Composition of Bulgarian Varieties of Grape Fruit Seeds and the Changes in Their Composition during Development

This work aimed to evaluate the phytochemical properties of grape seeds and oils of autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat cultivated in Herzegovina province. It is estimated that total phenol contents and antioxidant activities of seed extracts ranged between 502.08 (Merlot)–693.33 mgGAE/kg (Blatina) and 86.68 (Muscat)–90.76% (Cabernet), respectively. The values for 1,2‐dihydroxybenzene and (+)‐catechin in seed extracts changed between 42.32 (Blatina)–450.16 mg/100 g (Muscat) and 56.52 (Cabernet)–960.00 mg/100 g(Vranac), respectively. Linoleic and oleic acid contents of grape seed oils were between 61.30 (Cabernet)–67.84% (Merlot) and 19.87 (Merlot)–24.53% (Blatina), respectively. γ‐Tocopherol contents of seed oils were in the range of 1.84 (Cabernet and Blatina)–2.04 mg/g(Merlot). The P and K mineral contents of seeds varied from 3,731.0 (Blatina) to 4,309.3 mg/kg (Muscat) and 10,033 (Cabernet) and 16,674 mg/kg (Blatina), respectively. Practical applications In this paper, analysis of the grape seeds and oils are presented. Following grape varieties are grown in Herzegovina are analyzed: autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat. They are analyzed in terms of the total content of phenol, individual phenols, antioxidant activity, and minerals of grape seed extract. Grape seed oil was also examined for the content of tocopherols and fatty acids. The main interest in oil and seed are the high content of phenol, linoleic acid, and tocopherol used in the pharmaceutical. Based on the presented results it will be possible to compare characteristics of the grape seeds and oils of autochthonous, regional and international varieties.

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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

Banjanin

Özcan

Juhaimi

et al. 2019

J Food Process Preserv

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Composition of Bulgarian Varieties of Grape Fruit Seeds and the Changes in Their Composition during Development

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Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

Effect of varieties on bioactive compounds, fatty acids, and mineral contents in different grape seed and oils from Bosnia and Herzegovina

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