KARPUZ ÇEKİRDEĞİ YAĞININ KİMYASAL ÖZELLİKLERİ VE BESİN İÇERİĞİ

Yıl 2016, Cilt: 41 Sayı: 1, 37 - 44, 01.02.2016

Recep Güneş Buket Aşkın

Öz

Karpuz kabakgiller familyasında yer alan ve dünyanın özellikle sıcak ve ılıman bölgelerinde yetişen tekyıllık bir sebzedir. Ülkemiz, karpuz üretiminde dünyada 3. sırada gelmekte ve taze tüketim başta olmaküzere meyve suyu üretimi, şurup, turşu, reçel ve konserve üretiminde de kullanılmaktadır. Kabuklarıhayvan beslenmesinde kullanılırken, çekirdekleri kozmetik ve ilaç sanayinde değerlendirilmektedir.Ancak son zamanlarda yapılan araştırmalarda, karpuz çekirdeğinin besleyici yönü araştırılmış ve gıdaalanında tüketimi önerilmiştir. Önde gelen ilk özelliği yüksek ve besleyici yağ içeriği olmuştur. Karpuzçekirdeği yağının gıdalarda kullanılabilirliğini belirlemek amacıyla fiziksel, kimyasal ve besinsel özellikleriçeşitli araştırmaların konusu olmuş, saflık ve kalite kriterleri araştırılmıştır. Çekirdekten soğuk pres veyaçözgen ekstraksiyonu gibi değişik yollarla elde edilebilen bu yağ, açık sarı renkte olup, esansiyel yağasitleri bakımından potansiyel bir kaynak teşkil etmektedir

Anahtar Kelimeler

Esansiyel yağ asitleri, karpuz çekirdeği yağı, yağ kalitesi

CHEMICAL PROPERTIES AND NUTRITIONAL CONTENT OF WATERMELON SEED OIL

Öz

Watermelon is a member of the Cucurbitaceae family and an annual plant which is cultivated in a widerange of tropical and semi-tropical regions of the world. Turkey is the third watermelon producer inthe world. It is consumed primarily as a fresh fruit, but also used in producing juices, syrups, jellies, jamsand canned food. In addition, its skin is used in animal feeding and the seeds are used in the cosmeticsand pharmaceutical industries. However, in recent studies, nutritional aspects of watermelon seedshave been investigated, and it was proposed to be consumed in food industry. The first functionality ofwatermelon seeds is that they have a high fat content and are nutritious. Physical, chemical and nutritionalproperties of watermelon seed oil have been the subject of several studies to determine the usability ofit in food industry, and its purity and quality criteria were also investigated. The oil of watermelon canbe extracted from the seeds in various ways; such as cold pressing or solvent extraction. It is lightyellow in color, and is potentially an important source of essential fatty acids

