Chemical Composition and Physicochemical Properties of Tubera Salep Produced From Some Orchidaceae Species

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dc.contributor.authorTekinşen, Kemal Kaan
dc.contributor.authorGüner, Ahmet
dc.date.accessioned2020-03-26T17:47:24Z
dc.date.available2020-03-26T17:47:24Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSalep samples obtained from 10 different Orchidaceae spp., namely Dactylorhiza osmanica var. osmanica, Ophrys mammosa, Orchis anatolica, Orchis coriophora, Orchis italica, Orchis mono. Orchis palustris, Orchis simia, Orchis tridentata and Serapias vomeracea ssp. orientalis, in Anatolia, were analyzed for moisture, glucomannan, starch, protein, ash contents, pH and viscosity values. Depending on the species, the samples showed statistically significant differences in glucomannan, starch and viscosity values. It was observed that the salep samples obtained from the tubers of O. italica, O.morio, O. anatolica and O. tridentata and S. vomeracea ssp. orientalis, respectively, had higher glucomannan contents and viscosities. To ensure a supply of high-quality salep, the uncontrolled collection of tubers from the wild, especially the species O. italica, O. mono and O. anatolica, should be prevented, and research into methods of cultivation should be carried out.en_US
dc.description.sponsorshipSelcuk UniversitySelcuk Universityen_US
dc.description.sponsorshipWe would like to thank Scientific Research Project Coordination of Selcuk University for the financial support. Thanks are owed to Assistant Prof. Dr. Huseyin Dural from the Department of Biology at Selcuk University for his constructive comments on the identification of Orchidaceae spp.en_US
dc.identifier.citationTekinşen, K. K., Güner, A., (2010). Chemical Composition and Physicochemical Properties of Tubera Salep Produced From Some Orchidaceae Species. Food Chemistry, (121), 468-471. Doi: 10.1016/j.foodchem.2009.12.066
dc.identifier.doi10.1016/j.foodchem.2009.12.066en_US
dc.identifier.endpage471en_US
dc.identifier.issn0308-8146en_US
dc.identifier.issn1873-7072en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage468en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2009.12.066
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24690
dc.identifier.volume121en_US
dc.identifier.wosWOS:000276038400023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTekinşen, Kemal Kaan
dc.institutionauthorGüner, Ahmet
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSalepen_US
dc.subjectOrchidaceaeen_US
dc.subjectGlucomannanen_US
dc.subjectStarchen_US
dc.subjectViscosityen_US
dc.titleChemical Composition and Physicochemical Properties of Tubera Salep Produced From Some Orchidaceae Speciesen_US
dc.typeArticleen_US

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