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

Yıl 2022, , 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

• Abdelhadi, N. N., & Ahmad, M. N. (2021). Fatty acids recommendations: controversies and updates. Current Nutrition & Food Science, 17, 288-292. https://doi.org/ 10.2174/1573401316666200807203806
• American Dabetes Association. (2021). 8. Obesity management for the treatment of type 2 diabetes: Standards of medical care in diabetes-2021. Diabetes Care, 44(1), 100–110. https://doi.org/10.2337/dc21-S008
• Al-Amiri, H. A., Nisar, Ahmed., N., & Tahani Al-Sharrah, T. (2021). Fatty acid profiles, cholesterol composition, and nutritional quality indices of 37 commonly consumed local foods in Kuwait in relation to cardiovascular health. medRXiv. Elektronik ön baskı. https://www.medrxiv.org/content/10.1101/2020.11.18 .20233999
• Bando, M. (2021). Recent topics for optimal intake of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA). International Medicine, 3(3), 71-73. https://doi.org/10.5455/im.79671
• Berto, A, Silva, A. F., Visentainer, J. V., Matsushita, M., & Souza, N. E. (2015). Proximate compositions, mineral contents and fatty acid compositions of native Amazonian fruits. Food Ressearch International, 77, 441–449. https://doi.org/10.1016/j.foodres.2015.08.018
• Bezerra, C. V., Rodrigues, A. M. C., Olivera, P. D., Silva, D A., & Silva, L. H. M. (2017). Technological properties of amazonian oil and fats and their applications in the food industry. Food Chemistry, 221, 1466-1473. https://doi.org/10.1016/j.foodchem.2016.11.004
• Chen, Z., Zhang, M., Xu, B., Sun, J., & Mujumdar, A. S. (2020). Artificial intelligence assisted technologies for controlling the drying of fruits and vegetables using physical fields: A review. Trent in Food and Technology, 105, 251-260. https://doi.org/10.1016/j.tifs.2020.08.015
• Department of Health and Social Security. (1994). Nutritional aspects of cardiovascular disease. Report of the Cardiovascular Review Group Committee on Medical Aspects of Food Policy. Rep Health Soc Subj (Lond), 46, 1–186.
• Durmus¸ M. (2019). Fish oil for human health: omega-3 fatty acid profiles of marine seafood species. Food Science Technology, 39(2), 454-461. https://doi.org/10.1590/fst.21318
• European Food Safety Authority. (2011). Scientific opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil (ID 741, 1129, 1130, 1305, 1407) pursuant to Article 13(1) of Regulation (EC) No 1324/2006. EFSA Journal, 9(4), 2032. Erişim adresi: https://efsa.onlinelibrary.wiley.com/doi/epdf/ 10.2903/j.efsa. 2011.2032
• Food and Drug Administration. (2003). Qualified health claims: Letter of enforcement discretion- nuts and coronary heart disease. Docket No 02P-0505. Washington DC: Food and Drug Administration. 1-4. Erişim adresi: http://www.fda.gov
• Fernandes, C. E., Vasconcelos, M. A., Ribeiro, Mde, A., Sarubbo, L. A., Andrade, S. A., & Filho, A. B. (2014). Nutritional and lipid profiles in marine fish species from Brazil. Food Chemistry, 160, 67–71. https://doi.org/10.1016/j.foodchem.2014. 03.055
• Fernandes, I., Fernandes, T., & Cordeiro, N. (2019). Nutritional value and fatty acid profile of two wild edible limpets from the Madeira Archipelago. Eur Food Res Technol, 245, 895-905. https://doi.org/10.1007/s00217-019-03234-y
• Ficarra, A., Lo Fiego, D. P., Minelli, G., & Antonelli, A. (2010). Ultra fast analysis of subcutaneous pork fat. Food Chemistry, 121, 809–814. https://doi.org /10.1016/j.foodchem.2010.01.003
• Hashempour-Baltork, F., Torbati, M., Azadmard-Damirchi, S., & Savage, G. P. (2018). Chemical, rheological and nutritional characteristics of sesame and olive oils blended with linseed oil. Advanced Pharmaceutical Bulletin, 8(1), 107-113. https://doi.org/10.15171/apb.2018.013
• Heinen, M. M., Verhage, B. A., Goldbohm, R. A., & Van den Brandt, P. A. (2009). Meat and fat intake and pancreatic cancer risk in the Netherlands Cohort Study. International Journal of Cancer, 125(5), 1118–26. https://doi.org/ 10.1002/ijc.24387
• Hosseini, H., Ghorbani, M., Sadeghi Mahoonak, A., & Maghsoudlou, Y. (2014a). Monitoring hydroperoxides formation as a measure of predicting walnut oxidative stability. Acta Aliment Hung, 43(3), 412–418. https://doi.org/10.1556/aalim.43.2014.3.7
• Hosseini, H., Mahmoudzadeh, M., Rezaei, M., Mahmoudzadeh, L. K., & Babakhani, A. (2014b). Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum). Food Chemistry, 148, 86–91. https://doi.org/10.1016/j.foodchem. 2013.10.012
• Kalyanaraman, B. (2013). Teaching the basics of redox biology to medical and graduate students: Oxidants, antioxidants and disease mechanisms. Redox Biology, 1, 244-257. https://doi.org/10.1016/j.redox.2013.01.014.
