Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds

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dc.authorscopusid57192067397
dc.authorscopusid23979419500
dc.authorscopusid6506175498
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.contributor.authorApaydın, Demet
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorGeçgel, Ümit
dc.date.accessioned2022-05-11T14:44:55Z
dc.date.available2022-05-11T14:44:55Z
dc.date.issued2017
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol, fatty acid composition, phenolic content, antioxidant activity of the seed oils, and chemical (dry matter, fat, ash, total sugar, invert sugar) changes of grape seeds were determined. Regarding fatty acid composition, oleic acid (C18:1) and linoleic acid (C18:2) levels decreased. beta-sitosterol content with a highest percentage among sterols in grape seed oils decreased due to gamma irradiation. Generally gamma irradiation increased free fatty acids and peroxide value of the oils; however, phenolic content and antioxidant capacity of grape seeds decreased.
dc.description.sponsorshipNamik Kemal University Research FundNamik Kemal University [NKUBAP.00.24.AR13.21]
dc.description.sponsorshipThe authors gratefully acknowledge the Namik Kemal University Research Fund for providing funding for this work (NKUBAP.00.24.AR13.21).
dc.identifier.doi10.1007/s11746-016-2917-3
dc.identifier.endpage67
dc.identifier.issn0003-021X
dc.identifier.issn1558-9331
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84996542641
dc.identifier.scopusqualityQ2
dc.identifier.startpage57
dc.identifier.urihttps://doi.org/10.1007/s11746-016-2917-3
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9833
dc.identifier.volume94
dc.identifier.wosWOS:000393586000006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorApaydın, Demet
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorGeçgel, Ümit
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of the American Oil Chemists Society
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectIrradiation
dc.subjectGrape seed oil
dc.subjectBiochemical properties
dc.subjectFatty acid composition
dc.subjectSupercritical-Fluid Extraction
dc.subjectFatty-Acid-Composition
dc.subjectPhysicochemical Properties
dc.subjectOil
dc.subjectAntioxidant
dc.subjectQuality
dc.subjectRadiation
dc.subjectWalnuts
dc.titleEffect of Gamma Irradiation on Biochemical Properties of Grape Seeds
dc.typeArticle

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