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Agriculture & Food, Volume 4, 2016

DETERMINATION OF THE NUTRITIONAL PROPERTIES OF TURKISH LOCAL SESAME SEED (SESAMUM INDICUM L.) VARIETIES, COLLECTED FROM DIFFERENT LOCATIONS OF TURKEY AND CULTIVATED IN THE SAME ECOLOGICAL CONDITIONS
Hasan Yalcin
Pages: 424-432
Published: 6 Jun 2016
Views: 673
Downloads: 275
Abstract: Seven local sesame seed varieties were selected and cultivated under the same ecological conditions in Konya. Oil and protein content and volatile composition of them were determined after harvest. The effect of Konya ecological condition on sesame seeds properties was determined. As a result, oil ratio of Diyarbakir variety (54.71%) increased, Mersin Mut variety (50.67%) is constant and the rest of them decreased. Protein content of all varieties decreased. Oleic acid ratio increased and linoleic acid ratio decreased in these varieties. The average ratios of the most abundant volatile compounds were identified as 23.6% delta-3-carene, 17.6% 1-hexanol, 8.6% 1,3-dichloro benzene, 10.4% N-methyl- 1,3-dithioisoindoline, 6.1% benzoic acid, 29.6% methoxy-phenyl oxime according to results of the analysis of volatile aromatic compounds of sesame seeds. In conclusion, Diyarbakir Cungus and Mersin Mut varieties are the best varieties planted in Konya ecological conditions from these seven varieties with their high oil content.
Keywords: sesame (sesamum indicum l.), oil, protein, fatty acids, volatile compounds
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