Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes

Tangolar S. G., ÖZOĞUL Y., TANGOLAR S., TORUN A.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.60, sa.1, ss.32-39, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/09637480701581551
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.32-39
  • Anahtar Kelimeler: Vitis, grape seed oil, fatty acids, grape cultivars, minerals, EXTRACTION, FISH
  • Çukurova Üniversitesi Adresli: Evet

Özet

The grape seeds of seven grape cultivars (Alphonse Lavallee, Muscat of Hamburg, Alicante Bouschet, Razak, Narince, Okuzgozu and Horoz karas) and two rootstocks (Salt creek and Cosmo 2) were evaluated in terms of quality properties including protein, oil, moisture, ash, fatty acid composition and mineral contents. The oil contents were found to be different for each cultivar, which ranged from 10.45% (Razak) to 16.73% (Salt creek). Saturated fatty acid values were less than the values of monounsaturated fatty acids and polyunsaturated fatty acids in all genotypes. Among the identified fatty acids, linoleic acid (C18:2) was the predominant fatty acid and followed by oleic acid (C18:1) and palmitic acid (C16:0) in all varieties. The results of mineral analysis showed that all varieties contained considerable amount of macro and micro elements. These grape seeds could be used as a food supplement to improve the nutritive value of the human diet.