Determination of fatty acids in Allium tuncelianum (Tunceli garlic) by gas chromatography with flame ionization detection (GC-FID)

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dc.authoridYaman, Mehmet/0000-0002-3008-2671
dc.authoridİçen, Mehmet Sina/0000-0002-1411-7184
dc.authoridUğur, Yılmaz/0000-0002-9040-4249
dc.authorwosidUğur, Yılmaz/ABI-4076-2020
dc.authorwosidYaman, Mehmet/AAA-9564-2022
dc.authorwosidİçen, Mehmet Sina/ABH-7505-2020
dc.authorwosidUğur, Yılmaz/AAA-4699-2022
dc.contributor.authorUgur, Yilmaz
dc.contributor.authorKaraaslan-Ayhan, Nagihan
dc.contributor.authorIcen, M. Sina
dc.contributor.authorBicim, Tulin
dc.contributor.authorErdogan, Selim
dc.contributor.authorYaman, Mehmet
dc.date.accessioned2024-08-04T20:50:44Z
dc.date.available2024-08-04T20:50:44Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractGarlic has an important place in daily nutrition. It is consumed by people because of its antimicrobial, antibacterial, and antioxidant properties, and it is also known to be good for many diseases. Along with these properties of garlic, its fatty acid content is also important. The goal of this study is to determine the fatty acids in Allium tuncelianum (Tunceli garlic), which grows naturally in Tunceli, Turkey, by gas chromatography with flame ionization detection (GC-FID). Fifteen of 37 fatty acids studied were detected in Allium tuncelianum, and the primary fatty acids in the sample extracts were determined to be the polyunsaturated fatty acid (PUFA) linoleic acid (C18:2n6c, 41.595%) and the monounsaturated fatty acid (MUFA) oleic acid (C18:1n9c, 33.302%). Small quantities of saturated fatty acids (SAFAs) were also present, including palmitic acid (C16:0, 11.739%), henoicosanoic acid (C21:0, 6.946%), and stearic acid (C18:0, 2.362%).en_US
dc.identifier.doi10.1080/10739149.2021.1983824
dc.identifier.endpage239en_US
dc.identifier.issn1073-9149
dc.identifier.issn1525-6030
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85116824330en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage233en_US
dc.identifier.urihttps://doi.org/10.1080/10739149.2021.1983824
dc.identifier.urihttps://hdl.handle.net/11616/100256
dc.identifier.volume50en_US
dc.identifier.wosWOS:000705142200001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInstrumentation Science & Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAllium tuncelianumen_US
dc.subjectTunceli garlicen_US
dc.subjectgas chromatography-flame ionization detection (GC-FID)en_US
dc.subjectfatty aciden_US
dc.titleDetermination of fatty acids in Allium tuncelianum (Tunceli garlic) by gas chromatography with flame ionization detection (GC-FID)en_US
dc.typeArticleen_US

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