Determination of Bioactive Compounds and Mineral Contents of Seedless Parts and Seeds of Grapes

  • M.M. Özcan Department of Food Engineering, Faculty of Agriculture, Selcuk University
  • F. Al Juhaimi Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh
  • M. Gülcü Ministry of Food, Agriculture and Livestock Viticultural Research Station 59100, Süleymanpaşa, Tekirdag
  • N. Uslu Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya
  • Ü. Geçgel Department of Food Engineering, Faculty of Agriculture, Namık Kemal University, Tekirdağ
DOI: https://doi.org/10.21548/38-2-1605

Abstract

In this study, phenolic compounds, minerals, total flavonoids, total phenolic contents and antioxidant activities of the seedless parts (pulp+skin) and seeds of table and wine grapes were determined. Also, the total oil, tocopherol contents and fatty acid composition of seed oils of table and wine grapes were investigated. The highest total phenolic content of the grape pulp was found in Trakya ilkeren (199.063mg/100 g), while total flavonoid and antioxidant activity of the pulp was determined at a high level in Red Globe (6.810 mg/g, 90.948%). Antioxidant activity, and the total phenolic and flavonoid contents of grape seeds varied between 86.688 and 90.974%, 421.563 and 490.625 mg GAE/100 g, and 90.595 and 145.595 mg/g respectively (p < 0.05). Generally, the main phenolic compounds of all grape pulps and seeds were gallic acid, 3,4- dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene. In addition, the oil contents of grape seeds ranged from 5.275 (Çavuş) to 13.881% (Çınarlı karası) (p < 0.05). The major fatty acids of grape seed oils were linoleic, oleic and palmitic acid. The seed oil of the Trakya ilkeren variety was rich in tocopherols in comparison with the other varieties. The major minerals of both the seedless parts and the seeds were determined as K, Ca, P, S, Mg.

Downloads

Download data is not yet available.

References

LITERATURE CITED

Akın, A. & Altındişli, A., 2011. Determination of fatty acid composition and lipid content of some grape cultivar seeds in Turkey. Biyol. Bil. Araş. Derg. 4, 13-15.

Anastasiadi, M., Pratsinis, H., Kletsas, D., Skaltsounis, A. & Haroutounian, S.A.2010 Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts. Food Res. Int. 43, 805–813.

AOAC 1990. Official Methods of Analysis, 15 th edn. Association of Official Analytical Chemists, Washington, DC.

Ashraf, K.M. & Taylor, L.T. 2004. Sequential fractionation of grape seeds into oils, polyphenols, and procyanidins via a single system employing CO2 based fluids. J. Agric. Food Chem. 52, 2440-2444.

Aykut, O. 2002. Ülkemiz Ekonomisinde Yeri Olan Üzüm Çeşitleri ile Ürünlerinin Mineral Madde İçerikleri ve Değişimi Etkileyen Faktörler (Thesis of Master). Ankara University, Institute of Science and Technology, Ankara.

Cemeroğlu, B. 1992. Fundamental Fruit and Vegetable Analysis Methods in Industry (Meyve ve Sebze İşleme Endüstrisinde Temel Analiz Metotları), Biltav Yay., Ankara. (in Turkish).

Citil, O.B., Sezgin,M., Guler, G.O. & Aktümsek, A., 2010. Fatty acid compositions of some feed raw materials in poultry diets. Asian J. Chem 22, 3785-3792.

Crews, C., Hough, P., Godeard, J., Brereton, P., Lees, M., Guiet, S., Winkelmann, W. 2006. Quantitation of the main constituents of some authentic grape-seed oils of different origin. J. Agric. Food Chem. 54, 6261-6265.

Gomez-Alonso, S., Garcia-Romero, E., Hermosin-Gutierrez, I. 2007. HPLC anlysis of diverse grape and wine phenolics using direct injection and multidetection by DAD and flourescence. J. Food Comp. Analysis 20, 618-626.

Gök-Tangolar, S., Özoğul, Y., Tangolar, S.& Torun, A. 2009. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int. J. Food Sci. Nutr. 60(1),32-39.

Göktürk Baydar, N., Özkan, G., Çetin, E.S. 2007. Characterization of grape seed and pomace oil extracts. Grasas y Aceites 58, 29-33.

Hassanein, M.M.M.& Abedel-Razek, A.G. 2009.Chromatographic quantitation of some bioactive minor components in oils of wheat germ and grape seeds produced as by-products. J. Oleo Sci. 58, 227-233.

Hogan, S., Zhang, L., Li, J., Zoecklein, B., Zhou, K. 2009. Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes. LWT - Food Sci. Technol. 42,1269–1274.

ISO-International Organization for S

Standardization,1978.Animal and vegetable fats and oils preperation of methyl esters of fatty acids,ISO.Geneve, Method ISO5509,1-6.

Kamel, B.B., Dawson, H., Kakuda, Y. 1985. Characteristics and composition of melon and grape seed oils and cakes. J. Am. Oil Chem. Soc. 62 (5), 881-883.

Kim, H., Kim, S-G., Choi, Y., Jeong, H.S., Lee, J. 2008. Changes in tocopherols, tocotrienols and fatty acid contents in grape seed oils during oxidant. J. Am. Oil

Chem. Soc. 85, 487-489.

Ky, I., Lorrain, B., Kolbas, N., Crozier, A., Teissedre, P.L. 2014. Wine by-products: phenolic characterization and antioxidant activity evaluation of grapes and grape pomaces from six different French grape varieties. Moleculs 19, 482-506.

Lee, S.K., Mbwambo, Z.H., Chung, H.S., Luyengi, L., Games, E.J.C., Mehta, R.G. 1998. Evaluation of the antioxidant potential of natural products. Comb. Chem. High Throughput Screen. 1,35-46.

Nakamura, Y., Tsuji, S., Tonogai, Y. 2003. Analysis of proanthocyanidins in grape seed extracts, health foods and grape seed oils. J. Health Sci. 49, 45-54.

Püskülcü, H. & İkiz, F., 1989. Introduction to Statistic. Bilgehan Press. p333. Bornova. İzmir,Turkey. (in Turkish)

Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Gonçalves, A., Genovese, M.I., Fett, R. 2011. Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Res. Int. 44,897-901.

Sabir, A., Unver, A., Kara, Z.2012.The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.). J. Sci. Food Agric. 92,1982-1987.

Skujins, S., 1998. Handbook for ICP-AES (Varıan-Vista). A Short Guıde To Vista Series ICP-AES Operation.Varian Int.AGşZug.Version 1.0. pp 29. Switzerland.

Spika M.J., Kraljic, K., Koprivnjak, O., Skevin, D., Zanetic, M., Katalinic, M. 2015. Effect of agronomical factors and storage conditions on the tocopherol content of Oblica and Leccino virgin olive oil. J. Am. Oil Chem. Soc. 92,1293-1301.

Wie M, Sung J, Choi Y, Kim Y, Jeong H-S, Lee J (2009) Tocopherols and tocotrienols in grape seeds from 14 cultivars grown in Korea. Eur. J. Lipid Sci. Technol. 11,1256-1258.

Yalcin, H., Kavuncuoglu, H., Ekici, L., Sagdic, O.2016. Determination of fatty acid composition, volatile components, physico-chemical and bioactive properties of grape (Vitis vinifera) seed and seed oil. Journal of Food Processing and Preservation, (doi:10.1111/jfpp.12854).

Yılmaz, Y., Göksel, Z., Erdoğan, S.S., Öztürk, A., Atak, A., Özer, C.2015. Antioxidant activity and phenolic content of seed, skin and pulp parts of 22 grape (Vitis vinifera L.) cultivars (4 common and 18 registered or candidate for registration). J. Food Process Preserv. 39,1682-1691.

Yoo,K.M., Lee, K.W., Park,J.B., Lee, H.J., Hwang, I.K. 2004. Variation in major antioxidants and total antioxidant activity of Yuzu (Citrusjunos SiebexTanaka) during maturation and between cultivars. J. Agric. Food Chem. 52,5907–5913.

Published
2017-10-30
Issue
Vol. 38 No. 2 (2017)
Section
Articles

Copyright (c) 2017 South African Society for Enology and Viticulture

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.

 

In principle, the Author agrees to the following when he/she signes the copyright agreement:

I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.

 

This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.

Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.

A copy of the authors' publishers version may also be hosted on the following websites:

  • Non-commercial personal webpage or blog.
  • Institutional webpage.
  • Authors Institutional Repository.

The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI.   Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.

Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.

Articles as a whole, may not be re-published with another journal.

The following license applies:

Attribution CC BY-NC-ND 4.0