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

Öz

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.

Anahtar Kelimeler

• Kuru üzüm,Yağ asidi,GC-FID

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

Öz

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.

Anahtar Kelimeler

• Raisins,fatty acid,GC-FID

Kaynakça

1. Agostini F, Bertussi R. A, Agostini G, Atti Dos Santos A. C, Rossato M, Vanderlinde R, 2012. Supercritical Extraction from Vinification Residues: Fatty acids, α-tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape. The Scientific World Journal, 2012: 9. doi:10.1100/2012/790486
2. Akın A, Altındişli A, 2011. Determination of Fatty Acid Composition and Lipid Content of Some Grape Cultivar Seeds in Turkey. Biyoloji Araştırma Dergisi, 4 (2): 13-15.
3. Al Juhaimi F, Geçgel Gülcü M, Hamurcu M, Özcan M. M, 2017. Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils. South African Journal of Enology and Viticulture, 38(1): 103-108. doi:10.21548/38-1-1042
4. Anonim., 2018. Ketozis için MCT Yağı (Orta Zincirli Yağ Asitleri) Kullanmanın 5 Faydası, https://www.havadiskibris.com/ketozis-mct-yagi-kullanimi-faydalari.html (Erişim Tarihi: 10.10.2018).
5. Anonim. Oleik Asit: Faydaları, Kullanımı ve Besin Kaynakları, https://www.diyetz.com/oleik-asit.html.
6. Aubert C, Chalot G, 2018. Chemical Composition, Bioactive Compounds, and Volatiles of Six Table Grape Varieties (Vitis vinifera L.). Food Chemistry, 240: 524-533. doi:10.1016/j.foodchem.2017.07.152
7. Fernandes L, Casal S, Cruz R, Pereira J. A, Ramalhosa E, 2013. Seed Oils of Ten Traditional Portugues Grape Varieties with İntresting Chemical and Antioxidant Properties. Food Res. Int., 50: 161-166.
8. Hara A, Radin N. S, 1978. Lipid Extraction of Tissues with a Low-Toxicity Solvent. Analytical Biochemistry, 90: 420–426.

9. Karaca E, Aytaç S, 2007. Yağ Bitkilerinde Yağ Asitleri Kompozisyonu Üzerine Etki Eden Faktörler. J. of Fac. of Agric., OMU, 22(1): 123-131.
10. Lachman J, Hejtmánková A, Táborský J, Kotíková Z, Pivec V, Střalková R, Dědina M, 2015. Evaluation of Oil Content and Fatty Acid Composition in The Seed of Grapevine Varieties. LWT-Food Science and Technology, 63(1): 620-625. doi:10.1016/j.lwt.2015.03.044
11. Lopes L. D, Bruna R. Böger, Kelen F. Cavalli, J. F. dos S, Silveira-Júnior O, Daniel V. C. L, Débora F. de Oliveira L. L, Tonial I. B, 2014. Fatty acid Profile, Quality Lipid İndex and Bioactive Compounds of Flour From Grape Residues. Ciencia e investigación agraria, 41(2): 225-234. doi:10.4067/S0718-16202014000200009
12. Luque-Rodríguez J. M, De Castro M. D. L, Pérez-Juan P, 2005. Extraction of Fatty Acids from Grape Seed by Superheated Hexane. Talanta, 68(1): 126-130. doi:10.1016/j.talanta.2005.04.054
13. Ovcharova T. N, Zlatanov M. D, Ivanov A. S, 2014. Sterol and Fatty Acid Composition of Grape Seed Oils. Bulgarian Chemical Communications, 46: 106-110.
14. Rubio L, Lamas J. P, Lores M, Garcia-Jares C, 2018. Matrix Solid-Phase Dispersion Using Limonene as Greener Alternative for Grape Seeds Extraction, Followed by GC-MS Analysis for Varietal Fatty Acid Profiling. Food Analytical Methods, 11(11): 3235-3242. doi:10.1007/s12161-018-1300-4
15. Tangolar SG, Ozogul Y, Tangolar S, Torun A, 2009. Evaluation of Fatty Acid Profiles and Mineral Content of Grape Seed Oil of Some Grape Genotypes. Int J. Food Sci Nutr, 60: 32-39.
16. Yalcin H, Kavuncuoglu H, Ekici L, Sagdic O, 2017. Determination of Fatty Acid Composition, Volatile Components, Physico-Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil. Journal of Food Processing and Preservation, 41(2): 1-9. doi:10.1111/jfpp.12854
17. Yurchenko S, Sats A, Poikalainen V, Karus A, 2016. Method for Determination of Fatty Acids in Bovine Colostrum Using GC-FID. Food Chemistry, 212: 117-122. doi:10.1016/j.foodchem.2016.05.103.