Chemical analyses of the seeds of some forage legumes from Turkey. A chemotaxonomic approach


  • A. Kocak Bingol University, Art & Science Faculty, Biology Department
  • K. Kokten Bingol University, Agriculture Faculty, Field Crops Department
  • E. Bagci Firat University, Art & Science Faculty, Biology Department
  • M. Akcura Bingol University, Agriculture Faculty, Field Crops Department
  • S. Hayta Bitlis Eren University, Art & Science Faculty, Biology Department
  • A. Bakoglu Programme of Field Crops, Collage of Bingol
  • O. Kilic Bingol University, Art & Science Faculty, Biology Department



Fatty acid, Leguminosae, Protein, Seed oil, Tannin


The seeds of six forage legumes (Leguminosae) were investigated for their protein, tannin contents and fatty acid compositions. The protein contents of forage legume seeds were found to be between 23.1 and 37.2%. On the other hand, the tannin contents of the same seeds were found to be between 0.67 and 6.33%. The fatty acid compositions of these six different species were determined by gas chromatography of the methyl esters of their fatty acids. The seed oils of different Leguminous taxa contained linoleic and linolenic acids as their major components. The seed oils of Lathyrus annuus, Onobrychis crista-galli, Trigonella foenum-graceum, Lotus corniculatus, and Leuceana leucocephala species contain 50.0, 59.4, 69.5, 37.06, and 52.6% linoleic acid, respectively, as the major component fatty acids, whereas in the seed oil of Lathyrus cicer, linolenic acid accounts for 29.7% as the major component fatty acid. The ratios of these fatty acids in the Leguminous genera were found to be highly variable. In the study of taxa, palmitic acid was found in the major saturated fatty acids, on the other hand oleic, linoleic and linolenic acids were found in major unsaturated fatty acids.


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How to Cite

Kocak A, Kokten K, Bagci E, Akcura M, Hayta S, Bakoglu A, Kilic O. Chemical analyses of the seeds of some forage legumes from Turkey. A chemotaxonomic approach. grasasaceites [Internet]. 2011Dec.30 [cited 2023Jan.30];62(4):383-8. Available from: