THE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS

Sultan Nalçacı; Mucahit Oruç; Emine Şamdancı

Makale detayları

THE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS

Yazarlar:

Sultan Nalçacı | Mucahit Oruç | Emine Şamdancı

Yayıncı:

Inonu University

Ana Başlıklar:

Gıda Özellikleri

Dergi:

İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.13 Issue 1, pp.9-30

Belge Tipi:

Makale

Yayın Tarihi:

2/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001340805

pISSN:

2147-7892

Anahtar kelimeler:

Özet:

 In this study, the amygdalin content of the Hacıhaliloğlu, Kabaaşı, and Zerdali varieties was determined using an LS-MSMS device. Methods to reduce the amygdalin content in raw bitter apricot kernels to a safe level for consumption were identified. To remove bitterness treatments such as alkaline treatment with sodium bicarbonate 4-10 NaHCO3, 7-15 min, ultrasound 30-50 C, 30-60 min, microwave 240-560 W, 2-5 min and roasting 120-160 C, 10-20 min were performed. After all treatments, protein content, the amygdalin content via HCN, the antioxidant activity, the phenolic compounds and the color values L, a, b, chroma, hue of the samples were determined. The fat content 42.99, 44.35, 40.75, protein content 34.14, 30.36, 29.27 and hydrocyanic acid HCN content mgkg of Hacıhaliloğlu, Kabaaşı and Zerdali varieties were 24.56, 30.31 and 1630.66, respectively. Among the methods used to reduce or eliminate the amygdalin content, roasting was found to be the most effective. The amygdalin content of raw Zerdali kernels was 27.64 mgg, which decreased to 9.77 mgg after roasting at 160 C for 10 min. The antioxidant activity was measured at 82.59 mg TE100 g, but a decrease was observed after treatment with sodium bicarbonate 81.72, ultrasound 57.5, microwave 52.65 and roasting 97.04.

 In this study, the amygdalin content of the Hacıhaliloğlu, Kabaaşı, and Zerdali varieties was determined using an LS-MSMS device. Methods to reduce the amygdalin content in raw bitter apricot kernels to a safe level for consumption were identified. To remove bitterness treatments such as alkaline treatment with sodium bicarbonate 4-10 NaHCO3, 7-15 min, ultrasound 30-50 C, 30-60 min, microwave 240-560 W, 2-5 min and roasting 120-160 C, 10-20 min were performed. After all treatments, protein content, the amygdalin content via HCN, the antioxidant activity, the phenolic compounds and the color values L, a, b, chroma, hue of the samples were determined. The fat content 42.99, 44.35, 40.75, protein content 34.14, 30.36, 29.27 and hydrocyanic acid HCN content mgkg of Hacıhaliloğlu, Kabaaşı and Zerdali varieties were 24.56, 30.31 and 1630.66, respectively. Among the methods used to reduce or eliminate the amygdalin content, roasting was found to be the most effective. The amygdalin content of raw Zerdali kernels was 27.64 mgg, which decreased to 9.77 mgg after roasting at 160 C for 10 min. The antioxidant activity was measured at 82.59 mg TE100 g, but a decrease was observed after treatment with sodium bicarbonate 81.72, ultrasound 57.5, microwave 52.65 and roasting 97.04.

 In this study, the amygdalin content of the Hacıhaliloğlu, Kabaaşı, and Zerdali varieties was determined using an LS-MSMS device. Methods to reduce the amygdalin content in raw bitter apricot kernels to a safe level for consumption were identified. To remove bitterness treatments such as alkaline treatment with sodium bicarbonate 4-10 NaHCO3, 7-15 min, ultrasound 30-50 C, 30-60 min, microwave 240-560 W, 2-5 min and roasting 120-160 C, 10-20 min were performed. After all treatments, protein content, the amygdalin content via HCN, the antioxidant activity, the phenolic compounds and the color values L, a, b, chroma, hue of the samples were determined. The fat content 42.99, 44.35, 40.75, protein content 34.14, 30.36, 29.27 and hydrocyanic acid HCN content mgkg of Hacıhaliloğlu, Kabaaşı and Zerdali varieties were 24.56, 30.31 and 1630.66, respectively. Among the methods used to reduce or eliminate the amygdalin content, roasting was found to be the most effective. The amygdalin content of raw Zerdali kernels was 27.64 mgg, which decreased to 9.77 mgg after roasting at 160 C for 10 min. The antioxidant activity was measured at 82.59 mg TE100 g, but a decrease was observed after treatment with sodium bicarbonate 81.72, ultrasound 57.5, microwave 52.65 and roasting 97.04.

