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

Yıl 2021, Cilt: 7 Sayı: 1, 78 - 85, 30.06.2021
https://doi.org/10.29132/ijpas.893137

Öz

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.

Destekleyen Kurum

Munzur University Scientific Investigations Project

Proje Numarası

YLMUB017-19

Kaynakça

  • Bail, S., Stuebiger, G., Krist, S., Untrwager, H., Buchbaner, G. (2008). Characterization of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols andantioxidant capacity, Food Chemistry, 108, 1122 1132.
  • Banon, S., Díaz, P., Rodríguez, M., Garrido, M. D., Price, A. (2007). Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties, Meat Science, 77(4), 626-633.
  • Barba, F. J., Zhu, Z., Koubaa, M., Sant’ana, A. S. (2016). Green alternative methods for the extraction of antioxidantbioactive compounds from winery wastes and by products, Trends Food Sci Tech, 49, 96-109.
  • Baydar, N.G., Akkurt, M. (2001). Oil content and oil quality properties of some grape seeds, Turkish Journal of Agriculture and Forestry, 25, 163-168.
  • Demirtaş, İ., Pelvan, E., Özdemir, İ. S., Alasalvar, C., Ertaş, E. (2013). Lipid characteristic sand phenolics of nativegrape seed oils grown in Turkey, Eur. J. Lipid Sci Tech 115, 641-647.
  • Food and Agriculture Organization Corporate Statistical Database (FAOSTAT). (2019). http://www.fao.org/faostat/en/#data/QC
  • Hara, A., Radin, N. S. (1978). Lipid extraction of tissues with a low-toxicity solven, Anal. Biochem., 90, 420-426.
  • İşleki F., (2018). Malatya ilinde farklı rakımlarda yetişen bazı üzüm çeşitlerinin çekirdeklerindeki yağ asit bileşenlerinin belirlenmesi (Yüksek Lisans Tezi). Bingöl Üniversitesi Fen Bilimleri Enstitüsü, Bingöl.
  • Kamel, B., B., Dawson, H., Kakuda, Y. (1985). Cha-recteristics and composition of melon and grape seed oils andcakes, The Journal of the American Oil Chemists' Society, 62 (5), 881-883.
  • Karaca Sanyürek, N. (2014). Tunceli ilinde yetiştirilen üzüm çeşitlerinin ampelografik özelliklerinin klasik yöntemle ve ssr markörlerle belirlenmesi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
  • Luque-Rodriguez, J., M., Luque de Castro, M., D., Perez-Juan, P. (2005). Extraction of fatty acids from grape seed by super heated hexane, Talanta, 68, 126-130.
  • Ohnishi, M., Hirose, S., Kawaguchi, M., Ito, S. ve Fujino, Y. (1990). Chemical composition of lipids, especially triacylglycerol, in grape seeds, Agric. Biol. Chem. 54 (4), 1035-1042.
  • Podolyan, A., White, J., Jordan, B., Winefield, C. (2010). Identification of thelip oxygenase gene family from Vitis vinifera and biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc, Funct Plant Biol, 37, 767-784.
  • Rubio, M., Alvarez-Ortí, M., Alvarruiz, A., Fernàndez, E., Pardo, J. E. (2009). Characterization of oil obtained from grape seeds collected during berry development, J. Agric Food Chem., 57, 2812-2815.
  • Schuster, W. H. (1992). Ölpflanzen in Europa, DLG-Verlag, Frankfurt am Main, 240.
  • Sevindik, O., Selli, S. (2017). Üzüm Çekirdek Yağı Eldesinde Kullanılan Ekstraksiyon Yöntemleri, Gıda, 42 (1), 95-103.
  • Teissedre, P., L., Frankel, E., N., Waterhouse, A., L., Peleg, H., German, J., B. (1996). Inhibition of in Vitro Human LDL oxidation by phenolic antioxidants from grapes wines, J. Sci. Food Agric., 70, 55-61.
  • Thorsten, M., Andreas, S., Kammerer, D., R., Reinhold, C. (2009). Residues of grape seed oil production as a valuablesource of phenolic antioxidants food chemistry, Food Chemistry, 112, 551-559.
  • Türkiye İstatistik Kurumu (TÜİK), (2020). https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr
  • Uslu, A., Dardeniz, A., (2009). Üzüm çeşitlerinin çekirdeklerindeki yağ asitleri bileşenlerinin belirlenmesi, Selçuk Tarım ve Gıda Bilimleri Dergisi 23 (48), 13-19.
Yıl 2021, Cilt: 7 Sayı: 1, 78 - 85, 30.06.2021
https://doi.org/10.29132/ijpas.893137

