KETEN TOHUMU FİLİZLERİNİN SDG LİGNAN, FENOLİK ve FLAVONOİT İÇERİKLERİNE ÇİMLENDİRME SÜRESİNİN ETKİSİ

Bu çalışmada, kahverengi ve sarı keten tohumlarının (Linum usitatissimum L.) ve filizlerinin SDG(sekoizolarikirezinol diglukosit) lignan, fenolik ve flavonoit içeriğine çimlendirme süresinin etkisiaraştırılmıştır. Kahverengi ve sarı keten tohumlarında SDG lignan miktarı sırasıyla 13.76 ve 6.17 mg/golmasına karşın çimlendirme işlemi tohumların SDG lignan içeriğinde önemli bir azalmaya nedenolmuştur. 13 günlük kahverengi keten tohumu filizleri en yüksek SDG lignan (0.72 mg/g) içeriğinesahipken sarı keten tohumu filizlerinde en yüksek SDG lignan 0.37 mg/g olarak 11. günde saptanmıştır.Keten tohumlarının yapısındaki serbest ve esterleşmiş fenolikler ve flavonoitler çimlendirme işlemindensonra ve 5-13 günlük çimlendirme süresince artmıştır ve kültürel çeşitlilik istatistiksel anlamda önemlibulunmuştur (P<0.05). Kahverengi ve sarı keten tohumlarının toplam fenolik içeriği 13 günlük çimlendirmeişleminden sonra sırasıyla 4.2 ve 7.3 kat artmış olup benzer şekilde toplam flavonoit içerikleri de 33.5ve 26.8 kat artmıştır. Keten tohumlarında esterleşmiş fenoliklerin oranı çimlendirme işlemi ile düşerek 5günlük kahverengi ve sarı keten tohumu filizlerinde toplam fenoliklerin %66.11 ve 67.02’sini oluşturduğusaptanmıştır. Buna karşın, tohumlardaki serbest flavonoitler çimlendirme işlemi ile artarak 13 günlükkahverengi ve sarı keten tohumu filizlerinde sırasıyla %77.35 ve 71.11 oranlarına ulaşmıştır

Anahtar Kelimeler:

Keten tohumu, keten tohumu filizi, çimlendirme, çimlendirme süresi, kültürelçeşitlilik, SDG lignan, fenolikler, flavonoitler

THE INFLUENCE of GERMINATION TIME on SDG LIGNAN, PHENOLIC and FLAVONOID CONTENTS of FLAXSEED (LINUM USITATISSIMUM L.) SPROUTS

In this study, the effect of germination time on SDG (secoisolariciresinol diglucoside) lignan, phenolicand flavonoid contents of brown and yellow flaxseeds (Linum usitatissimum L.) and their sprouts wasinvestigated. SDG lignan content of brown and yellow flaxseeds were obtained as 13.76 and 6.17 mg/g dwrespectively whereas, germination resulted in a noticable reduction of SDG lignan in seeds. 13-old-daybrown flaxseed sprouts had the highest SDG lignan content (0.72 mg/g dw) whereas, the highest SDGlignan content was determined as 0.37 mg/g in yellow flaxseed sprouts at 11 days. Free and esterifiedphenolics and flavonoids were increased after with germination and during germination (5-13 days)and cultivar had a significant effect (P<0.05). Total phenolic content of brown and yellow flaxseedsincreased 4.2-fold and 7.3-fold after germination of 13 days respectively, similarly total flavonoid contentincreased 33.5-fold and 26.8-fold. The percentage of esterified phenolics decreased with germinationin seeds and represented 66.11 and 67.02% of total phenolics in brown and yellow flaxseed sprouts at5 days whereas, the percentage of free flavonoids in seeds increased with germination and reached to77.35 and 71.11% in brown and yellow flaxseed sprouts respectively

Keywords:

Flaxseed, flaxseed sprouts, germination, germination time, cultivar variety, SDG lignan, phenolics, flavonoids,

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