Chemical Composition and Constituent Value of Selected Soybean (Glycine max (L.) Merrill) Cultivars Grown in Turkey

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dc.authorscopusid6505639565
dc.authorscopusid6602299684
dc.authorscopusid6506175498
dc.authorscopusid26429238300
dc.authorwosidTaşan, Murat/ABA-3434-2020
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorGaytancıoğlu, Okan
dc.contributor.authorTaşan, Murat
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorArslan, Dilaver
dc.date.accessioned2022-05-11T14:14:15Z
dc.date.available2022-05-11T14:14:15Z
dc.date.issued2009
dc.departmentFakülteler, Ziraat Fakültesi, Tarım Ekonomisi Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe aim of this study was to determine and to compare the seed chemical characteristics and constituent value of selected soybean (Glycine max (L.) Merrill) cultivars which were grown in the experimental areas of the Black-Sea Agricultural Research Institute, Samsun, Turkey. Moisture, crude protein, crude oil and ash contents and fatty acid compositions in the seeds of 20 soybean cultivars were determined. According to the findings of the research, the major fatty acids were linoleic (C-18:2) and oleic (C-18:1) acids, whose contents were in the ranges 51.76-56.76% and 18.84-26.35%, respectively. All of the cultivars contained linolenic (C-18:3) acid. with values ranging from 6.01 to 8.32%. Palmitic (C-16:0) and stearic (C-18:0) acids were the main saturated fatty acids, 10.14-12.19 and 3.49-4.67%, respectively. Small amounts of C-14:0, C-16:1, C-17:0, C-17:1, C-20:0, C-20:1, C-22:0, C-24:0 and C-24:1 were determined (< 1%). The crude oil contents of the soybean cultivars were varied from 17.28 to 20.71% of the weight of whole seed. The important chemical component of the cultivars was the crude protein, which ranged from 35.02 to 39.11%, as whole seed basis. Moisture and total ash contents were in the ranges 6.05-8.62 and 3.62-5.46% respectively.
dc.identifier.endpage634
dc.identifier.issn0970-7077
dc.identifier.issn0975-427X
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-63849086167
dc.identifier.scopusqualityQ4
dc.identifier.startpage627
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5843
dc.identifier.volume21
dc.identifier.wosWOS:000264758800078
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGaytancıoğlu, Okan
dc.institutionauthorTaşan, Murat
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherAsian Journal Of Chemistry
dc.relation.ispartofAsian Journal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectSoybean
dc.subjectConstituent value
dc.subjectCrude oil
dc.subjectCrude protein
dc.subjectFatty acid composition
dc.subjectVarieties
dc.titleChemical Composition and Constituent Value of Selected Soybean (Glycine max (L.) Merrill) Cultivars Grown in Turkey
dc.typeArticle

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