Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil
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 gr...
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| Veröffentlicht in: | Journal of food processing and preservation 2017-04, Vol.41 (2), p.np-n/a |
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| container_title | Journal of food processing and preservation |
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| creator | Yalcin, Hasan Kavuncuoglu, Hatice Ekici, Lutfiye Sagdic, Osman |
| description | 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.
Practical Applications
Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty‐seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil. |
| doi_str_mv | 10.1111/jfpp.12854 |
| format | Article |
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Practical Applications
Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty‐seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil.</description><identifier>ISSN: 0145-8892</identifier><identifier>EISSN: 1745-4549</identifier><identifier>DOI: 10.1111/jfpp.12854</identifier><language>eng</language><subject>Aldehydes ; Biocompatibility ; Corn oil ; Extraction ; Fatty acids ; Grapes ; Seeds ; Stability ; Vitaceae ; Vitis vinifera</subject><ispartof>Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a</ispartof><rights>2016 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3404-4811ebc41cf4c62060155abe3d834fb5cb41352d00052d7bee3e9b538b06ea123</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfpp.12854$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfpp.12854$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Yalcin, Hasan</creatorcontrib><creatorcontrib>Kavuncuoglu, Hatice</creatorcontrib><creatorcontrib>Ekici, Lutfiye</creatorcontrib><creatorcontrib>Sagdic, Osman</creatorcontrib><title>Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil</title><title>Journal of food processing and preservation</title><description>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.
Practical Applications
Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty‐seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil.</description><subject>Aldehydes</subject><subject>Biocompatibility</subject><subject>Corn oil</subject><subject>Extraction</subject><subject>Fatty acids</subject><subject>Grapes</subject><subject>Seeds</subject><subject>Stability</subject><subject>Vitaceae</subject><subject>Vitis vinifera</subject><issn>0145-8892</issn><issn>1745-4549</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNqFkbFOwzAQhi0EEqWw8AQei9QUO7ZbZyyFFlClRgK6Ro5zUV0lcbDTom48AgsvyJOQtux4OP-6--4f7kfompIBbd_tOq_rAQ2l4CeoQ0dcBFzw6BR1CG21lFF4ji68XxPChCCsg77voQFXmko1xlbY5niqmmaHx9pkeGLL2nqzn_Tx0hYtU8CxW0HV-D6OVztvtP35_JqsoDRaFVhVGb4zVunGbAHHztbgGgN-7z1zqgbcW7aWHm9NZXJw6ga_AGSHvYNYmOISneWq8HD193fR2_ThdfIYzBezp8l4HmjGCQ-4pBRSzanOuR6GZEioECoFlknG81TolFMmwowQ0tZRCsAgSgWTKRmCoiHrot7Rt3b2fQO-SUrjNRSFqsBufEIjwkMqRiH7H5URlaNIhrJF6RH9aM-1S2pnSuV2CSXJPqNkn1FyyCh5nsbxQbFfab2ItQ</recordid><startdate>201704</startdate><enddate>201704</enddate><creator>Yalcin, Hasan</creator><creator>Kavuncuoglu, Hatice</creator><creator>Ekici, Lutfiye</creator><creator>Sagdic, Osman</creator><scope>7ST</scope><scope>C1K</scope><scope>SOI</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201704</creationdate><title>Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil</title><author>Yalcin, Hasan ; Kavuncuoglu, Hatice ; Ekici, Lutfiye ; Sagdic, Osman</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3404-4811ebc41cf4c62060155abe3d834fb5cb41352d00052d7bee3e9b538b06ea123</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Aldehydes</topic><topic>Biocompatibility</topic><topic>Corn oil</topic><topic>Extraction</topic><topic>Fatty acids</topic><topic>Grapes</topic><topic>Seeds</topic><topic>Stability</topic><topic>Vitaceae</topic><topic>Vitis vinifera</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yalcin, Hasan</creatorcontrib><creatorcontrib>Kavuncuoglu, Hatice</creatorcontrib><creatorcontrib>Ekici, Lutfiye</creatorcontrib><creatorcontrib>Sagdic, Osman</creatorcontrib><collection>Environment Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Environment Abstracts</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food processing and preservation</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yalcin, Hasan</au><au>Kavuncuoglu, Hatice</au><au>Ekici, Lutfiye</au><au>Sagdic, Osman</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil</atitle><jtitle>Journal of food processing and preservation</jtitle><date>2017-04</date><risdate>2017</risdate><volume>41</volume><issue>2</issue><spage>np</spage><epage>n/a</epage><pages>np-n/a</pages><issn>0145-8892</issn><eissn>1745-4549</eissn><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.
Practical Applications
Proximate analysis showed that grape seeds contained high amounts of oil and crude protein. Extraction solvent and grape variety had a significant effect on bioactive properties. Twenty‐seven volatile compounds were detected in grape seeds from various classes such as ester, hydrocarbon, alcohol, aldehyde and acid. According to the rancimat test results, grape seed extracts provided better oxidative stability to corn oil.</abstract><doi>10.1111/jfpp.12854</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a |
| issn | 0145-8892 1745-4549 |
| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals; EBSCOhost Business Source Complete |
| subjects | Aldehydes Biocompatibility Corn oil Extraction Fatty acids Grapes Seeds Stability Vitaceae Vitis vinifera |
| title | Determination of Fatty Acid Composition, Volatile Components, Physico‐Chemical and Bioactive Properties of Grape (Vitis vinifera) Seed and Seed Oil |
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