The influence of sowing dates on the oil content and fatty acid composition of standard, mid-oleic and high-oleic types of sunflower (Helianthus annuus L.)
- Resource Type
- Authors
- Osman Kola; Ayşe Nuran Çil; Hatice Yücel; Murat Reis Akkaya; Abdullah Çil
- Source
- Food Science and Technology, Iss 0 (2018)
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
- Subject
- food.ingredient
sowing date
lcsh:TX341-641
chemistry.chemical_compound
food
Oil content
Helianthus annuus
lcsh:Technology (General)
Chemical composition
chemistry.chemical_classification
Sunflower oil
Fatty acid
Sowing
temperature
Sunflower
Oleic acid
Horticulture
chemistry
oleic acid content
oil acid composition
lcsh:T1-995
lipids (amino acids, peptides, and proteins)
sunflower oil
lcsh:Nutrition. Foods and food supply
Food Science
Biotechnology
- Language
- English
This study aimed to determine the oil ratios and fatty acid compositions of sunflowers grown in the warm climate of the Çukurova region at different sowing dates. It was found that the crude fat ratios of standard, mid-oleic and high-oleic sunflower types were 42.57%, 39.35% and 39.07%, respectively. Crude oil ratios of high-oleic and mid-oleic sunflower types were significantly decreased (p