Determination of Oil Quality Factors and Fatty Acid Compositions of Some Peanut Varieties

Basit Öğe Kaydı
dc.authoridYILMAZ, MUSTAFA/0000-0002-1816-0729
dc.authoridSAHIN, CENK BURAK/0000-0001-6270-8184
dc.contributor.authorYilmaz, Mustafa
dc.contributor.authorSahin, Cenk Burak
dc.contributor.authorYildiz, Resat
dc.contributor.authorIsler, Necmi
dc.date.accessioned2024-09-18T20:02:36Z
dc.date.available2024-09-18T20:02:36Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of this study was to determine the oil properties and fatty acid compositions of peanut cultivars (Arachis hypogaea L.) grown as the main crop in the Eastern Mediterranean transition zone of Turkey. The field experiment was conducted at the Oil Seed Research Institute experiment area in the main crop seasons of 2018 and 2019. The experiment was designed according to the randomized complete block design (RCBD) with three replications. Oil ratio, saturated fatty acids (palmitic acid, stearic acid), unsaturated fatty acids (oleic acid, linoleic acid), iodine value, and oleic/linoleic acid ratios were investigated in the experiment. Runner (Georgia Green), Spanish (Florispan), and Virginia market types (Sultan, Brantley, BATEM-Cihangir, BATEM-5025, Arioglu-2003, Halisbey, NC-7, Flower-22, Wilson, NC-V- 11, Com, Osmaniye-2005, Gazipasa) varieties were used as plant materials. As a result of this study, NC-V- 11 (52.23%) cultivar with the highest oil content was determined, followed by Florispan (52.16%), Brantley (52.10%), and Gerogia Green (51.54%). The lowest oil content was obtained from BATEM-Cihangir (44.57%) variety. Brantley variety was found to have the least palmitic acid ratio with 8.04%, while Florispan variety was found the highest with 12.24%. In terms of stearic acid ratios, the lowest value (1.38%) was determined in Com variety, while the highest value (2.91%) was found in Brantley variety. Brantley variety was found to have the highest oleic acid content (71.83%), which is one of the unsaturated fatty acids. Florispan variety had the lowest oleic acid content (43.70%). While Brantley variety had the lowest linoleic acid ratio (9.78%), it was determined that Com variety had the highest linoleic acid ratio (35.77%). The iodine value varied between 78.71-100.71, the lowest value was in Brantley and the highest value was in Com. The oleic acid/linoleic acid ratio was determined to vary between 1.22 and 7.35, the lowest value was in Florispan and the highest value was in Brantley. As a result of the research, it was determined that the variety with the highest oleic acid ratio in the Eastern Mediterranean Transition Zone was Brantley. Peanuts with high oleic acid content are preferred by producers and consumers because they have good quality and extend the shelf life of products producing with them.en_US
dc.identifier.doi10.33462/jotaf.1129845
dc.identifier.endpage764en_US
dc.identifier.issn1302-7050
dc.identifier.issn2146-5894
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85183051741en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage755en_US
dc.identifier.trdizinid1223733en_US
dc.identifier.urihttps://doi.org/10.33462/jotaf.1129845
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1223733
dc.identifier.urihttps://hdl.handle.net/20.500.12483/7902
dc.identifier.volume20en_US
dc.identifier.wosWOS:001286288200003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.publisherUniv Namik Kemalen_US
dc.relation.ispartofJournal of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisien_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectArachis hypogaea L.en_US
dc.subjectFatty acid compositionsen_US
dc.subjectIodine valueen_US
dc.subjectOil contenten_US
dc.subjectOleic/Linoleic acid ratioen_US
dc.titleDetermination of Oil Quality Factors and Fatty Acid Compositions of Some Peanut Varietiesen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
7902.pdf
Boyut:
420.12 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam Metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu
TR-Dizin İndeksli Yayınlar Koleksiyonu