Menengiç (Pasticia terebinthus) tohumu yağının karakterizasyonu
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2019
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İnönü Üniversitesi
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info:eu-repo/semantics/openAccess
Özet
Bu çalışmada, Şanlıurfa yöresinde yetişen menengiç (Pistacia Terebinthus) tohumları çalışıldı. Kavrulmamış tohumlar bütün olarak ve ezilerek, kavrulmuş tohumlar ezilerek clavenger düzeneği ile ekstrakte edildi. Ayrıca kavrulmamış tohumlardan soğuk pres yöntemiyle de yağ elde edildi. Her iki yöntem kullanılarak elde edilen menengiç tohumlarının yağlarının GC-MS cihazı ile uçucu yağ kompozisyonu belirlendi. Kavrulmadan bütün halde yağ elde edilen örneklerde ezilen örneklere oranla uçucu yağ bileşen miktarlarının daha az olduğu tespit edildi. Kavrulmadan ezilen tohumlarda uçucu bileşen miktarlarının, kavrularak ezilen tohumlardan ve soğuk pres yöntemiyle elde edilen yağlardan daha fazla olduğu görüldü. i Kavrulmamış yağlarda tespit edilen alfa-pinen, beta-pinen, sabinen, mirsen, osimen, delta-3-karen, terpinolen, gama-terpinen bileşenlerinde ve yağ asitlerinde (palmitik asit, palmitoleik asit, stearik asit, oleik asit, linoleik asit, linolenik asit) 100°C sıcaklıkta kavrulan örneklerde azalma görüldü. Soğuk presle elde edilen bileşen miktarlarına bakıldığında, kavrulmamış ve kavrulmuş tohumlardan elde edilenlere oranla daha az bileşen bulundu. 100-180 ᵒC sıcaklıklarda kavrulmuş ve kavrulmamış menengiç tohumları içeriğindeki elementler (Na, K, P, Ca, Fe, Mg, Zn, Cu, Mn, Li, Ni, Pb, S, Se, , Co, Cr, Sr, Ti, V, Ag, Al, As, B, Ba ve Bi gibi) SEM-EDX cihazı ile belirlendi. Sıcaklığın etkisini görmek için her bir grupta 5 element olacak şekilde 4 grup oluşturuldu. SEM-EDX analiz sonuçları kıyaslandı. SEM Analiz sonuçlarında standart sapmalar dikkate alınarak incelendiğinde kavurma işlemleriyle Ag, Cd, Sr, Ti, K, Mg, Cr, Cu, Mn, Ni, Co, Fe, V ve Na değerlerinde değişiklik gözlenmezken, Pb, P elementi için 100 ºC ve 180 ºC lerde kavrulma sonrası artış gözlendi. Ca, Se ve Zn 100ºC ve 180ºC kavrulma sonuçlarında azalma gözlendi. B elementine ise rastlanılmadı. Anahtar Kelimeler: Menengiç, Pistacia terebinthus, Tohum, uçucu yağ, GC-MS, SEM-EDX
seeds of pistacia terebinthus grown in Şanlıurfa region werw studied. The unroasted seeds were extracted whole and crushed and the roasted seeds were extracted crushed whit clevenger apparatus. In addition, oil was obtained by cold pressing method from unroasted seeds. Essential oil composition of the oil sobtained using both methods was determined by GC-MS. It was found that the amount of essential oil components in the sample sobtained from whole seeds without roasting was lower than the crushed samples. Alpha-pinene, beta-pinen, sabinen, mirsen, osimen, delta-3-karen, terpinolen, gamma-terpinen and fatty acids (palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid) detected in unroasted samples were observed to decrease in sample sroasted at 100ᵒC temperature. Considering the amount of components obtained by cold press, less components were found than those obtained from unroasted and roasted seeds and numerical values decreased. iii Elements in the content of roasted and unroasted seeds at temperatures of 100-180 ᵒC (Na, K, P, Ca, Fe, Mg, Zn, Cu, Mn, Li, Ni, Pb, S, Se, Co, Cr, Sr, Ti, V, Ag, Al, As, B, Ba and Bi) were determined by SEM-EDX. To see the effect of temperature, 4 groups were formed with 5 elements in each group. SEM-EDX analysis results were compared. SEM analysis When the standard deviations are taken into consideration in the results of the roasting process, Ag, Cd, Sr, Ti, K, Mg, Cr, Cu, Mn, Ni, Co, Fe, V and Na values were not observed changes, Pb, P element for 100ºC and 180ºC increased after roasting. Ca, Se and Zn 100ºC and 180ºC scorching results decreased. Element B was not found. KEYWORDS: PistaciaTerebinthus, Seed, essential oil, GC-MS, SEM-EDX
seeds of pistacia terebinthus grown in Şanlıurfa region werw studied. The unroasted seeds were extracted whole and crushed and the roasted seeds were extracted crushed whit clevenger apparatus. In addition, oil was obtained by cold pressing method from unroasted seeds. Essential oil composition of the oil sobtained using both methods was determined by GC-MS. It was found that the amount of essential oil components in the sample sobtained from whole seeds without roasting was lower than the crushed samples. Alpha-pinene, beta-pinen, sabinen, mirsen, osimen, delta-3-karen, terpinolen, gamma-terpinen and fatty acids (palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid) detected in unroasted samples were observed to decrease in sample sroasted at 100ᵒC temperature. Considering the amount of components obtained by cold press, less components were found than those obtained from unroasted and roasted seeds and numerical values decreased. iii Elements in the content of roasted and unroasted seeds at temperatures of 100-180 ᵒC (Na, K, P, Ca, Fe, Mg, Zn, Cu, Mn, Li, Ni, Pb, S, Se, Co, Cr, Sr, Ti, V, Ag, Al, As, B, Ba and Bi) were determined by SEM-EDX. To see the effect of temperature, 4 groups were formed with 5 elements in each group. SEM-EDX analysis results were compared. SEM analysis When the standard deviations are taken into consideration in the results of the roasting process, Ag, Cd, Sr, Ti, K, Mg, Cr, Cu, Mn, Ni, Co, Fe, V and Na values were not observed changes, Pb, P element for 100ºC and 180ºC increased after roasting. Ca, Se and Zn 100ºC and 180ºC scorching results decreased. Element B was not found. KEYWORDS: PistaciaTerebinthus, Seed, essential oil, GC-MS, SEM-EDX
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Şahin, İ. (2019). Menengiç (Pasticia terebinthus) tohumu yağının karakterizasyonu. Yayınlanmış Yüksek Lisans Tezi, İnönü Üniversitesi.
