Ozonlama işleminin kontamine çiğ fındıkların aflotoksin detoksifikasyonuna ve fizikokimyasal özelliklerine etkileri
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Dosyalar
Tarih
2019
Yazarlar
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Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
Çalışma kapsamında; aflatoksin ile kontamine edilen fındıkların, ozon uygulaması ile detoksifikasyonu ve fındıkların fizikokimyasal kalite parametlerinin korunması için uygun ozon doz ve uygulama süresi araştırılmıştır. Bu amaçla; piyasadan alınan çiğ fındık örnekleri aflatoksin (B1+B2+G1+G2) karışımı ile kontamine edildikten sonra farklı dozlarda (200 ve 600 mg/sa) ve sürelerde (30, 60, 120 dk) ozon uygulamasına tabi tutularak, çiğ fındık örneklerindeki detoksifikasyon oranı belirlenmiştir. Aynı zamanda ozon uygulamasının fındığın bazı fizikokimyasal özelliklerine etkisi de araştırılmıştır. Çalışma bulguları, ozonlama işleminin fındıkta aflatoksini etkin bir şekilde degrade edebileceğini ve degrade oranının özellikle işlem süresinin artmasıyla yükseldiğini göstermektedir. Her iki ozon konsantrasyonunda 120 dk uygulama ile fındıktaki aflatoksinlerin tamamen parçalandığı belirlenmiştir. Aflatoksin B1 ve G1 daha yüksek oranlarda parçalanma sergilemiştir. Fındıkların yağ, serbest yağ asitliği, aw, yağ asidi kompozisyonu ve renk değerlerinde ozonlama ile önemli farklılık olmadığı (p>0.05), toplam fenolik ve antioksidan kapasitesinin de düşük süre uygulamalarında önemli düzeyde değişmediği belirlenmiştir. Ozonlama sebebiyle fındık yağlarının oksidasyona uğramadığı ve yağ kalitesinin önemli oranda etkilenmediği gözlemlenmiştir(p<0,05). Ozon gazının 200 mg/sa, 120 dk ve 600 mg/sa, 60 dk uygulanması ile fındık kalite ve besleyici özelliklerini kaybetmeden, toksin miktarını limit değerlerin altına düşürecek oranda azaltarak, insan sağlığı açısından risk oluşturmayacak bir ürün haline getirilebilir. Böylece toksin kontaminasyonu nedeniyle imha edilmesi gereken fındıkların ekonomiye kazandırılabilmesi için umut verici sonuçlar elde edilmiştir. Sonuç olarak; fındıklara 200 mg/sa, 120 dk ve 600 mg/sa, 60 dk ozon gazının uygulanması ile aflatoksin parçalanması önemli oranda sağlanabilirken fındıkların kalite özellikleri de korunabilir.
In this study, detoxification of aflatoxin contaminated hazelnuts with ozone application and appropriate ozone dose and application time for maintain the physicochemical quality parameters of hazelnuts were investigated. For this purpose, the samples of raw hazelnuts obtained from the market after being artifically contaminated with a mixture of aflatoxin (B1 + B2 + G1 + G2) subject to ozone application at different doses (200 and 600 mg/h) and times (30, 60, 120 min), and detoxification rate in raw hazelnut samples was determined. At the same time, the effect of ozone application on some physicochemical properties of hazelnut was investigated. Findings of the present show that ozone can effectively degrade aflatoxin in the nut and that the degredation ratio increases with increasing processing time. It was determined that aflatoxins in the hazelnut were completely decomposed by 120 minutes application at both ozone concentrations. Aflatoxin B1 and G1 showed higher of decomposition rates. It was determined that there was no significant difference (p> 0.05) in fat, free fatty acid content, aw, fatty acid composition and color values of hazelnuts between treated and untreated samples and also, total phenolic and antioxidant capacity did not change significantly in low time applications. It was concluded (p<0,05) that hazelnut oils were not oxidized due to ozonation and the oil quality was not significantly affected. With the application of 200 mg/h, 120 min and 600 mg/h, 60 min ozone gas, the amount of toxin can be lowered below the limit values and the quality and nutritional properties of hazelnut can be preserved. Thus, promising results have been obtained for the hazelnuts that have to be destroyed due to toxin contamination. As a result; with the application of ozone gas to hazelnuts, aflatoxin decomposition can be achieved significantly while the desired quality characteristics of hazelnuts can be maintained.
In this study, detoxification of aflatoxin contaminated hazelnuts with ozone application and appropriate ozone dose and application time for maintain the physicochemical quality parameters of hazelnuts were investigated. For this purpose, the samples of raw hazelnuts obtained from the market after being artifically contaminated with a mixture of aflatoxin (B1 + B2 + G1 + G2) subject to ozone application at different doses (200 and 600 mg/h) and times (30, 60, 120 min), and detoxification rate in raw hazelnut samples was determined. At the same time, the effect of ozone application on some physicochemical properties of hazelnut was investigated. Findings of the present show that ozone can effectively degrade aflatoxin in the nut and that the degredation ratio increases with increasing processing time. It was determined that aflatoxins in the hazelnut were completely decomposed by 120 minutes application at both ozone concentrations. Aflatoxin B1 and G1 showed higher of decomposition rates. It was determined that there was no significant difference (p> 0.05) in fat, free fatty acid content, aw, fatty acid composition and color values of hazelnuts between treated and untreated samples and also, total phenolic and antioxidant capacity did not change significantly in low time applications. It was concluded (p<0,05) that hazelnut oils were not oxidized due to ozonation and the oil quality was not significantly affected. With the application of 200 mg/h, 120 min and 600 mg/h, 60 min ozone gas, the amount of toxin can be lowered below the limit values and the quality and nutritional properties of hazelnut can be preserved. Thus, promising results have been obtained for the hazelnuts that have to be destroyed due to toxin contamination. As a result; with the application of ozone gas to hazelnuts, aflatoxin decomposition can be achieved significantly while the desired quality characteristics of hazelnuts can be maintained.
Açıklama
Anahtar Kelimeler
Fındık, Ozon, Aflatoksin, Mikotoksin, Detoksifikasyon, Hazelnut, Ozone, Aflatoxin, Mycotoxin, Detoxification.
