Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Evrim ÖZKAYNAK KANMAZ; Gülden OVA

doi:https://doi.org/10.20289/euzfd.35393

Makale detayları

Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Yazarlar:

Evrim ÖZKAYNAK KANMAZ | Gülden OVA

Yayıncı:

Ege University

Dergi:

Journal of Agriculture Faculty of Ege University 2015 Vol.52 Issue 3, pp.249-255

Belge Tipi:

Makale

Yayın Tarihi:

12/2015

Belge Dili:

İngilizce

Document ID (Org No.):

2000958242

Sıklık:

Üç Aylık

eISSN:

2548-1207

pISSN:

1018-8851

DOI:

https://doi.org/10.20289/euzfd.35393

Anahtar kelimeler:

-

Özet:

 


Linseed is used as a functional food ingredient in food products because ofits valuable bioactive compounds. In this study, the effect of cultivar varietyon total oil content, fatty acid composition, level of α-linolenic acid, SDG(secoisolariciresinol diglucosid) lignan, phenolic (free and esterified) andflavonoid (free and esterified) content of linseeds (Linum usitatissimum L.)cultivated in Turkey was investigated. Also, it was aimed to determine thecorrelations between the bioactive compounds investigated in this research.The results of this study showed that cultivar variety had a significant effect onthese bioactive compounds (p<0.05). Total oil contents changed from 37.55 to45.07% and the level of α-linolenic acids were found between 46.33 and 55.47%in linseed oil samples. The highest total phenolic content was determined as1209.20 mg ferrulic acid/100 g in brown coloured linseeds whereas, the highesttotal flavonoids was calculated as 33.65 mg luteolin/100 g in yellow colouredlinseeds. Besides, SDG lignan content of linseeds changed from 5.87 to 23.84mg/g in defatted linseed flour. On the other hand, strong correlations wereobtained between percentages of unsaturated fatty acids and α-linolenic acids(r=0.98), SDG lignan and total phenolic contents (r=0.98) and also between totalflavonoid content and α-linolenic acid level (r=0.93) of linseeds.

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eten tohumu içerdiği değerli biyoaktif bileşiklerden dolayı gıda ürünlerinde fonksiyonel gıda bileşeni olarak kullanılmaktadır. Bu çalışmada, Türkiye’de K.

Makale detayları

Genotypic Variation on Oil Content, Fatty Acid Composition and Phenolic Compounds in Linseed (Linum usitatissimum L.)

Yazarlar: Evrim ÖZKAYNAK KANMAZ | Gülden OVA

Yayıncı: Ege University

Dergi: Journal of Agriculture Faculty of Ege University 2015 Vol.52 Issue 3, pp.249-255

Belge Tipi: Makale

Yayın Tarihi: 12/2015

Belge Dili: İngilizce

Document ID (Org No.): 2000958242

Sıklık: Üç Aylık

eISSN: 2548-1207

pISSN: 1018-8851

DOI: https://doi.org/10.20289/euzfd.35393

-

Sayı

Yazarlar:

Evrim ÖZKAYNAK KANMAZ | Gülden OVA

Yayıncı:

Ege University

Dergi:

Journal of Agriculture Faculty of Ege University 2015 Vol.52 Issue 3, pp.249-255

Belge Tipi:

Makale

Yayın Tarihi:

12/2015

Belge Dili:

İngilizce

Document ID (Org No.):

2000958242

Sıklık:

Üç Aylık

eISSN:

2548-1207

pISSN:

1018-8851

DOI:

https://doi.org/10.20289/euzfd.35393