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dc.contributor.authorKökten, Kağan
dc.contributor.authorKoçak, Alpaslan
dc.contributor.authorBağcı, Eyüp
dc.contributor.authorAkçura, Mevlüt
dc.contributor.authorÇelik, Sait
dc.date.accessioned2014-10-10T14:00:24Z
dc.date.available2014-10-10T14:00:24Z
dc.date.issued2010
dc.identifier.issn0017-3495
dc.identifier.urihttp://hdl.handle.net/11472/300
dc.description.abstractThe seedoils of six Vicia species (Leguminosae) were investigated for their protein, tannin contents and fatty acid compositions. The protein contents of the seeds were found to be between 21.87%-31.33%. The tannin contents of the seeds were found to be between 0.13%-1.07%. The fatty acid compositions of these six different species were determined by the GC of the methyl esters of their fatty acids. The oilseeds of Vicia species contain palmitic and stearic acids as the major component of their fatty acids, among the saturated acids, with small amounts of myristic, palmitoleic and margaric acids. The major unsaturated fatty acids found in the oilseeds were oleic, linoleic and linolenic acids. In this study, the total saturated fatty acids of Vicia species were between 18.5 and 22.4% while the total unsaturated fatty acids were between 71.1 and 80.3%.tr_TR
dc.language.isoengtr_TR
dc.publisherGrasas Y Aceitestr_TR
dc.relation.isversionof10.3989/gya.021310tr_TR
dc.subjectFatty acidstr_TR
dc.subjectproteintr_TR
dc.subjecttannintr_TR
dc.subjectvicia speciestr_TR
dc.titleTannin, protein contents and fatty acid compositions of the seeds of several vicia L. species from Turkeytr_TR
dc.typeArticletr_TR


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