Determination of Fatty Acid Composition and Phenolic Content of Seed Oils of Cappadocia Region Grape Varieties

Selcuk Secen

doi:10.29002/asujse.296708

EN

Determination of Fatty Acid Composition and Phenolic Content of Seed Oils of Cappadocia Region Grape Varieties

Abstract

The grape (Vitis vinifera) from the Vitaceae family is the most grown fruit species in the world. Turkey has an important place in the world winegrowing due to favorable climatic conditions. The Cappadocia region is among the most important regions in Turkish wine production. The most grown varieties in this region are Emir and Dimrit grapes. Grape seeds are a by-product of the wine-making industry and fruit juice. Most of the total amount of grapes is used in wine making. In a few weeks of the harvest season, around 10 million tons of grape pods are emerging in the world. Grape seed oil contains omega 6, which is essential for omega fatty acids, at a high rate and also they are rich in polyphenolic compounds with strong biological effects. Due to the fatty acids and phenolic content of these products, it is aimed to be a new food source for human nutrition and at the same time to contribute to the reduction of factory product costs. The highest fatty acids identified in all varieties were linoleic acid (C18: 2), followed by oleic acid (C18: 1), palmitic acid (C16: 0) and stearic acid (C18: 0). Total phenolic substance content ranges between 70 and 84 (g GAE/kg ekstract) among the varieties. The phenolic content of the Dimrit grape seed is higher than Emir Grape seeds. According to these results, the oils of Cappadocia grape varieties Emir and Dimrit can be proposed as a new food source for human nutrition at the same time to contribute to the reduction of factory product costs.

Keywords

Grape,Cappadocia,Emir,Dimrit,Fatty Acid Composition

References

[1] D. Bagchi, M. Bagchi, S.J. Stohs, S.D. Ray, C.K. Sen, H.G. Preuss, Cellular protection with proanthocyanidins derived from grape seeds. Ann. N.Y. Acad. Sci. 957(1) (2002) 260-270.
[2] S.G. Tangolar, Y. Ozoğul, S. Tangolar, A. Torun, Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int. J. Food Sci.Nutr. 60(1) (2009) 32-39.
[3] E.B. Özvural and H. Vural, Kırmızı Üzüm Çekirdeği Unu ve Yağının Sosislerin Kalite Kriterleri Üzerine Etkisi. Türkiye 10. Gıda Kongresi Prooceeding Book, pp. 21-23, 21-23 Mayıs 2008, Erzurum, Turkey.
[4] J.A. Nowshehri, Z.A. Bhat, M.Y. Shah, Blessings in disguise: Bio-functional benefits of grape seed extracts. Food Rev. Int. 77(3) (2015) 333-348.
[5] S. Bail, G. Stuebiger, S. Krist, H. Unterweger, G. Buchbauer, Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chem. 108(3) (2008) 1122-1132.
[6] M.N. Clifford, Anthocyanins-nature, occurrence and dietary burden. J. Sci. Food Agr. 80(7) (2000) 1063-1072.
[7] B. Matthäus, Virgin grape seed oil: Is it really a nutritional highlight? Eur. J. Lipid Sci. Tech. 110(7) (2008) 645-650.
[8] W.M. Thomas, E.D. Nicholas, J.C. Needham, M.G. Murch, P. Temple-Smith and C.J. Dawes: International Patent Application PCT/GB92/02203 and GB Patent Application 9125978.8, UK Patent Office, London, December 6, 1991.

