Aydın Akin

Characteristics of grape seed and oil from nine Turkish cultivars

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.

DETERMINATION OF CHEMOTAXONOMIC MARKER OF GRAPE SEED OIL OBTAINED FROM DIFFERENT COUNTRY IN TURKEY

Vitis vinifera L. (grapes) are considered to be the worlds largest fruit crops, with an approximate annual production of 68 million tons. Grape production is economically important in Turkey. According to recent statistical data, the total grapevine area in Turkey is 482.789 ha; the total fresh grape production is 3.918.440 tons; and crop yield is 8116.2 kg/ha 1. It is estimated that the production capacity of grape seeds annually is approximately 30.000 tons in Turkey [2]. Fifty kilograms of grape seed is needed to obtain a liter of cold pressed grape seed oil [3]. The type and quantity of fatty acids in the lipid molecule and the position and distribution of these fatty acids determine the chemical, physical, and functional properties. Recently, clinical and epidemiologic studies have shown that many chronic diseases are related to fatty acid type consumed [3]. Many species of Vitis were studied for especially volatile constituents. Some publications have referred to volatile compounds in Turkish endemic grape varieties [4, 5], but no reports have yet given the fatty acid composition of grape seed varieties. Therefore, in this study, the fatty acid composition of Narince, Kalecik Karasi, Okuzgozu and Bogazkere, Ak Uzum, Dokulgen, Hesap Ali, Eksi Kara, Kizil Uzum, Emir, Gok Uzum, and Kara Dimrit grape seed oil has been analyzed using GC. Additionally, this investigation was to determine nutritional values.