Determination of the Fatty Acid Profile of Some Functional Edible Flowers by Gas Chromatography-Flame Ionization Detector (GC-FID)

Year 2021, Issue: 26, 49 - 59, 29.08.2021

Ertürk Bekar Arzu Akpınar Bayizit Kader Çetin Taha Ünal , Perihan Yolcı Ömeroğlu

Abstract

Abstract

Objective: The functional product market is constantly growing as a result of the increased awareness of the relationship between consumed food and health. In this context, edible flowers attract more and more attention with its nutritional values and bioactive components. In this study, its aimed to investigate the fatty acid profile of marigold and gillyflower varieties, which are among the edible flowers, whose popularity has recently increased due to their functional properties.

Material and method: Flowers, grown under greenhouse conditions, obtained from Bursa Uludağ University, Faculty of Agriculture, Department of Horticulture were subjected to cold extraction, and subsequently the extracts were cold esterified with IUPAC method. Results obtained with GC-FID is expressed as w/w (%) total fatty acids.

Results and conclusion: The amounts of saturated, monounsaturated and polyunsaturated fatty acids were determined for 6 marigold (Tagetes erecta) and 2 gillyflower (Matthiola incana) varieties. It was observed that the varieties of gillyflower have higher mono- and polyunsaturated fat content, whilst marigolds display higher content in terms of saturated fatty acids.

Keywords

Fatty Acids, Tagetes erecta, Matthiola incana, GC-FID, Cold Extraction

Fonksiyonel Nitelikteki Yenilebilir Bazı Çiçeklerin Yağ Asidi Profilinin Gaz Kromatografi-Alev İyonizasyon Dedektörü (GC-FID) ile Belirlenmesi

Abstract

Özet

Amaç: Tüketilen gıda ile sağlık arasındaki ilişkinin farkındalığının artması sonucunda, ürün çeşitlenmesi ve pazar talebinin çoğalmasıyla; fonksiyonel ürün pazarı sürekli büyüme göstermektedir. Bu bağlamda yenilebilir çiçekler; besin değerleri ve biyoaktif bileşenleri ile gün geçtikçe daha fazla ilgi çekmektedir. Bu çalışmada, fonksiyonel özellikleri nedeniyle popülerliği son zamanda artış gösteren yenilebilir çiçeklerden “kadife” ve “şebboy” çiçek çeşitlerinin yağ asidi profilinin incelenmesi amaçlanmıştır.

Materyal ve yöntem: Bursa Uludağ Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü’nün seralarından temin edilen çiçekler, soğuk estraksiyona tabi tutulup yağ eldesi gerçekleştirildikten sonra IUPAC yöntemine göre soğuk esterleşmeleri yapılmıştır. GC-FID ile elde edilen sonuçlar w/w (%) toplam yağ asidi olarak ifade edilmiştir.

Bulgular ve sonuç: Doymuş, tekli doymamış ve çoklu doymamış yağ asidi miktarları, 6 kadife çiçeği (Tagetes erecta) çeşidi ile 2 şebboy çiçek (Matthiola incana) çeşidi için belirlenmiştir. Şebboy çiçeği çeşitlerinin daha yüksek oranda tekli ve çoklu doymamış yağ içeriğine sahip olduğu, doymuş yağ asidi bakımından ise kadife çiçeklerinin oldukça yüksek içeriğe sahip oldukları görülmüştür.

Keywords

Yağ Asitleri, Tagetes erecta, Matthiola incana, GC-FID, Soğuk Ekstraksiyon

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