PJB-2023-129
SOME CHEMICAL AND NUTRITIONAL CHARACTERISTICS OF FRUIT OF TEREBINTH (PISTACIA TEREBINTHUS L.), A WILD PLANT
Mehmet Köten
Abstract
Menengic (Pistacia terebinthus), widely distributed in the Mediterranean basin, is a plant belonging to the Gumaceae (Anacardiaceae) family. It grows ecologically without cultivation in the mountainous rural areas of Turkey's Southeastern Anatolia, Central Anatolia and Mediterranean Regions. Menengic fruit is consumed fresh or dried as a snack, in traditional village bread making and in the form of coffee. Especially in the South and Southeast Regions, the paste of menengic fruit is blended with some seasonings and spices and consumed as a mixture called "zahter for breakfast". Due to its richness in tannin and resin components, meningic has been known to be in the class of medicinal plants since ancient times. In this study; Some quality characteristics of menengic fruit, which has a high potential to be a functional product in terms of its components, were investigated. For this purpose, turpentine grains were mashed in a laboratory type crushing mill and analyzed in terms of moisture, ash, protein, fat, energy, total dietary fiber, total phenolic content, antioxidant activity and color (L*, a*, b*). As a result of the analysis, moisture, ash, protein, fat and energy values were found as 5.89%, 3.02%, 10.08%, 40.27% and 547.49 kcal, respectively; total dietary fiber, total phenolic content, antioxidant activity and phytic acid values were found to be 4.98%, 652.82 mg/100g, 92.38% and 4.02 mg/g, respectively. L* (brightness), a* (redness) and b* (yellowness) color values of fruits were determined as 15.44, 3.60 and 11.92, respectively. The results showed that menengic fruit can be a valuable source for food uses, especially in terms of phytochemical components, protein, fat, fiber.
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