M. F. CENGIZ, M. K. USLU, Mustafa Kemal USLU, M. CERTEL

Farklı renkli haşhaş tohumlarının yağ asidi bileşimleri

Alınış tarihi 01 Haziran 2012 Düzeltilme tarihi 17 Eylül 2012 Kabul tarihi 21 Eylül 2012 Bu çalışmada, farklı renkte haşhaş tohumlarının (mavi, kahverengi ve beyaz) fizikokimyasal özellikleri (yağ içeriği, protein, nem, refraktif indeks değerleri) ve yağ asidi bileşimi incelenmiştir. Tohumların renk koordinatları (L*, a* ve b* değerleri) bir kromometre ile ölçülmüştür. Tohumların yağ asidi bileşimi Gaz Kromatografi (GK) yardımıyla belirlenmiştir. Tohumlar arasında yağ ve protein düzeyleri açısından farklılık belirlenmemiştir. Buna karşın, tohumların nem ve ekstrakte edilen yağların refraktif indeks değerleri istatistiksel olarak farklı bulunmuştur. Tohumlarda temel yağ asidi bileşenleri linoleik asit (71.25–72.16 g 100 g-1), oleik asit (14.29–16.08 g 100 g-1) ve palmitik asit (9.93–10.65 g 100 g-1) olarak belirlenmiştir. Renk değerlerine bağlı olarak tohumların linoleik ve oleik asit içerikleri önemli düzeyde farklılıklar göstermiştir (P < 0.01)

Anahtar Kelimeler:

Haşhaş tohumu, Tohum rengi, Yağ asidi

Fatty acid composition of poppy seeds with different colours

In this study, physicochemical properties (oil content, protein, moisture, refractive index values) and major fatty acid compositions of poppy seeds with different colours (blue, brown and white) were investigated. The colour coordinates (L*, a*, and b* values) of each seed were measured with a chromameter. Fatty acid compositions of the seeds were determined by Gas Chromatography (GC). No significant differences were observed in the level of protein and extracted oil. In contrast, moisture of seeds and refractive index values of the extracted oils were statistically different. Major fatty acid components were found to be linoleic acid (71.25–72.16 g 100 g-1), oleic acid (14.29–16.08 g 100 g-1) and palmitic acid (9.93–10.65 g 100 g-1). There were significant differences in linoleic and oleic acid content of the seed depending on the colour values (P<0.01).

Keywords:

Poppy seed, Seed colour, Fatty acid,

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