Characteristics of grape seed and oil from nine Turkish cultivars

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dc.authorscopusid35588196300
dc.authorscopusid35485979000
dc.authorscopusid6602223026
dc.authorscopusid37002573800
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidUnver, Ahmet/AAE-4211-2019
dc.authorwosidOZCAN, Mehmet M/T-2530-2017
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÜnver, Ahmet
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorAkın, Aydın
dc.date.accessioned2022-05-11T14:44:52Z
dc.date.available2022-05-11T14:44:52Z
dc.date.issued2012
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractPercentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude fibre were determined in Siyah pekmezlik, Karadimrit and Antep grape seeds. The energy values of seeds were established to be between 102.28 and 148.07 kcal g(-1). Potassium and calcium contents of seed samples were found to be at high levels compared to sodium. The seeds contained 686-967 ppm of Na, 2468-3618 ppm of K and 2373-4127 ppm of Ca. The refractive index, relative density, acidity, saponification value, unsaponifiable matter and iodine value of seed oils were determined to be in the ranges 1.474-1.477 n(D)(20), 0.909-0.934 25/25 degrees C, 0.74-1.24%, 181-197, 0.91-1.66%, and 126-135, respectively. The main fatty acids were of the ranges 60.7-68.5% linoleic, 16.1-23.4% oleic and 8.0-10.2% palmitic. The highest percentages of linoleic acid (68.5%) was determined in Siyah pekmezlik seed oil.
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP. Konya-Turkey)Selcuk University
dc.description.sponsorshipThis study was supported by Selcuk University Scientific Research Project (S. U.-BAP. Konya-Turkey).
dc.identifier.doi10.1080/14786419.2011.631133
dc.identifier.endpage2029
dc.identifier.issn1478-6419
dc.identifier.issn1478-6427
dc.identifier.issue21en_US
dc.identifier.pmid22132714
dc.identifier.scopus2-s2.0-84867080037
dc.identifier.scopusqualityQ2
dc.identifier.startpage2024
dc.identifier.urihttps://doi.org/10.1080/14786419.2011.631133
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9800
dc.identifier.volume26
dc.identifier.wosWOS:000309287500012
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherTaylor & Francis Ltd
dc.relation.ispartofNatural Product Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectVitis vinifera L.
dc.subjectgrape
dc.subjectseed characteristics
dc.subjectoil
dc.subjectfatty acids
dc.titleCharacteristics of grape seed and oil from nine Turkish cultivars
dc.typeArticle

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