Nar Çekirdeğinin Bazı Fizikokimyasal Özellikleri ve Yağ Asidi Bileşimi

Year 2024, , 580 - 588, 31.08.2024

Dilara Aslan Bakkalbaşı , İsa Cavıdoglu

https://doi.org/10.53433/yyufbed.1438794

Abstract

Bu çalışmada Türkiye’de yetiştirilen Katırbaşı, Devedişi, Hicaznar ve Zivzik çeşidine ait narların meyve ağırlıkları, çekirdek oranları ile çekirdeklerin bazı fiziksel ve kimyasal özellikleri incelenmiştir. Araştırma kapsamındaki nar çeşitlerinin meyve ağırlıklarının 241.05-520.90 g ve çekirdek oranlarının %3.47-4.03 arasında değiştiği saptanmıştır. Çekirdeklerin nem, yağ, protein ve kül miktarları sırasıyla, %3.76-5.60, %10.18-23.55, %10.77-16.64 ve %1.54-1.90 arasında değişmiştir. Nar çekirdeği yağlarında palmitik, stearik, oleik, linoleik, linolenik, punikik, α-eleostearik, katalpik ve araşidik asit olmak üzere toplam 9 yağ asidi tespit edilmiştir. Nar çekirdeği yağının karakteristik yağ asidi olan punikik asit oranı en çok Hicaznar (%84.12) ve en az Katırbaşı çeşidinde (%80.98) bulunmuştur. Punikik asidi sırasıyla, oleik (%4.75-6.66), linoleik (%4.77-6.29), palmitik (%2.19-2.94), stearik (%1.83-2.36), linolenik (%0.53-0.77), araşidik (%0.42-0.47), α-eleostearik (0.29-0.70) ve katalpik (0.04-0.26) asit izlemiştir. İncelenen çeşitler arasında Hicaznar çeşidinin en yüksek protein, yağ ve punikik asit içeriğine sahip olması nedeniyle çekirdeklerin değerlendirilmesinde bu çeşit üzerinde yoğunlaşmanın uygun olabileceği düşünülmektedir.

Keywords

Nar çekirdeği yağı, Punica granatum L., Punikik asit, Yağ asidi

Supporting Institution

Van Yüzüncü Yıl Üniversitesi BAP birimi

Project Number

FDK-2021-9786

Some Physicochemical Properties and Fatty Acid Composition of Pomegranate Seeds

Abstract

In this study, fruit weights, seed ratios and some chemical and physical properties of Katırbaşı, Devedişi, Hicaznar and Zivzik pomegranate varieties grown in Türkiye were investigated. It was determined that the fruit weights and the seed ratios of the pomegranate varieties ranged from 241.05 to 520.90 g and 3.47 to 4.03%, respectively. The seeds' moisture, oil, protein and ash contents varied in the ranges of 3.76-5.60%, 10.18-23.55%, 10.77-16.64% and 1.54-1.90%, respectively. Nine different fatty acids, including palmitic, stearic, oleic, linoleic, linolenic, punicic, α-eleostearic, catalpic and arachidic acid were detected in pomegranate seed oils. Punicic acid, the characteristic fatty acid of pomegranate seed oil was highest in the Hicaznar (84.12%) and lowest in the Katırbaşı (80.98%) variety. Punicic acid was followed by oleic (4.75-6.66%), linoleic (4.77-6.29%), palmitic (%2.19-2.94%), stearic (1.83-2.36%), linolenic (0.53-0.77%), arachidic (0.42-0.47%), α-eleostearic (0.29-0.70%) and catalpic (0.04-0.26%) acids. Since Hicaznar showed the highest protein, oil and punicic acid contents among the tested pomegranate varieties, the evaluation of pomegranate seeds is recommended to be focused on this variety.

Keywords

Fatty acid, Pomegranate seed oil, Punica granatum L., Punicic acid

Project Number

FDK-2021-9786

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