Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere)

Year 2021, Volume: 7 Issue: 1, 78 - 85, 30.06.2021

Necmi Aritürk Sevinç Aydın Nesrin Karaca Sanyürek

https://doi.org/10.29132/ijpas.893137

Abstract

This study was planned to determine the quality criteria of the core oils of
Öküzgözü and Boğazkere grape varieties grown in the Elazig region, and to compare them
in terms of oil amount and fatty acid levels. Grape seeds are rich in unsaturated fatty acids
and phenolic content. Therefore, the iruse is increasing, especially in obtaining cook in goil.
This study was carried out on Öküzgözü and Boğazkere, two black grapes grown locally. These two grape varieties are generally used as wine grapes. The interest in the
evaluation of grape beans, which are by-products of wine production, has been increasing
recently. Amounts of defined fatty acids vary according to grape varieties. In the
differences between the groups, p<0.05, p<0.01 and p<0.001 values were used. As a
result of our analysis; When the amounts of myristic acid (0.36±0.02), Palmitic acid
(20.45±0.67) and Palmitoleic acid (5.80±0.10) are compared, the seeds of Boğazkere
grapes have higher rates than the seeds of Öküzgözü grapes has been identified. Stearic
acid (1.15±0.03), Oleicacid (19.40±0.4), Linoleicacid (54.75±0.69), Alpha-Linoleic
(0.07±0.02) and Gamma When the amount of linoleic acid (0.24±0.01) was compared, it
was found at higher rates in the seeds of Öküzgözü grapes than those of Boğazkere grapes.

Keywords

Boğazkere, Fatty acids, GC-MS, Grape seed oil, Öküzgözü

Supporting Institution

Munzur University Scientific Investigations Project

Project Number

YLMUB017-19

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