Characteristics of turpentine (Pistacia terebinthus L.) fruit and fruit oil collected from two different locations

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dc.contributor.authorŞimşek, Şenay
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorAl Juhaimi, Fahad
dc.date.accessioned2020-03-26T19:23:17Z
dc.date.available2020-03-26T19:23:17Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe ash, protein, fat and starch of both turpentine fruits were determined between 3.08% (Silifke) and 3.13% (Gulnar), 8.67% and 9.11 (Gulnar), 55.47% (Silifke) and 54.09% (Gulnar) and 1.21% (Silifke) and 1.25% (Gulnar), respectively (p<0.05). Extractable phenolic content of Silifke was determined to be 41.56 mg FAE/g and 32.73 mg GAE/g. Hydrolysable phenolics ranged from 33.97-37.14 mg FAE/g and 32.01-34.94 mg GAE/g (p<0.05). Glutamic acid was found at the highest levels. Turpentine fruit oil appears to be an excellent source of oleic, (47.61 and 48.57 %) folllowed by linoleic (19.56% and 20.33%), palmitic (22.81% and 21.34%), palmitoleic (3.23% and 2.94%) and stearic acids (2.12% and 2.31%), respectively. Na, P, K, Ca, Mg and S contents of turpentine samples were found at high levels.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.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group NO (RG-1435-049).en_US
dc.identifier.endpage106en_US
dc.identifier.issn1431-9292en_US
dc.identifier.issue3en_US
dc.identifier.startpage102en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33342
dc.identifier.volume21en_US
dc.identifier.wosWOS:000389614600002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherAGRIMEDIA GMBHen_US
dc.relation.ispartofZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZENen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectamino aciden_US
dc.subjectfatty aciden_US
dc.subjectGCen_US
dc.subjectICP-AESen_US
dc.subjectmineralsen_US
dc.subjectphenolen_US
dc.subjectsugaren_US
dc.subjectturpentineen_US
dc.titleCharacteristics of turpentine (Pistacia terebinthus L.) fruit and fruit oil collected from two different locationsen_US
dc.typeArticleen_US

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