Nar Çekirdeğinin Bazı Fizikokimyasal Özellikleri ve Yağ Asidi Bileşimi

Yıl 2024, , 580 - 588, 31.08.2024

Dilara Aslan Bakkalbaşı , İsa Cavıdoglu

https://doi.org/10.53433/yyufbed.1438794

Öz

Bu çalışmada Türkiye’de yetiştirilen Katırbaşı, Devedişi, Hicaznar ve Zivzik çeşidine ait narların meyve ağırlıkları, çekirdek oranları ile çekirdeklerin bazı fiziksel ve kimyasal özellikleri incelenmiştir. Araştırma kapsamındaki nar çeşitlerinin meyve ağırlıklarının 241.05-520.90 g ve çekirdek oranlarının %3.47-4.03 arasında değiştiği saptanmıştır. Çekirdeklerin nem, yağ, protein ve kül miktarları sırasıyla, %3.76-5.60, %10.18-23.55, %10.77-16.64 ve %1.54-1.90 arasında değişmiştir. Nar çekirdeği yağlarında palmitik, stearik, oleik, linoleik, linolenik, punikik, α-eleostearik, katalpik ve araşidik asit olmak üzere toplam 9 yağ asidi tespit edilmiştir. Nar çekirdeği yağının karakteristik yağ asidi olan punikik asit oranı en çok Hicaznar (%84.12) ve en az Katırbaşı çeşidinde (%80.98) bulunmuştur. Punikik asidi sırasıyla, oleik (%4.75-6.66), linoleik (%4.77-6.29), palmitik (%2.19-2.94), stearik (%1.83-2.36), linolenik (%0.53-0.77), araşidik (%0.42-0.47), α-eleostearik (0.29-0.70) ve katalpik (0.04-0.26) asit izlemiştir. İncelenen çeşitler arasında Hicaznar çeşidinin en yüksek protein, yağ ve punikik asit içeriğine sahip olması nedeniyle çekirdeklerin değerlendirilmesinde bu çeşit üzerinde yoğunlaşmanın uygun olabileceği düşünülmektedir.

Anahtar Kelimeler

Nar çekirdeği yağı, Punica granatum L., Punikik asit, Yağ asidi

Destekleyen Kurum

Van Yüzüncü Yıl Üniversitesi BAP birimi

Proje Numarası

FDK-2021-9786

Some Physicochemical Properties and Fatty Acid Composition of Pomegranate Seeds

Öz

In this study, fruit weights, seed ratios and some chemical and physical properties of Katırbaşı, Devedişi, Hicaznar and Zivzik pomegranate varieties grown in Türkiye were investigated. It was determined that the fruit weights and the seed ratios of the pomegranate varieties ranged from 241.05 to 520.90 g and 3.47 to 4.03%, respectively. The seeds' moisture, oil, protein and ash contents varied in the ranges of 3.76-5.60%, 10.18-23.55%, 10.77-16.64% and 1.54-1.90%, respectively. Nine different fatty acids, including palmitic, stearic, oleic, linoleic, linolenic, punicic, α-eleostearic, catalpic and arachidic acid were detected in pomegranate seed oils. Punicic acid, the characteristic fatty acid of pomegranate seed oil was highest in the Hicaznar (84.12%) and lowest in the Katırbaşı (80.98%) variety. Punicic acid was followed by oleic (4.75-6.66%), linoleic (4.77-6.29%), palmitic (%2.19-2.94%), stearic (1.83-2.36%), linolenic (0.53-0.77%), arachidic (0.42-0.47%), α-eleostearic (0.29-0.70%) and catalpic (0.04-0.26%) acids. Since Hicaznar showed the highest protein, oil and punicic acid contents among the tested pomegranate varieties, the evaluation of pomegranate seeds is recommended to be focused on this variety.

