Ahmet KAZANKAYA, Emre BAKKALBAŞI, İsa CAVİDOĞLU, Perihan BATUN

FATTY ACID PROFILES AND MINERAL CONTENTS OF WALNUTS FROM DIFFERENT PROVINCES OF VAN LAKE

Bu çalışmada olgunlaşma süresince Van Gölü çevresinde yer alan 5 farklı bölgeden temin edilen cevizgenotiplerinin bazı fiziksel ve kimyasal özellikleri belirlenmiştir. Adilcevaz, Ahlat, Edremit, Çatak veHakkari'den temin edilen olgun cevizlerin ortalama iç oranları sırasıyla, %45.7, 45.0, 42.2, 43.1 ve 38.4olarak bulunmuştur. Olgunlaşma süresince cevizlerin yağ içerikleri önemli oranda artmış ve olguncevizlerde yağ içeriği %65.7 ile %70.7 arasında değişmiştir. Cevizlerde baskın yağ asidi linoleik asitolurken, onu oleik asit takip etmiştir. Örneklerin doymamış yağ asidi içeriği olgunlaşma süresince belirgindüzeyde artmıştır. Cevizlerin tokoferol içerikleri de olgunlaşma süresince önemli ölçüde artmıştır.Örneklerin başlangıç ve son toplam tokoferol içerikleri sırasıyla, 8.3-18.5 ve 121.9-135.4 mg/100g yağarasında değişmiştir. Olgun cevizlerde baskın mineral potasyum olurken onu sırasıyla, Mg ve Caizlemiştir. Elde edilen sonuçlar, 5 farklı bölgeden elde edilen genotiplerin ümitvar ceviz tipleri olduğunuve bu genotiplerden standart ceviz çeşitlerinin oluşturulması için seleksiyon çalışmaları yapılmasıgerektiğini göstermiştir.

VAN GÖLÜ ÇEVRESİNDEKİ FARKLI BÖLGELERDEN ELDE EDİLEN CEVİZLERİN YAĞ ASİDİ BİLEŞİMLERİ VE MİNERAL İÇERİKLERİ

In this study some physical and chemical properties of walnut genotypes grown in 5 different regionsaround Van Lake (Eastern Anatolia) harvested during ripening period have been determined. Theaverage kernel ratios of ripe fruits from Adilcevaz, Ahlat, Edremit, Çatak and Hakkari found to be45.7, 45.0, 42.2, 43.1 and 38.4%, respectively. The oil contents of fruits considerably increased duringripening and ranged between 65.7 and 70.7% in ripe walnuts. Linoleic acid was the most abundant fattyacid in walnut followed by oleic acid. The unsaturated fatty acids contents of samples remarkablyincreased during ripening. The tocopherol contents of walnuts considerably increased during ripening.The initial and final total tocopherol contents of samples varied between 8.3-18.5 and 121.9-135.4mg/100 g oil, respectively. Potassium was the most abundant mineral in ripe walnuts followed by Mgand Ca. The results showed that these genotypes were promising walnut types and selection researchesshould be carrying out to produce standard walnut types from this genotypes.

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