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İyi Tarım Uygulamalarının Fındığın Renk Özellikleri ve Yağ Oksidasyonu Üzerine Etkisi

Yıl 2023, Cilt: 13 Sayı: 2, 612 - 624, 15.06.2023

Ali Turan

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

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

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

Teşekkür

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

Kaynakça

  • Akçin, Y., ve Bostan S. Z. (2019). Tombul’ fındık çeşidinde renk değerlerinin sulama ve depolama süresine göre değişimi. Akademik Ziraat Dergisi, 8, 85-90. http://dx.doi.org/10.29278/azd.643582
  • AOCS. (2004). Official Methods and Recommended Practices of the American Oil Chemist’s Society, 5th ed. American Oil Chemist Society, US
  • Belviso, S., Bell B. D., Giacosa, S., Bertolino, M., Ghirardello, D., Giordano, M., Rolle, L., Gerbi, V., and Zeppa, G. (2017). Chemical, mechanical and sensory monitoring of hot air and infra¬red roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chem, 217, 398–408. https://doi. org/10.1016/j.foodchem.2016.08.103
  • Bostan, S. Z., ve Koç, G. S. (2016). Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe, 45(2), 41–53.
  • Cui, N., Wang, G., Ma, Q., Zhao, T., Li, R., and Liang, L. (2020). Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT Food Sci Technol, 129, 109552. https://doi.org/10.1016/j.lwt.2020.109552
  • Cui, N., Wang, G., Ma, Q., Zhao, T., Han, Z., Yang, Z., and Liang, L. (2021). Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. LWT Food Sci Technol, 150, 112025. https://doi.org/10.1016/j.lwt.2021.112025
  • Cui, N., Zhao, T., Han, Z., Yan,g Z., Wang, G., Ma, Q., and Liang, L. (2022). Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. Int J Food Sci Technol, 57, 3456-3466. https://doi.org/10.1111/ijfs.15669
  • Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zang, Q., Wang, J., Gao, Z. J., and Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effect of drying methods on drying kinetics, physical properties, antioxidant capacity, and microstructure. Dry Technol, 36, 893-907. https://doi.org/10.1080/07373937.2017.1361439
  • Duyar, Ö., ve Özenç, N. (2013). Fındıkta Bitki Besleme ve Gübreleme Teknikleri. Gıda Tarım ve Hayvancılık Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü, Fındık Araştırma Enstitüsü Müdürlüğü, Giresun.
  • Durmaz, G., and Gökmen, V. (2019). Effect of refining on bioactive composition and oxidative stability of hazelnut oil. Food Research International, 116, 586-591. https://doi.org/10.1016/j.foodres.2018.08.077
  • Ficarra, A., Fiego, D. P. L., Minelli, G., and Antonelli, A. (2010). Ultra fast analysis of subcutaneous pork fat. Food Chem, 121, 809–814. https://doi.org/10.1016/j.foodchem.2010.01.003
  • Fiskobirlik. (2004). Fındık Alım–Ekspertiz, Saklama, Fındık Kırma, Fındık Kabuğu Satış ve Dağıtımı, Tahvil, Tahliye, Hamaliye, Taşıma, Depo, Fabrika ve Arsa Kiralama Yönetmeliği. Giresun: Fiskobirlik.
  • Gao, Y., Cui, N., Liu, J., Ma, Q., Zhao, T., Yang, Z., and 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
  • Güler, S. K., Bostan, S. Z., ve Çon, A. H. (2017). Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biol Technol, 123, 12–21. https://doi.org/10.1016/j.postharvbio.2016.08.007
  • Güler, S. K. (2023). Correlations of color changes encountered throughout storage with polyphenol oxidase enzyme activity, sugar content and total phenolics of hazelnuts. Erwerbs-Obstbau, https://doi.org/10.1007/s10341-022-00819-y
  • Gülmez, Ö., and Şahin, S. (2019). Evaluation of oxidative stability in hazelnut oil treated with several antioxidants: Kinetics and thermodynamics studies. LWT, 111, 478-483. https://doi.org/10.1016/j.lwt.2019.05.077.
  • Jerzykiewicz, M., Ćwiela̧g-Piasecka, I., and Jezierski, A. (2013). Pro- and antioxidative effect of α-tocopherol on edible oils, triglycerides and fatty acids. Journal of the American Oil Chemists’ Society, 90(6), 803–811. https://doi.org/10.1007/s11746-013-2227-y
  • Król, K., Gantner, M., and Piotrowska, A. (2021). The quality characteristic and fatty acid profile of cold-pressed hazelnut oils during nine months of storage. Agronomy 11, 2045. https://doi.org/10.3390/agronomy11102045
  • Mahesar, S. A., Sherazi, S. T. H., Khaskheli, A. R., Kandhro, A. A., and uddin, S. (2014). Analytical approaches for the assessment of free fatty acids in oils and fats. Anal Methods, 6, 4956–4963.