Anahtar Kelimeler

Fatty acid, Pomegranate seed oil, Punica granatum L., Punicic acid

Proje Numarası

FDK-2021-9786

Kaynakça

• Ahangari, B., & Sargolzaei, J. (2012). Extraction of pomegranate seed oil using subcritical propane and carbone dioxide. Theoretical Foundations of Chemical Engineering, 46(3), 258-265. https://doi.org/10.1134/S0040579512030013
• Ak, B. E., Özgüven, A. I., İkinci, A., Yılmaz, C., & Parlakçı, H. (2009, Ekim). Some pomological traits of different pomegranate varieties grown in Sanliurfa-Turkey. I. International Symposium on Pomegranate and Minor Mediterranean Fruits, Adana.
• Anonim. (2022). Bitkisel üretim istatistikleri. Türkiye İstatistik Kurumu (TÜİK). Erişim tarihi: 28.12.2023. https://data.tuik.gov.tr/Bulten/Index?p=Bitkisel-Uretim-Istatistikleri-2022-45504
• AOAC. (1995). Official methods of analysis. Association of Official Analytical Chemists, Washington, DC.
• AOAC. (2006). Official methods of analysis (18th edition). Association of Official Analytical Chemists, Washington, DC, USA.
• Arao, K., Yotsumoto, H., Han, S. Y., Nagao, K., & Yanagita, T. (2004). The 9cis, 11trans, 13cis isomer of conjugated linolenic acid reduces apolipoprotein B100 secretion and triacylglycerol synthesis in HepG2 cells. Bioscience, Biotechnology, and Biochemistry, 68(12), 2643-2645. https://doi.org/10.1271/bbb.68.2643
• Aruna, P., Venkataramanamma, D, Singh, A, K., & Singh, R, P. (2016). Health benefits of punicic acid: A review. Comprehensive Reviews in Food Science and Food Safety, 15(1), 16-27. https://doi.org/10.1111/1541-4337.12171
• Boussetta, T., Raad, H., Lettéron, P., Gougerot-Pocidalo, M. A., Marie, J. C., Driss, F., & El-Benna, J. (2009). Punicic acid a conjugated linolenic acid inhibits TNFα-induced neutrophil hyperactivation and protects from experimental colon inflammation in rats. PLoS ONE, 4(7), e6458. https://doi.org/10.1371/journal.pone.0006458
• Caliskan, O., & Bayazit, S. (2012). Phytochemical and antioxidant attributes of autochthonous Turkish pomegranates. Scientia Holticulturae, 147, 81-88. https://doi.org/10.1016/j.scienta.2012.08.032
• Çakmakçı, S., & Tahmas-Kahyaoğlu, D. (2012). Yağ Asitlerinin Sağlık ve Beslenme Üzerine Etkilerine Genel Bir Bakış. Akademik Gıda, 10(1), 103-113.
• Eikani, M. H., Golmohammad, F., & Homami, S. S. (2012). Extraction of pomegranate (Punica granatum L.) seed oil using superheated hexane. Food and Bioproducts Prosessing, 90(1), 32-36. https://doi.org/10.1016/j.fbp.2011.01.002
• Fernandes, L., Pereira, J. A., Lopez-Cortes, I., Salazar, D. M., Ramalhosa, E., & Casal, S. (2015). Fatty acid, vitamin E and sterols composition of seed oils from nine different pomegranates (Punica granatum L.) cultivars grown in Spain. Journal of Food Composition and Analysis, 39, 13-22. https://doi.org/10.1016/j.jfca.2014.11.006
• Goula, A. M., & Adamopoulos, K. G. (2012). A method for pomegranate seed application in food industries: seed oil encapsulation. Food and Bioproducts Prossesing, 90(4), 639-652. https://doi.org/10.1016/j.fbp.2012.06.001
• Gölükçü, M., Tokgöz, H., & Kıralan, M. (2008). Ülkemizde yetiştirilen önemli nar (Punica granatum L.) çeşitlerine ait çekirdeklerin özellikleri. Gıda, 33(6), 281-290.
• Grossmann, M. E., Mizuno, N. K., Schuster, T., & Cleary, M. P. (2010). Punicic acid is an ω-5 fatty acid capable of inhibiting breast cancer proliferation. International journal of oncology, 36(2), 421-426. https://doi.org/10.3892/ijo_00000515
• Habibnia, M., Ghavami, M., Ansaripour, M., & Vosough, S. (2012). Chemical evolution of oils extracted from different varieties of Iranian Pomegranate Seeds. Journal of Food Biosciences and Technology, 2, 35-40.
• Hernandez, F., Melgarejo, P., Martinez, J. J., Martinez, R., & Legua, P. (2011). Fatty acid composition of seed oils from important Spanish pomegranate cultivars. Italian Journal of Food Science, 23, 188-193.
• IUPAC. (1991). International union of pure and applied chemistry, method No 2.301. In: Standard methods for analysis of oils, fats and derivatives, 7th edn. Blackwell Scientific, Oxford.
