OIL RATIO AND FATTY ACID COMPOSITION OF CHERRY SEED OIL

Authors : Hale Seçilmiş Canbay, Mahmut Doğantürk

Pages : 21-24

View : 30 | Download : 12

Publication Date : 2019-07-09

Article Type : Research

Abstract :Objective: Seeds of different fruits are often considered waste. Studies have shown that seeds contain hydrophobic and hydrophilic components. This is an important feature in terms of health. Therefore, the pharmacological properties of the seeds made it important for human health. In this study, oil content and fatty acid composition were investigated in two different cherry seeds which were produced as by-products in the food processing industry. Cherry seed oil was removed in an automatic hot extraction system. Hexane was used as the solvent for extraction.   Results: In two different cherry seeds, the oil ratio varied between 23.238 and 28.758. Gas chromatography mass spectrometry (GCMS) system was used for the fatty acid composition. Dominating fatty acids were oleic acid in the range of 42.625 to 55.265 g/100 g and linoleic acid with 23.276 g/100 g.   Conclusion: With the high content oil content and unsaturated fatty acid composition, these seed oil may be used in food industry.  
Keywords : Cherry Seed, Oil Content, Fatty Acid