Tannin, protein contents and fatty acid compositions of the seeds of several Vicia L. species from Turkey
Tarih
2010Yazar
Kokten, Kagan and Kocak, Alpaslan and Bagci, Eyup and Akcura, Mevlut and
Celik, Sait
Üst veri
Tüm öğe kaydını gösterÖzet
The 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\%.
Koleksiyonlar
DSpace@BİNGÖL by Bingöl University Institutional Repository is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 Unported License..