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

Ali Turan

Makale detayları

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

Yazarlar:

Ali Turan

Yayıncı:

Giresun University

Ana Başlıklar:

Ziraat | Veterinerlik ve Gıda Bilimleri

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.612-624

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291010

pISSN:

2564-7377

Anahtar kelimeler:

Özet:

 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 p0.05, it was found to be significant in oxidation parameters p0.01, 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 acidlinoleic 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.

 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 p0.05, it was found to be significant in oxidation parameters p0.01, 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 acidlinoleic 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.

 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 p0.05, it was found to be significant in oxidation parameters p0.01, 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 acidlinoleic 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.

 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 Oleiklinoleik 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 p0.05, oksidasyon parametrelerinden serbest yağ asitliği ve peroksit değerleri haricinde önemli bulunmuştur p0.01. 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 asitlinoleik 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.

Makale detayları

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

Yazarlar:

Ali Turan

Yayıncı:

Giresun University

Ana Başlıklar:

Ziraat | Veterinerlik ve Gıda Bilimleri

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.612-624

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291010

pISSN:

2564-7377

Hazelnut

Corylus avellana L

Iodine value

Free fatty acidity

Rancimat valueFındık

Corylus avellana L.

İyot değeri

Serbest yağ asitliği

Ransimat değeri

Sayı

Makale detayları

Yazarlar: Ali Turan

Yayıncı: Giresun University

Ana Başlıklar: Ziraat | Veterinerlik ve Gıda Bilimleri

Dergi: Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.612-624

Belge Tipi: Makale

Yayın Tarihi: 6/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001291010

pISSN: 2564-7377

Sayı

Yazarlar:

Ali Turan

Yayıncı:

Giresun University

Ana Başlıklar:

Ziraat | Veterinerlik ve Gıda Bilimleri

Dergi:

Karadeniz Fen Bilimleri Dergisi Vol.13 Issue 2, pp.612-624

Belge Tipi:

Makale

Yayın Tarihi:

6/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001291010

pISSN:

2564-7377