TY  - JOUR
TT  - Determination of Fatty Acid Composition and Phenolic Content of Seed Oils of Cappadocia Region Grape Varieties
AU  - Secen, Selcuk
PY  - 2017
DA  - June
Y2  - 2017
DO  - 10.29002/asujse.296708
JF  - Aksaray University Journal of Science and Engineering
JO  - Aksaray J. Sci. Eng.
PB  - Aksaray University
WT  - DergiPark
SN  - 2587-1277
SP  - 1
EP  - 8
VL  - 1
IS  - 1
KW  - Grape
KW  - Cappadocia
KW  - Emir
KW  - Dimrit
KW  - Fatty Acid Composition
N2  - The grape (Vitis vinifera) from the Vitaceaefamily is the most grown fruit species in the world. Turkey has an importantplace in the world winegrowing due to favorable climatic conditions. TheCappadocia region is among the most important regions in Turkish wine production. The most grownvarieties in this region are Emir and Dimrit grapes. Grape seeds are aby-product of the wine-making industry and fruit juice. Most of the totalamount of grapes is used in wine making. In a few weeks of the harvest season,around 10 million tons of grape pods are emerging in the world. Grape seed oilcontains omega 6, which is essential for omega fatty acids, at a high rate andalso they are rich in polyphenolic compounds with strong biological effects.Due to the fatty acids and phenolic content of these products, it is aimed tobe a new food source for human nutrition and at the same time to contribute tothe reduction of factory product costs. The highest fatty acids identified inall varieties were linoleic acid (C18: 2), followed by oleic acid (C18: 1),palmitic acid (C16: 0) and stearic acid (C18: 0). Total phenolic substancecontent ranges between 70 and 84 (g GAE/kg ekstract) among thevarieties. The phenolic content of the Dimrit grape seed is higher than EmirGrape seeds. According to these results, the oils of Cappadocia grape varietiesEmir and Dimrit can be proposed as a new food source for human nutrition at thesame time to contribute to the reduction of factory product costs.
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UR  - https://doi.org/10.29002/asujse.296708
L1  - https://dergipark.org.tr/en/download/article-file/298923
ER  -