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Dergiler / Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi / 2017 / Cilt: 34 - Sayı: 2

Determination of Biochemical Properties and Fatty Acid Composition of New Walnut (Juglans regia) Genotypes

SEBAHATTİN YILMAZ
Yasar AKÇA
Sayfa
74–80
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Total PUFA content changed between 58.77 % and 77.39 %.

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Amaç & Hipotez:Walnuts (Juglans regia L.) of 14 new genotypes were selected according to late leafing time, fruit quality and high yield in native population in Niksar-Turkey.
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Temel Bulgular & Veri:Crude protein, total oil and ash contents of walnut kernels ranged from 17.09-23.89 %, 62.80-73.05 %, and 1.36 %-2.20 % respectively.
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Sonuç & Katkı:Total PUFA content changed between 58.77 % and 77.39 %.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Walnut · mineral contents · fatty acids

Abstract

Walnuts (Juglans regia L.) of 14 new genotypes were selected according to late leafing time, fruit quality and high yield in native population in Niksar-Turkey. Crude protein, total oil and ash contents of walnut kernels ranged from 17.09-23.89 %, 62.80-73.05 %, and 1.36 %-2.20 % respectively. Phosphorous contents of kernels were found in the range of 230.65-344.40 mg 100 g-1, potassium 163.92-308.86 mg 100 g-1, sodium 7.94-22.53 mg 100 g-1, copper 2.25-3.64 mg 100 g-1, iron 2.21-4.32 mg 100 g-1, zinc 1.97-5.48 mg 100 g-1, manganese 0.91-4.39 mg 100 g-1. Differences in chemical properties and fatty acid contents were determined. Polyunsaturated especially linoleic acid was found predominant. Oleic, linolenic, palmitic and stearic acids were other main fatty acids in oil of walnut kernels. Also, 13 different fatty acids were determined by at small quantities. Total PUFA content changed between 58.77 % and 77.39 %.

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Bu Makaleye Atıf Yap

YILMAZ, S., AKÇA, Y. (2017). Determination of Biochemical Properties and Fatty Acid Composition of New Walnut (Juglans regia) Genotypes. Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi, Cilt: 34 - Sayı: 2, 74–80. https://ajindex.com/articles/176359

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Kaynakça (14)

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