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
Strony: 424-432
Opublikowano: 6 Jun 2016
Wyświetlenia: 3,111
Pobrania: 586
Streszczenie: 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.
Słowa kluczowe: sesame (sesamum indicum l.), oil, protein, fatty acids, volatile compounds
Cytowanie artykułu: Hasan Yalcin. 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. Journal of International Scientific Publications: Agriculture & Food 4, 424-432 (2016). https://www.scientific-publications.net/en/article/1001058/
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