American Journal of Ethnomedicine

Determination of some technological characteristics of local popcorn genotypes in the black sea region of turkey

Joint Event on 3^rd World Congress on NATURAL PRODUCTS CHEMISTRY AND RESEARCH & 12^th WORLD PHARMA CONGRESS
October 16-18, 2017 Budapest, Hungary

Fatih Oner

Ordu University, Turkey

Posters & Accepted Abstracts: Am J Ethnomed

DOI: 10.21767/2348-9502-C1-003

Abstract

Maize is one of the important cereals grown in the world. Popcorn (Zea Mays Everta Sturt.) industry has been increasing continuously throughout the world. Development of microwave technology for popping corn has increased popcorn production.Although corn (Zea mays L.) is principally cultivated for carbohydrate production, in the past several years, it has gained great significance as a source of vegetable oil for the food industry. Corn kernel oil is mainly used for salad and cooking oil and for the production of table margarin. Its fatty acid composition comprises 40-68% of linoleic acid, 20-32% of oleic acid, and 8-14% saturated fatty acids, mainly palmitic acid.Determination for Fatty Acid Composition; The fatty acid composition of seed oils was determined by Gas-Liquid Chromatography (GLC) of fatty acid methyl esters after Thies. About 20 íL of extracted oil were transmethylated for 20 min at 20 °C with 1 mL of a 0.5 M solution of sodium methylate in methanol. Then, 0.5 mL of isooctane and 0.2 mL of 5% (wt/v) of NaHSO4 in water were added in that order. The samples were centrifuged, and 2.5 íL of the upper phase was injected into the gas chromatograph at a split ratio of 1:70. Analyses were performed on a Perkin-Elmer gas chromatograph. In this Study, 48 popcorn genotypes were used. 10 technological characteristics of 48 local popcorn genotypes were examined. Local popcorn genotypes were collected from 10 cities in the Black Sea Region of Turkey. Variance analysis showed that there were high variations in most of the technological characteristics.Crude fiber content, dry matter content, oil ratio, protein ratio, starch ratio, palmitic acid ratio, stearik acid ratio, oleic acid ratio, linoleic acid ratio and linoleic acid ratio between 1.51-3.59%, 87.20-89.99%, 2.22-5.95%, 10.69-16.42%, 63.00-73.64%, 9.61-15.93%, 1.25-3.62%, 24.43-42.14%, 40.39-59.53% and 0.0005-1.21% respectively. It was concluded that local popcorn genotypes collected from the Black Sea Region could form a rich genetic base in improvement programmes.

Biography

E-mail: fatihoner38@gmail.com