  • Marzocchi, S., Pasini, F., Verardo, V., Ciemniewska- Zytkiewicz, H., Caboni, M. F., and Romani, S. (2017). Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński). LWT Food Sci Technol, 77, 440-448. https://doi.org/10.1016/j.lwt.2016.11.068
  • Mexis, S. F., and Kontominas, M. G. (2009). Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.), Radiation Physics and Chemistry, 78 (6), 407-413. https://doi.org/10.1016/j.radphyschem.2009.03.008
  • Mızrak, G. (2021). İyi Tarım Uygulamaları, Ankara. Erişim adresi https://books.google.com.tr/books?id =9sIqEAAAQBAJ&pg=PA3&hl=tr&source=gbs_toc_r&cad=3#v=onepage&q&f=false (Erişim tarihi: 17.01.2023).
  • Miraliakbari, H., and Shahidi, F. (2008). Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids, 15(1), 81–96. https://doi.org/10.1111/j.1745-4522.2007.00104.x
  • Náthia-Neves, G., Santana, Á. L., Viganó, J., Martínez, J., and Meireles, M. A. A. (2021). Ultrasound-Assisted Extraction of Semi-Defatted Unripe Genipap (Genipa americana L.): Selective conditions for the recovery of natural colorants. Processes, 9, 1435. https://doi.org/10.3390/ pr9081435
  • Öztürk, Ş., Öztürk, E., ve Duyar, Ö., 2022. Uygulamalı Fındık Rehberi. Giresun: Karadeniz Fındık ve Mamulleri İhracatçıları Birliği (386s).
  • Rosso, M. C., Stilo, F., Mascrez, S., Bicchi, C., Purcaro, G., and Cordero, C. (2021). Shelf-life evolution of the fatty acid fingerprint in high-quality hazelnuts (Corylus avellana L.) harvested in different geographical regions. Foods, 10(3), 685. https://doi.org/10.3390/foods10030685
  • Shahidi, F., Alasalvar, C., and Liyana-Pathirana, C. M. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L) and hazelnut byproducts. J Agric Food Chem, 55, 1212–1220.
  • Si, X., Chen, Q., Bi, J., Wu, X., Yi, J., and Zhou, L. (2016). Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders. J Sci Food Agric, 96, 2055–2062. https://doi.org/10.1002/jsfa.7317
  • Solak, R., Turan, S., Kurhan, S., Erge, H. S., and Karabulut, I. (2018). Thermal Oxidation Kinetics of Refined Hazelnut Oil. Journal of the American Oil Chemists’ Society, 95(4), 497–508. https://doi.org/10.1002/aocs.12037
  • Sun, J., Hu, P., Lyu, C., Tian, J., Meng, X., Tan, H., and 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
  • TOB. (2017). Fındık entegre mücadele teknik talimatı. Tarım ve Orman Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Bitki Sağlığı Araştırmaları Daire Başkanlığı. Erişim adresi https://www.tarimorman.gov.tr/TAGEM/Belgeler/yayin/F%C4%B1nd%C20Entegre03.09.2017.pdf (Erişim tarihi: 19.07.2021).
  • 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.). J Food Sci Technol, 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., ve İslam, A. (2019). Tombul fındık çeşidinde yağ oksidasyonunu azaltacak kurutma yönteminin belirlenmesi. GIDA, 44 (4): 563-575. https://doi.org/10.15237/gida.GD19040
  • Turan, A. (2021a). Effect of the damages caused by the green shield bug (Palomena prasina L.) on the qualitative traits of hazelnuts. Grasas y Aceites, 72 (1), e391. https://doi.org/10.3989/gya.1135192
  • Turan, A. (2021b, Aralık). Muhafazanın fındığın oksidasyonu üzerine etkisi. Biltek-V İnternational Symposium Current Developments in Science, Technology and Social Sciences (s.741-749). Malatya: Yeşilyut Belediyesi
  • Turan, A. (2022). Clonal selection of ‘Mincane’ hazelnut cv: Physical properties. Karadeniz Fen Bilimleri Dergisi, 12 (2), 1081-1097. https://doi.org/10.31466/kfbd.1181029
  • Velasco, J., Andersen, M. L., and Skibsted, L. H. (2004). Evaluation of oxidative stability of vejetable oils by monitoring the tendency to tadcal formation. A comparison of electron spin resonance spectroscopy with the rancimant method and differential scanning calorimetry scanning calorimetry. Food Chemistry, 85, 623-632.
  • Venkatachalan, M., and Sathe, S. K. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry, 54(13), 4705–4714. https://doi.org/10.1021/jf0606959
  • Wang, C., Sun, Y., Zhou, Y., Cui, Y., Yao, W., Yu, H., and Xie, Y. (2021). Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model. LWT Food Sci Technol, 146, 111290. https://doi.org/10.1016/j.lwt.2021.111290
  • Zhang, Y., Lyu, C., Meng, X., Dong, W., Guo, H., Su, C., and Zhang, X. (2019). Effect of storage condition on oil oxidation of flat-European hybrid hazelnut. Journal of Oleo Science, 68(10), 939-950. https://doi.org/10.5650/jos.ess19120

