Bioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oils

Küçük Resim Yok

Tarih

2017

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

SOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEV

Erişim Hakkı

info:eu-repo/semantics/openAccess

Özet

The oil content of grape seed samples changed between 4.53% (Adakarasi) and 11.13% (Sauvignon blanc). While the linoleic acid contents of grape seed oils ranged from 47.34% (Sangiovese) to 72.91% (Cinsaut), the oleic acid contents varied between 13.35% (Cabernet Sauvignon) and 26.30% (Sangiovese) (p < 0.05). Also, the palmitic acid and stearic acid contents of grape seed oils ranged from 7.15% (Cinsaut) to 16.06% (Sangiovese) and from 2.43% (Narince) to 6.55% (Sangiovese) respectively (p < 0.05). The flavonoid contents of the seeds changed between 263.53 (mg CE/g) and 1 706.00 (mg CE/g) (Cabernet Sauvignon). Total phenols were found to be between 6 711:.14 (mg GA/g extract) (Sangiovese) and 8 818.69 (mg GA/g extract) (Narince). The linoleic contents of oils changed from between 47.34% (Sangiovese) and 72.91% (Cinsaut). The K contents of the grape seed samples changed between 4 347.80 mg/kg (Cabernet Sauvignon) and 9 492.60 mg/kg (Gamay) (p < 0.05). The Fe contents of seeds were found to be between 29.96 mg/kg (Narince) and 73.82 mg/kg (Sangiovese). As a result, the current study shows that grape seeds are useful for human nutrition due to their components.

Açıklama

Anahtar Kelimeler

Grape seed, varieties, oil, fatty acid, phenol, flavonoid, minerals

Kaynak

SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE

WoS Q Değeri

Q4

Scopus Q Değeri

Q3

Cilt

38

Sayı

1

Künye