• İkinci, A., & Dursun, E. (2021). Şanlıurfa’da yetiştirilen bazı nar (Punica granatum L.) çeşitlerinin pomolojik ve kimyasal özellikleri. Uluslararası Anadolu Ziraat Mühendisliği Bilimleri Dergisi, 3(3), 63-72.
• Jing, P., Ye, T., Shi, H., Sheng, Y., Slavin, M., Gao, B., … & Yu, L. (2012). Antioxidant properties and phytochemical composition of Chine-grown pomegranate seeds. Food Chemistry, 132(3), 1457-1464. https://doi.org/10.1016/j.foodchem.2011.12.002
• Juhaimi, F. A., Ozcan, M. M., & Ghafoor, K. (2017). Characterization of pomegranate (Punica granatum L.) seed and oils. European Journal of Lipid Science and Technology, 119(10), 1-6. https://doi.org/10.1002/ejlt.201700074
• Kıralan, M., Gölükçü, M., & Tokgöz, H. (2009). Oil and conjugated linolenic acid contents of seeds from important pomegranate cultivars (Punica granatum L.) grown in Turkey. Journal of the American Oil Chemists' Society, 86, 985-990. https://doi.org/10.1007/s11746-009-1436-x
• Koba, K., & Yanagita, T. (2011). Potential health benefits of pomegranate (Punica granatum) seed oil containing conjugated linolenic acid. In V. R. Preedy, R. R. Watson., & V. B. Patel (Eds.), Nuts and seeds in health and disease prevention. (pp. 919-924). Academic Press, London, UK. https://doi.org/10.1016/B978-0-12-375688-6.10108-2
• Kurt, H., & Şahin, G. (2013). Bir ziraat coğrafyası çalışması: Türkiye’de nar (Punica granatum L.) tarımı. Marmara Coğrafya Dergisi, 27, 551-574.
• Lunn, J., & Theobald, H. E. (2006). The health effects of dietary unsaturated fatty acids. Nutrition Bulletin, 31(3), 178-224. https://doi.org/10.1111/j.1467-3010.2006.00571.x
• Mohaghenghi, M., Rezaei, K., Labbafi, M., Mousavi, S. M. E. (2011). Pomegranate seed oil as a functional ingredient in beverages. European Journal Lipid Science Technology, 113(6), 730-736. https://doi.org/10.1002/ejlt.201000334
• Nagao, K., & Yanagita, T. (2005). Conjugated fatty acids in food and their health benefits. Journal of Bioscience and Bioengineering, 100(2), 152-157. https://doi.org/10.1263/jbb.100.152
• Okan, O. T., Kılıç-Pekgözlü, A., Onaran. A., Öz, M., & Deniz, İ. (2020). Determination of chemical composition, antioxidant and antifungal properties of pomegranate (Punica granatum L.) seed oil produced in industrial scale. Artvin Coruh University, Journal of Forestry Faculty, 21(2), 143-153. https://doi.org/10.17474/artvinofd.683260
• Özden, A. N., Ak, B. E., & Özden, M. (2017). Farklı nar (Punica granatum L.) çeşitlerinin pomolojik, fitokimyasal özellikleri ve antioksidan kapasiteleri. Harran Tarım ve Gıda Bilimleri Dergisi, 21(2), 164-176.
• Paul, A., & Radhakrishnan, M. (2020). Pomegranate seed oil in food industry: Extraction, characterization, and applications. Trends in Food Science & Technology, 105, 273-283. https://doi.org/10.1016/j.tifs.2020.09.014
• Rojo Gutiérrez, E., Carrasco Molinar, O., Tirado Gallegos, J. M., Levario Gómez, A., Chávez González, M. L., Baeza Jiménez, R., & Buenrostro Figueroa, J. J. (2021). Evaluation of green extraction processes, lipid composition and antioxidant activity of pomegranate seed oil. Journal of Food Measurement and Characterization, 15, 2098-2107. https://doi.org/10.1007/s11694-020-00804-7
• Siano, F., Straccia, M. C., Paolucci, M., Fasulo, G., Boscaino, F., & Volpe, M. C. (2016). Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. Journal of the Science of Food and Agriculture, 96(5), 1730-1735. https://doi.org/10.1002/jsfa.7279
• Tsanev, R., Russeva, A., Rizov, T., & Dontcheva, I. (1998). Content of trans-fatty acids in edible margarines. Journal of the American Oil Chemists’ Society, 75(2), 143-145. https://doi.org/10.1007/s11746-998-0025-8
• Vroegrijk, I. O. C. M., Diepen, J. A., Berg, S., Westbroek, I., Keizer, H., Gambelli, L., … & Voshol, P. J. (2011). Pomegranate seed oil, a rich source of punicic acid, prevents diet-induced obesity and insulin resistance in mice. Food and Chemical Toxicology, 49(6), 1426-1430. https://doi.org/10.1016/j.fct.2011.03.037