Anahtar Kelimeler

Essential fatty acids, oil quality, watermelon seed oil

Kaynakça

• Munisse P, Andersen SB, Sensen BD, Christiansen JL. 2011. Diversity of Landraces, Agricultural Practices and Traditional Uses of Watermelon (Citrillus lanatus) in Mozambique. Afr J Plant Sci, 5 (2): 75.
• FAO 2013. Year Production, Statistics, FAOSTAT, Watermelon Production, http://faostat3.fao.org/ download/Q/QC/E (Accessed 28 January 2015).
• TÜİK 2014. Tarım, Bitkisel Üretim İstatistikleri, Veri Sorgulama. http://tuikapp.tuik.gov.tr/ bitkiselapp/bitkisel.zul. (Erişim tarihi: 28.01.2015). 4. Anonymous. 2011. Production Guidelines, Watermelon (Citrullus lanatus). Department of Agriculture, Forestry and Fisheries, Republic of South Africa, 2p.
• Wehner TC. 2008. Watermelon. Handbook of Plant Breeding; Vegetables I: Asteraceae, Brassicaceae, Chenopodiaceae, and Cucurbitaceae. Springer Science and Business LLC, New York, USA.
• Lim TK. 2012. Edible Medicinal and Non-Medicinal Plants, In: Fruits. Volume 2, Springer Science& Business Media, 179- 190.
• Adewuyi A, Oderinde RA, Ademisoye AO, 2013. Antibacterial activities of nonionic and anionic surfactants from Citrullus lanatus seed oil, Jundishapur J Microbio, 6 (3): 205-208.
• Yoo KS, Bang H, Lee EJ, Crosby K, Patil BS, 2012. Variation of Carotenoid, Sugar, and Ascorbic Acid Concentrations in Watermelon Genotypes and Genetic Analysis. Hor. Environ Biotechnol, 53 (6): 552-560.
• Sodeke VA, 2005. Extraction of oil from water melon seed and analysis. Quarterly Res Service, 25-30.
• Johnson JT, Iwang EU, Hemen JT, Odey MO, Efiong EE, Eteng OE, 2012. Evaluation of anti-nutrient contents of watermelon Citrullus lanatus. Ann Biol Res, 3 (11): 5145-5150.
• Collins JK, Wu G, Perkins-veazie P, Spears K, Claypool PL, Baker RA, Clevidence BA, 2007. Watermelon consumption increases plasma arginine concentrations in adult. Nutr, 23 (3): 261-266.
• Tarazona-Dı´az MP, Viegas J, Moldao-Martinsc M, Aguayoa E, 2011. Bioactive compounds from flesh and by-product of fresh-cut watermelon cultivars. J Sci Food Agr, 91(5): 805-812.
• Sabahelkhier MK, Ishag KEA, Sabir Ali, AK, 2011. Fatty acid Profile, Ash Composition and Oil Characteristics of Seeds of Watermelon Grown in Sudan. Brit J Sci, 1 (2): 76-80.
• Raziq S, Anwar F, Mahmood Z, Shahid SA, Nadeem R, 2012. Characterization of seed oils from different varieties of watermelon [Citrullus lanatus (Thunb.)] from Pakistan. Int J Fats & Oils, 63 (4): 365-372.
• Ogundele JO, Oshodi AA, Amoo IA, 2012. Comparative Study of Amino Acid and Proximate Composition of Citurllus colocynthis and Citrullus vulgaris Seeds. Pakistan J Nutr, 11 (3): 247-251.
• Wani AA, Sogi DS, Singh P, Götz A. 2013. Impacts of Refining and Antioxidants on the Physico-Chemical Characteristics and Oxidative Stability of Watermelon Seed Oil. J Am Oil Chem Soc, 90 (9): 1423-1430.
• Anhwange BA, Ikyenge BA, Nyiatagher DT, Ageh JT. 2010. Chemical analysis of Citrullus lanatus, Cucumcropsis mannii and Telfairia occidentalis seed oils. J Appl Sci Res, 6 (3): 265-268. 18.Anonim, 2015. http://tohumcu.org/index.php? page=teknikbilgi1DetayT&pid=45 (Profesyonellere Teknik Bilgiler-Sebze Türlerinin Sistematikteki Yeri ve Yetiştiriciliği- Citrillus lanatus). (Erişim tarihi: 28.01.2015).
• Oluba, OM, Ogunlowo YR, Ojieh GC, Adebisi KE, Eidangbe, GO, Isiosio IO, 2008. Physicochemical Properties and Fatty Acid Composition of Citrullus lanatus (Egusi Melon) Seed Oil. J Biol Sci, 8 (4): 814-817.
• Baboli ZM, Kordi AAS. 2010. Characteristics and composition of watermelon seed oil and solvent extraction parameters effects. J Am Oil Chem Soc, 87 (6): 667-671.
• Gökseven A. 2013. Çerezlik Potansiyeli Olan Karpuz Gen Kaynaklarının Verimliliği ile Meyve ve Tohum Kalitesi. Çukurova Üniversitesi Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı Yüksek Lisans Tezi, Adana, Türkiye, 5s.
• Anonim, 2015. https://www.ciftcizade. com.tr/urunler/karpuz-cekirdegi-yagi/ (Tıbbi Bitkisel Yağlar-Karpuz Çekirdeği Yağı). (Erişim tarihi 28.01.2015).
• Rai A, Mohanty B, Bhargava R. 2015. Modeling and response surface analysis of supercritical extraction of watermelon seed oil using carbon dioxide. Separ Purif Technol, 141: 354-365.
• Essien AE, Eduok MU. 2013. Chemical analysis of Citrullus lanatus seed oil obtained from Southern Nigeria. Elixir Org Chem, 54: 12700-12703.
• Oyeleke GO, Olagunju EO, Ojo A. 2012. Functional and Physicochemical Properties of Watermelon (Citrullus Lanatus) Seed and Seed- Oil. J Appl Chem, 2 (2): 29-31.
