Occurrence and distribution of Apple mosaic virus on hazelnut cultivars in giresun, Turkey / Ocorrência e distribuição do vírus mosaico da macieira em cultivares de avelã em Giresun, Turquia

Apple mosaic virus (ApMV) is the most important viral pathogen of hazelnut. The Black Sea region is the main hazelnut producing area in Turkey. Hazelnut growing areas from Giresun which are located in the Black Sea region were surveyed for occurrence and distribution of ApMV in 2011-2012. Hazelnut leaf samples were collected randomly from non-symptomatic and symptomatic plants displaying yellow rings and lines, yellow flecking, oak leaf pattern and broad vein banding. Leaves from 229 samples collected in 35 fields were tested for the presence of ApMV using enzyme-linked immunosorbent assay (ELISA) with a commercial antiserum. Based on the ELISA results, 18 out of 229 samples (7.86%) were infected with ApMV.

O virus do mosaico da macieira (APMV) é o patógeno viral mais importante da avelã. A região do Mar Negro é a principal área produtora de avelã na Turquia. Áreas de cultivo de avelã de Giresun, que estão localizadas na região do Mar Negro foram levantadas para a ocorrência e distribuição de APMV em 2011-2012. Amostras de folhas de avelã foram colhidas aleatoriamente a partir de plantas com e sem sintomas, onde se visualizava anéis amarelos alinhados na superfície foliar, amarelecimento em pontos localizados redução do limbo foliar e amarelecimento das nervuras. . Folhas coletadas para 229 amostras em 35 áreas (locais) foram analisadas para a presença do vírus do mosaico da macieira (VMM) usando ELISA com um antissoro comercial. Baseando na análise de ELISA 18 amostras foram positivas para o vírus (7,86 %) num total de 229.

Oral Allergy Syndrome to Hazelnuts / 대한피부과학회지

No abstract available.

Establecimiento de condiciones óptimas para obtener un aislado proteico de avellana chilena (Gevuina avellana, Mol)

Una alternativa para resolver el problema del déficit global de proteínas ha sido la utilización de tortas desgrasadas generadas por la extracción de aceite de fuentes vegetales tales como raps, soya, lupino, etc, proceso que al mismo tiempo incrementa el contenido proteico, siendo factible que sea usada para enriquecer algunos tipos de alimentos. Tal es el caso de la avellana chilena (Gevuina avellana, Mol), especie monotípica caracterizada por su elevado porcentaje de aceite (50%) y cuya torta desgrasada podría utilizarse para obtener un aislado proteico. Con este fin se optimizaron las condiciones de extracción de proteína utilizando para ello la metodología superficie de respuesta (MSR) seleccionando el diseño central compuesto, tres variables independientes: tiempo de contacto de la torta con el solvente, relación muestra/solvente y pH, con 5 niveles de trabajo cada uno y tres replicaciones en el punto central. Los datos fueron sometidos a un análisis de regresión y después de ANOVA. El primero para determinar la ecuación polinómica y el segundo para seleccionar los factores de control con efecto significativo sobre el rendimiento de la proteína. La mejor combinación de los factores resultó ser tiempo entre 30 y 40 minutos, pH entre 9 y 9,5 y la relación muestra/ solvente entre 1/15 a 1/16, con un rendimiento final de 76%. En cuanto a las características físicas esta fueron: densidad aparente 0,504 g/cm3, compactación 43,34% y color amarillo claro. El análisis proximal mostró una concentración de proteínas de 76%, hidratos de carbono 13%, fibra cruda 0,68% y aceite 1,29%. En cuanto a las propiedades funcionales destacó absorción de agua (320 g/100 g), absorción de aceite (410 g/100g) y capacidad espumante (221, 05 %).

Establishment of optimun conditions in order to obtain a protein isolate from Chilean Hazelnut. An alternative to solve the problem of the overall deficit of proteins has been the use of defatted cakes generated by the extraction of oil from vegetable sources such as rapeseed, soybean, lupin, etc. This process at the same time increases the protein content, making this feasible to be used to enrich some types of food. This is the case of the chilean hazelnut (Gevuina avellana, Mol), monotypic species characterized by their high percentage of oil (50%) and whose defatted cake isolated protein could be used to obtain an isolated protein. For this purpose optimized conditions of extraction of protein were carried out using the surface response methodology (SRM) and a central composite design with three independent variables: time of contact of the cake with the solvent, sample /solvent ratio and pH was used. All variables were controlled at five different levels. The data were subjected to an analysis of regression and ANOVA, the first to determine the polynomial equation and the second to select the control factors with significant effect on the extraction of the protein. The best combination of factors turned out to be: time between 30 and 40 minutes, pH between 9 and 9.5 and a relationship sample / solvent between 1/15 to 1/16 with a final yield of 76%. The physical characteristics were: density 0,504 g/cm3, compaction 43, 34 % apparent and pale yellow. Proximal analysis showed a concentration of protein of 76%, 13%, raw fiber carbohydrate 0.68% and oil 1.29%. With regard to the functional properties emphasized water absorption (320 g / 100 g), absorption of oil (410 g / 100 g) and foaming capacity (221 %).

