Okşan UÇKUN, İhsan KARABULUT, Gökhan DURMAZ

Osmaniye Koşullarında Yetiştirilen Yerfıstığı Çeşitlerinden Elde Edilen Yağların Bazı Bileşimsel ve Kimyasal Özellikleri

Osmaniye koşullarında yetiştirilen yerli ve yabancı kökenli 12 farklı yerfıstığı çeşidinin yağ oranı ve bu yağların yağ asidi bileşimi, oksidatif stabilitesi, tokoferol bileşimi, antioksidan kapasitesi ve karotenoid miktarı belirlenmiştir. Çeşitlerin % 45.5-51.6 arasında değişen oranlarda yağ içerdiği ve en yüksek yağ oranına sahip çeşidin Halisbey olduğu belirlenmiştir. Çalışılan çeşitlerden Brantley ve Batem isimli çeşitlerin yüksek oleik asitli çeşitler olduğu ve oldukça yüksek oksidatif stabiliteye sahip oldukları saptanmıştır. Yerfıstığı yağlarının a ve g-tokoferol bakımından zengin olduğu, diğer tokoferol vitamerlerinin ise düşük düzeyde bulunduğu belirlenmiştir. FD-ABTS metoduyla yapılan antioksidan kapasite testinde, toplam tokoferol miktarına paralel sonuçlar elde edilmiş ve en yüksek antioksidan kapasiteye sahip olan çeşidin Georgia Green olduğu belirlenmiştir. Kullanılan yerfıstığı yağlarının karotenoid içeriğinin ise 1.66 ile 2.88 mg/kg arasında değiştiği belirlenmiştir.

Anahtar Kelimeler:

Oksidatif stabilite, Tokoferol, Yağ, Yerfıstığı

Assessment of Some Compositional and Chemical Properties of Oils Obtained from Groundnut Varieties Grown in Osmaniye Conditions

The fat content and fatty acid composition, oxidative stability, tocopherol composition, antioxidant capacity and carotenoid content of 12 different domestic and imported groundnut varieties grown in Osmaniye conditions were determined. Cultivars were found to contain oil ranging from 45.5% to 51.6% and Halisbey was found to be the richest in oil. Brantley and Batem cultivars were found to be high oleic acid varieties and have higher oxidative stability. It has been determined that the oil samples are rich in a and g-tocopherols and other tocopherol isomers were at low concentrations. In the antioxidant capacity test using the FD-ABTS method, parallel results were obtained with the total tocopherol content and the highest antioxidant capacity was measured in Georgia Green variety. It has been determined that the carotenoid content of the groundnut oil varies between 1.66 and 2.88 mg/kg.

Keywords:

Oxidative stability, Tocopherols, Oil, Groundnut,

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