Fındıkta Uygulanan Ultrases Ön İşleminin fındık Yağı verimine Ve Kalitesine Etkisi

Abstract

Yağlı tohumlardan ve yağlı meyvelerden yağ eldesini artırmak için ısıl ön işlem, maserasyonlu ön işlem, ultrases destekli ön işlem, enzimatik ve ışınlama ön işlemlerinden faydalanılmaktadır. Bu çalışmada ultrases destekli ön işlemin yağ verimini ve yağ kalitesini nasıl etkilediğini gözlemlemek ve ısıl ön işlemlerinden farkını incelemek amacıyla çalışmalar yapılıp sonuçlar irdelenmiştir. Çalışmada iç fındıklara 140°C’de 30 dk ısıl ön işlem ve % 30 genlikte sürekli aktif dalga, % 30 darbeli, % 60 darbeli, % 90 darbeli ultrases ön işlemleri 30 dk ve 60 dk süre ile uygulanmıştır. Isıl ve ultrases ön işlemleri uygulanmış fındıklardan soğuk presle elde edilen yağların bazı özellikleri hiç ön işlem görmeden elde edilen fındık yağının özellikleriyle karşılaştırılmıştır. Fındık karakterizasyonu için fındıkta nem, kül, yağ, protein miktarları belirlenmiş, fındık yağlarında kırılma indisi, serbest yağ asidi (%), toplam fenolik madde (GAE mg/kg), antioksidan aktivite (%) ve seçilen yağların yağ asitleri kompozisyonuna bakılmıştır. Ayrıca ön işlemler sonrasında preslenen fındıkların % pres yağ verimleri ve % toplam yağ miktarları irdelenmiştir. Yağ miktarı için elde edilen değerler kontrol grubunda % 59.3, ısıl işlemde % 68.7 iken ultrases uygulanan işlemlerde en yüksek değere (% 66.9) % 30 vurgulu, 30 dk süre ile uygulanan ultrases işlemi sahip olmuştur. Uygulanan ön işlemlerin tohumdan elde edilebilen fındık yağı miktarını (%) artırdığı gözlenmiştir. Burada sayısal değer olarak ısıl işlem sonucunda yağ miktarı fazla olmakla birlikte bu sonuç istatistiksel olarak (p>0.05) önemli bulunmamıştır. Serbest yağ asidi değerleri ise en iyi ultrases ön işlemleri sonucunda bulunmuştur. En düşük serbest yağ asit değerlerine sırasıyla % 30 vurgulu, 60 dk (% 0,62) ve sürekli modda, 30 dk (% 0,66) işlemleri sahiptir. Kontrol örneğinin SYA miktarı %1,12 iken ısıl işlem örneğinin SYA miktarı %1,04 değerindedir. Toplam fenolik madde içerikleri incelendiğinde; kontrol grubundan farklı bulunan 5. (sürekli, 60 dk) ve 7. (% 60, 60 dk) işlemler olmakla birlikte bu işlemlerin değerleri (sırasıyla 37,6 mg/kg ve 34,1 mg GAE/kg), kontrol grubundan (17,0 mg GAE/kg) daha yüksektir. En yüksek toplam fenolik madde içeriğine sahip olan 5. (sürekli modda, 60dk) işlemdir. Antioksidan aktiviteler incelendiğinde, ısıl işlemin antioksidan aktiviteyi kontrole göre düşürdüğü görülmüştür. Ancak istatistik açıdan fark önemli bulunmamıştır (p>0.05). Hem ısıl işlem hem de ultrases işlemleri radikal yakalama aktivitesi önemli oranda değiştirmektedir. Buna rağmen ısıl işlem uygulanan yağdaki değer % 64,7 iken ultrases uygulanan 5. işlem (sürekli, 60dk) (% 78,8) ve 6. işlem (% 30, 60dk) (% 78,3) kontrol (% 77,2) yağından daha yüksektir. En yüksek radikal yakalama aktivitesine sahip olan yağ (% 78,8) sürekli aktif modda 60 dk uygulanan 5. (sürekli, 60dk) işlem yağıdır. Yağ asidi kompozisyonu bakımından ise ısıl işlem palmitik ve stearik asit miktarını bir miktar arttırırken, oleik ve linoleik asit miktarını düşürmüştür. Ultrases işlemleri ise palmitik ve oleik asit miktarını düşürürken, stearik ve linoleik asit miktarını artırmıştır. En yüksek toplam yağ verimine ısıl işlem sahiptir ancak SYA, toplam fenolik madde ve antioksidan aktivite değerleri açısından ultrases işlemleri daha iyi sonuç vermiştir. Yüksek yağ miktarı elde etmek için 2. ultrases işlemi (% 30, 30 dk); fenolik maddelerce zengin yağ elde etmek isteniyorsa, 5. ultrases işlemi (sürekli, 60 dk) ön işlem olarak uygulanabilir.