Öz

Proje Numarası

YLMUB017-19

Kaynakça

  • Bail, S., Stuebiger, G., Krist, S., Untrwager, H., Buchbaner, G. (2008). Characterization of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols andantioxidant capacity, Food Chemistry, 108, 1122 1132.
  • Banon, S., Díaz, P., Rodríguez, M., Garrido, M. D., Price, A. (2007). Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties, Meat Science, 77(4), 626-633.
  • Barba, F. J., Zhu, Z., Koubaa, M., Sant’ana, A. S. (2016). Green alternative methods for the extraction of antioxidantbioactive compounds from winery wastes and by products, Trends Food Sci Tech, 49, 96-109.
  • Baydar, N.G., Akkurt, M. (2001). Oil content and oil quality properties of some grape seeds, Turkish Journal of Agriculture and Forestry, 25, 163-168.
  • Demirtaş, İ., Pelvan, E., Özdemir, İ. S., Alasalvar, C., Ertaş, E. (2013). Lipid characteristic sand phenolics of nativegrape seed oils grown in Turkey, Eur. J. Lipid Sci Tech 115, 641-647.
  • Food and Agriculture Organization Corporate Statistical Database (FAOSTAT). (2019). http://www.fao.org/faostat/en/#data/QC
  • Hara, A., Radin, N. S. (1978). Lipid extraction of tissues with a low-toxicity solven, Anal. Biochem., 90, 420-426.
  • İşleki F., (2018). Malatya ilinde farklı rakımlarda yetişen bazı üzüm çeşitlerinin çekirdeklerindeki yağ asit bileşenlerinin belirlenmesi (Yüksek Lisans Tezi). Bingöl Üniversitesi Fen Bilimleri Enstitüsü, Bingöl.
  • Kamel, B., B., Dawson, H., Kakuda, Y. (1985). Cha-recteristics and composition of melon and grape seed oils andcakes, The Journal of the American Oil Chemists' Society, 62 (5), 881-883.
  • Karaca Sanyürek, N. (2014). Tunceli ilinde yetiştirilen üzüm çeşitlerinin ampelografik özelliklerinin klasik yöntemle ve ssr markörlerle belirlenmesi, Ankara Üniversitesi Fen Bilimleri Enstitüsü, Ankara.
  • Luque-Rodriguez, J., M., Luque de Castro, M., D., Perez-Juan, P. (2005). Extraction of fatty acids from grape seed by super heated hexane, Talanta, 68, 126-130.
  • Ohnishi, M., Hirose, S., Kawaguchi, M., Ito, S. ve Fujino, Y. (1990). Chemical composition of lipids, especially triacylglycerol, in grape seeds, Agric. Biol. Chem. 54 (4), 1035-1042.
  • Podolyan, A., White, J., Jordan, B., Winefield, C. (2010). Identification of thelip oxygenase gene family from Vitis vinifera and biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc, Funct Plant Biol, 37, 767-784.
  • Rubio, M., Alvarez-Ortí, M., Alvarruiz, A., Fernàndez, E., Pardo, J. E. (2009). Characterization of oil obtained from grape seeds collected during berry development, J. Agric Food Chem., 57, 2812-2815.
  • Schuster, W. H. (1992). Ölpflanzen in Europa, DLG-Verlag, Frankfurt am Main, 240.
  • Sevindik, O., Selli, S. (2017). Üzüm Çekirdek Yağı Eldesinde Kullanılan Ekstraksiyon Yöntemleri, Gıda, 42 (1), 95-103.
  • Teissedre, P., L., Frankel, E., N., Waterhouse, A., L., Peleg, H., German, J., B. (1996). Inhibition of in Vitro Human LDL oxidation by phenolic antioxidants from grapes wines, J. Sci. Food Agric., 70, 55-61.
  • Thorsten, M., Andreas, S., Kammerer, D., R., Reinhold, C. (2009). Residues of grape seed oil production as a valuablesource of phenolic antioxidants food chemistry, Food Chemistry, 112, 551-559.
  • Türkiye İstatistik Kurumu (TÜİK), (2020). https://biruni.tuik.gov.tr/medas/?kn=92&locale=tr
  • Uslu, A., Dardeniz, A., (2009). Üzüm çeşitlerinin çekirdeklerindeki yağ asitleri bileşenlerinin belirlenmesi, Selçuk Tarım ve Gıda Bilimleri Dergisi 23 (48), 13-19.
Toplam 20 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Mühendislik
Bölüm Makaleler
Yazarlar

