Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils

Basit Öğe Kaydı
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:53:29Z
dc.date.available2020-03-26T19:53:29Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study, fatty acids, tocopherol contents, and phenolic compounds of the grape seed oils obtained with cold-pressed and soxhlet extraction systems from several grape seeds were investigated. Linoleic acid contents of cold-pressed oils varied between 59.61 and 72.13%. In addition, linoleic acid contents of oils obtained with soxhlet system changed between 58.51 and 71.17%. While gamma-tocotrienol contents of oil samples extracted with cold-pressed change between 13.21 and 34.71mg/100g, gamma-tocotrienol contents of oils obtained by soxhlet system in all grape varieties varied between 8.89 and 33.89mg/100g. In addition, while gamma-tocotrienol contents of cold-pressed oils range from 15.47 to 39.95mg/100g, gamma-tocotrienol contents of soxhlet extraction oils in all grape varieties were determined between 13.47 and 35.75 mg/100 g. Both systems' oils are rich in catechin, gallic acid, and chlorogenic acid. While catechin contents of cold-pressed oils change between 427.80 and 847.14 mg/kg, catechin contents of soxhlet extraction oils in all grape seeds ranged from 537.11 to 836.88 mg/kg.en_US
dc.description.sponsorshipKing Saud University (International Scientific Partnership Program ISPP) [0015]en_US
dc.description.sponsorshipKing Saud University (International Scientific Partnership Program ISPP), Grant/Award Number: ISPP# 0015en_US
dc.identifier.doi10.1111/jfpp.13417en_US
dc.identifier.issn0145-8892en_US
dc.identifier.issn1745-4549en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://dx.doi.org/10.1111/jfpp.13417
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36517
dc.identifier.volume42en_US
dc.identifier.wosWOS:000419383100100en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATIONen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oilsen_US
dc.typeArticleen_US

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