Factors for converting hazelnut (Corylus avellana L) into black alder (Alnus glutinosa Yalt.) plantations.

Hazelnut plantations, which are a major source of income for the villagers in the eastern Black sea region are not able to provide sufficient income to the villagers due to price fluctuations and sudden falls witnessed in recent years. Alternative investments in place of hazelnut cultivation are being investigated in order to prevent migration to urban areas and to increase the welfare of the rural population in the region. Black alder plantation investments have been assessed as one of the most essential alternative investment tools within the framework of the study. Assessment was carried out by comparing expected possible net present values (NPV). Although value increase occurs 12-18 years later, more income can be obtained through black alder than hazelnut plantation. In hazelnut plantations, the best NPV emerged in the lower zone. NPV was positive in the moderate zone but values were close to zero. In upper zone, positive NPV couldn’t emerge. As a result, it was understood that black alder plantation investment is an effective alternative for hazelnut plantations.

Desarrollo de una formulación optimizada de galletas para celiacos utilizando harina desgrasada de avellana chilena (gevuina avellana, mol) y harina de quinoa (chenopodium quinoa willd) / Development of a cookie formulation for celiac people using defatted chilean hazel nut (gevuina avellana. mol) flour and quinoa (chenopodium quinoa willd) flour

Se desarrolló una formulación optimizada de galletas en base a harina desgrasada de avellana chilena (HDA) y harina de quinoa (HQ) ambas exentas de gluten teniendo como objetivo incrementar las opciones nutricionales de la población celiaca, utilizando la metodología Taguchi. Se trabajó con cuatro factores de control HDA, HQ, bicarbonato de amonio (BA) y tiempo de horneado (TH) a tres niveles de trabajo cada uno para determinar sus efectos en la calidad sensorial (C.S) y señal ruido (S/R) del producto optimizado. Para determinar los niveles óptimos de trabajo de cada factor de control así como la influencia relativa de los efectos de cada parámetro se utilizó el arreglo ortogonal L9 34 con nueve puntos de diseño y dos replicaciones cada uno totalizando 18 puntos experimentales. Los resultados fueron analizados estadísticamente cuantificando la magnitud de diferencia de promedios por factor y nivel de trabajo y análisis de varianza (ANOVA) Las características de calidad a obtener fueron la máxima C.S y S/R del producto utilizando el concepto “mayor es mejor” según la metodología Taguchi. La combinación óptima de las variables independientes resultó ser HDA 24,3 por ciento, HQ 7,1 por ciento, BA 0,6 por ciento y TH 22 minutos. Entre las características químicas de la galleta optimizada destacaron su contenido de proteínas (8,9 por ciento) y fibra cruda (12,7 por ciento). Por su parte la concentración de prolaminas de 1,5 ppm fue inferior al límite máximo recomendado por CODEX (20 ppm) catalogándolo como un producto exento de gluten. En cuanto a la vida útil, se demostró que es un producto estable a la rancidez alcanzando una concentración de dienos conjugados de 3,6 por ciento bajo condiciones de almacenamiento de 45 días a una temperatura de 30ºC. Finalmente se obtuvo un 100 por ciento de aceptabilidad del producto por parte de los consumidores celiacos, distribuída en 75 por ciento para “Me agrada mucho” y 25 por ciento para “Me agrada”...

The present investigation deals with the optimization of a cookie formulation based on deffated chilean hazel nut flour (DCHF) and quinoa flour (QF) characterized for being gluten free resources, aimed to increment the nutritional options of the celiac population using Taguchi methodology. Four independent variables DCHF, QF, ammonium bicarbonated (AB) and baking time (BT) at three levels each one were considered in orden to evaluate their effects on the sensory quality (SQ) and signal to noise ratio (S/N) of the optimized product. To determine the optimun levels and relative magnitude of the effects of each parameter L934 orthogonal array with nine design points and two replications each totalizing eighteen experimental runs was used. Results were analyzed using differences between the average values of each factor according to the working level and also analysis of variance (ANOVA). The desired characteristics were the maxima SQ and S/R responses, so Taguchi “the larger the better” performance formula was used. Optimun conditions turn out to be DCHF 24,3 percent; QF 7,1 percent; AB 0,6 percent; BT 22 minutes. Among the chemical characteristics highlighted components such as protein (8,9 percent) and fiber (12,7 percent). Regarding the prolamine content of 1,5 ppm its result was under the limit considered for CODEX (20 ppm) classifying this product as gluten free. On the other hand, the shelf life study expressed as conjugated dienes (CD) was 3,6 percent after 45 days at 30ºC storage conditions proving this product is stable to rancidness. Hedonic test data shown 100 percent approval, splitted as follow 75 percent (like very much) and 25 percent (like). Finally 100 percent of celiac peoples inquired in this study were well disposed to buy this product.