Characteristics of grape seed and oil from nine Turkish cultivars

• Published in: Natural product research Vol. 26; no. 21; pp. 2024 - 2029
• Main Authors: Özcan, Mehmet Musa, Ünver, Ahmet, Gümüş, Tuncay, Akın, Aydın
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis Group 01-11-2012
• Subjects: Calcium - analysis; fatty acids; Fatty Acids - analysis; grape; Linoleic Acid - analysis; oil; Plant Oils - analysis; Plant Oils - chemistry; Plant Proteins - analysis; Potassium - analysis; Refractometry; seed characteristics; Seeds - chemistry; Turkey; Vitis - chemistry; Vitis vinifera L; Turkey
• ISSN: 1478-6419; 1478-6427
• DOI: 10.1080/14786419.2011.631133

Percentages of crude oil, protein, fibre and ash of grape seeds obtained from Turkish cultivars were of the ranges 5.40-10.79, 5.24-7.54, 17.6-27.1, and 1.2-2.6, respectively. The highest crude oil, crude protein and crude fibre were determined in Siyah pekmezlik, Karadimrit and Antep grape seeds. The energy values of seeds were established to be between 102.28 and 148.07 kcal g
−1
. Potassium and calcium contents of seed samples were found to be at high levels compared to sodium. The seeds contained 686-967 ppm of Na, 2468-3618 ppm of K and 2373-4127 ppm of Ca. The refractive index, relative density, acidity, saponification value, unsaponifiable matter and iodine value of seed oils were determined to be in the ranges 1.474-1.477
, 0.909-0.934 25/25°C, 0.74-1.24%, 181-197, 0.91-1.66%, and 126-135, respectively. The main fatty acids were of the ranges 60.7-68.5% linoleic, 16.1-23.4% oleic and 8.0-10.2% palmitic. The highest percentages of linoleic acid (68.5%) was determined in Siyah pekmezlik seed oil.