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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.
This study was conducted between 2014 and 2016 with the aim of determining the effects on the composition of fatty acids and oil oxidation of the Palaz nuts species, stored in 20-25°C and 70%-90% relative moisture for 18 months of concrete mixture (BH), grass mixture (CH) and artificial drying (SK) environments. The study found a total of 13 fatty acids, including miristic (C14:0), palmitic (C16:0), palmitoleic (C16:1), margaric (C17:0), heptadesenoic (C17:1), stearic (C18:0), oleic (C18:1), linoleic (C18:2), linolenic (C18:3), investigative (C20:0), eikosenoic (C20:1), behenic (C22:0) and nervonic acid (C24:0) in the palmitoleic nuts. As expected, single non-saturated fatty acids formed the main group (83.02) and followed it by multiple non-saturated (11.47) and saturated fatty acids (6.91). Lower peroxide and iodine values, higher oleic/linoleic acid values have been detected in artificial drying environments.
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.
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