[9] G. Jayaprakasha, T. Selvi, K. Sakariah, Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res. Int. 36(2) (2003) 117-122.
[10] M. Shafiee, M.A. Carbonneau, N. Urban, B. Descomps, C.L. Leger, Grape and grape seed extract capacities at protecting LDL against oxidation generated by Cu 2+, AAPH or SIN-1 and at decreasing superoxide THP-1 cell production. A comparison to other extracts or compounds. Free Radic. Res. 37(5) (2003) 573-584.
[11] M. Pinent, M. Blay, M.C. Bladè, M.J. Salvadó, L. Arola, A. Ardėvol, Grape seed-derived procyanidins have an antihyperglycemic effect in streptozotocin-induced diabetic rats and insulinomimetic activity in insulin-sensitive cell lines. Endocrinology 145(11) (2004) 4985-4990.
[12] M.J.R.Vaquero, M.R. Alberto, M.C.M. de Nadra, Influence of phenolic compounds from wines on the growth of Listeria monocytogenes. Food Control 18(5) (2007) 587-593.
[13] Y. Nakamura, S. Tsuji, Y. Tonogai, Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils. J. Health Sci. 49(1) (2003) 45-54.
[14] S.-Y. Kim, S.-M. Jeong, W.-P. Park, K.C. Nam, D.U. Ahn, S.-C. Lee, Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem. 97(3) (2006) 472-479.
[15] W. Horwitz, P. Chichilo, H. Reynolds, Official methods of analysis of the Association of Official Analytical Chemist (Association of Analytical Chemists, Washington, 1970).
[16] D. Pearson, The chemical analysis of foods (Longman, Harlow, 1976).
[17] S. Jung, D.A. Rickert, N.A. Deak, E.D. Aldin, J. Recknor, L.A. Johnson , P.A. Murphy, Comparison of Kjeldahl and Dumas methods for determining protein contents of soybean products. J.Am. Oil Chem Soc. 80(12) (2003) 1169-1173.
[18] S. Ranganna, Handbook of analysis and quality control for fruit and vegetable products. (McGraw-Hill Education, New York, 1986).
[19] W. Praznik, N. Mundigler, A. Kogler, B. Pelzl, A. Huber, M. Wollendorfer, Molecular background of technological properties of selected starches. Starch-Stärke 51(6) (1999) 197-211.
[20] H. Slover, E. Lanza, Quantitative analysis of food fatty acids by capillary gas chromatography. J. Am. Oil Chem. Soc. 56(12) (1979) 933-943.
[21] K. Slinkard, V.L. Singleton, Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Viticult. 28(1) (1977) 49-55.
[22] N. Yıldız, H. Bircan, Araştırma ve deneme metodları (Problemler ve çözümleri) (Atatürk Üniversitesi, Erzurum, 1992)
[23] L. Bravo, F. Saura-Calixto, Characterization of dietary fiber and the in vitro indigestible fraction of grape pomace. Am. J. Enol. Viticult. 49(2) (1998) 135-141.
[28] H. Lutterodt, M. Slavin, M. Whent, E. Turner, L.Yui, Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chem. 128(2) (2011) 391-399.
[29] M. Özden and H. Vardin, Şanlıurfa Koşullarında Yetiştirilen Bazı Şaraplık Üzüm Çeşitlerinin Kalite ve Fitokimyasal Özellikleri. J. Agric. Fac. HR. U. 13(2) ( 2009) 21-27.
[30] N.G. Baydar, G.Özkan, S. Yaşar, Evaluation of the antiradical and antioxidant potential of grape extracts. Food Control 18(9) (2007) 1131-1136.
[31] G. Özkan, O. Sağdıç, N. Göktürk-Baydar, Antibacterial effect of narince grape (Vitis vinifera L.) pomace extract. Selcuk J. Agr. Food Sc., 17(32) (2003) 53-56.
[32] İ. Saldamlı, Gıda Kimyası. (Hacettepe Üniversitesi, Ankara, 2007).
[33] P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu, Handbook of Enology: The Chemistry of Wine Stabilization and Treatments. Vol. 2, 2nd Ed. (John Wiley&Sons, Chichester, 2000)
[24] L.J.R. Barron, M.V. Celaè, G. Santa-Maria, N. Corzo, Determination of the triglyceride composition of grapes by HPLC. Chromatographia 25(7) (1988) 609-612.
[25] W.H. Schuster, R.A. Marquard, Ölpflanzen in Europa (DLG-Verlag, Frankfurt, 1992)
[26] M. Ohnishi, S. Hirose, M. Kawaguchi, S. Ito, Y. Fujino, Chemical composition of lipids, especially triacylglycerol in grape seeds. Agr. Biol. Chem. 54(4) (1990) 1035-1042.
[27] E. Weiss, Oil seed crops. Tropical agricultural series. (Longman, London, 1983).

Details

Primary Language

English

Subjects

Engineering

Journal Section

Research Article

Authors

Selcuk Secen
Department of Food Engineering, Nevşehir Haci Bektaş Veli University, Nevşehir 50300, Turkey
Türkiye

Publication Date

April 3, 2017

Submission Date

March 7, 2017

Acceptance Date

March 30, 2017

Published in Issue

Year 1970 Volume: 1 Number: 1

DOI

https://doi.org/10.29002/asujse.296708

IZ

https://izlik.org/JA56LN32XX

Cite

RIS / Bibtex

APA

Secen, S. (2017). Determination of Fatty Acid Composition and Phenolic Content of Seed Oils of Cappadocia Region Grape Varieties. Aksaray University Journal of Science and Engineering, 1(1), 1-8. https://doi.org/10.29002/asujse.296708