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

Yıl 2023, Cilt: 13 Sayı: 2, 612 - 624, 15.06.2023

Ali Turan

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

Öz

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.

Anahtar Kelimeler

Hazelnut Corylus avellana L Iodine value Free fatty acidity Rancimat value

Kaynakça

  • Akçin, Y., ve Bostan S. Z. (2019). Tombul’ fındık çeşidinde renk değerlerinin sulama ve depolama süresine göre değişimi. Akademik Ziraat Dergisi, 8, 85-90. http://dx.doi.org/10.29278/azd.643582
  • AOCS. (2004). Official Methods and Recommended Practices of the American Oil Chemist’s Society, 5th ed. American Oil Chemist Society, US
  • Belviso, S., Bell B. D., Giacosa, S., Bertolino, M., Ghirardello, D., Giordano, M., Rolle, L., Gerbi, V., and Zeppa, G. (2017). Chemical, mechanical and sensory monitoring of hot air and infra¬red roasted hazelnuts (Corylus avellana L.) during nine months of storage. Food Chem, 217, 398–408. https://doi. org/10.1016/j.foodchem.2016.08.103
  • Bostan, S. Z., ve Koç, G. S. (2016). Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe, 45(2), 41–53.
  • Cui, N., Wang, G., Ma, Q., Zhao, T., Li, R., and Liang, L. (2020). Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. LWT Food Sci Technol, 129, 109552. https://doi.org/10.1016/j.lwt.2020.109552
  • Cui, N., Wang, G., Ma, Q., Zhao, T., Han, Z., Yang, Z., and Liang, L. (2021). Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. LWT Food Sci Technol, 150, 112025. https://doi.org/10.1016/j.lwt.2021.112025
  • Cui, N., Zhao, T., Han, Z., Yan,g Z., Wang, G., Ma, Q., and Liang, L. (2022). Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. Int J Food Sci Technol, 57, 3456-3466. https://doi.org/10.1111/ijfs.15669
  • Deng, L. Z., Yang, X. H., Mujumdar, A. S., Zhao, J. H., Wang, D., Zang, Q., Wang, J., Gao, Z. J., and Xiao, H. W. (2018). Red pepper (Capsicum annuum L.) drying: Effect of drying methods on drying kinetics, physical properties, antioxidant capacity, and microstructure. Dry Technol, 36, 893-907. https://doi.org/10.1080/07373937.2017.1361439
  • Duyar, Ö., ve Özenç, N. (2013). Fındıkta Bitki Besleme ve Gübreleme Teknikleri. Gıda Tarım ve Hayvancılık Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü, Fındık Araştırma Enstitüsü Müdürlüğü, Giresun.
  • Durmaz, G., and Gökmen, V. (2019). Effect of refining on bioactive composition and oxidative stability of hazelnut oil. Food Research International, 116, 586-591. https://doi.org/10.1016/j.foodres.2018.08.077
  • Ficarra, A., Fiego, D. P. L., Minelli, G., and Antonelli, A. (2010). Ultra fast analysis of subcutaneous pork fat. Food Chem, 121, 809–814. https://doi.org/10.1016/j.foodchem.2010.01.003
  • Fiskobirlik. (2004). Fındık Alım–Ekspertiz, Saklama, Fındık Kırma, Fındık Kabuğu Satış ve Dağıtımı, Tahvil, Tahliye, Hamaliye, Taşıma, Depo, Fabrika ve Arsa Kiralama Yönetmeliği. Giresun: Fiskobirlik.
  • Gao, Y., Cui, N., Liu, J., Ma, Q., Zhao, T., Yang, Z., and 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
  • Güler, S. K., Bostan, S. Z., ve Çon, A. H. (2017). Effects of gamma irradiation on chemical and sensory characteristics of natural hazelnut kernels. Postharvest Biol Technol, 123, 12–21. https://doi.org/10.1016/j.postharvbio.2016.08.007
