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

Abstract

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.  

Keywords

• Ceviz,yağ asidi bileşimi,tokoferol,mineral

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

Abstract

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.

 

Keywords

• Walnut,fatty acid composition,tocopherol,minerals

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