Variations in fatty acid composition and oxidative stability of hazelnut (<em>Corylus avellana</em> L.) varieties stored by traditional method

H. Karaosmanoğlu; N. Ş. Üstün

doi:10.3989/gya.0463181

Autores/as

H. Karaosmanoğlu Giresun University, Technical Vocational School, Hazelnut Expertise Programme Giresun https://orcid.org/0000-0002-4652-9861
N. Ş. Üstün Ondokuz Mayıs University, Faculty of Engineering, Department of Food Engineering, Samsun https://orcid.org/0000-0003-2165-9245

DOI:

https://doi.org/10.3989/gya.0463181

Palabras clave:

Acidez libre, Ácido graso, Almacenamiento, Estabilidad oxidativa, Índice de peróxido, Índice de yodo

Resumen

En este estudio se investigaron los cambios en la composición de ácidos grasos, en el índice de peróxidos, la acidez libre, la relación oleico/linoleico (O/L) y el índice de yodo (IV) durante el almacenamiento tradicional de avellanas. Las muestras fueron seleccionadas de las variedades Giresun Quality Tombul, Kara y Sivri. Las muestras se almacenaron según los métodos convencionales en depósitos libres de interferencia hasta la siguiente cosecha. Al final del almacenamiento, la cantidad de ácido oleico en todas las variedades aumentó mientras que la cantidad de ácido linoleico disminuyó. Aunque se constató un aumento de la acidez libre y del índice de peróxidos, en todos los tipos de avellanas durante el período de almacenamiento, los valores fueron considerablemente menores que los límites de rancidez al final del almacenamiento. Como resultado del estudio, se observó que la cáscara de avellana es un conservante importante durante el almacenamiento y la avellana se puede conservar hasta la siguiente cosecha en condiciones de almacenamiento simple.

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Citas

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