Effect of drying on the chemical composition of Çakıldak (cv) hazelnuts during storage

A. Turan

doi:10.3989/gya.0693181

Autores/as

A. Turan Giresun University, Technical Sciences Vocational School, Hazelnut Expertise Programme https://orcid.org/0000-0002-2961-6605

DOI:

https://doi.org/10.3989/gya.0693181

Palabras clave:

Almacenamiento, Avellana, Composición de ácidos grasos, Oxidación de aceite, Secado, Secado al sol

Resumen

La avellana (Corylus avellana L.) es una de las nueces de árbol más populares del mundo. Una elección adecuada de los métodos de secado es necesario para evitar la oxidación del aceite, lo que influirá en la calidad general de la nuez durante el almacenamiento. En este estudio se determinan los efectos de secado al sol (SD) y secado artificial (AD) sobre los parámetros químicos de la avellana durante el almacenamiento a largo plazo. El contenido de proteínas, lípidos y humedad, actividad del agua, composición de ácidos grasos y propiedades oxidativas del aceite se determinaron a lo largo de 24 meses de almacenamiento (2015-2017) a 20-25 °C y 70-90% de humedad relativa. Los resultados mostraron que los ácidos grasos monoinsaturados (MUFA) fue el principal grupo de ácidos grasos (81,55-83,38%) seguido de los ácidos grasos poliinsaturados (AGPI, 10,39-11,57%) y ácidos grasos saturados (AFS: 5,75-6,60%). Las muestras secadas en AD tenían más SFA (5.86%) y MUFA (83.11%) que aquellas muestras SD. Al final del almacenamiento, la acidez libre y el índice de peróxido más bajo (0,52% -1,45 meqO₂·kg^-1, respectivamente), junto con la mayor relación de ácido oleico/linoleico (7,76) se encontraron en AD. Por lo tanto, AD parece ser más propicio para el secado de avellanas.

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