Scopus
YÖKSİS Eşleşti
The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.)
Journal of the Science of Food and Agriculture · Temmuz 2012
YÖKSİS Kayıtları
The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties Vitis spp
Journal of the Science of Food and Agriculture · 2012 SSCI 8 atıf
PROFESÖR ZEKİ KARA →
The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties Vitis spp
Journal of the Science of Food and Agriculture · 2012 SCI-Expanded 7 atıf
PROFESÖR ALİ SABIR →
Makale Bilgileri
DergiJournal of the Science of Food and Agriculture
Yayın TarihiTemmuz 2012
Cilt / Sayfa92 · 1982-1987
Scopus ID2-s2.0-84861997459
Özet
Background: Fatty acids and tocopherols in appropriate quantities are invaluable attributes that are desirable in seeds of agricultural products. Studies have generally focused on the evaluation of the oil and tocopherol components of oil crops. Recently, investigations revealed that the grape seed has robust potential in the production of healthy fatty acids as well as tocopherols. This study was thus conducted to determine the oil and tocopherol components of grape seeds, obtained from various grape cultivars of different species, including two rootstock varieties. Results: The grape seed oil concentration of the studied varieties ranged from 7.3 to 22.4%. The determined fatty acid profiles of the genotypes conformed to the pattern described in the literature for grapes. Linoleic acid is the major component comprising 53.6-69.6% of the total, followed by oleic (16.2-31.2%), palmitic (6.9-12.9%) and stearic (1.44-4.69%). The oils of all the seeds analysed showed a preponderance of α-tocopherol (ranging from 260.5 to 153.1 mg kg -1 oil extract). β-Tocopherol, γ-tocopherol and δ-tocopherol were also detected with the general means of 0.98, 22.2 and 0.92 mg kg -1, respectively. Linoleic acid showed a significantly negative correlation with all the fatty acids analysed. The strongest negative correlation existed between linoleic and oleic acids (r = - 0.834, P < 0.01). Conclusion: Present investigations indicated that oil content, fatty acid composition and tocopherol constituents of grape seed show great variation among the genotypes. Markedly higher proportions of linoleic acid with considerable amounts of tocopherols found in the oil samples suggest that grape seed is a good source for culinary, pharmaceutical and cosmetic uses. © 2012 Society of Chemical Industry.
Yazarlar (3)
1
Ali Sabir
ORCID: 0000-0003-1596-9327
2
Ahmet Ünver
3
Zeki Kara
Anahtar Kelimeler
Fatty acids
Grape seed oil
Natural antioxidants
Tocopherols
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
80
Atıf
3
Yazar
4
Anahtar Kelime