565.
  • Turan A, 2018b. Effect of Drying Methods on Fatty Acid Profile and Oil Oxidation of Hazelnut Oil During Storage. European Food Research and Technology, 12: 2181–2190.
  • Turan, A, 2019. Effect of Drying on the Chemical Composition of Çakıldak (cv) Hazelnuts during Storage. Grasas y Aceites, 70(1): e296.
  • Turan A, Karaosmanoğlu H, 2019. Effect of Drying Methods on Long Term Storage of Hazelnut. Food Science and Technology, 1–7.
  • Velasco J, Anderson ML, Skibsted LH, 2004. Evaluation of Oxidative Stability of Vegetable Oils by Monitoring The Tendency To Radical Formation. A Comparison of Electron Spins Resonance Spectroscopy with The Rancimat Method And Differential Scanning Calorimetry. Food Chemistry, 85: 623–632.
  • Venkitasamy C, Brandl MT, Wang B, MvHugh TH, Zhang R, Pan Z, 2017. Drying and Decontamination of Raw Pistachios with Sequential İnfrared Drying, Tempering and Hot Air Drying. International Journal of Food Microbiology, 246: 85–91.
  • Wang W, Jung J, McGorrin RJ, Traber MG, Leonard, GC, Zhao Y, 2018. Investigation of Drying Conditions on Bioactive Compounds, Lipid Oxidation, and Enzyme Activity of Oregon Hazelnuts (Corylus avellana L.). LWT–Food Science and Technology, 90: 526–534.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Gıda Mühendisliği / Food Engineering
Yazarlar

Ali Turan 0000-0002-2961-6605

Ali İslam 0000-0002-2165-7111

Yayımlanma Tarihi 1 Eylül 2019
Gönderilme Tarihi 23 Şubat 2019
Kabul Tarihi 10 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 9 Sayı: 3

Kaynak Göster

APA Turan, A., & İslam, A. (2019). Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi. Journal of the Institute of Science and Technology, 9(3), 1407-1416.
AMA Turan A, İslam A. Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi. Iğdır Üniv. Fen Bil Enst. Der. Eylül 2019;9(3):1407-1416.
Chicago Turan, Ali, ve Ali İslam. “Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi”. Journal of the Institute of Science and Technology 9, sy. 3 (Eylül 2019): 1407-16.
EndNote Turan A, İslam A (01 Eylül 2019) Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi. Journal of the Institute of Science and Technology 9 3 1407–1416.
IEEE A. Turan ve A. İslam, “Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi”, Iğdır Üniv. Fen Bil Enst. Der., c. 9, sy. 3, ss. 1407–1416, 2019.
ISNAD Turan, Ali - İslam, Ali. “Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi”. Journal of the Institute of Science and Technology 9/3 (Eylül 2019), 1407-1416.
JAMA Turan A, İslam A. Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi. Iğdır Üniv. Fen Bil Enst. Der. 2019;9:1407–1416.
MLA Turan, Ali ve Ali İslam. “Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi”. Journal of the Institute of Science and Technology, c. 9, sy. 3, 2019, ss. 1407-16.
Vancouver Turan A, İslam A. Hasat Sonrası İşlemlerin Palaz Fındık Çeşidinin Kimyasal Özellikleri Üzerine Etkisi. Iğdır Üniv. Fen Bil Enst. Der. 2019;9(3):1407-16.