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Determination of fatty acid compositions of some important almond (Prunus amygdalus L.) varieties selected from Tokat province and Eagean region of Turkey

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dc.contributor.authors Beyhan, O; Aktas, M; Yilmaz, N; Simsek, N; Gercekcioglu, R
dc.date.accessioned 2020-03-06T08:08:05Z
dc.date.available 2020-03-06T08:08:05Z
dc.date.issued 2011
dc.identifier.citation Beyhan, O; Aktas, M; Yilmaz, N; Simsek, N; Gercekcioglu, R (2011). Determination of fatty acid compositions of some important almond (Prunus amygdalus L.) varieties selected from Tokat province and Eagean region of Turkey. JOURNAL OF MEDICINAL PLANTS RESEARCH, 5, 4911-4907
dc.identifier.issn 1996-0875
dc.identifier.uri https://hdl.handle.net/20.500.12619/67259
dc.description.abstract This study was conducted to determine the fatty acid composition of Picantili, Ferraduel, Drake and Nonpareil commercial almond species (Prunus amygdalus L.) cultivated in Tokat province under dry conditions; of genotype ST-11 and YD-2 selected from Tokat region; and of 101-13, 300-1, 17-4 sweet almond species, selected from the Aegean region. The percentage and composition of the fatty acids of the samples were determined by gas chromatography. The amounts of oleic acid, linoleic acid, palmitic acid and stearic acid, respectively, were found to be higher than the other fatty acids in all genotypes. These fatty acids were similar in amounts and little change was observed between the genotypes. These values were determined to range from 57.46 to 68.65%, 11.77 to 25.15%, 5.06 to 7.26% and 1.26 to 2.41%, respectively. However, genotype 17-4 included more docosaheaenoic acid (DHA), pentadecanoic and nervonic acids than the other genotypes. According to these results, it can be suggested that the fatty acid composition of genotypes were not changed very significantly although there are some differences between samples as percentage. Genotype 17-4 is more heavily affected by dry climatic conditions than other genotypes.
dc.language English
dc.publisher ACADEMIC JOURNALS
dc.title Determination of fatty acid compositions of some important almond (Prunus amygdalus L.) varieties selected from Tokat province and Eagean region of Turkey
dc.type Article
dc.identifier.volume 5
dc.identifier.startpage 4907
dc.identifier.endpage 4911
dc.contributor.department Sakarya Uygulamalı Bilimler Üniversitesi/Pamukova Meslek Yüksekokulu
dc.contributor.saüauthor Beyhan, Ömer
dc.contributor.saüauthor Aktaş, Muharrem
dc.relation.journal JOURNAL OF MEDICINAL PLANTS RESEARCH
dc.identifier.wos WOS:000299779600032
dc.contributor.author Beyhan, Ömer
dc.contributor.author Aktaş, Muharrem


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