Some Chemical Properties of Oriental Hackberry (Celtis tournefortii Lam) Naturally Grown in Erzincan Region

This study was conducted to determine the chemical properties of some fruits and kernel of oriental hackberry (Celtis tournefortii Lam) grown in the Erzincan province. In the study, fatty acids, nutrients, organic acids, vitamin C and sugar contents were determined. Of fatty acids, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and arachidic acid quantities were examined. In the province it was called as “da?da?an”; predominant fatty acid, linoleic acid, was identified in oriental hackberry fruits as 64.93%, in the exocarp, 72.72% in the mesocarp, 17.68% in the endocarp; the most was determined in the mesocarp. Of organic fruit acids, citric acid was detected the highest (63.59 g kg-1) in the mesocarp; malic acid was determined as the highest (12.97 g kg-1) the endocarp. For the content of sugars, glucose was found to be higher (0.84-9.96 g/100g) than other sugars in the mesocarp and endocarp. For examined nutrients in the fruits of oriental hackberry, calcium (Ca) (% 6.510-9.303) was higher than other nutritional elements. In addition, alpha tocopherol, gamma tocopherol and delta tocopherol contents of fruit were determined. It was found that the alpha-and gamma-tocopherols in different parts of the fruits of oriental hackberry were found to be high, while proportion of the delta tocopherols was found to be low.