DETERMINATION OF FATTY ACID COMPOSITION AND BIOACTIVE PROPERTIES OF PUMPKIN SEED AND APRICOT KERNEL OILS

Abstract

In the study, fatty acid compositions and bioactive properties of fixed oils obtained from seeds of pumpkin grown in Ankara and kernels of apricot grown in Malatya were investigated. The main components in the composition of pumpkin seed and apricot kernel oils were identified as linoleic and oleic acids. The total phenolic contents of pumpkin seed and apricot kernel oils were determined as 123.60 and 86.75 mg GAE/100 g, respectively. According to DPPH method, the antioxidant activities of pumpkin seed and apricot kernel oils were determined as 46.53% and 39.61%, respectively, while the values were 74.73% and 49.05% according to ABTS method. The most sensitive microorganism against pumpkin seed oil was Escherichia coli O157:H7, while Listeria monocytogenes, Enterococcus feacalis and Salmonella Typhimurium were determined as the most sensitive microorganisms to apricot kernel oil. The results showed that fixed oils could be used as natural antioxidant products in the food industry.

Keywords

• pumpkin seed
• apricot kernel
• total phenolic content
• antioxidant
• antimicrobial

KABAK VE KAYISI ÇEKİRDEĞİ YAĞLARININ YAĞ ASİDİ KOMPOZİSYONU, BİYOAKTİF ÖZELLİKLERİNİN BELİRLENMESİ

Abstract

Bu çalışmada, Ankara’da yetiştirilen kabak çekirdeği ve Malatya’da yetiştirilen kayısı çekirdeğinden elde edilen sabit yağların yağ asidi kompozisyonları ve biyoaktif özellikleri incelenmiştir. Kabak ve kayısı çekirdeği yağlarının bileşiminde bulunan ana bileşenler linoleik ve oleik asit olarak tespit edilmiştir. Kabak ve kayısı çekirdeği yağlarının toplam fenolik madde miktarı sırasıyla 123.60 ve 86.75 mg GAE/100 g olarak belirlenmiştir. DPPH yöntemine göre kabak ve kayısı çekirdeği yağlarının antioksidan aktivite değerleri sırasıyla %46.53 ve %39.61 iken ABTS yöntemine göre değerler %74.73 ve %49.05 olarak tespit edilmiştir. Kabak çekirdeği yağına karşı en hassas mikroorganizma Escherichia coli O157:H7 olarak tespit edilirken, Listeria monocytogenes, Enterococcus feacalis ve Salmonella Typhimurium, kayısı çekirdeği yağlarına karşı en hassas mikroorganizmalar olarak belirlenmiştir. Sonuçlar, sabit yağların gıda endüstrisinde doğal antioksidan ürünler olarak kullanılabileceğini göstermiştir.

Keywords

• kabak çekirdeği
• kayısı çekirdeği
• toplam fenolik madde
• antioksidan
• antimikrobiyal

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