Şimşek, ŞenayÖzcan, Mehmet MusaAl Juhaimi, Fahad2020-03-262020-03-2620161431-9292https://hdl.handle.net/20.500.12395/33342The 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.eninfo:eu-repo/semantics/closedAccessamino acidfatty acidGCICP-AESmineralsphenolsugarturpentineArticle213102106WOS:000389614600002N/A