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2 authors, including:
Jean-Claude Chalchat
Universit Blaise Pascal - Clermont-Ferrand II
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1. INTRODUCTION
Carrot (D. carota L., Apiaceae) is one of the most
commonly used vegetables for human nutrition.
D.carota is called as havu tohumu, yere geen,
kes,r and prkl in Turkish. It is a tall robust
biennial spiny-fruited herb growing in dried-out fields
or meadows. Carrots are cultivated worldwide. They
are characterized by relatively moderate
requirements for climate and soil. Owing to their
modest needs for cultivation and storage, they can
be sold fresh throughout the year (Baytop, 1984;
Vogel, 1996; Fritz and Stolz, 1989; Schaller and
Schnitzler, 2000; Schieber et al., 2001). Their juices
and blends are among the most popular nonalcoholic beverages. A steady increase in carrot
juice consumption has also been reported from
other countries. It is regarded as a healthy food item
because of its high vitamin and fiber content
(Nilsson, 1987; Chen and Tang, 1998; Negi and Roy,
2000; Schieber et al., 2001; Gonny et al., 2004).
In the development of new oil seed crops interest
has turned to the members of the Umbelliferae
family. The yields per hectare (4-30 dt/ha) and oil
content of these oil crops (8-24%) are not extremely
high. But these agricultural crops, which contain
spice plants like caraway, celery, coriander, dill and
359
2.1. Material
Carrot seeds were purchased locally from herbal
and vegetable suppliers in Konya in Turkey in the
year 2004. Carrot seeds were transported to the
laboratory in glass jars and held at room
temperature. They were cleaned in an air screen
cleaner to remove all foreign matter such as dust,
dirt, stones and chaff, and immature and broken
seeds were discarded as well. Their moisture
content was measured on arrival. Seeds were dried
to a constant weight at room temperature for
analyses. Prior to a chemical analysis, samples
360
GRASAS Y ACEITES,
58 (4),
OCTUBRE-DICIEMBRE,
359-365, 2007,
ISSN:
0017-3495
Table 1
Value
Moisture (%)
Crude protein (Nx6.25) (%)
Crude oil (%)
Crude fibre (%)
Ash (%)
Total carbohydrate (%)
HCl insoluble ash (%)
Weight of 1000 seeds (g)
Essential oil yield (%)
6.41*0.87**
25.191.13
7.890.68
31.992.21
11.520.14
52.32.13
0.00560.0012
2.680.18
1.010.02
* mean
** Standard deviation
GRASAS Y ACEITES,
58 (4),
OCTUBRE-DICIEMBRE,
359-365, 2007,
ISSN:
0017-3495
Property
20
Value
0.9811*0.0013**
1.4730.004
5.601.13
16.02.1
143.612.7
9.31.2
* mean
** Standard deviation
361
Table 3
Mineral contents of carrot seed
(dry matter basis;n:3) (mg/kg)
Fatty acids
Concentrations
Al
B
Ca
Cr
Cu
Fe
K
Mg
Mn
Na
Ni
P
Se
V
Zn
23.31*2.17**
0.3060.073
164.1131.02
0.0860.011
0.060.01
8.210.93
180.5537.36
15.481.61
0.4030.083
24.354.39
0.0590.008
75.4019.28
0.0050.001
0.1840.038
0.2810.061
* mean
** Standard deviation
Table 4
Fatty acid composition of carrot seed oil
(mg/100g) (n:3)
Fatty acids
Palmitic (16:0)
Palmitoleic (16:1)
Stearic (18:0)
Oleic (18:1)
Linoleic (18:2)
Petroselinic (18:1) (n-6)
Vaccenic (18:1) (n-11)
Arachidic (20:0)
Unknown
Concentrations
10.01*0.13**
0.640.02
2.410.06
0.170.01
11.821.17
59.353.81
0.550.01
0.810.03
14.26
* mean
** Standard deviation
362
GRASAS Y ACEITES,
58 (4),
OCTUBRE-DICIEMBRE,
359-365, 2007,
ISSN:
0017-3495
Tabla 5
Chemical composition of carrot seed essential and edible oil
RT
RI
9.14
9.64
10.56
10.64
11.21
12.46
14.42
14.84
14.93
16.00
16.20
17.42
17.59
18.09
19.08
22.92
23.71
23.87
24.02
24.26
24.3
24.47
24.79
25.17
25.39
25.56
25.76
25.86
26.02
26.17
26.35
27.25
28.56
29.10
29.67
35.5
939
953
971
980
991
1031
1088
1098
1100
1139
1144
1180
1195
1204
1243
1380
1415
1418
1420
1435
1446
1449
1461
1480
1481
1490
1498
1500
1506
1515
1523
1563
1595
1638
1671
1957
Compounds
-pinene
Camphene
Sabinene
-pinene
Myrcene
Limonene
Terpinolene
Linalool
n-nonanal
Trans-pinocarveol
Trans-verbenol
p-cymene-8-ol
-terpineol
Verbenone
Carvone
Daucene
Cis--bergamotene
-caryophyllene
Z--farnesene
Trans--bergamotene
E--farnesene
Epi--santalene
(Z,Z)--farnesene
Germacrene D
Ar-curcumene
-selinene
-selinene
Bicyclogermacrene
-bisabolene
Z--bisabolene
-sesquiphellandrene
15 copaenol
Carotol
Daucol
-eudesmol+alfa-cadinol
Oleic acid
Toplam
GRASAS Y ACEITES,
58 (4),
OCTUBRE-DICIEMBRE,
359-365, 2007,
ISSN:
0017-3495
0.67
0.04
0.10
0.52
0.17
0.43
0.08
0.34
0.05
0.04
0.08
0.07
0.07
0.03
0.03
8.74
0.13
1.10
0.19
2.41
0.15
5.86
2.34
0.23
2.20
0.89
1.87
1.90
0.05
0.46
0.26
66.78
0.45
0.21
0.25
0.43
0.26
0.47
0.25
0.47
0.08
0.61
0.35
0.18
0.62
30.55
12.60
0.80
98.94
47.92
363
364
GRASAS Y ACEITES,
58 (4),
OCTUBRE-DICIEMBRE,
359-365, 2007,
ISSN:
0017-3495
GRASAS Y ACEITES,
58 (4),
OCTUBRE-DICIEMBRE,
359-365, 2007,
ISSN:
0017-3495
365