A POTENTIAL PRODUCT FOR SUSTAINABLE FOOD SYSTEMS AND NUTRITION: PHYSICOCHEMICAL CHARACTERIZATION OF REGISTERED NATIVE NARLI AND VEZIR HEMP SEEDS

Year 2025, Volume: 50 Issue: 5, 946 - 960, 15.10.2025

Mustafa Yıldız

https://doi.org/10.15237/gida.GD25059

Abstract

In this study, the physicochemical and nutritional properties of Narlı and Vezir hemp (Cannabis sativa L.) seeds, which are locally registered and cultivated in Turkey, were comprehensively evaluated to determine their potential as functional foods. The oil content of Narlı and Vezir seeds was determined to be 36.20±0.30% and 38.90±0.43%, respectively; the protein content was 23.35±0.35% and 23.20±0.26%, respectively; and the ash content was 4.22±0.08% and 3.92±0.10%, respectively. In the fatty acid compositions, the dominant fatty acid was linoleic acid (C 18:2n-6) 58.78% ± 0.10 - 58.78% ± 0.1, followed by linolenic acid (C 18:3n-3) at 19.57% ± 0.08 - 19.22% ± 0.08. The total polyunsaturated fatty acid ratio (ΣPUFA) for both hemp seed varieties (Narlı and Vezir) was 78.35±0.18% and 74.77±0.10%, respectively; ΣPUFA/ΣSFA at 7.32±0.44 and 6.49±0.06, respectively, and the C 18:2n-6/C 18:3n-3 fatty acid ratio was determined to be between 2.88 and 3.00. Total essential amino acids (ΣEAA) in hemp seed varieties were determined as 8.92±0.2 g/100 g for Narlı and 9.42±0.16 g/100 g for Vezir. Of the essential amino acids, threonine was determined to be 1.51±0.02 g/100 g in Narlı, while phenylalanine was determined to be 1.68±0.03 g/100 g in Vezir. The ΣEAA/ΣTAA (total amino acids) ratio was calculated as 37.76±0.45 for the Narlı variety and 37.51±0.64 for the Vezir variety. The mineral content values were determined as follows: Narlı phosphorus (P) 11.38±0.02 g/kg, Vezir 8.86±0.01 g/kg, calcium (Ca) 3.39±0.02 g/kg, 1.64±0.00 g/kg. In both hemp seeds, K+ (potassium) was determined to be 6.82±0.11 g/kg in Narlı and 6.98±0.01 g/kg in Vezir, Na+ (sodium) was determined to be 0.03±0.01g/kg in Narlı and 0.06±0.05g/potassium in Vezir. When evaluated holistically, the findings from the analysis of the Narlı and Vezir hemp seed varieties included in the study show that they have significant potential for enriching foods nutritionally, producing new functional foods, and promoting sustainable healthy nutrition.

Keywords

hemp seed (Narlı , Vezir) , fatty acids , sterols , amino acid composition

SÜRDÜRÜLEBİLİR GIDA SİSTEMLERİ VE BESLENME İÇİN POTANSİYEL BİR ÜRÜN: YERLİ (NARLI VE VEZİR) KENEVİR TOHUMLARININ FİZİKOKİMYASAL KARAKTERİZASYONU

Abstract

Bu çalışmada, Türkiye’de yerli olarak tescillenmiş ve tarımsal üretimi yapılan kenevir (Cannabis sativa L.) çeşitleri Narlı, Vezir tohumlarının fonksiyonel gıda potansiyellerinin ortaya konulması amacıyla fizikokimyasal ve besinsel özellikleri kapsamlı biçimde değerlendirilmiştir. Yapılan çalışmada Narlı ve Vezir tohumlarında yağ oranı sırasıyla %36.20±0.30 ve %38.90±0.43; protein oranı %23.35±0.35 ve %23.20±0.26; kül oranı %4.22±0.08 ve %3.92±0.10 olarak belirlenmiştir. Yağ asitleri kompozisyonlarında baskın yağ asidinin linoleik asit (C18:2n-6) %58.78±0.10 - %58.78±0.1, bunu linolenik asidin (C18:3n-3) %19.57±0.08-%19.22±0.08 takip ettiği tespit edilmiştir. Her iki kenevir tohumu çeşidinin (Narlı ve Vezir) toplam çoklu doymamış yağ asitleri oranı sırasıyla (ΣPUFA) %78.35±0.18 ve %74.77±0.10; ΣPUFA/ ΣSFA 7.32±0.44 ve 6.49±0.06 düzeyinde ve C 18:2n-6/C 18:3n-3 yağ asitleri oranı 2.88-3.00 arasında olduğu belirlenmiştir. Kenevir tohumu çeşitlerinde toplam esansiyel aminoasitler (ΣEAA) Narlı 8.92±0.2g/100 g ve Vezir 9.42±0.16 g/100 g olarak belirlenmiştir. Esansiyel aminoasitlerden treonin Narlı’da 1.51±0.02 g/100 g, Vezir’de ise fenilalanin 1.68±0.03 g/100 g olarak belirlenmiştir. Narlı çeşidinde ΣEAA/ΣTAA (toplam aminoasitler) oranı 37.76±0.45, Vezir çeşidinde ΣEAA/ΣTAA 37.51±0.64 olarak hesaplanmıştır. Mineral madde değerleri sırasıyla Narlı fosfor (P) 11,38±0,02 g/kg, Vezir 8.86±0.01 g/kg, kalsiyum (Ca) 3.39±0.02 g/kg, 1.64±0.00 g/kg olduğu tespit edilmiştir. Her iki kenevir tohumunda K+ (potasyum) Narlı’da 6.82±0.11 g/kg ve Vezir’de 6.98±0.01 g/kg, Na+ (Sodyum) Narlı 0.03±0.01 g/kg ve Vezir 0.06±0.05 g/potasyum) belirlenmiştir. Çalışma kapsamına aldığımız Narlı ve Vezir kenevir çeşidi tohumlarının analizinden edilen bulgular, bütüncül olarak değerlendirildiğinde besinsel olarak gıdaların zenginleştirilmesinde, yeni fonksiyonel gıda üretiminde ve sürdürülebilir sağlıklı beslenme bakımından önemli bir potansiyele sahip olduğu görülmektedir.

Keywords

kenevir tohumu (Narlı , Vezir) , yağ asitleri , steroller , amino asit kompozisyonu

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