Bazı aspir (carthamus tinctorius l.) çeşitlerinde olgunlaşma periyodu süresince yağ asiti, tokoferol ve sterol kompozisyonlarının belirlenmesi
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Dosyalar
Tarih
2018
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırmada çiçeklenmeden olgunlaşma periyoduna kadar farklı dönemlerde hasat edilen aspir (Dinçer, Balcı, Remzibey, Yenice, Linas, Olas) çeşitlerinin tohumlarından elde edilen yağların kimyasal özellikleri (yağ oranı, yağ asiti bileşimi, tokoferol ve sterol kompozisyonu) belirlenmiştir. Aspir çeşitlerinde olgunlaşma periyodu süresince nem oranı azalırken; yağ oranlarının arttığı tespit edilmiştir. Yağ asiti bileşimi incelendiğinde; tüm aspir çeşitlerinin yağlarında önemli doymuş yağ asitlerinden olan palmitik (C16:0) ve stearik (C18:0) asitler ile doymamış yağ asitlerinden olan oleik (C18:1) ve linoleik (C18:2) asit miktarlarının oldukça yüksek olduğu ve ilk hasattan son hasada doğru önemli seviyelerde değişimler gösterdikleri belirlenmiştir. Ayrıca olgunlaşmaya doğru gidildikçe toplam doymuş yağ asiti oranlarının azaldığı, doymamış yağ asiti miktarının ise arttığı görülmüştür. Dinçer, Balcı, Remzibey, Yenice, Linas, Olas çeşitlerinden ilk hasat ve son hasat örnekleri seçilerek sterol kompozisyonları incelenmiş; tüm çeşitlerde en yüksek düzeyde ?-sitosterol bulunduğu ve sterol miktarlarının tam oluma doğru gidildikçe azalma gösterdiği tespit edilmiştir. Yine aynı aspir çeşitlerinin ilk ve son hasat örneklerinde tokoferol kompozisyonları ele alındığında ise; tüm örneklerde ?-tokoferol’un en yüksek düzeyde bulunduğu ve tokoferol miktarlarının tam oluma doğru gidildikçe artış gösterdiği belirlenmiştir.
In this study, the chemical properties (oil content, fatty acid composition, tocopherol and sterol composition) of the oils obtained from the seeds of the safflower varieties (Dinçer, Balci, Remzibey, Yenice, Linas, Olas) harvested at different periods from flowering to maturation were determined. While the humidity decreased during the ripening period in the safflower types; it was determined that the fat ratios increased. When fatty acid composition was examined; palmitic (C16:0) and stearic (C18:0) acids, which are important saturated fatty acids in the oils of all types of safflowers; the amounts of oleic (C18:1) and linoleic (C18:2) acids were found to be quite high and the first amounts was found to vary significantly from the first harvest to the final harvest. In addition, it was observed that the total amount of saturated fatty acid decreased and the amount of unsaturated fatty acid increased. The first harvest and last harvest samples from Dinçer, Balci, Remzibey, Yenice, Linas, Olas varieties were selected and sterol compositions were examined. It was found that ?-sitosterol was found at the highest level in all varieties and the amount of sterol was decreased towards the final harvest. When the tocopherol compositions in the first and last harvest samples of the same safflower varieties were examined; ?-tocopherol was found to be at the highest level in all samples and the amount of tocopherol was found to increase towards final harvest.
In this study, the chemical properties (oil content, fatty acid composition, tocopherol and sterol composition) of the oils obtained from the seeds of the safflower varieties (Dinçer, Balci, Remzibey, Yenice, Linas, Olas) harvested at different periods from flowering to maturation were determined. While the humidity decreased during the ripening period in the safflower types; it was determined that the fat ratios increased. When fatty acid composition was examined; palmitic (C16:0) and stearic (C18:0) acids, which are important saturated fatty acids in the oils of all types of safflowers; the amounts of oleic (C18:1) and linoleic (C18:2) acids were found to be quite high and the first amounts was found to vary significantly from the first harvest to the final harvest. In addition, it was observed that the total amount of saturated fatty acid decreased and the amount of unsaturated fatty acid increased. The first harvest and last harvest samples from Dinçer, Balci, Remzibey, Yenice, Linas, Olas varieties were selected and sterol compositions were examined. It was found that ?-sitosterol was found at the highest level in all varieties and the amount of sterol was decreased towards the final harvest. When the tocopherol compositions in the first and last harvest samples of the same safflower varieties were examined; ?-tocopherol was found to be at the highest level in all samples and the amount of tocopherol was found to increase towards final harvest.
Açıklama
Anahtar Kelimeler
Aspir, Carthamus tinctorius L., aspir yağı, yağ asiti bileşimi, tokoferol, sterol, Safflower, Carthamus tinctorius L., safflower oil, fatty acid composition, sterol, tocopherol
