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

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dc.contributor.authorAl Juhaimi, Fahad Y.
dc.contributor.authorGeçgel, U.
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorHamurcu, Mehmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2020-03-26T19:34:05Z
dc.date.available2020-03-26T19:34:05Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipInternational Scientific Partnership Programme (ISPP) at King Saud University through ISPP [0015]en_US
dc.description.sponsorshipThe authors extend their appreciation to the International Scientific Partnership Programme (ISPP) at King Saud University for finding this research work through ISPP# 0015en_US
dc.identifier.endpage108en_US
dc.identifier.issn0253-939Xen_US
dc.identifier.issn2224-7904en_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage103en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/34838
dc.identifier.volume38en_US
dc.identifier.wosWOS:000407770400012en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSOUTH AFRICAN SOC ENOLOGY & VITICULTURE-SASEVen_US
dc.relation.ispartofSOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectGrape seeden_US
dc.subjectvarietiesen_US
dc.subjectoilen_US
dc.subjectfatty aciden_US
dc.subjectphenolen_US
dc.subjectflavonoiden_US
dc.subjectmineralsen_US
dc.titleBioactive Properties, Fatty Acid Composition and Mineral Contents of Grape Seed and Oilsen_US
dc.typeArticleen_US

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