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DETERMINATION OF FATTY ACID COMPOSITION, VOLATILE COMPONENTS, PHYSICO-CHEMICAL AND BIOACTIVE PROPERTIES OF GRAPE (VITIS VINIFERA) SEED AND SEED OIL

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dc.contributor.authorYalcin, Hasan
dc.contributor.authorKavuncuoglu, Hatice
dc.contributor.authorEkici, Lutfiye
dc.contributor.authorSagdic, Osman
dc.date.accessioned2026-06-27T14:02:30Z
dc.date.issued2017
dc.description.abstractThe aim of this research was to examine some physico-chemical and antioxidant properties, fatty acid composition, volatile components and effect on oxidative stability of corn oil in terms of induction period of five different grape seeds. The obtained results revealed that extraction solvent and grape variety had significant effect on bioactive properties. When the grape seed acetone: water (90:10) extracts (2,000 ppm) was added to corn oil, the induction periods at 120C was measured, and the obtained results showed that the added grape seed extracts provided better oxidative stability to corn oil. Various classes of volatile compounds have been detected in seeds such as esters, hydrocarbons, alcohols, aldehyde and acid among which most abundant were isoamyl and hexyl acetate. It could be concluded that grape seeds may be used for the preservation of food products and health supplements.en
dc.description.sponsorshipErciyes University Scientific Research Projects Unit [FBA-10-2960]
dc.description.urihttps://doi.org/10.1111/jfpp.12854
dc.identifier.doi10.1111/jfpp.12854
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.issue2
dc.identifier.urihttps://hdl.handle.net/20.500.14981/56670
dc.identifier.volume41
dc.identifier.wos000399356500070
dc.language.isoeng
dc.publisherWILEY
dc.relation.ispartofJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.subjectANTIOXIDANT ACTIVITIES
dc.subjectPHENOLIC-COMPOUNDS
dc.subjectL. SEED
dc.subjectSUNFLOWER OIL
dc.subjectEXTRACTION
dc.subjectANTIBACTERIAL
dc.subjectQUANTITATION
dc.subjectPREDICTION
dc.subjectSTABILITY
dc.subjectCAPACITY
dc.subjectFood Science & Technology
dc.titleDETERMINATION OF FATTY ACID COMPOSITION, VOLATILE COMPONENTS, PHYSICO-CHEMICAL AND BIOACTIVE PROPERTIES OF GRAPE (VITIS VINIFERA) SEED AND SEED OIL
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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