Mehmet MERT, Murat YILMAZTEKİN, Oktay GENÇER, Dilşat BOZDOĞAN KONUŞKAN

Physico-Chemical Characteristic and Fatty Acids Compositions of Cottonseed Oils

ommon oil being used today besides sunflower oil. As the most important vegetable oil source in Turkey, sunflower is first ranked with 1.38 million tons, followed by cottonseed with 1.28 million tons, soybean 180,000 ton, peanut 141,000 tons and rapeseed 101,000 tons (Kolsarıcı et al 2015).Cottonseed oil is usually used in vegetable oil mixtures (Metin et al 2003), cooking and salad oil, in the preparation of margarine, shortening, mayonnaise and sauces, also to less extend in canned fish and smoked meat (Gtoplam karotenoid içerikleri 119-140 mg kg-1, toplam tokoferol içerikleri 887-920 mg kg-1 aralığında değişmiştir. Linoleik asit, palmitik asit, oleik asit ve stearik asit oranlarının, sırasıyla % 52.0-55.82; % 24.85-25.63, % 14.06-17.0 ve % 3.01-3.13 aralığında değiştiği saptanmıştır. PAUM 15 genotipinin en yüksek yağ verimi ve yağ kalitesine sahip olmasından dolayı diğer genotiplere kıyasla yemeklik yağ olarak tüketime daha uygun olabileceği belirlenmiştir.

In this study, three cotton genotypes of species Gossypium hirsutum L., Cukurova 1518, PAUM 15 and BA 119 were investigated for their some physicochemical properties of oils such as free fatty acids, peroxide value, iodine value, unsaponifiable matter, total carotenoid and tocopherol contents and fatty acids composition in Cukurova region in Turkey. Seed oil content ranged 17.2-19.6% and PAUM 15 was found to be genotype with the highest oil content. The range of other physicochemical properties and their values are as follows; free fatty acids 1.7-2.8%, peroxide value 5.36.0 meq O2 kg-1, unsaponifiable matters 2.1-2.3%, iodine value 102-110, total carotenoid content 119-140 mg kg-1, total tocopherol content 887-920 mg kg-1, linoleic acid 52.00-55.82%, palmitic acid 24.85-25.63%, oleic acid 14.06-17.00%, stearic acid 3.01-3.13% in the cottonseed oils. PAUM 15 was determined to be more suitable for food consumption as edible oil due to its highest oil content and quality characteristics than the others genotypes

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