In this investigation work, FA （fatty acids） components produced by Oak tree fruits were determined as a fat content in acorn, pericarp and cupules in the three Oak species （Q. aegilops subsp brantii, Q. libani and...In this investigation work, FA （fatty acids） components produced by Oak tree fruits were determined as a fat content in acorn, pericarp and cupules in the three Oak species （Q. aegilops subsp brantii, Q. libani and Q. infectoria）. The plant samples were collected in Khamza Mountain Oak forest of Sulaimani/Kurdistan Region during October 2008. Exposed to air room temperature for drying and ground to fine powder by electric blender then stored in a plastic containers at 4 ℃. In the preliminary step, fat detected from acorn, pericarp and cuplules by ＂Soxhlet＂ method and the various FA （saturated＆unsaturated） were separated and determined by GLC （gas liquid chromatography）. The amount of saturated FA in the acorn of the Q. aegilops subsp brantii, Q. libani and Q. infectoria were more than 25%, 7% and 18% while in the pericarp were more than 9%, 12% and 11%, but in the cuplules were more than 9%, 10% and 10%, respectively. The amount of unsaturated FA in the acorn of the Q. aegilops subsp brantii, Q. libani and Q. infectoria were more than 70%, 91% and 79% while in the pericarp were more than 87%, 84% and 81%, but in the cuplules were more than 87%, 88% and 84%, respectively. The most abundant FA found in the acorn, pericarp and cuplules were Oleic followed by Lenoleic, except the cuplules of Q. infectoria, the most abundant FA was Lenoleic followed by Oleic.展开更多
文摘In this investigation work, FA （fatty acids） components produced by Oak tree fruits were determined as a fat content in acorn, pericarp and cupules in the three Oak species （Q. aegilops subsp brantii, Q. libani and Q. infectoria）. The plant samples were collected in Khamza Mountain Oak forest of Sulaimani/Kurdistan Region during October 2008. Exposed to air room temperature for drying and ground to fine powder by electric blender then stored in a plastic containers at 4 ℃. In the preliminary step, fat detected from acorn, pericarp and cuplules by ＂Soxhlet＂ method and the various FA （saturated＆unsaturated） were separated and determined by GLC （gas liquid chromatography）. The amount of saturated FA in the acorn of the Q. aegilops subsp brantii, Q. libani and Q. infectoria were more than 25%, 7% and 18% while in the pericarp were more than 9%, 12% and 11%, but in the cuplules were more than 9%, 10% and 10%, respectively. The amount of unsaturated FA in the acorn of the Q. aegilops subsp brantii, Q. libani and Q. infectoria were more than 70%, 91% and 79% while in the pericarp were more than 87%, 84% and 81%, but in the cuplules were more than 87%, 88% and 84%, respectively. The most abundant FA found in the acorn, pericarp and cuplules were Oleic followed by Lenoleic, except the cuplules of Q. infectoria, the most abundant FA was Lenoleic followed by Oleic.