The preliminary procedures are utilized in the form as thermal pre-treatment, pre-process maceration, ultrasound-assisted pretreatment, enzymatic and irradiation pretreatment to be able to get more yield from oil seeds and oil fruits. In this study, between ultrasound-assisted pretreatment process and heat pretreatment process differences was observed in order to how oil yield and oil quality affect and the results were examined. In this study was used Giresun (tombul) species of hazelnut kernels which from Fındık Tanıtım Grubu were provided. Sigma-Aldrich Chemical Co. (St. Louis, MO) and Merck (Darmstadt, Germany) brand chemicals were used. Chromatographic and analytical grade chemicals or solutions used in experimental studies. In the study the internal nuts to 140°C for 30 min at thermal pre-treatment; active constant wave, 30% pulse, 60% pulse and 90% pulsed of ultrasound at 30% amplitude was applied for 30 min and 60 min pretreatment. Considering studies in the literature, a preliminary study was made to determine the heat treatment temperature. Temperature and time values of preliminary study were as follows: 130°C-30 minutes, 130°C-50 minutes, 140°C-30 minutes and 150°C-30 minutes. According to the results of the free fatty acid value in hazelnut oils which were obtained after preliminary thermal pretreatments, as a result was decided to apply the thermal pretreatment at 140°C for 30 minutes. In subsequent studies, condition of thermal pretreatment was applied at 140°C for 30 minutes and comparisons between thermal pretreatment and ultrasound pretreatment were analysed according to this condition. Ultrasonic application was carried out constant 30 % of the total power, at 20 kHz frequency probe systems with Bandelin Sonopuls brand HD 2200 model (Berlin, Germany). In these experiments, 200 ml of 96% ethanol was added onto 100 grams hazelnuts placed into 500 ml polycarbonate a beaker. Application was made at 30 % power setting of the device, at 0, 3, 6 and 9 cycle (constant, 30 %, 60 %, 90 % pulse) settings of device for 30 minutes and 60 minutes. Grinded hazelnuts (50 g) were placed in the device (Fred S. Carver Inc. hydraulic pres, USA) and were pressed with 9071.85 kg (20000 lbs) clamping force for 20 min. At the end of the pressing application, the remaining press cakes were weighed and the amounts of remaining oil in the press cakes were calculated by the Soxhelet method. Amount of obtained oil by pressing and yield was calculated according to mass balance of entering and outgoing the compression the seeds and oil amount. Some features of cold pressed oils from the hazelnuts which was applied thermal and ultrasonic pretreatment were compared hazelnut oil which was obtained no pre-processing hazelnut. Hazelnuts analyzed for the characterization of moisture, ash, fat, protein, and refractive index; free fatty acid (%), total phenolic compounds (mg GA/kg), antioxidant activity (%) of hazelnut oils and fatty acid composition of selected oils were researched. Also, after pre-processing, the oil yield of pressing the hazelnuts and the amount of total fat (%) were analysed. The significance of differences among means were determined at p < 0.05 using one way ANOVA followed by Tukey’s multiple range test. The SPSS Program (version 20.0.0, IBM) was used. The amount of fat was 59,3 percent of the values in control groups, while 68,7% at thermal applied, the highest value in ultrasound procedures was 30% pulsed, 30 min applied with 66,9%. The amount of oil obtained from applied heat treatments was observed an increase about 9.4 % compared to amount of oil obtained from any applied raw hazelnuts. The ultrasound process that allows