Kükürtleme İşleminin Türkiye'de Yetiştirilen Bazı Kayısı Çeşitlerinin Vitamin, Fitosterol ve Yağ Asidi Düzeyleri Üzerine Etkisi

Abstract

İki çeşit kayısı örnekleri farklı daldırma sürelerinde çeşitli Sodyum metabisülfit konsantrasyonlarında kükürtlendi. Taze ve açık havada bir hafta kurutulmuş kayısı örneklerinin kükürt içerikleri daldırma süresinin fonksiyonu olarak belirlendi. İki çeşit kayısı örneklerinin kükürt içeriğine bağlı olarak K1, D2 ve E vitaminlerinin ve fitosterollerin değişimleri saptandı. Sodyum metabisülfit konsantrasyonunun ve daldırma süresinin artmasıyla K1, D2 ve E vitaminlerinin miktarlarının azaldığı gözlendi. Ayrıca, her iki kayısı örneklerinde de kükürt içeriğiyle fitosterol değişimleri arasında düze nli bir ilişkinin olmadığı gözlendi. Palmitik asit, miristik asit ve oleik asit gibi yağ asitleri bütün kayısını numunelerinde saptanırken, pamitoleik asit, stearik asit ve araşidonik asit bazı kayısı örneklerinde bulunmuştur.

Keywords

• Kayısı
• Kükürtleme
• vitaminler
• fitosteroller
• yağ asitleri

Effect of Sulphurization Process on Vitamin, Phytosterol and Fatty Acid Levels of Some Apricot Cultivars Grown in Turkiye

Abstract

Two kinds of fresh apricot (Prunus armeniaca L.) samples were sulphurized in various concentrations of sodium metabisulfite solution at different immersion times. The sulphur contents in fresh apricot samples and in the apricot samples dried in open air for a week were determined as a function of immersion time. Variations of vitamins of K1, D2, E and phytosterols were determined as a function of sulphur content of two kinds of fresh apricot samples. It was observed that amount of vitamins of K1, D2 and E decreased with increasing concentrations of sodium metabisulfite solution and prolonging immersion time. Moreover, it was observed that there was no regular relationship between sulfur content and phytosterol changes in both apricot samples. While fatty acids such as palmitic acid, myristic acid and oleic acid were determined in all apricot samples, the palmitoleic acid, stearic acid and arachidonic acid were encountered in some samples.

Keywords

• Apricot
• sulphurization
• vitamins
• physterols
• fatty acids

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