Sugar composition and biochemical properties of fig seed obtained from Abbas variety

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Çukurova Tarım ve Gıda Bilimleri Dergisi
Cilt: 40 Sayı: 1
Sugar composition and biochemical properties of fig seed obtained from Abbas variety

Sugar composition and biochemical properties of fig seed obtained from Abbas variety

Authors : Tülin Eker, Ayşe Tülin Öz

Pages : 200-208

View : 48 | Download : 28

Publication Date : 2025-06-30

Article Type : Research Paper

Abstract :This study used seeds obtained from the Abbas fig variety grown in Kahramanmaraş region. Abbas figs were crushed and their seeds were extracted. After drying, the moisture, ash, and fat compositions of Abbas fig seed cultivars were determined as 5.78%, 3.88%, and 23.37%, respectively. Oil extracted from seeds was examined for its fatty acid composition, free fatty acid concentration and peroxide value. Linolenic (40.44%), linoleic (28.40%) and oleic (16.16%) acids were the major fatty acids in the oil of Abbas fig seed respectively. The sugar profile of fig seeds was analyzed by HPLC. Sucrose was the primary sugar in Abbas fig seeds followed by raffinose, stachyose, glucose and fructose. This study represents the first detailed attempt to assess the sugar profile of Abbas fig seed.
Keywords : Abbas fig seed, sugar composition, oligosaccharides, fatty acid

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