KARPUZ ÇEKİRDEĞİ YAĞININ KİMYASAL ÖZELLİKLERİ VE BESİN İÇERİĞİ

Year 2016, Volume: 41 Issue: 1, 37 - 44, 01.02.2016

Recep Güneş Buket Aşkın

Abstract

Karpuz kabakgiller familyasında yer alan ve dünyanın özellikle sıcak ve ılıman bölgelerinde yetişen tekyıllık bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. sırada gelmekte ve taze tüketim başta olmaküzere meyve suyu üretimi, şurup, turşu, reçel ve konserve üretiminde de kullanılmaktadır. Kabuklarıhayvan beslenmesinde kullanılırken, çekirdekleri kozmetik ve ilaç sanayinde değerlendirilmektedir.Ancak son zamanlarda yapılan araştırmalarda, karpuz çekirdeğinin besleyici yönü araştırılmış ve gıdaalanında tüketimi önerilmiştir. Önde gelen ilk özelliği yüksek ve besleyici yağ içeriği olmuştur. Karpuzçekirdeği yağının gıdalarda kullanılabilirliğini belirlemek amacıyla fiziksel, kimyasal ve besinsel özellikleriçeşitli araştırmaların konusu olmuş, saflık ve kalite kriterleri araştırılmıştır. Çekirdekten soğuk pres veyaçözgen ekstraksiyonu gibi değişik yollarla elde edilebilen bu yağ, açık sarı renkte olup, esansiyel yağasitleri bakımından potansiyel bir kaynak teşkil etmektedir

Keywords

Esansiyel yağ asitleri, karpuz çekirdeği yağı, yağ kalitesi

CHEMICAL PROPERTIES AND NUTRITIONAL CONTENT OF WATERMELON SEED OIL

Abstract

Watermelon is a member of the Cucurbitaceae family and an annual plant which is cultivated in a widerange of tropical and semi-tropical regions of the world. Turkey is the third watermelon producer inthe world. It is consumed primarily as a fresh fruit, but also used in producing juices, syrups, jellies, jamsand canned food. In addition, its skin is used in animal feeding and the seeds are used in the cosmeticsand pharmaceutical industries. However, in recent studies, nutritional aspects of watermelon seedshave been investigated, and it was proposed to be consumed in food industry. The first functionality ofwatermelon seeds is that they have a high fat content and are nutritious. Physical, chemical and nutritionalproperties of watermelon seed oil have been the subject of several studies to determine the usability ofit in food industry, and its purity and quality criteria were also investigated. The oil of watermelon canbe extracted from the seeds in various ways; such as cold pressing or solvent extraction. It is lightyellow in color, and is potentially an important source of essential fatty acids

Keywords

Essential fatty acids, oil quality, watermelon seed oil

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