Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes

  title={Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes},
  author={Serpil Tangolar and Yeşim {\"O}zoğul and >Semih Tangolar and Ayfer Alkan Torun},
  journal={International Journal of Food Sciences and Nutrition},
  pages={32 - 39}
The grape seeds of seven grape cultivars (Alphonse Lavallée, Muscat of Hamburg, Alicante Bouschet, Razakı, Narince, Öküzgözü and Horoz karası) and two rootstocks (Salt creek and Cosmo 2) were evaluated in terms of quality properties including protein, oil, moisture, ash, fatty acid composition and mineral contents. The oil contents were found to be different for each cultivar, which ranged from 10.45% (Razakı) to 16.73% (Salt creek). Saturated fatty acid values were less than the values of… 
Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties
In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the
The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).
Investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes, suggesting that grape seed is a good source for culinary, pharmaceutical and cosmetic uses.
Determination of fatty acid composition and total phenolic contents of grape seed oils of Emir, Gök grape and Kara dimrit varieties.
Grape seeds are rich in unsaturated fatty acids and phenolic constituents. In this present study, fatty acid composition and total phenolic contents of grape seeds of two commercially grown local
Fatty Acid Composıtıons of Seeds of Some Grape Cultıvar ( Vitis vinifera L . ) Grown in Turkey
In this study, fatty acid compositions of seeds of Horoz Karası, Büzgülü, Kara Dimrit and Göküzüm grape varieties (Vitis Vinifera L.) grown in Konya Province in Turkey were determined by gas
Fatty acids, phenolic compounds and antioxidant capacity of the seeds from nine grape cultivars (Vitis vinifera L.)
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,
Effect of cultivar, season and locality on lipid content and fatty acid composition of cactus pear seed oil
A comprehensive seed oil quality analysis was conducted by investigating variation among cultivars across locations over two seasons, finding that Seed oil content and fatty acid content, as well as the ratios thereof, differed among cultivar, seasons and locations.
Characterization of grape seed oil from wines with protected denomination of origin ( PDO ) from Spain
The aim of this study was to determine the composition and characteristics of red grape seed oils (Vitis vinifera L) from wines with protected denomination of origin (PDO) from Spain. Eight
Nutrient profiles of the hybrid grape cultivar 'Isabel' during berry maturation and ripening.
Berry maturation and ripening significantly influenced the concentrations of sugars and organic acids the most in the skin and pulp, but did not significantly affect the concentration of fatty acids and minerals in the 'Isabel' grape.
Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars
The present study was conducted to determine some quality attributes (cluster and berry weight, soluble solid content, pH and acidity), saturated and unsaturated fatty acid (stearic, palmitic, oleic,


Oil Content and Oil Quality Properties of Some Grape Seeds
In the present study, the oil contents and some oil quality properties of seeds taken from 18 grape cultivars were examined and indicate that grape seed oil could be an important source for production of an edible vegetable oil and lowering wine production costs.
Dietary evaluation of Mediterranean fish and molluscs pan‐fried in virgin olive oil
The effect of domestic pan-frying in virgin olive oil (VOO) on the proximate composition, energy content, cholesterol, squalene and fatty acids in the edible portion of six species of finfish, common
Quantitation of the main constituents of some authentic grape-seed oils of different origin.
Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results of previous similar surveys.
Fatty Acid Composition of Grape Seed Oil from Native American and Hybrid Grape Varieties
The grape seed oil concentration of native American and hybrid grapes ranged from 13 to 18.4% with a weighted mean of 14.72%. These concentrations were found to be in the same range as the seed oil
Yield and composition of grape seed oils extracted by supercritical carbon dioxide and petroleum ether: varietal effects.
Fatty acid composition of oils from all varieties tested, and from both extraction methods, indicated linoleic acid as the major component ranging from 67.56 to 73.23% of the fatty acids present, in agreement with literature reports.
The cellular and molecular basis of health benefits of grape seed proanthocyanidin extract.
Investigation of the mechanisms of actions of GSPE, which ameliorates chemotherapy-induced toxic effects of Idarubicin and 4,-hydroxyperoxycyclophosphamide in normal human liver cells, suggests that some of the chemopreventive effects of G SPE are mediated by upregulating Bcl-2 and down regulating c-myc and p53 genes.
Nuts and their bioactive constituents: effects on serum lipids and other factors that affect disease risk.
Results suggest that there are non-fatty acid constituents in nuts that have additional cholesterol-lowering effects and further studies are needed to identify these constituents and establish their relative cholesterol- Lowering potency.
Oligomeric and polymeric procyanidins from grape seeds.