Effect of location on chemical properties, amino acid and fatty acid compositions of fenugreek (Trigonella foenum-graecum L.) seed and oils

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dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorŞimşek, Şenay
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorGhafoor, Kashif
dc.contributor.authorBabiker, Elfadil E.
dc.date.accessioned2020-03-26T19:53:33Z
dc.date.available2020-03-26T19:53:33Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractOil contents of samples were found low, and varied between 5.06 and 6.33%. In addition, crude fiber contents of seeds changed between 9.25 and 10.35%. Sugar compositions of fenugreek seeds changed according to locations. While fructose contents of seeds change between 1.62 and 3.06%, stachyose contents of samples ranged from 1.29 to 2.12%. While aspartic acid contents of fenugreek change between 2.65 and 3.31%, glutamic acid contents of samples were found between 3.79 and 4.82%. While linoleic acid contents of fenugreek seed oils change between 35.14 and 41.04%, linolenic acid contents of oils varied from 16.97 to 25.66%. Oleic acid contents of seed oils ranged from 11.8 to 19.93% (p<.05). Practical applicationsFenugreek seeds are rich in crude protein, sugars, amino acids, and fatty acid contents. The fatty acid profile was dominated by oleic, linoleic, and linolenic acids. Fenugreek has a great medicinal value, and its seed has some medicinal properties such as hypoglycemic, laxative, stimulant, carminative, stomachic, antibacterial, antioxidant, and diuretic. However, fenugreek shows high quantities of linolenic acid (16.99-25.66%) and gets into the drying oil category. Drying oil is any of several natural oils, which oxidize to form a tough, elastic film when exposed to the air.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud University (RG-1435-049)en_US
dc.identifier.doi10.1111/jfpp.13569en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13569
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36534
dc.identifier.volume42en_US
dc.identifier.wosWOS:000429420400005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of location on chemical properties, amino acid and fatty acid compositions of fenugreek (Trigonella foenum-graecum L.) seed and oilsen_US
dc.typeArticleen_US

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