Characterization of whole seeds lipids, extracted lipids composition in bread wheat (T.aestivum L.) genotypes grown in Eskisehir province in Türkiye

Abstract

Characterization of Whole Seeds Lipids, Extracted Lipids Composition in Bread Wheat (T.aestivum L.) Genotypes Grown in Eskisehir Province in Türkiye Murat OLGUN1, Arzu KÖSE2, Savaş BELEN2, Yaşar KARADUMAN1, Zekiye BUDAK BAŞÇİFTÇİ1, Nazife Gözde AYTER ARPACIOĞLU1, Metin TURAN3 ORCID: 0000-0001-6981-4545; 0000-0003-0675-8958; 0000-0001-7357-8127; 0000-0003-1306-3572; 0000-0002-4034-2537; 0000-0002-5121-4303; 0000-0002-4849-7680 1Osmangazi University, Faculty of Agriculture, Field Crop Department, Eskişehir 2Transitional Agricultural Research Institute, Eskişehir 3Yeditepe University, Faculty of Economics and Administrative Sciences, Department of Agricultural Trade and Management, Istanbul Abstract In this study, chemical components of whole seeds lipids, extracted lipids in wheat genotypes were analysed and effective and important components in lysine, Zn, B6 vitamin and the rate of linoleic acid/linolenic that is important for nutritional quality were determined by decision tree analysis. Bread wheat genotypes, Tosunbey, Alpu 01, ES26, Reis, Nacibey, Altay2000, Bayraktar 2000 and Rumeli, were used. Chemical compositions of whole seeds and seed lipids were investigated. Mean rate of components in lipids to total amount of while seed almost ranges between 53-68%. This mean that rate in minerals, amino acids, fatty acids-enzymes-vitamins was about 53%, 63 and 68%, respectively. Besides, except Ca and the rate of linoleic acid/linolenic acid, differences between whole seeds and lipids in genotypes for the other components were determined as significant at 1%. Differences for Ca and the rate of linoleic acid/linolenic acid were insignificant and significant at 5%, respectively. A substantial amount of components is present in wheat lipid. The ratio of these amounts to the whole seed is approximately one third. Lipid amount and its content composition are important for bread quality. Therefore, consuming whole wheat flour containing embryo and bran provides a better quality nutrition. This rich content of wheat lipid makes it a valuable substance for the cosmetic industry. The results showed that Tosunbey-G1, Alpu 01-G2, ES26-G3 and Nacibey-G5 had the highest nutritional values and better activity. Mn, tryptophan, Na, N and Ca were found as effective components in the shaping and activity of lysine. SOD, Ca, Mg, N, Fe, Na and K were concluded as significant components in Zn activity. Significant components were found in whole seed and lipid as linoleic, glutamine, N, Na and K for B6. In linoleic/linolenic rate, linolenic, N, Na were important components. Key Words: Bread wheat, genotype, minerals, amino acids, whole seeds lipid, extracted lipid, enzymes, vitamins, biplot, decision tree, lysine, Zn, B6 vitamin, rate of linoleic acid/linolenic acid