Zengin, GökhanAktümsek, AbdurrahmanGiron-Calle, J.Vioque, J.Megias, C.2020-03-262020-03-2620160017-34951988-4214https://dx.doi.org/10.3989/gya.1236153https://hdl.handle.net/20.500.12395/33846The fatty acid composition of the seed oil from 13 Turkish Asphodeline species was analyzed. The seed oil content ranged between 0.9% and 4.6%, and included 26 different fatty acids from C-12:0 to C-22:5. The most abundant saturated, monounsaturated, and polyunsaturated fatty acids were C-16:0 (5.7% to 23.7% of their total fatty acid content), C-18:1 omega 9 (11.3% to 30.3%), and C-18:2 omega 6 (49.2% to 66.1%). A. tenuior subsp. tenuiflora, which had the highest content of unsaturated fatty acids, also had the best fatty acid profile from a nutritional point of view. Asphodeline seed oil composition was similar to that of local, related vegetables such as onion seeds. Asphodeline species, which are most frequently grown to use the leaves in salads, may also be a good source of seed oil with good nutritional properties. Results of a cluster analysis using data on the fatty acid composition are consistent with the taxonomic classification of genus Asphodeline.en10.3989/gya.1236153info:eu-repo/semantics/openAccessAsphodelineFatty acid compositionNutritional qualitySeed oilArticle673Q3WOS:000384774100001Q3