Necmi Aritürk 0000-0002-6767-5024

Sevinç Aydın 0000-0001-8597-8064

Nesrin Karaca Sanyürek 0000-0003-3362-1973

Proje Numarası YLMUB017-19
Yayımlanma Tarihi 30 Haziran 2021
Gönderilme Tarihi 9 Mart 2021
Kabul Tarihi 14 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 7 Sayı: 1

Kaynak Göster

APA Aritürk, N., Aydın, S., & Karaca Sanyürek, N. (2021). Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere). International Journal of Pure and Applied Sciences, 7(1), 78-85. https://doi.org/10.29132/ijpas.893137
AMA Aritürk N, Aydın S, Karaca Sanyürek N. Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere). International Journal of Pure and Applied Sciences. Haziran 2021;7(1):78-85. doi:10.29132/ijpas.893137
Chicago Aritürk, Necmi, Sevinç Aydın, ve Nesrin Karaca Sanyürek. “Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis Vinifera L. Cvs. Öküzgözü and Boğazkere)”. International Journal of Pure and Applied Sciences 7, sy. 1 (Haziran 2021): 78-85. https://doi.org/10.29132/ijpas.893137.
EndNote Aritürk N, Aydın S, Karaca Sanyürek N (01 Haziran 2021) Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere). International Journal of Pure and Applied Sciences 7 1 78–85.
IEEE N. Aritürk, S. Aydın, ve N. Karaca Sanyürek, “Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere)”, International Journal of Pure and Applied Sciences, c. 7, sy. 1, ss. 78–85, 2021, doi: 10.29132/ijpas.893137.
ISNAD Aritürk, Necmi vd. “Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis Vinifera L. Cvs. Öküzgözü and Boğazkere)”. International Journal of Pure and Applied Sciences 7/1 (Haziran 2021), 78-85. https://doi.org/10.29132/ijpas.893137.
JAMA Aritürk N, Aydın S, Karaca Sanyürek N. Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere). International Journal of Pure and Applied Sciences. 2021;7:78–85.
MLA Aritürk, Necmi vd. “Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis Vinifera L. Cvs. Öküzgözü and Boğazkere)”. International Journal of Pure and Applied Sciences, c. 7, sy. 1, 2021, ss. 78-85, doi:10.29132/ijpas.893137.
Vancouver Aritürk N, Aydın S, Karaca Sanyürek N. Comparison of Fatty Acid Composition of Red Grape Seeds (Vitis vinifera L. cvs. Öküzgözü and Boğazkere). International Journal of Pure and Applied Sciences. 2021;7(1):78-85.

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