Grasas y Aceites, Vol 61, No 4 (2010)

Tannin, protein contents and fatty acid compositions of the seeds of several Vicia L. species from Turkey


https://doi.org/10.3989/gya.021310

Kağan Kökten
Bingöl University, Faculty of Agriculture, Department of Field Crops, Turkey

Alpaslan Koçak
Bingöl University, Faculty of Science and Arts, Department of Biology, Turkey

Eyüp Bağci
Fırat University, Faculty of Science and Arts, Department of Biology, Turkey

Mevlüt Akçura
Bingöl University, Faculty of Agriculture, Department of Field Crops, Turkey

Sait Çelik
Bingöl University, Faculty of Science and Arts, Department of Chemistry, Turkey

Abstract


The seedoils of six Vicia species (Leguminosae) were investigated for their protein, tannin contents and fatty acid compositions. The protein contents of the seeds were found to be between 21.87%-31.33%. The tannin contents of the seeds were found to be between 0.13%-1.07%. The fatty acid compositions of these six different species were determined by the GC of the methyl esters of their fatty acids. The oilseeds of Vicia species contain palmitic and stearic acids as the major component of their fatty acids, among the saturated acids, with small amounts of myristic, palmitoleic and margaric acids. The major unsaturated fatty acids found in the oilseeds were oleic, linoleic and linolenic acids. In this study, the total saturated fatty acids of Vicia species were between 18.5 and 22.4% while the total unsaturated fatty acids were between 71.1 and 80.3%.

Keywords


Fatty acids; Protein; Tannin; Vicia species

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