Mete KİLERCİOĞLU, Barış OZEL, Cağrı Helin KARAÇAM, Pelin POÇAN, Mecit Halil ÖZTOP

YÜKSEK SICAKLIĞIN VE NEMLİ ORTAMIN FINDIKTAKİ SU VE YAĞ DAĞILIMINA OLAN ETKİSİNİN MANYETİK REZONANS GÖRÜNTÜLEME (MRG) VE NMR RELAKSOMETRE TEKNİKLERİ İLE BELİRLENMESİ

Düşük nem oranı olan fındık, yüksek nemli bir ortamda muhafaza edildiğinde fazla nemden etkilenerek kalitesindenödün verebilir. Bu çalışmada, Manyetik Rezonans Görüntüleme (MRG) ve Nükleer Manyetik Rezonans (NMR)Relaksometre teknikleriyle yüksek nemde muhafazanın ve sıcaklığın fındığın kalitesi üzerindeki etkisi araştırılmıştır.Bu amaçla, kabuklu ve kabuksuz fındıklar 1 ve 3 gün boyunca 80 °C’de su banyosunda bekletilmiştir. Nem oranlarıkızılötesi nemölçer ile ölçülmüş ve fındıklardaki değişimleri gözlemlemek için Taramalı Elektron Mikroskobu ilegörüntüler elde edilmiştir. NMR T1 (boylamsal) salınım zamanı muhafaza süresince değişim göstermezken;(p>0.05) 1. gün ve 3. gün nem içeriği değişimleri sırasıyla % 5.72, % 2.85 olarak belirlenmiştir. Ayrıca, 1. ve 3. günkabuklu fındıklarda nem değişimleri sırasıyla, % 6.46 ve % 4.99 olarak bulunmuştur. T2 (enlemsel) salınım değerleriile nem değişimi birbiriyle ilişkilendirilmiştir. Kabuklu fındıkların nemli ortamda tutulması sonucunda T2 değerlerindegözlemlenen değişim (% 28.12, % 44.61), kabuksuz fındıklara göre (% 8.15, % 113.57) daha az olmuştur. Çalışmada,MRG ile elde edilen görüntüler ile fındıklardaki su ve yağ dağılımı da kalitatif olarak da incelenmiştir. Bu çalışma,literatürde MRG ve NMR relaksometre tekniklerini kullanarak, fındıkta su ve yağ içeriklerini, dağılımlarını incelemekiçin yapılan ilk çalışmadır. Sonuçlar bu tekniklerin fındıktaki fiziksel değişimleri yorumlamak için kullanılabilmepotansiyeli olduğunu göstermiştir

Anahtar Kelimeler:

Manyetik Rezonans Görüntüleme (MRG), Nükleer Manyetik Rezonans (NMR) Relaksometre, Taramalı Elektron Mikroskobu, nem, sıcaklık, fındık

INVESTIGATING OF THE EFFECT OF HIGH TEMPERATURE AND HUMIDITY ON WATER AND FAT DISTRIBUTION IN HAZELNUTS BY MAGNETIC RESONANCE IMAGING (MRI) AND NMR RELAXOMETRY TECHNIQUES

As being a low moisture content nut, quality of hazelnuts is affected significantly when stored in a high humidenvironment. The aim of this study is to explore the effect of storage in a high humid and high temperature environment,on the quality of hazelnuts by using Magnetic Resonance Imaging (MRI) and Nuclear Magnetic Resonance (NMR)Relaxation experiments. For this purpose, hazelnuts with/without shell (air- roasted) were kept in a water bath at80 °C for 1 and 3 days. Moisture content of the samples was measured using an infrared analyzer and in order toobserve the microstructural changes, Scanning Electron Microscopy images were obtained. NMR T1 (longitudinal)relaxation times of hazelnuts did not show any significant change with storage (p>0.05). Change in the moisturecontents of hazelnuts at the end of 1st and 3rd days were 5.72% and 2.85%, respectively. Moreover, changes in themoisture contents of hazelnuts with shell at the end of 1st and 3rd days were 6.46% and 4.99%, respectively. Thechange in moisture contents was correlated with the T2-(transverse) relaxation times. For the shell-free hazelnutsboth T2 values increased (8.15%, 113.57%) with increasing storage time whereas for the hazelnuts with shells, theincrease in T2 values were less (28.12%, 44.61%). In the study MRI was also used to investigate water and fat distributionin hazelnuts qualitatively and quantitatively. This study is the first study in the literature that used MRI and NMRRelaxometry to investigate water and fat distribution in hazelnuts. Results showed that MR imaging and NMR Relaxationtechniques give promising results to interpret the changes in hazelnut physical properties at different environments

Keywords:

Magnetic Resonance Imaging (MRI), Nuclear Magnetic Resonance (NMR) Relaxometry, ScanningElectron Microscopy (SEM), humidity, temperature, hazelnut,