  • Güler, S. K. (2023). Correlations of color changes encountered throughout storage with polyphenol oxidase enzyme activity, sugar content and total phenolics of hazelnuts. Erwerbs-Obstbau, https://doi.org/10.1007/s10341-022-00819-y
  • Gülmez, Ö., and Şahin, S. (2019). Evaluation of oxidative stability in hazelnut oil treated with several antioxidants: Kinetics and thermodynamics studies. LWT, 111, 478-483. https://doi.org/10.1016/j.lwt.2019.05.077.
  • Jerzykiewicz, M., Ćwiela̧g-Piasecka, I., and Jezierski, A. (2013). Pro- and antioxidative effect of α-tocopherol on edible oils, triglycerides and fatty acids. Journal of the American Oil Chemists’ Society, 90(6), 803–811. https://doi.org/10.1007/s11746-013-2227-y
  • Król, K., Gantner, M., and Piotrowska, A. (2021). The quality characteristic and fatty acid profile of cold-pressed hazelnut oils during nine months of storage. Agronomy 11, 2045. https://doi.org/10.3390/agronomy11102045
  • Mahesar, S. A., Sherazi, S. T. H., Khaskheli, A. R., Kandhro, A. A., and uddin, S. (2014). Analytical approaches for the assessment of free fatty acids in oils and fats. Anal Methods, 6, 4956–4963.
  • Marzocchi, S., Pasini, F., Verardo, V., Ciemniewska- Zytkiewicz, H., Caboni, M. F., and Romani, S. (2017). Effects of different roasting conditions on physical-chemical properties of Polish hazelnuts (Corylus avellana L. var. Kataloński). LWT Food Sci Technol, 77, 440-448. https://doi.org/10.1016/j.lwt.2016.11.068
  • Mexis, S. F., and Kontominas, M. G. (2009). Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.), Radiation Physics and Chemistry, 78 (6), 407-413. https://doi.org/10.1016/j.radphyschem.2009.03.008
  • Mızrak, G. (2021). İyi Tarım Uygulamaları, Ankara. Erişim adresi https://books.google.com.tr/books?id =9sIqEAAAQBAJ&pg=PA3&hl=tr&source=gbs_toc_r&cad=3#v=onepage&q&f=false (Erişim tarihi: 17.01.2023).
  • Miraliakbari, H., and Shahidi, F. (2008). Lipid class compositions, tocopherols and sterols of tree nut oils extracted with different solvents. Journal of Food Lipids, 15(1), 81–96. https://doi.org/10.1111/j.1745-4522.2007.00104.x
  • Náthia-Neves, G., Santana, Á. L., Viganó, J., Martínez, J., and Meireles, M. A. A. (2021). Ultrasound-Assisted Extraction of Semi-Defatted Unripe Genipap (Genipa americana L.): Selective conditions for the recovery of natural colorants. Processes, 9, 1435. https://doi.org/10.3390/ pr9081435
  • Öztürk, Ş., Öztürk, E., ve Duyar, Ö., 2022. Uygulamalı Fındık Rehberi. Giresun: Karadeniz Fındık ve Mamulleri İhracatçıları Birliği (386s).
  • Rosso, M. C., Stilo, F., Mascrez, S., Bicchi, C., Purcaro, G., and Cordero, C. (2021). Shelf-life evolution of the fatty acid fingerprint in high-quality hazelnuts (Corylus avellana L.) harvested in different geographical regions. Foods, 10(3), 685. https://doi.org/10.3390/foods10030685
  • Shahidi, F., Alasalvar, C., and Liyana-Pathirana, C. M. (2007). Antioxidant phytochemicals in hazelnut kernel (Corylus avellana L) and hazelnut byproducts. J Agric Food Chem, 55, 1212–1220.
  • Si, X., Chen, Q., Bi, J., Wu, X., Yi, J., and Zhou, L. (2016). Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders. J Sci Food Agric, 96, 2055–2062. https://doi.org/10.1002/jsfa.7317
