Özet:

Soya is one of the most produced grain seeds in the world. This study was conducted in order to reveal the composition of fatty acids with the fatty content of 11 soya lines (BATEM-201, BATEM-202, BATEM-204, BATEM-208, BATEM-214, BATEM-215, BATEM-301, BATEM-306, BATEM-308, BATEM-322, BATEM-323) developed as a result of healing studies (BATEM-Erensoy, Hope-2002, Ataem-7) registered by the Western Mediterranean Agricultural Research Institute. The fat content of the samples is determined by the soxhelet oil extraction device, and the composition of fatty acids is also determined by the GC-MS/FID device. The fat content of the species and lines under the study range from 19.91% (BATEM-204) to 21.76% (BATEM-322). In all examples, the main fatty acid was linoleic acid (49.99-55.28) followed by this fatty acid respectively oleic (22.68-27.92), palmitic (11.28-11.99), linolenic (5.38-6.61), stearic acid (3.62-4.46) and 11-eikosenoic acid (0.11 to 0.24%). Research findings show that there is a wide variety in terms of the composition of oil and fatty acids in the existing varieties and lines.

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