OIL RATIO AND FATTY ACID COMPOSITION OF CHERRY SEED OIL

Year 2019, Volume: 2 Issue: 1, 21 - 24, 09.07.2019

Hale Seçilmiş Canbay , Mahmut Doğantürk

Abstract

Objective: Seeds of different fruits are often
considered waste. Studies have shown that seeds contain hydrophobic and
hydrophilic components. This is an important feature in terms of health.
Therefore, the pharmacological properties of the seeds made it important for
human health. In this study, oil content and fatty acid composition were
investigated in two different cherry seeds which were produced as by-products
in the food processing industry. Cherry seed oil was removed in an automatic
hot extraction system. Hexane was used as the solvent for extraction.

 

Results: In
two different cherry seeds, the oil ratio varied between 23.238 and 28.758. Gas
chromatography mass spectrometry (GCMS) system was used for the fatty acid
composition. Dominating fatty acids were oleic acid in the range of 42.625
to 55.265 g/100 g and linoleic
acid with 23.276 g/100 g.

 

Conclusion:
With the high content oil content and unsaturated fatty acid composition, these
seed oil may be used in food industry.

 

Keywords

Cherry Seed, Oil Content, Fatty Acid

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