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European Food Research and Technology

, Volume 244, Issue 12, pp 2181–2190 | Cite as

Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage

  • Ali Turan
Original Paper

Abstract

This study’s objective was to assess the fatty acid composition and oil oxidation traits of hazelnuts that were dried with a drying machine (DM), on concrete ground (CG), and grass ground (GG) during 12-month storage (2014–2016) at 20–25 °C and 70–90% relative humidity. The result showed that monounsaturated was the major fatty acid groups (83.56–85.03%) in hazelnut, followed by polyunsaturated (9.36–11.17%) and saturated (5.61–6.60%) fatty acids. Furthermore, the minor fatty acid contents found were approximately 0.5% that of the total fatty acids. However, none of the following were found at detectable level: caproic acid (C6: 0), caprylic (C8: 0), capric (C10: 0), lauric (C12: 0), eicosadienoic (20: 2), erucic (22: 1), docosadienoic (22: 2) and lignoceric (C24: 0) acids. Consequently, the comparison showed that over 12-month storage, drying hazelnut using DM provides products with a higher oxidative stability than those using sun-dried methods (i.e., CG and GG). Therefore, DM seems to be suitable procedure for drying hazelnut.

Keywords

Drying machine Fatty acids Oxidative stability Storage Sun dried 

Notes

Acknowledgements

This study was supported by Altaş Oil Industry Inc (Ordu, Turkey). The author wishes to thank Assist Prof Fatih ÖNER for statistical analysis.

Compliance with ethical standards

Conflict of interest

The author declares no conflict interest.

Research involving human participants and/or animals

This article does not contain any studies with human or animal subjects.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Hazelnut Expertise Programme, Technical Sciences Vocational SchoolGiresun UniversityGiresunTurkey

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