Aydın ili Yenipazar, Bozdoğan ve Karacasu İlçelerinden Selekte Edilen Badem (Prunus amygdalus Batch) Genotiplerinin Protein, Yağ ve Yağ Asidi Bileşimlerinin Belirlenmesi

Year 2014, Volume: 4 Issue: 1, 9 - 14, 31.03.2014

Ersin Gülsoy Fikri Balta

Abstract

Bu araştırma Aydın ili Yenipazar, Bozdoğan ve Karacasu ilçelerinde bulunan 8 ümitvar badem genotipi ile
2 standart badem çeşidinin (Teksas ve Ferragnes) bazı kimyasal özelliklerini ve yağ asidi içeriklerini belirlemek
için yapılmıştır. Protein oranı AYD-73 genotipinde %25.7 ile en düşük, AYD-181 genotipinde %32.9 ile en yüksek
düzeyde, yağ oranı %48.1 ile en düşük değeri AYD-66 genotipinde ve %63.1 ile en yüksek değeri AYD-137 genoti-
pinde vermiştir. Teksas ve Ferragnes çeşitlerinde ise yağ oranı %49.8 ve %54.7, protein oranı %33.1 ve %22.8 şek-
linde bulunmuştur. Badem genotiplerinin oleik asit oranı %67.53 (AYD-59)-%77.97 (AYD-151); linoleik asit oranı
%13.07 (AYD-123)-%22.32 (AYD-59); palmitik asit oranı %6.06 (AYD-123)-%7.46 (AYD-137); stearik asit oranı
%1.29 (AYD-73)-%2.16 (AYD-61); palmitoleik asit oranı %0.13 (AYD-151)-%0.67 (AYD-137);ve mistirik asit
oranı%0.02 (AYD-73)-%0.27 (AYD-61) arasında değişmiştir. Teksas çeşidinde oleik, linoleik, palmitik, stearik,
palmitoleik ve mistirik asit oranı sırasıyla %69.15, %20.47, %7.37, %2.13, %0.19 ve %0.03, Ferragnes çeşidinde
ise sırasıyla %73.54, %16.46, %6.58, %1.94, %0.42 ve %0.03 bulunmuştur.

Keywords

Badem, yağ asitleri, toplam yağ, protein, Aydın-Türkiye

Determination of Protein, Oil and Fatty Acid Contents of Some Selected Almond (Prunus amygdalus Batch) Genotypes from Karacasu and Bozdoğan Yenipazar of Aydın Province

Abstract

This research was carried out to determine and compare the various chemical properties and fatty
acid contents of eight promising almond genotypes from Karacasu and Bozdoğan, Yenipazar of Aydın Province with
two standard almond cultivars (Texas and Ferragnes).The ratio of protein was minimum in AYD-73 (25.7 %) and
maximum in AYD-181 (32.9 %) genotypes, however the ratio of oils was minimum in AYD-137 (63.1 %) genotypes.
The oil contents of standard varieties Texas and Ferragnes was ranged between 49.8 %-54.7 %respectively, whereas
the protein contents of these varieties was ranged between 33.1 %-22.8 %, respecitively. Oleic acid content was
determined between 67.53 %(AYD-59) and 77.97 %(AYD-151), linoleic acid content was 13.07 %(AYD-123) and
22.32 %(AYD-59), palmitic acid content was 6.06 %(AYD-123) and 7.46 %(AYD-137), stearic acid content was
1.29 %(AYD-73) and 2.16 %(AYD-61), palmitoleic acid content was 0.13 %(AYD-151) and 0.67 %(AYD-137),
myristic acid content was 0.02 %(AYD-73) and 0.27 %(AYD-61) in the fruits almond genotypes. Oleic, linoleic,
palmitic, stearic, palmitoleic and myristic acid contents was 69.15, 20.47, 7.37, 2.13, 0.19 and 0.03 %respectively
in Texas, while these fatty acids were 73.54, 16.46, 6.58, 1.94, 0.42, and 0.03 %respectively in Ferragnes. 

Keywords

Almond, fatty acids, total fat, protein, Aydın-Turkey

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