The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)

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dc.contributor.authorSabir, Ali
dc.contributor.authorUnver, Ahmet
dc.contributor.authorKara, Zeki
dc.date.accessioned2020-03-26T18:31:45Z
dc.date.available2020-03-26T18:31:45Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractBACKGROUND: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. RESULTS: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.669.6% of the total, followed by oleic (16.231.2%), palmitic (6.912.9%) and stearic (1.444.69%). The oils of all the seeds analysed showed a preponderance of a-tocopherol (ranging from 260.5 to 153.1 mg kg-1 oil extract). beta-Tocopherol, ?-tocopherol and d-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg-1, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = - 0.834, P < 0.01). CONCLUSION: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. Copyright (C) 2012 Society of Chemical Industryen_US
dc.identifier.doi10.1002/jsfa.5571en_US
dc.identifier.endpage1987en_US
dc.identifier.issn0022-5142en_US
dc.identifier.issn1097-0010en_US
dc.identifier.issue9en_US
dc.identifier.pmid22271548en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1982en_US
dc.identifier.urihttps://dx.doi.org/10.1002/jsfa.5571
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28527
dc.identifier.volume92en_US
dc.identifier.wosWOS:000304866900024en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectgrape seed oilen_US
dc.subjectfatty acidsen_US
dc.subjecttocopherolsen_US
dc.subjectnatural antioxidantsen_US
dc.titleThe fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)en_US
dc.typeArticleen_US

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