Characteristics of grape seed and oil from nine Turkish cultivars

Özcan, Mehmet Musa; Ünver, Ahmet; Gümüş, Tuncay; Akın, Aydın

doi:10.1080/14786419.2011.631133

Cited by 9 publications

(6 citation statements)

References 4 publications

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“…Las semillas de uva variedad quebranta contenían 6,49 ± 0,09% de agua, 12,47± 0,32% de grasa cruda (extracción con éter dietílico). Los valores de grasa fueron superiores a los encontrados por Özcan et al 6 y similares a los encontrados por otros autores 7 .…”

Section: Resultados Y Discusiónunclassified

OPTIMIZACIÓN DEL RENDIMIENTO DE LA EXTRACCIÓN DE ACEITE DE SEMILLAS DE Vitis vinifera CON CO2 SUPERCRÍTICO

Barriga-Sánchez

Huanca²,

Gómez

2018

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Se optimizó el rendimiento de la extracción de aceite de la semilla de uva, variedad Quebranta, con el método superficie respuesta (MSR), se consideraron tres factores: presión (Pbar), temperatura (T) y flujo de CO2 (F), las variables respuesta fueron el rendimiento de aceite, el valor peróxido (POV) y anisidina. Se caracterizó la semilla y estableció el tamaño de partícula de la semilla para la extracción de aceite. Se realizaron las extracciones según el diseño MSR y se calcularon los rendimientos de aceite, POV y anisidina. Se determinó la composición de ácidos grasos por cromatografía de gases y la actividad antioxidante por reducción del radical 1,1-difenil-2-picrilhidrazil (DPPH) del aceite optimizado obtenido con CO2 y del extraído con hexano (testigo). La Pbar, T y F ejercieron efecto significativo sobre el rendimiento, pero no ejercieron efecto sobre el POV y anisidina. Los resultados son prometedores para añadir valor agregado a la semilla, residuo de la elaboración de pisco ya que el aceite contenía 66,45 % de ácido linoléico; 20,05 % de ácido oleico y una capacidad antioxidante de 7,80 mM equivalente a Trolox.

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Section: Resultados Y Discusiónunclassified

OPTIMIZACIÓN DEL RENDIMIENTO DE LA EXTRACCIÓN DE ACEITE DE SEMILLAS DE Vitis vinifera CON CO2 SUPERCRÍTICO

Barriga-Sánchez

Huanca²,

Gómez

2018

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“…Polyphenols from other sources have been reported to inhibit digestive enzymes including protease . Overall, muscadine grape seed oil extracted using hexane and some forms of mechanical expression showed higher oil yields than previously reported oil yields from the seeds of Vitis vinifera grapes …”

Section: Resultsmentioning

confidence: 68%

Comparing the Oil Extraction and Refining Methods for Muscadine Grape Seeds of Noble and Carlos Cultivar

Wada

Gordon

Yağız

et al. 2018

Euro J Lipid Sci & Tech

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Muscadine is a native grape species in the southeastern United States. It has a distinct nutrient composition compared to Vitis vinifera grapes. Most Muscadine grapes are made into wine due to the lack of seedless cultivars, which results in a large amount of Muscadine seeds in the pomace. Muscadine pomace from purple Noble grapes and bronze Carlos grapes are dried and seeds are separated. Seed oils are extracted using a Soxhlet extractor by hexane, mechanical pressing, or enzyme‐assisted aqueous extraction. Oil extraction efficiencies are assessed using yield by dry weight. Oil quality is evaluated by peroxide content, free fatty acid content, fatty acid composition, and tocopherol and tocotrienol content. Extracted seeds oils are refined by degumming, neutralizing, and bleaching. Hexane extraction gives significantly higher yield from both Noble and Carlos seeds followed by mechanical expression and enzyme‐assisted aqueous extraction, respectively. Linoleic acid accounts for 72–79% total fatty acid for all oils. Concentrations of tocopherol and tocotrienol in Noble seed oil ranges from 29.4 to 53.8 mg 100 g−1 and 25.3–44.3 mg 100 g−1, respectively. Concentrations of tocopherol and tocotrienol in Carlos seed oil range from 11.8 to 31.9 mg 100 g−1 and 25.3–33.4 mg 100 g−1, respectively. Refining the oil removes peroxides and free fatty acids without altering fatty acid composition but eliminates 44–100 and 11–95% of tocopherols and tocotrienols, respectively. Practical Applications: Muscadine grape seed oil is high in linoleic acid and antioxidant components, making it an ideal product for culinary, and cosmetic purposes. The unrefined oil is high in tocopherol and tocotrienol, shown to have anti‐adipogenic and anti‐inflammatory capabilities. Grape seed oil is ideal for cooking at high temperatures, with a smoking point of about 190–230 °C being reported before. Grape seed oil is also useful in cosmetics where its hydrophobic nature and antioxidant components could be utilized in skin care products. In this study three different extraction methods are used to obtain oil from muscadine grape seeds of the Noble and Carlos cultivar. In this work, the oil yield efficiencies, peroxide values, free fatty acid content, fatty acid composition, and tocopherol and tocotrienol content are measured in the oil before and after a refining process. In this study, it is found that different extraction methods as well as the refining process, affect the tocopherol and tocotrienol content of the muscadine grape seed oil.

