Fatty acid profles for almond (Prunus amygdalus Batsch) genotypes with different kernel taste and formation

Bu çalışma, Tunceli ve Balıkesirden alınan badem genotiplerinde iç badem tadı (tatlı ve acı) ve iç bademsayısı oluşumuyla (tek ve çift iç) ilgili olarak, yağ asidi içeriklerini belirlemek amacıyla yürütülmüştür. Ortalamaolarak sırasıyla % 52.8 ve % 54.0 yağ, % 6.27 ve % 6.23 palmitik asit, % 0.57 ve % 0.62 palmitoleik asit, % 1.63ve % 1.43 stearik asit, % 72.47 ve % 74.06 oleik asit, % 18.69 ve % 17.23 linoleik asit içeren Tunceli yöresinin acıve tatlı içli badem genotiplerinde, yağ asidi proflleri bakımından istatistiki önemsiz farklar bulunmuştur. Balıkesiryöresi badem genotiplerinde, aynı genotiplerin çift ve tek iç meyveleri sırasıyla ortalama % 54.4 ve % 55.7 yağ, %6.12 ve % 6.43 palmitik asit, % 0.40 ve % 0.44 palmitoleik asit, % 1.99 ve % 1.96 stearik asit, % 69.84 ve % 72.39oleik asit, % 21.25 ve % 17.89 linoleik asit içermişlerdir. İncelenen genotiplerin yağ proflleri iç tadından istatis - tiksel olarak etkilenmemiştir. Bunun yanında, aynı genotiplerin tek ve çift içleri arasında yağ proflleri yönündenistatistiki önemsiz farklar belirlenmiştir.

Farklı iç tadı ve oluşumuna sahip badem (Prunus amygdalus Batsch) genotiplerinde yağ asitlerinin belirlenmesi

This study was conducted to determine fatty acid profles in relation to kernel taste (sweet and bit-ter) and kernel formation (single and double kernel) in native almond genotypes ( Prunus amygdalus Batsch) fromTunceli and Balıkesir. The bitter and sweet kernelled almond genotypes from Tunceli averagely contained 52.8%and 54.0% fat, 6.27% and 6.2% palmitic acid, 0.57% and 0.62% palmitoleic acid, 1.63% and 1.43% stearic acid,72.47% and 74.06% oleic acid, and 18.69% and 17.23% linoleic acid, respectively, and they had statistically in-signifcant means for fatty acid profles. The double and single kernels of genotypes from Balıkesir averagely con-tained 54.4% and 55.7% fat, 6.1 % and 6.43% palmitic acid, 0.40% and 0.44% palmitoleic acid, 1.99% and 1.96%stearic acid, 69.84% and 72.39% oleic acid, and 21.25% and 17.89% linoleic acid, respectively. Oil compositionof almond genotypes was not infuenced by kernel taste statistically. In addition, single and double kernels of samegenotypes had also insignifcant means in fatty acid profles.

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