Effects of Harvesting Time on Fat and Fatty Acid Composition of Three Mandarin Cultivars (Citrus unshiu)
The objective of this study was to compare three mandarin cultivars (Okitsu Wase, Dobashi Beni and Satsuma Owari) for their fatty acid compositions and two harvesting seasons (at the beginning and the last) using gas Chromatography Flame Ionization detector (GC/FID). The total lipid content (％)of mandarin genotypes was found to be higher percentages at the last harvesting season in all mandarin vareites. The saturated fatty acid (SFA) was found to be lower at the first harvesting period. However, monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were found to be higher at the first harvesting period. Based on the detected fatty acids, oleic acid methyl ester (C18∶ 1) , linoleic acid methyl ester (C18∶2n 6) , stearic acid methyl ester (C18 ∶0) and palmitic acid methyl ester (16 ∶0) were found to be the most abundant.
Citrus inshiu Fatty acids Gas Chromatography Mandarin
E. Kafkas N. K. Koc S. Polatoz Y. Ozogul
University of Cukurova, Subtropical Fruits Research and Application Center, 01330, Balcali, Adana, University of Mersin, Silifke Vocational School, Silifke, Mersin, Turkey University of Cukurova, Faculty of Fisheries, Department of Fishing and Processing Technology, 0133
国际会议
11th International Citrus Congress(第11届国际柑橘大会)
武汉
英文
646-649
2008-10-01（万方平台首次上网日期，不代表论文的发表时间）