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“…Previous researchers reported various oil contents for grape seeds. Yoo [26] reported fatty acid contents of grape seeds as between 11.3-16.9%, Göktürk Baydar and Akkurt [11] as between 11.6-19.6%, Akın and Altındişli [14] as between 11.9-14.3%, Ahmadi and Siahsar [27] as between 14.7-16.0%,Özcan et al [28] as [29] as between 15.3-20.7%, Fernandes et al [30] as between 3.9-12.4% and Shiozaki and Murakami [9] as between 10.9-11.5%. Current findings comply with those earlier findings, however, the total oil content of Şiredenlik grape cultivar in 2012 (17.2%) was over the previous upper limits.…”

Section: Correlations Between Berry Quality Attributes and Fatty Acid Compositionmentioning

confidence: 99%

Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars

Yağci¹,

Sucu²,

Elmastaş³

2019

Bilecik Şeyh Edebali Üniversitesi Fen Bilimleri Dergisi

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Bu çalışma farklı sofralık ve şaraplık-şıralık üzüm (Vitis vinifera L.) çeşitlerinin bazı kalite özellikleri (salkım ve tane ağırlığı, kuru madde, pH ve asitlik) ile stearic, palmitic, oleic, linoleic ve linolenic acit gibi doymuş ve doymamış yağ asit içeriklerini belirlemek amacıyla 2011 ve 2012 yıllarında gerçekleştirildi. Araştırmada 4 adet sofralık (Alphonse L., Cardinal, Atasarısı ve Italia) ve 7 adet şaraplık-şıralık (Narince, Hacıveli, Karaüzüm, Kargayüreği, Kızılüzüm, Turşuluk ve Şiredenlik) olmak üzere toplam 11 farklı üzüm çeşidi kullanıldı. Araştırma sonucunda sofralık üzümlerde ortalama salkım ağırlığı 521 g; tane ağırlığı 6.1 g; kuru madde %17.1 ve asitlik 4.95 g/l; şaraplık-şıralık çeşitlerde salkım ağırlığı 203 g, tane ağırlığı 2.5 g, kuru madde %19.1 ve asitlik 5.68 g/l olarak belirlendi. 100 g kuru çekirdek içerisinde sofralık üzümlerde 15.9 g, şaraplık üzümlerde 15.0 g toplam yağ bulunduğu tespit edildi. İki yılın ortalaması ve 11 çeşit dikkate alındığında; palmitik asit %5.9-10.1, steraik asit %1.9-5,2, oleik asit %9.5-18.2, linoleik asit %70.9-78,4 ve linolenik asit miktarının %0.3-0.8 arasında değiştiği belirlendi. Yapılan istatistiksel analizlerde tane ağırlığı ile stearik asit arasında pozitif korelasyon olduğu (0.9040); üzüm çekirdeğinde en fazla bulunan linoleik asit ile oleik asit (-0,8556) ve stearik asit (-0,4937) arasında ise negatif bir korelasyon olduğu ortaya konuldu. Bunun yanında beyaz şaraplık üzüm çeşitlerinin adaptasyon kabiliyetlerinin belirlenmesinde; çekirdekte bulunan oleik asit ve linoleik asit miktarının da önemli bir gösterge olabileceği düşünülmektedir.

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Characteristics of grape seed and oil from nine Turkish cultivars

Cited by 9 publications

References 4 publications

OPTIMIZACIÓN DEL RENDIMIENTO DE LA EXTRACCIÓN DE ACEITE DE SEMILLAS DE Vitis vinifera CON CO2 SUPERCRÍTICO

OPTIMIZACIÓN DEL RENDIMIENTO DE LA EXTRACCIÓN DE ACEITE DE SEMILLAS DE Vitis vinifera CON CO2 SUPERCRÍTICO

Comparing the Oil Extraction and Refining Methods for Muscadine Grape Seeds of Noble and Carlos Cultivar

Fruit Quality Attributes and Fatty Acid Composition of Table and Wine Grape Cultivars

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