Characteristics of grape seed and oil from nine Turkish cultivars

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorÜnver, Ahmet
dc.contributor.authorGümüş, Tuncay
dc.contributor.authorAkın, Aydın
dc.date.accessioned2020-03-26T18:24:15Z
dc.date.available2020-03-26T18:24:15Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
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.en_US
dc.description.sponsorshipSelcuk University Scientific Research Project (S.U.-BAP. Konya-Turkey)Selcuk Universityen_US
dc.description.sponsorshipThis study was supported by Selcuk University Scientific Research Project (S. U.-BAP. Konya-Turkey).en_US
dc.identifier.doi10.1080/14786419.2011.631133en_US
dc.identifier.endpage2029en_US
dc.identifier.issn1478-6419en_US
dc.identifier.issn1478-6427en_US
dc.identifier.issue21en_US
dc.identifier.pmid22132714en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage2024en_US
dc.identifier.urihttps://dx.doi.org/10.1080/14786419.2011.631133
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27815
dc.identifier.volume26en_US
dc.identifier.wosWOS:000309287500012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTAYLOR & FRANCIS LTDen_US
dc.relation.ispartofNATURAL PRODUCT RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectVitis vinifera L.en_US
dc.subjectgrapeen_US
dc.subjectseed characteristicsen_US
dc.subjectoilen_US
dc.subjectfatty acidsen_US
dc.titleCharacteristics of grape seed and oil from nine Turkish cultivarsen_US
dc.typeArticleen_US

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