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Journals / Biyolojik Çeşitlilik ve Koruma / 2026 / Volume: 17 Issue: 2

Characterization of whole seeds lipids, extracted lipids composition in bread wheat (T.aestivum L.) genotypes grown in Eskisehir province in Türkiye

Türkiye'de Eskişehir ilinde yetiştirilen ekmeklik buğday (T.aestivum L.) genotiplerinde tam tohum lipidleri ve ekstrakte lipid kompozisyonunun karakterizasyonu

Murat Olgun(OSMANGAZI UNIVERSITY)0000-0001-6981-4545
Arzu Köse0000-0003-0675-8958
Savaş Belen0000-0001-7357-8127
Yaşar Karaduman(OSMANGAZİ ÜNİVERSİTESİ)0000-0003-1306-3572
Zekiye Budak Başçiftçi(OSMANGAZİ ÜNİVERSİTESİ)0000-0002-4034-2537
Nazife Gözde Ayter Arpacıoğlu(ESKİŞEHİR OSMANGAZİ ÜNİVERSİTESİ, ZİRAAT FAKÜLTESİ)0000-0002-5121-4303
Metin Turan(YEDİTEPE ÜNİVERSİTESİ)0000-0002-4849-7680
Pages
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Publication Date
2024-08-15
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed that Tosunbey-G1, Alpu 01-G2, ES26-G3 and Nacibey-G5 had the highest nutritional values and better activity.

📌 3 Key Takeaways

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Objective & Hypothesis:Characterization of Whole Seeds Lipids, Extracted Lipids Composition in Bread Wheat (T.aestivum L.) Genotypes Grown in Eskisehir Province in Türkiye Murat OLGUN1, Arzu KÖSE2, Savaş BELEN2, Yaşar KARADUMAN1, Zekiye BUDAK BAŞÇİFTÇİ1, Nazife Gözde AYTER ARPACIOĞLU1, Metin TURAN3 ORCID: 0000-0001-6981-4545; 0000-0003-0675-8958; 0000-0001-7357-8127; 0000-0003-1306-3572; 0000-0002-4034-2537; 0000-0002-5121-4303; 0000-0002-4849-7680 1Osmangazi University, Faculty of Agriculture, Field Crop Department, Eskişehir 2Transitional Agricultural Research Institute, Eskişehir 3Yeditepe University, Faculty of Economics and Administrative Sciences, Department of Agricultural Trade and Management, Istanbul Abstract In this study, chemical components of whole seeds lipids, extracted lipids in wheat genotypes were analysed and effective and important components in lysine, Zn, B6 vitamin and the rate of linoleic acid/linolenic that is important for nutritional quality were determined by decision tree analysis.
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Key Findings & Data:Bread wheat genotypes, Tosunbey, Alpu 01, ES26, Reis, Nacibey, Altay2000, Bayraktar 2000 and Rumeli, were used.
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Conclusion & Impact:The results showed that Tosunbey-G1, Alpu 01-G2, ES26-G3 and Nacibey-G5 had the highest nutritional values and better activity.
🔬Design:Research Article
📍Scope:2000 Verileri
⚙️Variables:bread wheat · whole seeds lipid · extracted lipid

Abstract

Characterization of Whole Seeds Lipids, Extracted Lipids Composition in Bread Wheat (T.aestivum L.) Genotypes Grown in Eskisehir Province in Türkiye Murat OLGUN1, Arzu KÖSE2, Savaş BELEN2, Yaşar KARADUMAN1, Zekiye BUDAK BAŞÇİFTÇİ1, Nazife Gözde AYTER ARPACIOĞLU1, Metin TURAN3 ORCID: 0000-0001-6981-4545; 0000-0003-0675-8958; 0000-0001-7357-8127; 0000-0003-1306-3572; 0000-0002-4034-2537; 0000-0002-5121-4303; 0000-0002-4849-7680 1Osmangazi University, Faculty of Agriculture, Field Crop Department, Eskişehir 2Transitional Agricultural Research Institute, Eskişehir 3Yeditepe University, Faculty of Economics and Administrative Sciences, Department of Agricultural Trade and Management, Istanbul Abstract In this study, chemical components of whole seeds lipids, extracted lipids in wheat genotypes were analysed and effective and important components in lysine, Zn, B6 vitamin and the rate of linoleic acid/linolenic that is important for nutritional quality were determined by decision tree analysis. Bread wheat genotypes, Tosunbey, Alpu 01, ES26, Reis, Nacibey, Altay2000, Bayraktar 2000 and Rumeli, were used. Chemical compositions of whole seeds and seed lipids were investigated. Mean rate of components in lipids to total amount of while seed almost ranges between 53-68%. This mean that rate in minerals, amino acids, fatty acids-enzymes-vitamins was about 53%, 63 and 68%, respectively. Besides, except Ca and the rate of linoleic acid/linolenic acid, differences between whole seeds and lipids in genotypes for the other components were determined as significant at 1%. Differences for Ca and the rate of linoleic acid/linolenic acid were insignificant and significant at 5%, respectively. A substantial amount of components is present in wheat lipid. The ratio of these amounts to the whole seed is approximately one third. Lipid amount and its content composition are important for bread quality. Therefore, consuming whole wheat flour containing embryo and bran provides a better quality nutrition. This rich content of wheat lipid makes it a valuable substance for the cosmetic industry. The results showed that Tosunbey-G1, Alpu 01-G2, ES26-G3 and Nacibey-G5 had the highest nutritional values and better activity. Mn, tryptophan, Na, N and Ca were found as effective components in the shaping and activity of lysine. SOD, Ca, Mg, N, Fe, Na and K were concluded as significant components in Zn activity. Significant components were found in whole seed and lipid as linoleic, glutamine, N, Na and K for B6. In linoleic/linolenic rate, linolenic, N, Na were important components. Key Words: Bread wheat, genotype, minerals, amino acids, whole seeds lipid, extracted lipid, enzymes, vitamins, biplot, decision tree, lysine, Zn, B6 vitamin, rate of linoleic acid/linolenic acid

