TY  - JOUR
TT  - FARKLI RENKLİ ŞİŞELERDE DEPOLANAN DOMATES ÇEKİRDEĞİ YAĞININ YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE GÜN IŞIĞININ ETKİSİ
AU  - Akbulut, Mehmet
AU  - Çoklar, Hacer
AU  - Aydoğan Coşkun, Burcu
PY  - 2018
DA  - January
JF  - Gıda
JO  - GIDA
PB  - Gıda Teknolojisi Derneği
WT  - DergiPark
SN  - 1300-3070
SP  - 122
EP  - 128
VL  - 43
IS  - 1
KW  - Fatty acids
KW  - sunlight
KW  - colored bottles
KW  - store
KW  - tomato seed
KW  - oil
N2  - Domates işleme endüstrisinin atıkları olan domates (Solanumlycopersicum L.) çekirdeği ve kabukları, günlük hayatta genellikle hayvanyemi olarak değerlendirilmektedir. Bu araştırmada, domates çekirdeği yağıSoxhlet ekstraktörü ile elde edilmiştir. Domates çekirdeğinin yağ verimiyaklaşık %20.8 olarak bulunmuştur. Şeffaf, kehribar ve opak cam şişelerdekiyağlar Haziran'dan Eylül'e kadar güneş ışığına maruz bırakılmıştır. 20 gündebir örnek alınmış ve bu işlem 4 kez tekrarlanmıştır. Her numune, gazkromatografisinde yağ asidi kompozisyonu için analiz edilmiştir. Analiz edilentüm yağ numunelerinin ana yağ asitlerinin minimum ve maksimum oranları,linoleik (C18: 2n6c) için %54.12-55.72, oleik (C18: 1n9c) için %21.68-22.35,palmitik (C16: 0) için %11.92-12.55, stearik (C18: 0) için %6.18-6.63 veα-linolenik asitler (C18: 3n3) için %2.39-2.62 olarak belirlenmiştir. Sonuçlar,tüm numunelerde yağ asidi oranları arasında önemli bir değişimin olmadığını göstermiştir.
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UR  - https://dergipark.org.tr/tr/pub/gida/issue//369445
L1  - https://dergipark.org.tr/tr/download/article-file/392167
ER  -