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

Koç, Mehmet; Geçgel, Ümit; Karasu, Salih; Sivri, Goksel Tirpanci; Apaydın, Demet; Gülcü, Mehmet; Özcan, Mehmet Musa

doi:10.3920/qas2018.1507

Cited by 4 publications

(7 citation statements)

References 33 publications

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“…Beveridge et al (2005) found that the seed oil contents of different grape cultivars varied from 6.64 to 11.17% obtained by petroleum ether extraction. In another study, Koç et al (2019) found that oil contents varied between 6.93% and 8.80% in grape seeds. The findings of the present study are in partial agreement with the results of the aforementioned works.…”

Section: Oil Contents Of Grape Seedsmentioning

confidence: 93%

Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis viniferaL.)

Güler

Turgut²

2021

Ciência Téc. Vitiv.

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Seeds are one of the main parts of the grapes, and they contain important constituents such as polyphenols, lipids, proteins and carbohydrates. In this study, oil contents, fatty acid composition, total phenolic content, total flavonoid content, monomeric flavan-3-ols and antioxidant capacities of nine grape seeds from nine cultivars were investigated. The correlations between the analyzed parameters were also examined. The oil contents of seeds ranged from 4.96 to 13.35%. Linoleic acid was the predominant fatty acid in the seeds, and it was followed by oleic acid, palmitic acid, stearic acid, linolenic acid, 11-eicosenoic acid and arachidic acid. Total phenolic and total flavonoid contents were 646.50-1120.78 mg GAE/g and 336.69-589.85 mg CE/g, respectively. ‘Italia’ seeds had the highest antioxidant capacity for DPPH and CUPRAC assays while ‘Cabernet Sauvignon’ seeds had the lowest one. The (-)-epigallocatechin, (+)-catechin, (-)-epigallocatechin gallate, (-)-epicatechin and (-)-epicatechin gallate contents in the seeds varied from 1.23 to 6.53 mg/g, 11.61 to 80.20 mg/g, 0.21 to 0.51 mg/g, 2.78 to 48.26 mg/g and 0.08 to 1.50 mg/g, respectively. The (+)-catechin and (-)-epicatechin were the major flavan-3-ol compounds in the grape seeds. Significant correlations were found between total phenolic content, total flavonoid, RSA (DPPH Radical scavenging activity), CUPRAC (Cupric reducing antioxidant capacity) and flavan-3-ols. Consequently, the current study findings support previous information that grape seeds are an important source of antioxidants as well as unsaturated fatty acids, which have positive effects on human health.

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Section: Oil Contents Of Grape Seedsmentioning

confidence: 93%

Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis viniferaL.)

Güler

Turgut²

2021

Ciência Téc. Vitiv.

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“…Oleic acid /Linoleic acid ratio of the sweet cherry seed oil was closed to 1, indicating that sweet cherry seed oil shows higher stability compared to other oils having higher linoleic acid content. In conclusion, sweet cherry seed oil could be utilized as alternative edible oils with high nutritional value and desire stability (Boso et al, 2018;Koç et al, 2019).…”

Section: Fatty Acid Compositionmentioning

confidence: 97%

“…High -sitosterol has antimicrobial, antioxidant, immunomodulatory, angiogenic and antidiabetic properties (Bin Sayeed, Karim, Sharmin, & Morshed, 2016). Sweet cherry oil showed higher -sitosterol content than grape seed oil (Koç et al, 2019) and sour cherry oil (Górnaś et al, 2016b). This study concluded that sweet cherry oil could be considered a good source of -sitosterol.…”

Section: Sterol Compositionmentioning

confidence: 99%

“…In an evaluation of the cold-pressed oil fatty acid composition are crucial characteristics affecting both the nutritional and stability of the edible oils. Sterol, tocopherol and phenolic composition are key parameters ina evaluating nutritional and medicinal properties of cold pressed oil (Koç et al, 2019). Some studies were conducted to determine some quality characteristics of cherry and sour cherry seed oil.…”

Section: Introductionmentioning

confidence: 99%

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Soğuk Press Kiraz (Prunus avium) Çekirdeği Yayının Fizikokimyasal Özellikleri, Yağ Asidi, Sterol, Tokoferol ve Fenolik Bileşen Karakterizasyonu

