Bursa yöresinde yetişen bazı kestane türlerinin belirli kimyasal içeriklerinin karakterizasyonu
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Date
2006
Authors
Öztürk, Serkan
Journal Title
Journal ISSN
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Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma, Yalova Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü’nde yetiştirilen bazı kestane ırklarındaki nem, protein, nişasta, indirgen şeker, sakaroz, yağ ve yağ asidi bileşimlerini belirlemek amacıyla yapılmıştır. Hasat zamanı olan ekim ayında alınan 8 adet kestane çeşidi, tayinler sırasında uygun şartlar altında depolandı. Kestane örneklerindeki nem miktarı vakum etüvü yöntemi, yağ miktarı soxhlet yöntemi, protein miktarı Kjeldahl yöntemi, indirgen şeker ve sakkaroz miktarı Lane-Eynon yöntemi, yağ asidi miktarı Gaz Kromatografisi yöntemi ile tayin edildi. Analizler sonucu kestanelerde % 51.18 – 55.99 nem, % 5.35 – 8.17 protein, % 1.05 – 2.13 indirgen şeker, % 4.20 – 7.37 sakkaroz ve % 0.90 – 2.47 yağ değerleri bulundu. Yağların yağ asidi içerikleri incelendiğinde ise, kestane numunelerimizin doymamış yağ asidi bakımından daha zengin olduğu görüldü. Doymamış yağ asidi olarak en çok linoleik asit ( % 38.03 – 53.23 ) ve oleik asit ( % 20.02 – 38.45 ) bulunurken, doymuş yağ asidi olarak da en çok palmitik asidin ( % 13,27 – 17.14 ) bulunduğu saptandı.
This study was performed to determine the moisture, protein, starch, reduced sugar, sucrose, lipid and fatty acid compositions of some chestnut cultivars that cultivated in the Ataturk Research Institute Center of Garden Cultures (Yalova – Turkey). The eight chestnut cultivars that have taken in october, which is the harvest of chestnuts, was stored at appropriate conditions during the determinations. The moisture, fat, protein, reduced sugar and sucrose contents of the chestnut samples was determined respectively with vacum oven method, soxhlet method, Kjeldahl method and LaneEynon method. Fatty acid content was detected with Capillary GC method. At the result of our analysis, we have found % 51.18 – 55.99 moisture, % 5.35 – 8.17 protein, % 1.05 – 2.13 reduced sugar, % 4.20 – 7.37 sucrose and % 0.90 – 2.47 fat in the chestnut samples. It was shown that our chestnut samples are richer in unsaturated fatty acid. Linoleic acid and oleic acid exist the most as unsaturated fatty acids and as saturated fatty acid, palmitic acid exist the most.
This study was performed to determine the moisture, protein, starch, reduced sugar, sucrose, lipid and fatty acid compositions of some chestnut cultivars that cultivated in the Ataturk Research Institute Center of Garden Cultures (Yalova – Turkey). The eight chestnut cultivars that have taken in october, which is the harvest of chestnuts, was stored at appropriate conditions during the determinations. The moisture, fat, protein, reduced sugar and sucrose contents of the chestnut samples was determined respectively with vacum oven method, soxhlet method, Kjeldahl method and LaneEynon method. Fatty acid content was detected with Capillary GC method. At the result of our analysis, we have found % 51.18 – 55.99 moisture, % 5.35 – 8.17 protein, % 1.05 – 2.13 reduced sugar, % 4.20 – 7.37 sucrose and % 0.90 – 2.47 fat in the chestnut samples. It was shown that our chestnut samples are richer in unsaturated fatty acid. Linoleic acid and oleic acid exist the most as unsaturated fatty acids and as saturated fatty acid, palmitic acid exist the most.
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Keywords
Kestane, Sakkaroz, İndirgen şeker, Yağ, Protein, Yağ asitleri, Chestnut, Sucrose, Reduced sugar, Fat, Protein, Fatty acids
Citation
Öztürk, S. (2006). Bursa yöresinde yetişen bazı kestane türlerinin belirli kimyasal içeriklerinin karakterizasyonu. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.