The Oil Yields, Mineral Contents and Fatty Acid Compositions of Some Rye (Secale cereale) Grains

Document Type : Research Article

Authors

1 High Vocational College, Selçuk University, Sarayönü-Konya, TURKEY

2 Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, Tekirdağ, TURKEY

3 Department of Plant Fertilization, Faculty of Agriculture, Selçuk University, 42031 Konya, TURKEY

4 Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42031 Konya, TURKEY

5 Department of Field Crop, Faculty of Agriculture, Selçuk University, 42031 Konya, TURKEY

6 High VocationalCollege, Selçuk University, Sarayönü-Konya, TURKEY

7 Faculty of Veterinary, Selçuk University, 42031 Konya, TURKEY

Abstract

The oil contents of rye grain seeds ranged from 0.70% (type 25) to 3.92 % (type 1). Palmitic acid contents of oils changed between 10.82% (type 26) and 22.43% (type 10). In addition, while oleic acid contents of oil samples vary between 20.61% (type 17) and 37.86% (type 3), linoleic acid contents of oils changed between 18.91% (type 3) to 54.0% (type 13). Also, linolenic acid contents of oil samples were found between 2.43% (type 1) and 8.34% (type 26). Total saturated fatty acid contents of oil samples changed between 15.57% (typ 26) and 34.38% (type 1). K contents of rye grains were found between 3810.31 mg/kg (type 2) and 6148.28 mg/kg (type 17). While P contents of grains vary between 1806.43 mg/kg (5) and 3710.25 mg/kg (18), Mg contents of samples ranged from 962.87 mg/kg (type 5) to 1602.33 mg/kg (type 12). The highest Ca content was determined in 14 samples (1447.96 mg/kg). The crude protein contents of rye grains ranged from 10.08% (type 1) to 15.25% (type 3). As a result, rye grain is rich in minerals and essential fatty acids for human health.

Keywords

Main Subjects

References

[1] Fistes A., Dosenovic T., Rakic D., Pajin B., Serez Z., Simovi, S.,  Statistical Analysis of the Basic Chemical Composition of Whole Grain Flour of Different Cereal Grains, Alimentaria, 7: 45-53(2014).
[2] Kan A., Characterization of the Fatty Acid and Mineral Compositions of Selected Cereal Cultivars From Turkey, Rec. Nat. Prod., 9: 124-134 (2015).
[3] Hosseinian F.S., Mazza G., Triticale Bran and Straw: Potential New Sources of Phenolic Acids, Proanthocyanidins, and Lignans, J. Funct. Foods, 1: 57–64 (2009).
[4] Zielinski H., Ceglinska A., Michalska A., Antioxidant Contents and Properties as Quality Indices of Rye Cultivars, Food Chem., 104: 980–988 (2007).
[5] Ruibal-Mendietaa N.L., Dekeyserb A., Delacroixc D.L., Mignoleta E., Larondellea Y., Meurensa M., The Oleate/Palmitate Ratio Allows the Distinction between Whole Meals of Spelt (Triticum spelta L.) and Winter Wheat (T. aestivum L.), J. Cereal Sci., 39: 413–415 (2004).
[7] ISO-International Organization for Standardization, “Animal and Vegetable Fats and Oils Preparation of Methyl esters of Fatty Acids”, ISO. Geneve,  Method ISO 5509, 1-6 (1978).
[6] Suzuki Y., EsumiY., Yamaguchi I., Structures of 5- Alkylresorcinol-Related Analogues in Rye, Phytochem., 52 (2): 281–289 (1999).
[8] HiÅŸil Y., “Instrumental Analysis Techniques”, (Eng. Fac. Publ. 55). Ege Üniversity, Bornova –Ä°zmir (1998). (in Turkish).
[9] Skujins S., “Handbook for ICP-AES (Varıan-Vista)”, A Short Guıde To Vista Series ICP-AES Operation. Varian Int. AGÅŸZug. Version 1.0. pp 29. Switzerland (1998). 
[10] AACC International,  Method 46-30.01, “Crude Protein - Combustion Method”, in: “Approved Methods of Analysis 11th AACC International”: St. Paul, MN, USA (1999).
[11] Püskülcü H., F Ä°kiz F., “Introduction to Statistic”. Bilgehan Press. p333. Bornova. Ä°zmir, Turkey(1989). [(in Turkish)]
[12] Armanino C.,  De Acutis R., Rosa Festa A., Wheat Lipids to Discriminate Species, Varieties, Geographical Origins and Crop Years, Anal. Chim. Acta, 454: 315–326 (2002).
[13] De Man W., Bruyneel P., Fatty Acid Content and Composition in Relation to Grain Size of Barley, Phytochem., 7: 1307-1310 (1987).
[14] Zhou M.X., Glennie Holmes M., Robards K.,  Helliwell S., Fatty Acid Composition of Lipids of Australian Oats, J. Cereal Sci., 28: 311-319 (1998).
[15] Nikolic N., Radulovic N., Momcilovic B., Nikolic G., Lazic M., Todorovic Z., Fatty Acids Composition and Rheology Properties of Wheat and Wheat and White or Brown Rice Flour Mixture, Eur. Food Res. Technol., 227: 1543–1548 (2008).
[16] Grela E. R., Nutirient Composition and Content of Antinutritional Factors in Spelt (Triticum spelta L.) Cultivars, J. Sci Food Agric, 71: 399-404 (1996).
[17] Özcan M.M., BaÄŸcı A., Dursun N., Gezgin S., Hamurcu M., Dumlıpınar Z., Uslu N., Macro and Micro Element Contents of Several Oat (Avena sativa L.) Genotype and Variety Grains, Iran. J. Chem. Chem. Eng. (IJCCE), 36: 73-79 (2017).
[18] Ragaee S., Abdel-Aal E. M., Noaman, M., Antioxidant Activity and Nutrient Composition of Selected Cereals for Food Use, Food Chem. 98: 32-38 (2006).
Iranian Journal of Chemistry and Chemical Engineering
Volume 38, Issue 5 - Serial Number 97
September and October 2019
Pages 285-292

Files

Share

How to cite

Statistics