Valorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality

Basit Öğe Kaydı
dc.authoridSivri, Goksel Tirpanci / 0000-0001-9192-2825
dc.authoridkarasu, salih / 0000-0002-2324-1865
dc.authorwosidSivri, Goksel Tirpanci / AAU-3808-2020
dc.authorwosidGecgel, Umit / ABA-3486-2020
dc.contributor.authorKoç, M.
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorKarasu, Salih
dc.contributor.authorTırpancı Sivri, Göksel
dc.contributor.authorApaydın, Demet
dc.contributor.authorGülcü, Mehmet
dc.contributor.authorÖzcan, Mehmet Musa
dc.date.accessioned2021-11-01T15:02:56Z
dc.date.available2021-11-01T15:02:56Z
dc.date.issued2019
dc.department[Belirlenecek]
dc.description.abstractThis study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (Okuzgozu-Elazig, Syrah-Canakkale, Cabernet Franc-Canakkale, Pinot-Noir-Tekirdag, and Merlot-Manisa) by cold press system. In addition, the antibacterial activity of grape seed oils was determined. The grape varieties significantly affected physicochemical properties, fatty acid and sterol composition of grape seed oils (P< 0.05). The protein and oil, total flavonoid, phenolic, and anthocyanin contents of grape seeds changed between 7.44-13.66 and 6.93-8.80%, were 254-1,436.67, 4,397.93-5,804.29, and 0.31-7.89 mg/g, respectively. The acidity, peroxide number and tocopherol amount of grape seed oils obtained by cold press method were determined as 0.67-2.74%, 10.45-22.03 meqO(2)/kg, and 2.04-11.595 mg/100 g oil, respectively. The most abundant fatty acids were palmitic, stearic, oleic and linoleic acids, and these values were 9.98-14.98, 3.61-6.97, 15.31-28.94 and 48.78-69.13% respectively. beta-sitosterol exhibited major sterol for all varieties and ranged, 61.6 and 69.54%. All grape variety oils gradually showed antimicrobial activity at different ratios against Staphylococcus aureus (ATCC 2592), Escherichia coli (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076) and Aspergillus parasiticus DSM 5771. This study suggested that grape seed oil of selected varieties could be utilised as a good source of edible oil due to its antioxidant, essential fatty acids, sterol contents, and antibacterial properties.
dc.description.sponsorshipNamik Kemal University Research FundNamik Kemal University [NKUBAP.00.24, YL.15.02]en_US
dc.description.sponsorshipThe authors gratefully acknowledged the Namik Kemal University Research Fund for providing funding for this work (NKUBAP.00.24.YL.15.02).en_US
dc.identifier.doi10.3920/QAS2018.1507
dc.identifier.endpage359en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85067567665
dc.identifier.scopusqualityQ2
dc.identifier.startpage351en_US
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1507
dc.identifier.urihttps://hdl.handle.net/11491/6870
dc.identifier.volume11en_US
dc.identifier.wosWOS:000471914600005
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorApaydın, Demet
dc.language.isoen
dc.publisherWageningen Academic Publishers
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectgrapeen_US
dc.subjectvarietyen_US
dc.subjectcold pressen_US
dc.subjectgrape seed oilen_US
dc.subjectphysicochemical propertiesen_US
dc.subjectfatty aciden_US
dc.subjecttocopherolen_US
dc.subjectsterolsen_US
dc.subjectphenolic compoundsen_US
dc.subjectantimicrobial activityen_US
dc.subjectGCen_US
dc.subjectHPLCen_US
dc.titleValorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Makale Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu