VAN GÖLÜ ÇEVRESİNDEKİ FARKLI BÖLGELERDEN ELDE EDİLEN CEVİZLERİN YAĞ ASİDİ BİLEŞİMLERİ VE MİNERAL İÇERİKLERİ

Yıl 2017, Cilt: 42 Sayı: 2, 155 - 162, 15.04.2017

Perihan Batun , Emre Bakkalbaşı, Ahmet Kazankaya, Isa Cavidoğlu

Öz

Bu
çalışmada olgunlaşma süresince Van Gölü çevresinde yer alan 5 farklı bölgeden
temin edilen ceviz genotiplerinin bazı fiziksel ve kimyasal özellikleri
belirlenmiştir. Adilcevaz, Ahlat, Edremit, Çatak ve Hakkari'den temin edilen
olgun cevizlerin ortalama iç oranları sırasıyla, %45.7, 45.0, 42.2, 43.1 ve 38.4
olarak bulunmuştur. Olgunlaşma süresince cevizlerin yağ içerikleri önemli
oranda artmış ve olgun cevizlerde yağ içeriği %65.7 ile %70.7 arasında
değişmiştir. Cevizlerde baskın yağ asidi linoleik asit olurken, onu oleik asit
takip etmiştir. Örneklerin doymamış yağ asidi içeriği olgunlaşma süresince belirgin
düzeyde artmıştır. Cevizlerin tokoferol
içerikleri de olgunlaşma süresince önemli ölçüde artmıştır. Örneklerin
başlangıç ve son toplam tokoferol içerikleri sırasıyla, 8.3-18.5 ve 121.9-135.4 mg/100g yağ arasında değişmiştir. Olgun
cevizlerde baskın mineral potasyum olurken onu sırasıyla, Mg ve Ca izlemiştir.
Elde edilen sonuçlar, 5 farklı bölgeden elde edilen
genotiplerin ümitvar ceviz tipleri olduğunu ve bu genotiplerden standart ceviz
çeşitlerinin oluşturulması için seleksiyon çalışmaları yapılması gerektiğini
göstermiştir.  

Anahtar Kelimeler

Ceviz, yağ asidi bileşimi, tokoferol, mineral

FATTY ACID PROFILES AND MINERAL CONTENTS OF WALNUTS FROM DIFFERENT PROVINCES OF VAN LAKE

Öz

In
this study some physical and chemical properties of walnut genotypes grown in 5
different regions around Van lake (Eastern Anatolia) harvested during ripening
period have been determined. The average kernel ratios of ripe fruits from
Adilcevaz, Ahlat, Edremit, Çatak and Hakkari found to be 45.7, 45.0, 42.2, 43.1
and 38.4% respectively. The oil contents of fruits considerably increased
during ripening and ranged between 65.7 and 70.7% in ripe walnuts. Linoleic
acid was the most abundant fatty acids in walnut followed by oleic acid. The
unsaturated fatty acids contents of samples remarkably increased during
ripening. The tocopherol contents of walnuts
considerably increased during ripening. The initial and final total tocopherol
contents of samples varied between 8.3-18.5 and 121.9-135.4
mg/100 g oil, respectively. Potassium
was the most abundant mineral in ripe walnuts followed by Mg and Ca. The
results showed that these genotypes were promising walnut types and selection
researches should be carrying out to produce standard walnut types from this
genotypes.

 

Anahtar Kelimeler

Walnut, fatty acid composition, tocopherol, minerals

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