Analysis of Oil Composition of Native Almonds from Turkey

Celik F., BALTA M. F., JAVIDIPOUR İ., Dogan A.

ASIAN JOURNAL OF CHEMISTRY, cilt.22, sa.1, ss.818-820, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 1
  • Basım Tarihi: 2010
  • Dergi Adı: ASIAN JOURNAL OF CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.818-820
  • Anahtar Kelimeler: Native almond, Oil, Fatty acids
  • Van Yüzüncü Yıl Üniversitesi Adresli: Evet

Özet

Native almond genotypes contained 43.5-62.4% oil, 5.61-16.48% palmitic acid. 0.32-0.69% palmitoleic acid, 1.23-3.89% stearic acid, 68.99-81.71% oleic acid, 7.70-21.65% linoleic acid, 0.08-0.21% linolenic acid and 0.22-0.91% myristic acid. In addition. they had 78.74-92.97% unsaturated fatty acid content, 7.03-21.28% saturated fatty acid content and 3.7-13.2 unsaturated fatty acid/saturated fatty acid ratio.