Özet

Türkiye'de Eskişehir İlinde Yetiştirilen Ekmeklik Buğday (T.aestivum L.) Genotiplerinde Tam Tohum Lipidleri ve Ekstrakte Lipid Kompozisyonunun Karakterizasyonu Özet Bu çalışmada, buğday genotiplerinde bulunan tam tohum lipitleri, ekstrakte edilmiş lipitlerin kimyasal bileşenleri analiz edilmiş ve lisin, Zn, B6 vitamini ve besin kalitesi açısından önemli olan linoleik asit/linolenik oranında etkili ve önemli bileşenler karar ağacı analizi ile belirlenmiştir. Ekmeklik buğday genotiplerinden Tosunbey, Alpu 01, ES26, Reis, Nacibey, Altay2000, Bayraktar 2000 ve Rumeli kullanılmıştır. Bütün tohumların ve tohum lipitlerinin kimyasal bileşimleri araştırılmıştır. Lipidlerdeki bileşenlerin toplam miktara oranı ortalama %53-68 arasında değişmektedir. Yani mineraller, amino asitler, yağ asitleri-enzimler-vitaminlerdeki oran sırasıyla %53, %63 ve %68 civarında bulunmuştur. Ayrıca Ca ve linoleik asit/linolenik asit oranı dışında diğer bileşenler açısından bütün tohumlar ve lipitler arasında genotiplerdeki farklılıklar %1 düzeyinde önemli bulunmuştur. Ca ve linoleik asit/linolenik asit oranı arasındaki farklar sırasıyla önemsiz ve %5 düzeyinde öenmli olmuştur. Buğday lipidinde önemli miktarda bileşen mevcuttur. Bu miktarların tohumun tamamına oranı yaklaşık üçte birdir. Ekmeğin kalitesi açısından lipit miktarı ve içeriğinin bileşimi önemlidir. Bu nedenle embriyo ve kepek içeren tam buğday ununun tüketilmesi önerilmektedir. Buğday lipidinin bu zengin içeriği, onu kozmetik endüstrisi için değerli bir madde haline getirmektedir. Sonuçlar Tosunbey-G1, Alpu 01-G2, ES26-G3 ve Nacibey-G5'in en yüksek besin değerlerine ve daha iyi aktiviteye sahip olduğunu göstermiştir. Lisinin şekillenmesinde ve aktivitesinde Mn, triptofan, Na, N ve Ca etkili bileşenler olarak tespit edilirken, SOD, Ca, Mg, N, Fe, Na ve K'nın Zn aktivitesinde önemli bileşenler olduğu sonucuna ulaşılmıştır. Bütün tohum ve lipidde B6 için linoleik, glutamin, N, Na ve K gibi önemli bileşenler bulunmuştur. Linoleik/linolenik oranında ise linolenik, N, Na önemli bileşenlerdir. Anahtar Kelimeler: Ekmeklik buğday, genotip, mineraller, amino asitler, tam tohum lipidi, ekstrakte edilmiş lipid, enzimler, vitaminler, biplot, karar ağacı, lizin, Zn, B6 vitamini, linoleik asit/linolenik asit oranı

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Cite This Article

Olgun, M., Köse, A., Belen, S., Karaduman, Y., Başçiftçi, Z. B., Arpacıoğlu, N. G. A., Turan, M. (2024). Characterization of whole seeds lipids, extracted lipids composition in bread wheat (T.aestivum L.) genotypes grown in Eskisehir province in Türkiye. Biyolojik Çeşitlilik ve Koruma, Volume: 17 Issue: 2. https://doi.org/10.46309/biodicon.2024.1394551

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