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

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dc.authorscopusid57209495889
dc.authorscopusid6506175498
dc.authorscopusid56313329900
dc.authorscopusid57209364483
dc.authorscopusid57192067397
dc.authorscopusid57188548881
dc.authorscopusid35588196300
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.accessioned2022-05-11T14:07:09Z
dc.date.available2022-05-11T14:07:09Z
dc.date.issued2019
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study aimed to investigate the quality characteristics and bioactive properties of grape seed oil obtained from five different grape varieties (öküzgözü-Elaziğ, Syrah-çanakkale, Cabernet Franc-çanakkale, Pinot-Noir-Tekirdağ, 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 meqO2/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. ?-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. © 2019 Wageningen Academic Publishers.
dc.description.sponsorshipThe authors gratefully acknowledged the Namık Kemal University Research Fund for providing funding for this work (NKUBAP.00.24.YL.15.02).
dc.identifier.doi10.3920/QAS2018.1507
dc.identifier.endpage359
dc.identifier.issn1757-8361
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85067567665
dc.identifier.scopusqualityQ2
dc.identifier.startpage351
dc.identifier.urihttps://doi.org/10.3920/QAS2018.1507
dc.identifier.urihttps://hdl.handle.net/20.500.11776/4983
dc.identifier.volume11
dc.identifier.wosWOS:000471914600005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKoç, M.
dc.institutionauthorGeçgel, Ümit
dc.institutionauthorTırpancı Sivri, Göksel
dc.language.isoen
dc.publisherWageningen Academic Publishers
dc.relation.ispartofQuality Assurance and Safety of Crops and Foods
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAntimicrobial activity
dc.subjectCold press
dc.subjectFatty acid
dc.subjectGC
dc.subjectGrape
dc.subjectGrape seed oil
dc.subjectHPLC
dc.subjectPhenolic compounds
dc.subjectPhysicochemical properties
dc.subjectSterols
dc.subjectTocopherol
dc.subjectVariety
dc.titleValorisation of seeds from different grape varieties for protein, mineral, bioactive compounds content, and oil quality
dc.typeArticle

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