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

Year 2017, Volume: 42 Issue: 2, 155 - 162, 15.04.2017

Perihan Batun , Emre Bakkalbaşı, Ahmet Kazankaya, Isa Cavidoğlu

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

References

• 1) FAOSTAT. 2016. Food and Agriculture Organization. http://faostat3. fao.org/ (Accessed 30 May 2016).
• 2) Davis PH. 1982. Flora of Turkey and the East Aegean Islands. Vol. 7. University Of Edinburg, England.
• 3) Beyhan OE, Kaya I, Şen SM, Doğan M. 1995. Fatty acid composition of walnut (Juglans regia L.) types selected in Darende. Tur J Agri Forestry, 19: 299-302.
• 4) Bakkalbasi E, Yılmaz ÖM, Javidipour I, Artik N. 2012. Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts. LWT-Food Sci Technol, 46, 203-209.
• 5) Iso H, Sato S, Umemura U, Kudo M, Koike K, Kitamura A, Imano H, Okamura T, Naito Y, Shimamoto T. 2002. Linoleic acid, other fatty acids, and the risk of stroke. Stroke, 33, 2086-2093.
• 6) Jensen PN, Sorensen G, Brockhoff P, Bertelsen G. 2003. Investigation of packaging systems for shelled walnuts based on oxygen absobers. J Agri Food Chem 51: 4941-4947.
• 7) Kornsteiner M, Wagner KH, Elmadfa I. 2006. Tocopherols and total phenolics in 10 different nut types. Food Chem, 98, 381–387.
• 8) Savage GP, Dutta PC, McNeil DL. 1999. Fatty acid and tocopherol contents and oxidative stability of walnut oils. J Am Oil Chem Soc, 76(9), 1059-1063.
• 9) Bakkalbaşı E, Yılmaz ÖM, Poyrazoğlu ES, Artık N. 2014. Tocopherol contents of walnut varieties grown in Turkey and the effect of storage on tocopherol content. J Food Proc Pres, 38(1), 518-526.
• 10) Vaidya B, Eun JB. 2013. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark. Eur J Lipid Sci Technol, 115, 348-355.
• 11) Li D, Saldeen T, Mehta JL. 1999. γ-Tocopherol decreases Ox-LDL-mediated activation of nuclear factor-KB and apoptosis in human coronary artery endothelial cells. Biochem Biophys Res Comm, 259, 157-161.
• 12) Jiang Q, Christen S, Shigenaga MK, Ames BN. 2001. γ-Tocopherol, the major form of vitamin E in the US diet, deserves more attention. Am J Clin Nutr, 74, 714–722.
• 13) Cosmulescu S, Botu M, Trandafir I. 2010. Mineral composition and physical characteristics of walnut (Juglans regia L.) cultivars originating in Romania. Selçuk Tar Gıda Bil Der, 24(4), 33-37.
• 14) Koyuncu F, Koyuncu MA, Erdal İ, Yaviç A. 2002. Chemical composition of fruits of some walnut (Juglans regia L.) selections. GIDA, 27(4), 247-251.
• 15) Kazankaya A, Koyuncu MA. 2001. Some nut properties of walnut (Juglan regia L.) of Edremit country. ISHS Acta Horticult, 544, 97-100.
• 16) AOAC. 1990. Official Methods of Analysis. 15th Edition, Washington DC, USA.
• 17) AOCS. 1993. Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC (Method No: Ce 8-89). In: Official Methods and Recommended Practices of the American Oil Chemists’ Society, Firestone D (chief ed), American Oil Chemists’ Society, Champaign, IL, pp. 1–5.
• 18) Şen SM, Tekintas FE. 1992. A study on the selection of Adilcevaz walnuts. Acta Horticult, 317, 171-174.
• 19) Koyuncu MA, Yarilgac T, Kazankaya A. 2001. Compositional changes of fatty acids during the developement of kernel of Yalova-1 and Yalova-4 walnut cultivars. ISHS Acta Horticult, 544, 585-589.
• 20) Li L, Tsao R, Yang R, Kramer JKG, Hernandez M. 2007. Fatty acid profiles, tocopherol contents, and antioxidant activities of heartnut (Julgans ailanthifolia Var. cordiformis) and Persian walnut (Juglans regia L.). J Agri Food Chem, 55(4), 1164-1169.
• 21) Dogan A, Çelik F, Balta F, Javidipour I, Yavic, A. 2010. Analysis of fatty acid profiles of pistachios (Pistacia vera L.) and native walnuts (Juglans regia L.) from Turkey, Asian J Chem, 22(1), 517-521.
• 22) Javidipour I, Tunçtürk Y. 2007. Effect of using Interesterified and non-interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese. Int J Food Sci Technol, 42, 1465-1474.
• 23) Ozrenk K, Javidipour I, Yarilgac T, Balta F, Gündogdu M. 2012. Fatty acids, tocopherols, selenium and total carotene of pistachios (P. vera L.) from Diyarbakir (Southeastern Turkey) and walnuts (J. regia L.) from Erzincan (Eastern Turkey). Food Sci Technol Int, 18(1), 55-62.
• 24) Gunstone FD, Harwood JL, Padley FB. 1995. Occurrence and characteristics of oils and fats. In: Lipid Handbook, Gunstone FD, Harwood JL, Padley FB (eds), Chapmann & Hall, London, England, pp. 47-223.
• 25) Noguchi N, Niki E. 1998. Dynamics of vitamin E action against LDL oxidation. Free Radical Res, 28(6), 561-572.
• 26) Laverdine F, Ravel A, Villet A, Ducros V, Alary J. 2000. Mineral composition of two walnut cultivars originating in France and California. Food Chem, 68, 347-351.
• 27) Çağlarırmak N. 2003. Biochemical and physical properties of some walnut genotypes (Juglan regia L.) of the East Black Sea region of Turkey. Nahrung/Food, 41(1), 28-32.