Cevizde Depolama Süresinin Protein ve Yağ Kompozisyonuna Olan Etkisinin Belirlenmesi

Yıl 2019, Cilt: 29 Sayı: 4, 628 - 633, 31.12.2019

Akide Özcan , Mehmet Sütyemez

https://doi.org/10.29133/yyutbd.590308

Cited By: 2

Öz

Bu çalışma, cevizde üç ürün yılında alınan ve +4°C’de 0-2 yıl süreyle muhafaza edilen meyvelerde toplam protein, toplam yağ, doymuş ve doymamış yağ asit içeriklerindeki değişim durumunun belirlenmesi amacıyla yapılmıştır. Elde edilen bulguların ortalama sonuçlarına göre, muhafaza süresi 2 yıl olan meyvelerde, protein oranı %19.65, toplam yağ oranı %60.34 olarak belirlenirken, 1 yıl muhafaza edilen meyvelerde protein oranı %18.48, toplam yağ oranı %64.89 olarak tespit edilmiştir. Hasat edildiği yıl içerisinde analiz edilen meyvelerde ise protein oranının %18.91 ve toplam yağ oranının ise %62.60 olduğu belirlenmiştir. Genotiplerin stearik asit oranlarının %2.89 ile %2.97, miristik asit oranlarının %0.02 ile %0.03, palmitik asit oranlarının ise %6.87 ile %7.06 değerleri arasında değiştiği belirlenmiştir. Ayrıca genotiplerin linoleik ve α-linolenik asit oranlarının sırasıyla %60.93 ile %62.23 ve %11.01 ile %11.62 değerleri arasında olduğu belirlenmiştir. Genotiplerin, oleik asit oranlarının %14.97 ile %16.65 ve palmitoleik asit oranlarının ise %0.07 ile %0.08 değerleri arasında olduğu bulunmuştur. Farklı ürün yıllarında alınan ve +4°C’de, farklı sürelerde muhafaza edilen örnekler de protein ve yağ kompozisyon oranlarında önemli değişikliklerin olmadığı belirlenmiştir.

Anahtar Kelimeler

Ceviz, Protein, Yağ asitleri

Determination of the Effect of Storage Time on Walnut Fat, and Protein Composition

Öz

The aim of this study was to determine the changes in total protein, total fat, saturated and unsaturated fatty acid contents of walnut genotypes taken in three crops years and stored at +4°C. According to the average of the obtained results protein content was 19.65% and the total fat content was 60.34% in the fruits stored for two years. In one year, preserved fruit, protein ratio was 18.48%, the total fat ratio was 64.89%. It was determined that protein content was 18.91% and total fat content was 62.60% in fruits analyzed in the year of harvest. It was found that stearic acid ratio of genotypes between 2.89% and 2.97%, myristic acid ratio between 0.02% and 0.03%, palmitic acid ratio between 6.87% and 7.06%. The average ratio of walnut genotypes for linoleic acid and a-linolenic acid was determined between 60.93%-62.23% and 11.01%-11.62%, respectively. The ratio of average oleic acid was determined between 14.97% and 16.65% and the palmitoleic acid ratio was between 0.07% and 0.08%. Samples taken at different product years and stored at +4°C were also found to have no significant changes in protein and fat composition ratios.The aim of this study was to determine the changes in total protein, total fat, saturated and unsaturated fatty acid contents of walnut genotypes taken in three crops years and stored at +4°C. According to the average of the obtained results protein content was 19.65% and the total fat content was 60.34% in the fruits stored for two years. In one year, preserved fruit, protein ratio was 18.48%, the total fat ratio was 64.89%. It was determined that protein content was 18.91% and total fat content was 62.60% in fruits analyzed in the year of harvest. It was found that stearic acid ratio of genotypes between 2.89% and 2.97%, myristic acid ratio between 0.02% and 0.03%, palmitic acid ratio between 6.87% and 7.06%. The average ratio of walnut genotypes for linoleic acid and a-linolenic acid was determined between 60.93%-62.23% and 11.01%-11.62%, respectively. The ratio of average oleic acid was determined between 14.97% and 16.65% and the palmitoleic acid ratio was between 0.07% and 0.08%. Samples taken at different product years and stored at +4°C were also found to have no significant changes in protein and fat composition ratios.

Anahtar Kelimeler

Walnut, Protein, Fatty acids

Kaynakça

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