Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds

In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol, fatty acid composition, phenolic content, antioxi...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2017, Vol.94 (1), p.57-67
Hauptverfasser:	Apaydin, Demet, Demirci, Ahmet Sukru, Gecgel, Umit
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Antioxidants Biochemical properties Biochemistry Biomaterials Biotechnology Chemistry Chemistry and Materials Science Composition Dry matter Drying oils Fatty acid composition Fatty acids Food irradiation Food Science Fruits Gamma irradiation Gamma rays Grape seed oil Grapes Grapeseed oil Hogs Industrial Chemistry/Chemical Engineering Irradiation Oleic acid Original Paper Phenols Radiation Radiation dosage Seeds Sterols Sugar
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