the most amount of increase was obtained 7.6% increase compared to the control. Increasing application time of ultrasonic pretreatment had the effect of reducing was observed. The results of 30 minutes of ultrasonic application time was higher than the results of 60 minutes of ultrasonic application time. The amount of seed oils that can be obtained from nuts were increased (%) by pretreatment processes was observed. Here, the amount total oil (%) numeric values of the heat treatment was more than the others results, but which was not found to be statistically significant (p>0.05). There were no differences between the results of pres yields. The efficiency of the press is not different press operations performed is homogeneous for all transactions Free fatty acid levels was found in the best ultrasound procedure. Low free fatty acid values, respectively 30% pulsed,60 min (0,62) and active constant wave, 30 min (0,66) processes possessed. While the free fatty acid values of heat treatment sample was %1.12, free fatty acid values of control sample was %1,04. Numbered 1, 2, 4, 6 and 7 of processes respectively 0.66; 0.77; 0.72; 0.62 and 0.78 with values were observed to significant differences from control The phenolic content of which was found different from the control group in terms of gallik acid equivalent was the 5 (constant, 60min) and 7 (60%, 60min) prosesses. The values of this process were respectively 37,6 mg/kg and 34,1 mg GAE/kg which were higher than control group (17,0 mg GAE/kg). The highest GAE value of prosseses was 5 (constant, 60min) proses which was a process of ultrasound. Antioxidant activity was decreased by heat treatment compared to antioksidant activity of control. However, this is insignificant in terms of statistics (p>0,05). Both antioxidant activity of heat treatment and antioxidant activity of ultrasound procedures were not very different in terms of statistics (p>0,05). Antioksidant activity of oil was obtained by ultrasound-assisted treatment values 5. (constant,60 min) process (78,8) and 6. (% 30, 60 min) process (78,3) possessed higher value than control (77,2) oil while antioksidant activity value of heat treatment oil was % 64,7 . The highest antioxidant activity was with 78,8 value the oil of 5.(constant,60 min) process. In recpect to fatty acid composition, heat treatment increased the amount of palmitic and stearic acids while it reduced the amount of oleic and linoleic acid. The increasing amount of palmitic and stearic acids by heat pretreatment is respectivly 1,5 % and 14 %. The reducing amount of oleic and linoleic acid by heat pretreatment is respectivly 0,2 % and 2,9 %. The ultrasound processes reduced the amount of palmitic and oleic acid while it increased the amount of stearic and linoleic acid. The increasing amount of stearic acid for 2 numbered and 5 numbered of ultrasonic treatments is respectivly 6,6 % and 6,6 %. The increasing amount of linoleic acid for 2 numbered and 5 numbered of ultrasonic treatments is respectivly 8,8 % and 3 %. The reducing amount of palmitic acid for 2 numbered and 5 numbered of ultrasonic treatments is respectivly 1,5 % and 0,7 %. The reducing amount of oleic acid for 2 numbered and 5 numbered of ultrasonic treatments is respectivly 1 % and 0,4 %. Heat treatment process had the highest total oil yield, but ultrasound procedures possessed better the free fatty acid, total phenolic compounds and antioxidant activity value. If a request to obtain the higher fat amount, 2. (30%, 30 min) the ultrasound pretreatment can be applied. If a request to obtain the higher phenolic content in oil, 5. (continous, 60 min) the ultrasound pretreatment can be applied.