https://m2.mtmt.hu/ hun 2026-05-03 11:28 JournalArticle 36717008 APPROVED true 0 false 2025-12-29T16:04:57.173+0000 2025-12-29T16:03:44.702+0000 2025-12-29T16:03:39.470+0000 true 10075617 Oláh Csaba Zsolt /api/author/10075617 Author true 2025-12-29T16:03:44.968+0000 2025-12-29T16:03:44.968+0000 false false true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle true 10000059 Article true 24 24 /api/publicationtype/24 PublicationType 1 true 24 JournalArticle /api/subtype/10000059 Szakcikk SubType 101 true 10000059 true 1 /api/category/1 Category true 1 KAYAÇETİN, F Crude and Essential Oil Content Composition of Indigenous Turkish Black and Brown Mustard Seeds true false /api/journal/20078594 NOT_REVIEWED true false true 20078594 false 2717-7238 Journal FOREIGN 9 4 1245 1255 1245 11 2025 Brown and black mustard are two valuable species used as raw materials in the agro-industrial sector, particularly for their aromatic, medicinal, and potential bioenergy applications. This study aimed to evaluate the crude oil and essential oil contents and chemical compositions of six domestic mustard lines (three brown and three black mustard) cultivated in Türkiye. Fatty acid profiles of crude oils were analyzed using gas chromatography (GC), while essential oil components were determined via gas chromatography-mass spectrometry (GC-MS). Significant variability (p<0.01) was observed among the lines for both essential oil and fatty acid composition. Among essential oil components, allyl isothiocyanate was the major compound across all lines, ranging from 69.44% in the Tekirdağ brown mustard line (J1) to 97.56% in the Türkiye-1 black mustard line (N1). Other prominent constituents included 2-butenenitrile (0.93-1.93%), 3-butenyl isothiocyanate (0.20-2.22%), and, to a lesser extent, propyl isothiocyanate, 2-hexanol, and beta-phenyl ethyl isothiocyanate in specific lines. The maximum essential oil content (1.02%) was obtained from the Ankara black mustard line (N2), while the minimum (0.20%) was recorded in the İzmir brown mustard line (J2). Fatty acid analysis showed that erucic acid (C22:1) was the predominant fatty acid in black mustard lines (38.43-38.92%) compared to brown mustard lines (20.94-23.16%). In contrast, oleic acid (C18:1) content was higher in brown mustard-reaching up to 24.81% in the J2 than in black mustard lines (13.08-13.65%). Linoleic acid (C18:2) ranged from 15.01% to 22.01% across all lines. The highest crude oil content was observed in the J2 at 34.86%, whereas the lowest was found in the N1 at 27.19%. These results highlight the significant chemical diversity among domestic mustard lines in Türkiye and demonstrate their potential for use in breeding programs targeting industrial oil production and functional bioactive compounds. true 2025 true true true false false false NONE 2025-12-29 false 0 0 0 0 0 0 0 0 0 0 0 0 1 1 false false false false 2026-03-29T15:03:44.608+0000 6 51 0 3 0 false Language 10002 /api/language/10002 Angol English true 2 true PersonAuthorship 131412620 /api/authorship/131412620 1 0.33333334 true false KAYAÇETİN F true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 131412621 /api/authorship/131412621 2 0.33333334 false false ÇINAR O true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true PersonAuthorship 131412622 /api/authorship/131412622 3 0.33333334 false true VURAN F A true false false AuthorshipType 1 /api/authorshiptype/1 0 true 0 true false true /api/publication/36717008 <div class="JournalArticle Publication long-list"> <div class="authors"> <img title="Idézőközlemény" style="float: left" src="/frontend/resources/grid/publication-citation-icon.png"> <div class="autype autype0"> <span class="author-name" >KAYAÇETİN F </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >ÇINAR O </span> ;&nbsp;&nbsp;&nbsp; <span class="author-name" >VURAN F A </span> </div> </div> <div class="title"><a href="/gui2/?mode=browse&params=publication;36717008" target="_blank">Crude and Essential Oil Content Composition of Indigenous Turkish Black and Brown Mustard Seeds</a></div> <div> <span class="journal-title">TARIM BILIMLERI DERGISI / ISPEC JOURNAL OF AGRICULTURAL SCIENCES</span> <span class="journal-issn">( <a target="_blank" href="https://portal.issn.org/resource/ISSN/2717-7238">2717-7238</a>)</span>: <span class="journal-volume">9</span> <span class="journal-issue">4</span> <span class="page"> pp 1245-1255 </span> <span class="year">(2025)</span> </div> <div class="pub-footer"> <span class="language" xmlns="http://www.w3.org/1999/html">Nyelv: Angol </span> <span class="identifiers"> </span> <div class="publication-citation"> <a target="_blank" href="/api/publication?cond=citations.related;eq;36717008&sort=publishedYear,desc&sort=title"> Idézett közlemények száma: 1 </a> </div> <div class="mtid"><span class="long-pub-mtid">Közlemény: 36717008</span> | <span class="status-data status-APPROVED"> Nyilvános </span> Idéző | <span class="type-subtype">Folyóiratcikk ( Szakcikk ) </span> | <span class="pub-category">Tudományos</span> | <span class="publication-sourceOfData"></span> </div> <div class="lastModified">Utolsó módosítás: 2025.12.29. 17:03 Oláh Csaba Zsolt (idegsebészet) </div> </div></div>