 Bu çalışmada; tatlı çekirdeklere sahip Hacıhaliloğlu ve Kabaaşı çeşitleri ile acı çekirdeklere sahip Zerdali çeşidindeki amigdalin miktarı LS-MSMS cihazı kullanılarak analiz edildi. Çiğ acı kayısı çekirdeklerindeki amigdalin içeriğini güvenli tüketim seviyelerine düşürmeye yönelik yöntemler belirlendi. Acılığı gidermek için sodyum bikarbonat ile alkali işlem 4-10 NaHCO3, 7-15 dk, ultrason uygulaması 30-50 C, 30-60 dk, mikrodalga işlemi 240-560 W, 2-5 dk ve kavurma işlemi 120-160 C, 10-20 dk gibi yöntemler uygulandı. Tüm işlemlerin ardından örneklerin yağ ve protein içeriği, HCN üzerinden amigdalin içeriği, antioksidan aktivite, fenolik bileşikler ve renk değerleri L, a, b, chroma, hue tespit edildi. Hacıhaliloğlu, Kabaaşı ve Zerdali çeşitlerinin sırası ile yağ içeriği 42.99, 44.35, 40.75, protein içeriği 34.14, 30.36, 29.27 ve hidrojen siyanür HCN içeriği mgkg 24.56, 30.31, 1630.66 olarak saptandı. Acı kayısı çekirdeklerindeki amigdalin içeriğini azaltmak veya yok etmek için uygulanan uygulamalar arasında en etkili kavurma yönteminin olduğu tespit edildi. Ham Zerdali çekirdeklerinin amigdalin içeriği 27.64 mgg olarak belirlenmiş ancak 160 Cde 10 dakika kavurma işlemi sonrasında bu değer 9.77 mgga geriledi. Antioksidan aktivite 82.59 mg TE100 g olarak ölçülmüş, ancak sodyum bikarbonat 81.72, ultrason 57.5, mikrodalga 52.65 ve kavurma 97.04 işlemleri sonrasında bu değerlerde azalmalar tespit edildi.

Makale detayları

THE EFFECT OF DIFFERENT PROCESSING METHODS ON AMYGDALIN LEVELS AND SOME PHYSICOCHEMICAL PROPERTIES OF APRICOT KERNELS

Yazarlar:

Sultan Nalçacı | Mucahit Oruç | Emine Şamdancı

Yayıncı:

Inonu University

Ana Başlıklar:

Gıda Özellikleri

Dergi:

İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.13 Issue 1, pp.9-30

Belge Tipi:

Makale

Yayın Tarihi:

2/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001340805

pISSN:

2147-7892

Amygdalin

Microwave

Protein

ZerdaliAmigdalin

Mikrodalga

Protein

Zerdali

Sayı

Makale detayları

Yazarlar: Sultan Nalçacı | Mucahit Oruç | Emine Şamdancı

Yayıncı: Inonu University

Ana Başlıklar: Gıda Özellikleri

Dergi: İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.13 Issue 1, pp.9-30

Belge Tipi: Makale

Yayın Tarihi: 2/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001340805

pISSN: 2147-7892

Sayı

Yazarlar:

Sultan Nalçacı | Mucahit Oruç | Emine Şamdancı

Yayıncı:

Inonu University

Ana Başlıklar:

Gıda Özellikleri

Dergi:

İnönü Üniversitesi Sağlık Hizmetleri Meslek Yüksek Okulu Dergisi Vol.13 Issue 1, pp.9-30

Belge Tipi:

Makale

Yayın Tarihi:

2/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001340805

pISSN:

2147-7892