Characteristics of Grains and Oils of Four Different Oats (Avena Sativa L.) Cultivars Growing in Turkey

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÖzkan, Gülcan
dc.contributor.authorTopal, Ali
dc.date.accessioned2020-03-26T17:03:10Z
dc.date.available2020-03-26T17:03:10Z
dc.date.issued2006
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractSome physical and chemical properties of four oat (Avena sativa L.) varieties (BDMY-6, BDMY-7, Che-Chois and Y-2330) harvested from Konya in Turkey were investigated. The weight of the grain, moisture, crude protein, crude ash, crude fibre, crude energy, crude oil and water-soluble extract contents of all oat variety grains were analysed. Contents of aluminium, calcium, cadmium, phosphorus, magnesium, zinc, lead, potassium and manganese were also determined in the oat grains. The specific gravity, refractive index, free fatty acids, peroxide value, saponification number and unsaponifiable matter were determined in the grain oil. Tocopherol contents of these four oat grain oils were measured. Palmitic acid (15.72%), oleic acid (33.97-51.26%) and linoleic acid (22.80-35.90%) were found to be rich in protein, oil, fibre, unsaturated fatty acids and minerals, suggesting that they may be valuable for food uses. Due to high nutritive values, it is recommended to process for healthy food products.en_US
dc.identifier.citationÖzcan, M. M., Özkan, G., Topal, A., (2006). Characteristics of Grains and Oils of Four Different Oats (Avena Sativa L.) Cultivars Growing in Turkey. International Journal of Food Sciences and Nutrition, 57(5/6), 345-352. Doi: 10.1080/09637480600802363
dc.identifier.doi10.1080/09637480600802363en_US
dc.identifier.endpage352en_US
dc.identifier.issn0963-7486en_US
dc.identifier.issn1465-3478en_US
dc.identifier.issue5/6en_US
dc.identifier.pmid17135024en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage345en_US
dc.identifier.urihttps://dx.doi.org/10.1080/09637480600802363
dc.identifier.urihttps://hdl.handle.net/20.500.12395/20375
dc.identifier.volume57en_US
dc.identifier.wosWOS:000243204300006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÖzcan, Mehmet Musa
dc.institutionauthorTopal, Ali
dc.language.isoenen_US
dc.publisherInforma Healthcareen_US
dc.relation.ispartofInternational Journal of Food Sciences and Nutritionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOat grainen_US
dc.subjectAvena sativa Len_US
dc.subjectProximate compositionen_US
dc.subjectMineralsen_US
dc.subjectTocopherolen_US
dc.subjectFatty acid compositionen_US
dc.titleCharacteristics of Grains and Oils of Four Different Oats (Avena Sativa L.) Cultivars Growing in Turkeyen_US
dc.typeArticleen_US

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