Farklı Buğday Çeşitlerinden Ekstrakte Edilen Rüşeym Yağlarının Kimi Kimyasal ve Fiziksel Özellikleri, Yağ Asidi Kompozisyonu ve Biyoaktif Bileşikleri

Abstract

Bu çalışmada, Türkiye’de yaygın olarak yetiştirilmekte olan iki ekmeklik Triticum aestivum L. ve bir makarnalık Triticum durum L. buğday çeşitlerinden elde edilen rüşeym yağlarının; yağ asidi kompozisyonu, antioksidan aktivite,toplam fenolik madde ve α-tokoferol miktarları araştırılmıştır. Ruşeym yağı örneklerinde toplam 14 farklı yağ asidi tespit edilmiş olup, bütün numunelerde hakim yağ asitleri; linoleik asit % 53.88-57.55 , oleik asit % 16.56-20.38 ve palmitik asit % 16.66-17.70 olarak saptanmıştır. Ruşeym yağı örneklerinin antioksidan aktivitelerinin 0.94 µmol g-1 ile 1.01 µmol g-1, toplam fenolik madde miktarlarının 67.79 mg GAE 100 g-1 ile 126.51 mg GAE 100 g-1 ve α-tokoferol içeriklerinin 1343 mg kg-1 ile 2176 mg kg-1 arasında değiştiği tespit edilmiştir. Antioksidan aktivite ve toplam fenolik madde miktarı bakımından en düşük oranın ekmeklik çeşitte, en yüksek antioksidan aktivitenin ise diğer ekmeklik çeşitte bulunduğu ve en yüksek toplam fenolik maddenin makarnalık çeşitte bulunduğu görülmüştür

Keywords

• Buğday
• Rüşeym yağı
• Yağ asidi
• Antioksidan aktivite
• Toplam fenolik bileşikler

Some Chemical and Physical Properties, Fatty Acid Composition and Bioactive Compounds of Wheat Germ Oils Extracted From Different Wheat Cultivars

Abstract

Fatty acid composition, antioxidant activity, total phenolics and α-tocopherol contents of wheat germ oils obtained from two bread wheats Triticum aestivum L. and one durum wheat Triticum durum L. species commonly cultivated in Turkey were investigated in this study. Fourteen different fatty acids were determined in wheat germ oil samples in which linoleic acid 53.88-57.55% , oleic acid 16.56-20.38% and palmitic acid 16.66-17.70% were found as predominant fatty acid types. Among the major fatty acids, linoleic acid was the primary fatty acid in bread wheat germ oils whereas oleic and palmitic acids were the predominant fatty acids in durum wheat samples. The antioxidant activity of the wheat germ oil samples ranged between 0.94-1.01 µmol g-1 whereas the total phenolic and the α-tocopherol between 67.79-126.51 mg GAE 100 g-1 and 1343 to 2176 mg kg-1, respectively. The lowest antioxidant activity and total phenolic content were detected in bread wheat germ oil while the other bread wheat and the durum wheat exhibited the highest antioxidant activity and total phenolic content, respectively

Keywords

• Wheat
• Germ oil
• Fatty acids
• Antioxidant activity
• Total phenolic compound

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