Physico-Chemical Characteristic and Fatty Acids Compositions of Cottonseed Oils

Abstract

In this study, three cotton genotypes of species Gossypium hirsutum L., Cukurova 1518, PAUM 15 and BA 119 were investigated for their some physicochemical properties of oils such as free fatty acids, peroxide value, iodine value, unsaponifiable matter, total carotenoid and tocopherol contents and fatty acids composition in Cukurova region in Turkey. Seed oil content ranged 17.2-19.6% and PAUM 15 was found to be genotype with the highest oil content. The range of other physicochemical properties and their values are as follows; free fatty acids 1.7-2.8%, peroxide value 5.36.0 meq O2 kg-1, unsaponifiable matters 2.1-2.3%, iodine value 102-110, total carotenoid content 119-140 mg kg-1, total tocopherol content 887-920 mg kg-1, linoleic acid 52.00-55.82%, palmitic acid 24.85-25.63%, oleic acid 14.06-17.00%, stearic acid 3.01-3.13% in the cottonseed oils. PAUM 15 was determined to be more suitable for food consumption as edible oil due to its highest oil content and quality characteristics than the others genotypes

Keywords

• Cottonseed oil,Fatty acids,Physicochemical properties

Pamuk Yağlarının Fiziko-Kimyasal Özellikleri ve Yağ Asitleri Kompozisyonu

Abstract

Bu çalışmada, Türkiye’nin Çukurova Bölgesi koşullarında, Gossypium hirsutum L. türüne ait, Çukurova 1518, PAUM 15 ve BA 119 pamuk genotiplerinden elde edilen yağların serbest yağ asitleri, peroksit sayısı, iyot ayısı, sabunlaşmayan madde miktarı, toplam karotenoid, toplam tokoferol içerikleri gibi bazı fizikokimyasal analizleri ile yağ asitleri kompozisyonu araştırılmıştır. Tohumlarda yağ içeriği % 17.2-19.6 arasında değişmiştir. Elde edilen yağlarda serbest yağ asitleri % 1.7-2.8, peroksit sayıları 5.3-6.0 meq O2 kg-1, sabunlaşmayan maddeler % 2.1-2.3, iyot sayıları 102-110, toplam karotenoid içerikleri 119-140 mg kg-1, toplam tokoferol içerikleri 887-920 mg kg-1 aralığında değişmiştir. Linoleik asit, palmitik asit, oleik asit ve stearik asit oranlarının, sırasıyla % 52.0-55.82; % 24.85-25.63, % 14.06-17.0 ve % 3.01-3.13 aralığında değiştiği saptanmıştır. PAUM 15 genotipinin en yüksek yağ verimi ve yağ kalitesine sahip olmasından dolayı diğer genotiplere kıyasla yemeklik yağ olarak tüketime daha uygun olabileceği belirlenmiştir.

Keywords

• Pamuk yağı,Yağ asitleri,Fizikokimyasal özellikler

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