Determination of fatty acid composition and phenolic content of seed oils of cappadocia region grape varieties
| dc.contributor.author | Seçen, Selçuk Mustafa | |
| dc.date.accessioned | 2019-07-22T13:39:23Z | |
| dc.date.available | 2019-07-22T13:39:23Z | |
| dc.date.issued | 2017 | |
| dc.department | Mühendislik Fakültesi | |
| dc.description.abstract | The grape (Vitis vinifera) from the Vitaceae family is the most grown fruit species in the world. Turkey has an important place in the world wine-growing due to favourable climatic conditions. The Cappadocia region is among the most important regions in Turkish wine production. The most grown varieties in this region are Emir and Dimrit grapes. Grape seeds are a by-product of the wine-making industry and fruit juice. Most of the total amount of grapes is used in wine making. In a few weeks of the harvest season, around 10 million tons of grape seeds are emerging in the world. Grape seed oil contains omega 6, which is essential for omega fatty acids, at a high rate and also they are rich in polyphenolic compounds with strong biological effects. Due to the fatty acids and phenolic content of these products, it is aimed to be a new food source for human nutrition and at the same time to contribute to the reduction of factory product costs. The highest fatty acids identified in all varieties were linoleic acid (C18: 2), followed by oleic acid (C18: 1), palmitic acid (C16: 0) and stearic acid (C18: 0). Total phenolic substance content ranges between 70 and 84 (g GAE/kg extract) among the varieties. The phenolic content of the Dimrit grape seed is higher than Emir Grape seeds. According to these results, the oils of Cappadocia grape varieties Emir and Dimrit can be proposed as a new food source for human nutrition at the same time to contribute to the reduction of factory product costs. | |
| dc.description.abstract | ... | |
| dc.identifier.doi | 10.29002/asujse.296708 | |
| dc.identifier.endpage | 8 | en_US |
| dc.identifier.issn | 2587-1277 | |
| dc.identifier.issue | 1 | en_US |
| dc.identifier.startpage | 1 | en_US |
| dc.identifier.uri | https://dx.doi.org/10.29002/asujse.296708 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12451/5361 | |
| dc.identifier.volume | 1 | en_US |
| dc.language.iso | en | |
| dc.publisher | Aksaray Üniversitesi | |
| dc.relation.ispartof | Aksaray University Journal of Science and Engineering | |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Başka Kurum Yazarı | |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Grape | |
| dc.subject | Cappadocia | |
| dc.subject | Emir | |
| dc.subject | Dimrit | |
| dc.subject | Fatty Acid Composition | |
| dc.title | Determination of fatty acid composition and phenolic content of seed oils of cappadocia region grape varieties | |
| dc.type | Article |