Atık¹,

Şevik²,

Karasu³

2019

European Journal of Science and Technology

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This study aimed to determine physicochemical properties (PV, FFA, total phenolic content, antioxidant activity), fatty acid, sterol, tocopherol and phenolic compound profile of sweet cherry seed oil. Sweet cherry oil was obtained by cold press process. Tocopherol and phenolic compounds were determined by HPLC and fatty acid and sterol composition were analyzed by GC system. PV and FFA values were found as 1.40 meqO2/kg and 2.71 % respectively. Apparent viscosity value was 0.057 Pa.s. TPC and AC values of the sweet cherry oil were determined as 22.17 mg GAE/g of extract and 1.05 mmol TE/g of extract. UFA content was higher than that of the SFA. SFA and UFA levels were 10.53% and 89.47 % respectively. MUFA (37.44 %) level was lower than PUFA level (52.03 %). Oleic acid and linoleic acid were found to be major fatty acids with a ratio of 36.73 % and 39.45 %, respectively. 8 different sterols were analyzed for sweet cherry seed oil. -sitosterol was found to be the major sterol with a ratio of 88.93 % followed by campesterol (3.12 %), 7-stigmasterol (2.48 %), 5-avenasterol (2.12 %) and sitostanol (1.42 %). Other sterols showed small amount (<1%). Total four tocopherols namely, , ,  and δ tocopherols were identified for sweet cherry oils. -tocopherols (96.72 mg /kg) were found as major tocopherol followed by -tocopherols (57.40 mg/kg) and δ tocopherols. -tocopherol showed a small amount. This study suggested that sweet cherry seed oil can be utilized in food industry due to high level of bioactive compounds and low levels of PV and FFA content.

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“…However, fatty acids can be carried away during HD and present in EOs. This has been poorly studied (Rezaei et al, 2018;Zaïri et al, 2019), although fatty acids have interesting nutritional and bioactive properties (Koç et al, 2019;Ohlrogge et al, 2018).…”

Section: Stage Imentioning

confidence: 99%

Assessing properties of acantholippia deserticola (Phil.) moldenke essential oil: Comparison between hydrodistillation and microwave-assisted hydrodistillation extraction methods

Palma

Mercado

Paredes

et al. 2020

qas

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Acantholippia deserticola (Rica-Rica) is a native shrub of the Chilean highlands used as a medicinal plant and food dressing. The objective of this study was to compare the physical, antioxidant and antimicrobial characteristics of its essential oil (EO), based on the process parameters and extraction methods using hydrodistillation (HD) and microwave-assisted hydrodistillation (MAHD), and assessing presence of fatty acids. The process performance as well as the colour parameters, refractive index, fatty acid profile, antioxidant activity and antimicrobial activity were evaluated. The best process conditions for HD were 90 min, 420 W and 150 g 1000 mL–1; for MAHD, these were 90 min, 700 W and 200 g 1000 mL–1, with yields of 0.45 and 0.49 mL 100 g-1 and antioxidant capacities of 2.38 and 3.92 µmol Trolox g-1 respectively. The collection season, extraction method and its parameters affected the yield and fatty acid profile, influencing EOs’ activity. In terms of mass of herbs, process time as well as energy efficiency and environmental impact, the extraction of MAHD was 8% more efficient. EOs extracted by both methods show a slight inhibitory effect on Streptococcus sp. and Bacillus cereus, and MAHD EO showed a highly inhibitory effect on Streptococcus Group A. The type of extraction method and the process parameters could be set to obtain suitable EOs according to its potential industrial application.

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

Cited by 4 publications

References 33 publications

Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis viniferaL.)

Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis viniferaL.)

Soğuk Press Kiraz (Prunus avium) Çekirdeği Yayının Fizikokimyasal Özellikleri, Yağ Asidi, Sterol, Tokoferol ve Fenolik Bileşen Karakterizasyonu

Assessing properties of acantholippia deserticola (Phil.) moldenke essential oil: Comparison between hydrodistillation and microwave-assisted hydrodistillation extraction methods

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