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    THE FATTY ACID AND MINERAL COMPOSITIONS OF DIFFERENT CHICKPEA CULTIVARS CULTIVATED
    (PARLAR SCIENTIFIC PUBLICATIONS (P S P), 2018) Kaya, Muharrem; Kan, Asuman; Yilmaz, Azime; Karaman, Ruziye; Sener, Aykut
    In this study, crude oil content, fatty acid and mineral composition of different chickpea varieties cultivated in Konya were investigated. Fatty acid (saturated and unsaturated) compositions, crude oil and mineral contents were determined; GC-MS, Soxhelet-Henkel and ICP-OES, respectively. There were significant (p<0.01) differences between the chickpea cultivars in view of their crude oil contents and fatty acids (saturated and unsaturated) compositions. The oil yields of the nineteen chickpea cultivars varied between 2.91 and 6.43%. The highest crude oil content was determined in Gokce (6.43%) cultivar. On the other hand, highest compositions of the unsaturated fatty acids were determined in Uzunlu 99 (88.01%). Furthermore, the total compositions of the highest saturated fatty acids were determined in Camtez 87 (17.71%). The linolenic (in ILC 482, 2.68%), linoleic (in ILC 482, 57.25%) and oleic (in Gtiliimser, 42.30%) acids were dominating fatty acids of the cultivars. According to the results, the total macro element composition of the chickpea cultivars were found to range from 16267 to 23634 and K and P were the dominating macro elements of the cultivars. Moreover, the micro element composition of the chickpea cultivars varied from 165.36 to 269.09 Fe and B were the highest micro elements of the cultivars.
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    Investigation of in vitro and in vivo anti-fungal activities of different plant essential oils against postharvest apple rot diseases - Colletotrichum gloeosporioides, Botrytis cinerea and Penicillium expansum
    (M H SCHAPER GMBH CO KG, 2016) Yilmaz, Azime; Ermis, Ertan; Boyraz, Nuh
    The essential oils (EOs) extracted from sage (Salvia officinalis), rosemary (Rosmarinus officinalis), oregano (Origanum vulgare), eucalyptus sp. and fennel (Foeniculum vulgare) were tested for their antifungal capacities against Penicillium (P.) expansum, Colletotrichum (C.) gloeosporioides and Botrytis (B.) cinerea in vitro and in vivo using golden delicious apples. The main components found in the essential oils of rosemary, sage, fennel, eucalyptus and oregano were camphor (26.25 %), alpha-thujone (14.95 %) along with 1.8-cineol (13.40 %), trans anethole (80.73 %), cymene (24.90 %) and carvacrol (81.25 %) respectively. The percentage of mycelial growth inhibition was determined using fumigation bioassay and contact bioassay techniques. Oregano EO was found to be the most effective essential oil against fungi species in in vitro and in vivo trials. The descending order of inhibition power of other EOs was noted as eucalyptus, fennel, sage and rosemary. Oregano EO did not stop the fungal growth completely at selected concentrations. However, it was able to limit the growth of fungi (fungistatic) in in vitro bioassays from approximately 80 to 15 mm, from 19 to 4 mm and from 50 to 9 mm in diameter for B. cinerea, P expansum and C. gloeosporioides respectively.