Cilt 2 Fen Bilimleri

SOME CHEMICAL PROPERTIES OF CHESTNUT (CASTANEA SATIVA MILL.) FRUIT COLLECTED FROM DIFFERENT LOCATIONS IN TURKEY

Fatih ER [1] Mehmet Musa OZCAN [2] Erman DUMAN [3] Züleyha ENDES [4]

ÖZ

Bu   çalışmada,   farklı   lokasyonlardan   toplanan   tamamen   olgunlaşmış   kestane   (Castanea   sativa  Mill.)  meyveleri’nin  kimyasal  özellikleri  (nem,  kül,  ham  yağ,  ham  lif,  toplam  karbonhidrat,  toplam  fenol  ve  mineral  madde  içeriği)  belirlenmiştir.  Kestane  meyveleri’nin  toplam  fenol  içeriği    21.8-­‐24.7  g  GAE/100  g  arasında   değişmiştir.   Kestane   meyvesi’nin   bazı   makro   ve   micro   element   içerikleri   ICP-­‐AES   ile   tespit  edilmiştir.  Kestaneler    farklı  miktarlarda  Ca,  Mg,  K,  P,  Na  ve  Zn  içermektedir.  Bu  değerler,  sırasıyla  2090-­‐2710   ppm,   1216-­‐1713   ppm,   10719-­‐14867   ppm,   1627-­‐1849   ppm,   297-­‐418   ppm   ve   47-­‐79   ppm  bulunmuştur.

ABSTRACT

Chemical   properties   (including   moisture,   ash,   crude   oil,   crude   protein,   crude   fibre,     total  carbohydrate,   total   phenol     and   minerals)   of   completely   ripe   chestnut   (Castanea   sativa   Mill.)   fruits  collected  from  different  locations  (Aydın,  Bursa  and  Kastamonu)  were  determined.  Total  phenol  contents  of  chestnut  fruits  changed    between  21.8-­‐24.7  g  GAE/100  g  extract.  The  some  macro  and  micro  element  contents  of  chestnut  fruit  were  determined  by  Inductively  Coupled  Plasma-­‐Atomic  Emission  Spectroscopy  (ICP-­‐AES).  The  chestnuts  contained  different  amounts  of  Ca,  Mg,  K,  P,  Na  and  Zn.  These  values  were  found  as  2090-­‐2710  ppm,  1216-­‐1713  ppm,  10719-­‐14867  ppm,  1627-­‐1849  ppm,  297-­‐418  ppm,  and  47-­‐79  ppm,  respectively.


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Konular
Diğer ID JA36AH98DC
Dergi Bölümü Makaleler
Yazarlar

Yazar: Fatih ER
Kurum: High College, Program of Agricultural Machinery, Selçuk University , 42031 Konya, Turkey

Yazar: Mehmet Musa OZCAN
E-posta: mozcan@selcuk.edu.tr
Kurum: Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, Turkey

Yazar: Erman DUMAN
Kurum: Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar,Turkey

Yazar: Züleyha ENDES
Kurum: Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, Turkey