Mehmet AKBULUT, Hacer ÇOKLAR, Burcu AYDOĞAN-ÇOŞKUN

EFFECT OF SUNLIGHT ON FATTY ACID COMPOSITION OF TOMATO SEED OIL STORED IN DIFFERENT COLORED BOTTLES

Domates işleme endüstrisinin atıkları olan domates (Solanum lycopersicum L.) çekirdeği ve kabukları, günlük hayatta genellikle hayvan yemi olarak değerlendirilmektedir. Bu araştırmada, domates çekirdeği yağı Soxhlet ekstraktörü ile elde edilmiştir. Domates çekirdeğinin yağ verimi yaklaşık %20.8 olarak bulunmuştur. Şeffaf, kehribar ve opak cam şişelerdeki yağlar Haziran'dan Eylül'e kadar güneş ışığına maruz bırakılmıştır. 20 günde bir örnek alınmış ve bu işlem 4 kez tekrarlanmıştır. Her numune, gaz kromatografisinde yağ asidi kompozisyonu için analiz edilmiştir. Analiz edilen tüm yağ numunelerinin ana yağ asitlerinin minimum ve maksimum oranları, linoleik (C18: 2n6c) için %54.1255.72, oleik (C18: 1n9c) için %21.68-22.35, palmitik (C16: 0) için %11.92-12.55, stearik (C18: 0) için %6.18-6.63 ve ?-linolenik asitler (C18: 3n3) için %2.39-2.62 olarak belirlenmiştir. Sonuçlar, tüm numunelerde yağ asidi oranları arasında önemli bir değişimin olmadığını göstermiştir

FARKLI RENKLİ ŞİŞELERDE DEPOLANAN DOMATES ÇEKİRDEĞİ YAĞININ YAĞ ASİDİ KOMPOZİSYONU ÜZERİNE GÜN IŞIĞININ ETKİSİ

Tomato (Solanum lycopersicum L.) seeds and skins, which are the wastes of the tomato processing industry, are often regarded as animal feed in everyday life. In this study, tomato seed oil was obtained by Soxhlet extractor. The oil yield of tomato seeds was approximately 20.8%. The oils in the transparent, amber and opaque glass bottles were exposed to sunlight from June to September. The sample intake was made every 20 days and this procedure was repeated 4 times. Each sample was analyzed for fatty acid composition in gas chromatography. The minimum and maximum rates of the major fatty acids in all of the oil samples were 54.12-55.72%, 21.68-22.35%, 11.92-12.55%, 6.18-6.63% and 2.39-2.62% for linoleic (C18:2n6c), oleic (C18:1n9c), palmitic (C16:0), stearic (C18:0) and α-linolenic acids (C18:3n3), respectively. The results showed that there was no highly variation between the fatty acid rates in all samples

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