Fatty acid composition of sunflower seeds from different locations in the north of Turkey

Because of sunflower is well adapted to the conditions of all region types, it ranks the first in terms of vegetable oil production in our country. The content of fatty acids that determine the quality of sunflower oil is affected by factors such as genotype and environment, especially climate and soil struc-ture. This research examines the oil and fatty acid ratios of sunflower grains grown on a producer basis and presented to the market in 2015 in Samsun (Bafra, Vezirkopru and Havza), Amasya (Merzifon), Corum (Center) and Tokat (Turhal) in the Middle Black Sea Region selected according to the density of oil sunflower to determine the quality of oil. According to the results of the research, average fat ratio was found to be between 41.57% and 45.67%, palmitic and stearic acids, which are basic saturated fatty acids, between 5.65% and 6.44% and from 3.84% and 4.81% linoleic acid (omega 6), linolenic acid (omega 3) and oleic acids (omega 9), which are unsaturated fatty acids, were found between 50.33 and 63.42%, 0.24 and 0.29% and 25.32 and 37.50%, respectively. These results indicate that the sun-flower seeds cultivated in the Amasya-Merzifon re-gion are at the forefront due to their oil quality char- A cteristics.