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

Yıl 2014, Cilt: 4 Sayı: 1, 9 - 14, 31.03.2014

Ersin Gülsoy Fikri Balta

Öz

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.

Anahtar Kelimeler

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

Öz

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. 

Anahtar Kelimeler

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

Kaynakça

• Ahrens S, Venkatachalam M, Mistry AM, Lapsley K, Sahte SK (2005). Almond (Prunus dulcis L.) protein quality. Plant Foods for Human Nutri., 60: 123-128.
• Aşkın, M. A, Balta, M. F.,Tekintaş, F. E., Kazankaya, A., Balta, F., 2007. Fatty Acid Composition Affected by Kernel Weight in Almond [Prunus dulcis (Mill.) D.A. Webb.] Genetic Resources. Journal of Food Composition and Analysis 20 (1): 7-12.
• Ayadi, M.,Ghrab, M., Gargouri, K., Elloumi, O., Zribi, F., Ben Mimoun, M., Boulares, C.H., Guedri, W., 2006. Kernel Characterıstıcs of Almond Cultivars Under Rainfed Conditions. Acta Horticulturae 726: 377-382.
• Balta, F.,Yarılgaç, T., Balta, F., 2001. Fruit Characterstics of Native Almond Selections from The Lake Van Region (Eastern Anatolia, Turkey). Journal American Pomological Society 55 (1): 58-61.
• Balta, M.F., 2002. Elazığ Merkez ve Ağın İlçesi Bademlerinin (Prunus amygdalus L.) Seleksiyon Yoluyla Islahı Üzerinde Araştırmalar (doktora tezi, basılmamış),Y.Y.Ü. Fen Bilimleri Enstitüsü Bahçe Bitkileri Anabilim Dalı, Van.
• Baydar, H., Marquard, R., Turgut, I. 1999. Pure Line Selection for Improved Yield, Oil Content and Different Fatty Acid Composition of Sesame. Sesamum indicum. Plant Breeding 188: 462-464.
• Chen, C.Y., Milbury, P. E., Lapsley, K., Blumberg, J. B., 2005. Flavonoids from Almond Skins are Bio available and Act Synergistically with Vitamins C and E to Enhance Hamster and Human LDL Resistance to Oxidation. Journal of Nutrition135(6) 1366-1373.
• Çelik, F., M. F. Balta, I. Javidipour, A. Doğan, 2010. Analysis of Oil Composition of Native Almonds from Turkey. Asian Journal of Chemistry 22 (1):818-820.
• Davis P. A, Iwahashi C. K, 2001.Whole Almonds and Almond Fractions Reduce Aberrant CryptFoci in a Rat Model of Colon Carcinogenesis.Cancer Lett.165(1): 27–33.
• Gradziel, T., Mahoney, N., Abdallah, A., 2000. Aflatoxin Production among Almond Genotypes Is Not Relaated to Either Kernel Oil Composition or Aspergillus flavus Growth Rate. Hort. Science 35(5):937-939.
• James C. S., 1995. Analyticalchemistry of foods. Publisher Blackie Academicand Professional, London, pp. 176.
• Jenkins D. J, Kendall C. W, Marchie A, et. al., 2002. Dose Response of Almonds on Coronary Heart Disease Risk Factors: Blood Lipids, Oxidized Low-Density Lipoproteins, Lipoprotein(A), Homocysteine, and Pulmonary Nitric Oxide: a Randomized, Controlled, Crossover Trial. Circulation 106 (11): 1327–32.
• Kacar, B., 1984. Bitki Besleme ve Uygulama Kılavuzu, Ankara 39-46.
• Kodad, O., Socias I Company, R., 2008. Variability of Oil Content and of Major Fatty Acid Composition in Almond (Prunus amygdalus Batsch) and Its Relationship with Kernel Quality. J. Agric.Food Chem.56 (11):096-101.
• Kodad, O, Oukabli, A.,Mamouni, A., Socias I Company R., 2011a. Study of the Genetic Diversity of Almond Seedling Populations in Morocco: Aplication of a Chemometric Approach. Acta Horticulturae 912: 449-454.
• Kodad, O., Alonso, J. M., Espiau, M. T., 2011b. Chemometric Characterization of Almond Germplasm: Compositional Aspects Involved in Quality and Breeding. Journal of The American Society 130: 273-281.
• Mandalari, G.,Tomaino, A., Arcoraci, T., Martorana, M., LoTurco, V., Cacciola, F., Rich,G.T., Bisignano, C., Saija, A., Dugo, P., K.L. Cross, M.L., Parker, K., Waldron W., Wickham, M.S. J., 2010. Characterization of Polyphenols, Lipidsand Dietary Fibre from Almond Skins (Amygdalus communis L.). Journal of Food Compositionand Analysis, 23: 166–174.
• Martins, A. N., Gomes, C., Ferreira, L., 2000. Almond Production and Characteristics in Algarve, Portugal. Nucis 9:6-9.
• McManus K, Antinoro L, Sacks F., 2001. A Randomized Controlled Trial of a Moderate-Fat, Low-Energy Diet Compared With a Low Fat, Low-Energy Diet for Weight Loss in Overweight Adults. IntJournal of Obesity and Related Metabolic Disorders 25: 1503 –1511.
• Özcan, M. M., Ünver, A., Erkan, E., Arslan, D., 2011. Characteristics of Some Almond Kernel and Oils. Scientia Horticultura 127 (3) :330-333.
• Sathe, S. K.,Seeram, N. P., Ksirsagar, H. H., 2008. Fatty Acid Composition of California Grown Almonds. Journal of Food Science 73(9): 607-614.
• Socias I Company R., Kodad O., Alonso J. M., Gradziel T. M., 2008. Almond Quality: A Breeding Perspective. Horticultural Reviews, 34:197-238.
• Spiller G. A, Jenkins D. A, Bosello O, Gates J. E, Cragen L. N, Bruce B, 1998. Nuts and Plasma Lipids: an Almond- Based Diet Lowers LDL-C While Preserving HDL-C. J Am Coll Nutr. 17 (3): 285–90.
• Torabi A.A., Imani, A. And Rabiei, V. 2011. Oıl Content Of Seeds Of 25 Iranıan, European and Amerıcan Almond Genotypes and Cultıvars. Acta Hort. 912:367-369
• Vargas, F. J.,Romero, M. A., Clave, J., Miarnau, X., Alegre, S., 2011. Important Traits in IRTA’s New Almond Cultivars. Acta Hort. 912: 359-365.
• Yıldırım, N.A., Koyuncu, F., Tekintaş, E., Yıldırım, A.F., 2008. Isparta Bölgesinde Selekte Edilen Badem (Prunus amygdalus Batsch.) Genotiplerinin Bazı Kimyasal Özellikleri ve Yağ Asitleri Kompozisyonları. Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi 5(1): 19-25.