• Maan, M., Peters, J. M., Dutta, M., & Patterson, A. D. (2018). Lipid metabolism and lipophagy in cancer. Biochem Biophys Res Commun, 504, 582–589. http://doi.org/10.1016/j.bbrc.2018.02.097
• Memon, N. N., Kanwal, S., Talpur, F. N., Hassan, I., Afridi, H. I., Memon, G. Z., Samejo, M. Q., Memon, J. R., & Khan, H. (2019). Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market. Pak J Anal Environ Chem, 20(1), 39–46. http://doi.org/10.21743/pjaec/2019.06.05
• Monnard, C. R., & Dulloo, A. G. (2021). Polyunsaturated fatty acids as modulators of fat mass and lean mass in human body composition regulation and cardiometabolic health. Obes Rev, e13197. https://doi.org/10.1111/obr.13197
• Musalima, J. H., Ogwok, P., & Mugampoza, D. (2019). Fatty acid composition of oil from groundnuts and oyster nuts grown in Uganda. Journal of Food Research, 8(6), 37-48. https://doi.org/10.5539/jfr.v8n6p37
• Muzsik, A., Henryk H. Jelen, H.H., & Chmurzynska, A. (2020). Metabolic syndrome in postmenopausal women is associated with lower erythrocyte PUFA/MUFA and n-3/n-6 ratio: A case-control study. Prostaglandins, Leukotrienes and Essential Fatty Acids, 159, 102155. https://doi.org/10.1016/j.plefa.2020.102155
• Müller, A. K., Helms, U., Rohrer, C., Möhler, M., Hellwig, F., Glei, M., Schwerdtle, T., Lorkowski, S., & Dawczynski, C. (2020). Nutrient composition of different hazelnut cultivars grown in Germany. Foods, 9, 1596. https://doi.org/10.3390/foods9111596
• Negrillo, C. A., Madrera R. R., Valles B. S., & Ferreira, J. J. (2021). Variation of morphological, agronomic and chemical composition traits of local hazelnuts collected in Northern Spain. Front Plant Sci, 12, 659510. https://doi.org/10.3389/fpls.2021.659510
• Ozogul, Y., Ozogul, F., Ciçek, E., Polat, A., & Kuley, E. (2009). GC capillary analysis of fatty acids in 34 seawater fish species. J Food Sci Nutr, 60, 464–475.