PDF

___

Muharrem Y. 2009. Bazı Fındık Çeşit ve Genotiplerinin Pomolojik, Morfolojik ve Moleküler Kararkterizasyonu. Çukurova Üniversitesi-Fen Bilim Enstitüsü-Bahçe Bitk Anabilim Dalı-Doktora Tezi;1-3.
Okay AN. 1986. Fındık Tarımı. TKB, Teşkilatlanma ve Destekleme Genel Müdürlüğü;142(12):85.
Köksal Aİ. 1999. Inventory of Hazelnut Research, Germplasm and References. FAO Reg. Office Eurepian Cooparative Research Network of Nuts. 4. Caligiani A, Coisson JD, Travaglia F, Acquotti D, Palla G, Palla L. 2014. Application of 1H NMR for the characterisation and authentication of Tonda Gentile Trilobata" hazelnuts from Piedmont (Italy). Food Chem, 2014;148:77-85.
Mehlenbacher SA. 1991. Hazelnuts (Corylus)- Genetic Resources of Temperate Fruit and Nut Crops. Acta Hortic,;290:791-836.
Sobutay T. 2006. Fındık Sektör Araştırması. İstanbul.
Consonni R, Cagliani L. 2010. Nuclear Magnetic Resonance and Chemometrics to Assess Geographical Origin and Quality of Traditional Food Products. Adv Food Nutr Res. 59:87-165.
Agiomyrgianaki A, Petrakis P V., Dais P. 2010. Detection of refined olive oil adulteration with refined hazelnut oil by employing NMR spectroscopy and multivariate statistical analysis. Talanta, 80(5): 2165-71.
Consonni R, Cagliani LR, Benevelli F, Spraul M, Humpfer E, Stocchero M. 2008. NMR and chemometric methods: a powerful combination for characterization of Balsamic and Traditional Balsamic Vinegar of Modena. Anal Chim Acta, 611(1):31-40.
Caligiani A, Acquotti D, Palla G, Bocchi V. 2007. Identification and quantification of the main organic components of vinegars by high resolution 1H NMR spectroscopy. Anal Chim Acta, 585(1): 110-9.
Lee JE, Lee BJ, Chung JO, Hwang JA, Lee SJ, Lee CH. 2010. Geographical and climatic dependencies of green tea (Camellia sinensis) metabolites: a (1)H NMR-based metabolomics study. J Agric Food Chem; 58(19):10582-9.
Tarachiwin L, Ute K, Kobayashi A, Fukusaki E. 2007. 1H NMR based metabolic profiling in the evaluation of Japanese green tea quality. J Agric Food Chem, 55(23):9330-6.
Charlton AJ, Farrington WHH, Brereton P. 2002. Application of (1)h NMR and multivariate statistics for screening complex mixtures: quality control and authenticity of instant coffee. J Agric Food Chem, 50(11):3098-103.
Spraul M, Schütz B, Humpfer E, Mörtter M, Schäfer H, Koswig S. 2009. Mixture analysis by NMR as applied to fruit juice quality control. Magn Reson Chem, 47 Suppl 1(August):S130-7.
Mannina L, Segre AL. 2009. High Resolution Nuclear Magnetic Resonance of Olive Oils. Basic NMR Foods Charact, 39-62.
Hills B. 1998. Magnetic Resonance Imaging in Food Science.: A Wiley Interscience Publication, New York, USA.
Ersus S, Oztop MH, McCarthy MJ, Barrett DM. 2010. Disintegration efficiency of pulsed electric field induced effects on onion (Allium cepa L.) tissues as a function of pulse protocol and determination of cell integrity by 1H-NMR relaxometry. J Food Sci, 75(7):E444-52.
Oztop MH, McCarthy KL, McCarthy MJ, Rosenberg M. 2012. Uptake of divalent ions (Mn+2 and Ca+2) by heat-set whey protein gels. J Food Sci, 77(2):E68-73.
Oztop MH, Rosenberg M, Rosenberg Y, McCarthy KL, McCarthy MJ. 2010. Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels. J Food Sci, 75(8):E508-15.
Wichchukit S, Oztop MH, McCarthy MJ, McCarthy KL. 2013. Whey protein/alginate beads as carriers of a bioactive component. Food Hydrocoll, 33(1):66-73.
Williams PD, Oztop MH, McCarthy MJ, McCarthy KL, Lo YM. 2011. Characterization of water distribution in xanthan-curdlan hydrogel complex using magnetic resonance imaging, nuclear magnetic resonance relaxometry, rheology, and scanning electron microscopy. J Food Sci, 76(6):E472-8.
Özdemir F, Topuz A, Doğan Ü, Karkacıer M. 1998. Fındık Çeşitlerinin Bazı Fiziksel ve Kimyasal Özellikleri. GIDA, 23(1):37-41.
Ghirardello D, Contessa C, Valentini N, Zeppa G, Rolle L, Gerbi V. 2013. Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.). Postharvest Biol Technol ;81:37-43.
Ac F, Yildiz M, Biringen E, Gu E, Lo M. 2001. Effect of Roasting on Some Nutrients of Hazelnuts (Corylus Avellena L .). Food Chem, 73:185-90.
Horigane AK, Kawabuchi M, Uchijima S, Yoshida M. 2009. Effects of seasonings on physical properties and MRI T2 map of cooked spaghetti. Food Res Int, 42(1):41-50.
Oztop MH, Bansal H, Takhar P, McCarthy KL, McCarthy MJ. 2014. Using multi-slice-multi-echo images with NMR relaxometry to assess water and fat distribution in coated chicken nuggets. LWT - Food Sci Technol 55(2):690-4.
Konez O. 1995. Manyetik Rezonans Görüntüleme, İstanbul, Türkiye. Alınmışır: konez.com
Zion B, Chen P. 1995. Detection of bruises in magnetic resonance images of apples. Comput Electron Agric,1699(95):289-99.
Létal J, Jirák D, Suderlová L, Hájek M. 2003. MRI "texture" analysis of MR images of apples during ripening and storage. LWT - Food Sci Technol, 36(7):719-27.
Altan A. 2014. Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley. Food Res Int, 56:126-35.