KETEN TOHUMU (LINUM USITATISSIMUM L.) FİLİZLERİNİN NEM ve TOPLAM YAĞ İÇERİĞİ ile YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE ÇİMLENDİRME SÜRESİNİN ETKİSİ

Abstract

Bu çalışmada, kahverengi (TR 77705) ve sarı (TR 73572) keten tohumlarının (Linum usitatissimum L.) ve5-13 günlük filizlerinin nem ve toplam yağ içeriği ile yağ asidi kompozisyonu incelenmiştir. Kahverengive sarı keten tohumlarının toplam yağ içeriği 5 günlük çimlendirme işlemi ile sırasıyla %68.72 ve 76.61oranında düşmüş olup tohumların nem içerikleri ise sırasıyla 14 ve 17 kat artmıştır. (P<0.05). Kahverengive sarı keten tohumlarının 5 ve 13 günlük filizlerinin toplam yağ içerikleri ise kuru madde bazındasırasıyla 13.23; 10.54% ve 3.20; 3.36% olarak saptanmıştır. Kahverengi ve sarı keten tohumu filizlerininen yüksek doymamış yağ asidi içerikleri sırasıyla %89.80 and 86.20 olarak 5 günlük filizlerde elde edilmişolup α-linolenik asit yüzdeleri de en yüksek oranda 5 günlük filizlerde (sırasıyla %52.58 and 45.15)bulunmuştur. Palmitik asit filizlenme işlemi sırasında önemli düzeyde düşme göstermiş olup en yüksekpalmitik asit içerikleri 11 günlük sarı ve kahverengi keten tohumu filizlerinde sırasıyla %18.96 and16.73 olarak saptanmıştır

Keywords

• Keten tohumu, keten tohumu filizi, çimlendirme, çimlendirme süresi, kültürelçeşitlilik, nem, toplam yağ, α-linolenik asit, yağ asitleri

The EFFECT of GERMINATION TIME on MOISTURE, TOTAL FAT CONTENT and FATTY ACID COMPOSITION of FLAXSEED (LINUM USITATISSIMUM L.) SPROUTS

Abstract

In this study, moisture content, total fat content and fatty acid composition were evaluated in brown(TR 77705) and yellow (TR 73572) flaxseeds (Linum usitatissimum L.) and their sprouts (at 5–13 day).Total fat content of brown and yellow flaxseeds reduced 68.72 and 76.61% after 5 days germinationwhereas, moisture content of seeds significantly increased as 14 and 17 fold respectively (P<0.05). Totalfat in 5-day-old brown and yellow seed sprouts were determined as 13.23 and 10.54% on dry matterrespectively and similarly 3.20 and 3.36% in 13-day-old sprouts. Highest percentage of unsaturatedfatty acid in brown and yellow seed sprouts were determined as 89,80 and 86.20% at 5 days and similarlyα-linolenic acids were calculated as 52.58 and 45.15% respectively. The palmitic acids in noticablyincreased during germination and the highest levels were obtained as 18.96 and 16.73% in yellow andbrown seed sprouts at 11 days respectively

Keywords

• Flaxseed, flaxseed sprouts, germination, germination time, cultivar variety, moisture, totalfat, α-linolenic acid, fatty acids

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