DETERMINATION OF FATTY ACID COMPOSITION, VOLATILE COMPONENTS, PHYSICO-CHEMICAL AND BIOACTIVE PROPERTIES OF GRAPE (VITIS VINIFERA) SEED AND SEED OIL


YALÇIN H., KAVUNCUOĞLU H., EKİCİ L., SAĞDIÇ O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.2, 2017 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 2
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpp.12854
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

The aim of this research was to examine some physico-chemical and antioxidant properties, fatty acid composition, volatile components and effect on oxidative stability of corn oil in terms of induction period of five different grape seeds. The obtained results revealed that extraction solvent and grape variety had significant effect on bioactive properties. When the grape seed acetone: water (90:10) extracts (2,000 ppm) was added to corn oil, the induction periods at 120C was measured, and the obtained results showed that the added grape seed extracts provided better oxidative stability to corn oil. Various classes of volatile compounds have been detected in seeds such as esters, hydrocarbons, alcohols, aldehyde and acid among which most abundant were isoamyl and hexyl acetate. It could be concluded that grape seeds may be used for the preservation of food products and health supplements.