  • Solak, R., Turan, S., Kurhan, S., Erge, H. S., and Karabulut, I. (2018). Thermal Oxidation Kinetics of Refined Hazelnut Oil. Journal of the American Oil Chemists’ Society, 95(4), 497–508. https://doi.org/10.1002/aocs.12037
  • Sun, J., Hu, P., Lyu, C., Tian, J., Meng, X., Tan, H., and 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
  • TOB. (2017). Fındık entegre mücadele teknik talimatı. Tarım ve Orman Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü Bitki Sağlığı Araştırmaları Daire Başkanlığı. Erişim adresi https://www.tarimorman.gov.tr/TAGEM/Belgeler/yayin/F%C4%B1nd%C20Entegre03.09.2017.pdf (Erişim tarihi: 19.07.2021).
  • 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.). J Food Sci Technol, 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., ve İslam, A. (2019). Tombul fındık çeşidinde yağ oksidasyonunu azaltacak kurutma yönteminin belirlenmesi. GIDA, 44 (4): 563-575. https://doi.org/10.15237/gida.GD19040
  • Turan, A. (2021a). Effect of the damages caused by the green shield bug (Palomena prasina L.) on the qualitative traits of hazelnuts. Grasas y Aceites, 72 (1), e391. https://doi.org/10.3989/gya.1135192
  • Turan, A. (2021b, Aralık). Muhafazanın fındığın oksidasyonu üzerine etkisi. Biltek-V İnternational Symposium Current Developments in Science, Technology and Social Sciences (s.741-749). Malatya: Yeşilyut Belediyesi
  • Turan, A. (2022). Clonal selection of ‘Mincane’ hazelnut cv: Physical properties. Karadeniz Fen Bilimleri Dergisi, 12 (2), 1081-1097. https://doi.org/10.31466/kfbd.1181029
  • Velasco, J., Andersen, M. L., and Skibsted, L. H. (2004). Evaluation of oxidative stability of vejetable oils by monitoring the tendency to tadcal formation. A comparison of electron spin resonance spectroscopy with the rancimant method and differential scanning calorimetry scanning calorimetry. Food Chemistry, 85, 623-632.
  • Venkatachalan, M., and Sathe, S. K. (2006). Chemical composition of selected edible nut seeds. Journal of Agricultural and Food Chemistry, 54(13), 4705–4714. https://doi.org/10.1021/jf0606959
  • Wang, C., Sun, Y., Zhou, Y., Cui, Y., Yao, W., Yu, H., and Xie, Y. (2021). Dynamic monitoring oxidation process of nut oils through Raman technology combined with PLSR and RF-PLSR model. LWT Food Sci Technol, 146, 111290. https://doi.org/10.1016/j.lwt.2021.111290
  • Zhang, Y., Lyu, C., Meng, X., Dong, W., Guo, H., Su, C., and Zhang, X. (2019). Effect of storage condition on oil oxidation of flat-European hybrid hazelnut. Journal of Oleo Science, 68(10), 939-950. https://doi.org/10.5650/jos.ess19120
Toplam 42 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Ziraat, Veterinerlik ve Gıda Bilimleri
Bölüm Makaleler
Yazarlar

Ali Turan 0000-0002-2961-6605

Erken Görünüm Tarihi 15 Haziran 2023
Yayımlanma Tarihi 15 Haziran 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 13 Sayı: 2

Kaynak Göster

APA Turan, A. (2023). İyi Tarım Uygulamalarının Fındığın Renk Özellikleri ve Yağ Oksidasyonu Üzerine Etkisi. Karadeniz Fen Bilimleri Dergisi, 13(2), 612-624. https://doi.org/10.31466/kfbd.1252502
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