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

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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.

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Acknowledgements

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

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  1. Hazelnut Expertise Programme, Technical Sciences Vocational School, Giresun University, Giresun, Turkey

    Ali Turan

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  1. Ali Turan
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Correspondence to Ali Turan.

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Turan, A. Effect of drying methods on fatty acid profile and oil oxidation of hazelnut oil during storage. Eur Food Res Technol 244, 2181–2190 (2018). https://doi.org/10.1007/s00217-018-3128-y

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  • DOI: https://doi.org/10.1007/s00217-018-3128-y

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