Özet:

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.

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