• Palomer, X., Delgado, J.P., Barroso, E., & Vazquez-Carrera, M. (2018). Palmitic and Oleic Acid: The Yin and Yang of Fatty Acids in Type 2 Diabetes Mellitus. Trends in Endocrinology & Metabolism, March, 29(3), 178-190. https://doi.org/10.1016/j.tem.2017.11.009
• Pelvan, E., Olgun, E. Ö, Karadag, A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102–108. https://doi.org/10.1016/j.foodchem.2017.10.011
• Prato, E., & Biandolino, F. (2012). Total lipid content and fatty acid composition of commercially important fish species from the Mediterranean, Mar Grande Sea. Food Chemistry, 131, 1233–1239. https://doi.org/10.1016/j.foodchem.2011.09.110
• Prato, E., Fanelli, G., Parlapiano, I., & Biandolino, F. (2020). Bioactive fatty acids in seafood from Ionian Sea and relation to dietary recommendations, International Journal of Food Sciences and Nutrition, 71(6), 693-705. https://doi.org/10.1080/09637486.2020.1719388
• Rosso, C., M., Stilo, F., Mascrez, S., Bicchi, C., Purcaro, G., & Cordero, C. (2021). Shelf-life evolution ofthe fatty acid fingerprint in high-quality hazelnuts (Corylus avellana L.) harvested in different geographical regions. Foods, 10(685), 1-14. https://doi.org/10.3390/foods10030685
• Santos-Silva, J., Bessa, R.J.B., & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. II. Fatty acid composition of meat. Livest Prod Sci, 77, 187–194. https://doi.org/10.1016/S0301-6226(02)00059-3
• Shafiei, G, Ghorbani, M., Hosseini, H., Mahoonak, A.S., Maghsoudl, Y., & Jafari, S. M. (2020). Estimation of oxidative indices in the raw and roasted hazelnuts by accelerated shelf-life testing. J Food Sci Technol, 57, 2433-2442. https://doi.org/10.1007/s13197-020-04278-9
• Stancheva, M., Merdzhanova, A., Dobreva, D.A., & Makedonski, L. (2014). Common carp (Cyprinus carpio) and European catfish (Silurus glanis) from Danube River as sources of fat soluble vitamins and fatty acids. Czech J Food Sci, 32(1), 16–24.
• Stuetz, W., Schlormann, W., & Glei, M. (2017). B-vitamins, carotenoids and a-/c-tocopherol in raw and roasted nuts. Food Chemistry, 221, 222-227. https://doi.org/10.1016/j.foodchem.2016.10.065
• Shishavan, N. G., Masoudi, S., Mohamadkhani, A., Sepanlou, S. G., Sharafkha, M., Poustchi, H., Mohamadnejad, M., Hekmatdoost, A., & Pourshams, A. (2021). Dietary intake of fatty acids and risk of pancreatic cancer: Golestan cohort study. Nutrition Journal, 20, 69, 1-14. https://doi.org/10.1186/s12937-021-00723-3
• Sun, Q., Zhang, M., & Mujumdar, A .S. (2019). Recent developments of artificial intelligence in drying of fresh food: A review. Critical Reviews in Food Science and Nutrition, 59(14), 2258-2275. https://doi.org/10.1080/10408398.2018. 1446900
• Telahigue, K., Rabeh, I., Chetoui, I., Bejaoui, S., El Cafsi, M., & Hajji, T. (2019). To what extent are hake fat and its oil quality affected by the parasite Lernaeocera lusci? Grasas Aceites, 70 (2), e297. https://doi. org/10.3989/gya.0697
• Turan, A. (2018). Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage. European Food Research and Technology, 12, 2181–2190. https://doi.org/10.1007/s00217-018-3128-y
• Turan, A. (2019). Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage. Grasas Aceites, 70(1), e296. https://doi.org/10.3989/gya.0693181
• Turan, A. (2021). Effect of the damages caused by the green shield bug (Palomena prasina L.) on the qualitative traits of hazelnuts. Grasas Aceites, 72 (1), e391. https://doi.org/10.3989/gya.1135192
• Ulbricht, T .L., & Southgate, D. A. (1991). Coronary heart disease: seven dietary factors. Lancet, 338, 985–992. https://doi.org/10.1016/0140-6736(91)91846-M
• Zanqui, A. B., Claudia, M., Silva, C. M., Ressutte, J. B., Rotta, E. M., Cardozo-Filho, L., & Matsushita, M. (2020). Cashew nut oil extracted with compressed propane under different experimental conditions: Evaluation of lipid composition. J Food Process Preserv, 44, e14599.
• Zatonski, W., Przewozniak, K., Howe, G. R., Maisonneuve, P., Walker, A. M., & Boyle, P. (1991). Nutritional factors and pancreatic cancer: a case-control study from southwest Poland. Int J Cancer, 48(3), 390–394. https://doi.org/10.1002/ijc.2910480314