Güneydoğu Anadolu Bölgesindeki Üç Farklı İlin Üzümlerinin GC-FID Metoduyla Yağ Asitlerinin Karşılaştırılması

Abstract

Bu çalışmada Mardin, Diyarbakır ve Gaziantep kuru üzümlerinin yağ asit düzeyleri belirlendi. Mardin kuru üzümünün yağ asit düzeyleri ΣPUFA % 49.60, ΣMUFA % 29.61, ΣUSFA % 79.21 ve ΣSFA % 22.02 olarak, Diyarbakır kuru üzümünün yağ asit düzeyleri ΣPUFA % 22.80, ΣMUFA % 37.72, ΣUSFA % 60.58, ΣSFA % 40.45 ve Gaziantep kuru üzümünün yağ asit düzeyleri ΣPUFA % 44.77, ΣMUFA % 27.34, ΣUSFA % 72.12, ΣSFA % 28.62 olarak tespit edildi. Mardin ve Gaziantep kuru üzümünün linoleik asit (18:2n6c) düzeyi yüksek çıkarken Diyarbakır kuru üzümünün oleik asit (18:1n9c) ve palmitik asit (16:0) düzeylerinin yüksek çıktığı gözlendi.

Keywords

• Kuru üzüm,Yağ asidi,GC-FID

Comparison of Fatty Acids by GC-FID Method of Grapes of Three Different Provinces in Southeastern Anatolia Region

Abstract

In this study, fatty acid levels of Mardin, Diyarbakır and Gaziantep raisins were determined. Fatty acid levels of Mardin raisins ΣPUFA 49.60%, ΣMUFA 29.61%, ΣUSFA 79.21%, ΣSFA 22.02%, fatty acid levels of Diyarbakir raisins ΣPUFA 22.80%, ΣMUFA 37.72%, ΣUSFA 60.58%, ΣSFA 40.45% and fatty acid the levels of Gaziantep raisins ΣPUFA 44.77%, ΣMUFA 27.34%, ΣUSFA 72.12% and ΣSFA 28.62% were determined. While levels of linoleic acid (18: 2n6c) of Mardin and Gaziantep raisins were high, Diyarbakir raisins levels oleic acid (18: 1n9c) and palmitic acid (16: 0) was observed to be high.

Keywords

• Raisins,fatty acid,GC-FID

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