HASAT SONRASI YEŞİL TEKNOLOJİ YAKLAŞIMI OLARAK OZON UYGULAMASININ EKMEKLİK BUĞDAYIN (TRITICUM AESTVUM) YAĞ ASİDİ KOMPOZİSYONUNA ETKİSİ

Abstract

Bu çalışma, ozon gazı uygulamasının buğday tanesinin yağ asidi kompozisyonu üzerindeki doğrudan etkilerini değerlendirmek amacıyla yürütülmüş bir ön değerlendirme çalışmasıdır. Üç ekmeklik buğday çeşidi (Rus Buğdayı-1, Rus Buğdayı-2 ve Bezostaya; Triticum aestivum), 150 dk boyunca 14, 37 ve 65 mg/kg ozon konsantrasyonlarına maruz bırakılmıştır. Bulgular, ozon uygulamasının yağ asidi profilinde doza ve çeşide bağlı değişimlere yol açtığını göstermiştir. Linoleik asit oranı ozon dozu arttıkça azalırken, palmitik asit gibi bazı doymuş yağ asitlerinin toplam yağ asitleri içerisindeki bağıl oranlarında artış belirlenmiştir. Bu artış, mutlak miktar veya biyosentez artışından ziyade, doymamış yağ asitlerindeki değişimlere bağlı relatif kompozisyonel yeniden dağılım olarak değerlendirilmiştir. Oleik asit çeşide bağlı farklı yanıtlar göstermiştir. Doğrudan buğday tanesine odaklanan bu çalışma özgün ön veriler sunmaktadır. Ancak oksidasyon belirteçleri ve depolama denemeleri yapılmadığından, sonuçlar yalnızca yağ asidi kompozisyonundaki değişimler çerçevesinde değerlendirilmelidir.

Keywords

• Buğday
• sürdürülebilirlik
• yeşil teknoloji
• ozonlama
• yağ asidi kompozisyonu

Supporting Institution

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu (TÜBİTAK)

Project Number

TÜBİTAK 2209-A 1919B012407700

Thanks

Bu çalışma, TÜBİTAK 2209-A 1919B012407700 kodlu Üniversite Öğrencileri Araştırma Projeleri Destekleme Programı kapsamında desteklenmiştir.

EFFECT OF OZONE TREATMENT AS A POST-HARVEST GREEN TECHNOLOGY APPROACH ON THE FATTY ACID COMPOSITION OF BREAD WHEAT (TRITICUM AESTIVUM)

Abstract

This study was conducted as a preliminary assessment to evaluate the direct effects of ozone gas treatment on the fatty acid composition of wheat grains. Three bread wheat varieties (Russian Wheat-1, Russian Wheat-2, and Bezostaya; Triticum aestivum) were exposed to ozone concentrations of 14, 37, and 65 mg/kg for 150 min. The findings showed that ozone treatment caused dose- and variety-dependent changes in the fatty acid profile. While the proportion of linoleic acid decreased with increasing ozone dose, the relative proportions of some saturated fatty acids, such as palmitic acid, increased within the total fatty acids. This increase was interpreted as relative compositional redistribution associated with changes in unsaturated fatty acids rather than an increase in absolute amount or biosynthesis. Oleic acid showed variety-dependent responses. Since oxidation markers and storage trials were not performed, the results should be interpreted only in terms of fatty acid composition.

Keywords

• Wheat
• sustainability
• green technology
• ozonation
• fatty acid composition

Supporting Institution

The Scientific and Technological Research Council of Türkiye

Project Number

TÜBİTAK 2209-A 1919B012407700

Thanks

This study was supported by the Scientific and Technological Research Council of Türkiye (TÜBİTAK) within the scope of the 2209-A University Students Research Projects Support Program (Project Code: 1919B012407700).

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