• Garba ZN, Galadima A, Siaka AA. 2014. Mineral Composition, Physicochemical Properties and Fatty Acids Profile of Citrullus Vulgaris Seed Oil. Res J Chem Sci, 4 (6): 54-57.
• Gunstone FD. 2011. Vegetable Oils in Food Technology-Composition, Properties and Uses. 2nd edition, Wiley&Sons Publication, (4),123.
• Agbaire PO. 2012. Quality assessment of palm oil sold in some major markets in Delta State, southern Nigeria. Afr J Food Sci Technol, 3 (9): 223-226.
• Rossell JB.1991. Vegetable oil and fats. In: Analysis of Oilseeds, Fats and Fatty Foods. Rossell, J.B. and Pritchard, J.L.R. (chief eds), Elsevier Applied Science, 261-327.
• Alireza S, Tan, CP, Hamed M, Che Man YB. 2014. Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends. Am J Food Sc. Tech, 2 (5): 162-174.
• Mabaleha M, Mitei Y, Yeboah SA. 2007. A comparative study of the properties of selected melon seed oils as potential candidates for development into commercial edible vegetable oils. J Am Oil Chem Soc, 84 (1): 31-36.
• Falade OS, Obuseh V. 2014. Evaluation of Physicochemical Properties and Total Phenol Contents of Watermelon (Rothmas and Sugar Baby) Seed Oils. IJS, 16 (2): 257-263.
• Fontanel D. 2013. Unsaponifiable Matter in Plant Seed Oils. Springer Science&Business Media, Heidelberg, (1): 2.
• Nas S, Gökalp HY, Ünsal M. 2001. Bitkisel Yağ Teknolojisi, Pamukkale Üniversitesi, Mühendislik Fakültesi, Ders Kitapları Yayın No: 005: 51-62.
• Guillen MD, Cabo N. 2002. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chem, 77 (4): 503-510.
• Moigradean D, Poiana MA, Gogoasa I. 2012. Quality characteristics and oxidative stability of coconut oil during storage. JAPT, 18 (4): 272-276. 37. Dıraman H, Söbüçovalı S, Yüksel F. 2015. Çeşitli Bölgelerde Üretilen Gemlik Çeşidi Natürel Zeytinyağlarında Oksidatif Stabilite ve Yağ Asidi Bileşenleri. GTED, 40 (2): 93-100.
• Ardabili GA, Farhoosh R, Khodaparast HHM. 2011. Chemical composition and physicochemical properties of pumpkin seeds (Cucurbita pepo Subsp. Pepo var. Styriaka) grown in Iran. J Agr Sci Tech, 13: 1053-1063.
• Rossell JB. 1989. Measurement in rancidity. In: Rancidity in food. Hamilton R.J. (chief ed), 2nd edition, Elsevier Applied Science, 23-52.
• Subramaniam R, Nandinim KE, Sheila PM, Gopalakrishna AG, Raghavarao KSMS, Nakajima M, Kimura T, Maekawa T. 2000. Membrane processing of used frying oil. J Am Oil Chem Soc, 77 (3): 323-328.
• Ngando EGF, Mpondo MEA, Dikotto EEL, Koona P. 2011. Assessment of the quality of crude palm oil from smallholders in Cameroon. J. Stored Prod. Postharvest Res, 2 (3): 52-58.
• Abbadi J, Afaneh I, Ayyad Z, Al-Rimawi F, Sultan W, Kanaan K. 2014. Evaluation of the effect of packaging materials and storage temperatures on quality degradation of extra virgin olive oil from olives grown in Palestine. Am J Food Sci Tech, 2 (5): 162-174.
• Poiana MA. 2012. Enhancing Oxidative Stability of Sunflower Oil during Convective and Microwave Heating Using Grape Seed Extract. Int J Mol Sci, 13 (7): 9240-9259.
• Sarwar MF, Sarwar MH, Sarwar M, Qadri NA, Moghal S. 2013. The role of oilseeds nutrition in human health: A critical review. http://www. academicjournals.org/article/article1382541802_ Sarwa%20et%20al.pdf. (Accessed 17 March 2015).
• FAO. 2010. Fats and fatty acids in human nutrition, Report of an expert consultation, Food and Nutrition, 91.
• Conto LC, Gragnani MAL, Maus D, Ambiel HCI, Chiu MC, Grimaldi R, Gonçalves LAG. 2011. Characterization of crude watermelon seed oil by two different extractions methods. J Am Oi. Chem Soc, 88 (11): 1709-1714.
• Elisia I, Young JW, Yuan YV, Kitts DD. 2013. Association between tocopherol isoform composition and lipid oxidation in selected multiple edible oils. Food Res Int, 52 (2): 508-514. 48. Ju J, Picinich SC, Yang Z, Zhao Y, Suh N, Kong AN, Yang CS. 2010. Cancerpreventive activities of tocopherols and tocotrienols. Carcinogenesis, 31 (4): 533-542.
• Seppanen CM, Song Q, Csallany AS. 2010. The Antioxidant Functions of Tocopherol and Tocotrienol Homologues in Oils, Fats, and Food Systems. J Am Oil Chem Soc, 87 (5): 469-481.
• USDA. 2015. Oilseeds: World Markets and Trade http://apps.fas.usda.gov/psdonline/circulars/ oilseeds.pdf. (Accessed 08 February 2015).
• Stevenson DG, Eller FJ, Wang L, Jane J, Wang T, Inglett GE. 2007. Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars. J Agri Food Chem, 55 (10): 4005-4013.