Characterization of grape seed and pomace oil extracts

Nilgün Göktürk Baydar; Gülcan Özkan; Emine Sema Çetin

doi:10.3989/gya.2007.v58.i1.5

Authors

Nilgün Göktürk Baydar Süleyman Demirel University, Faculty of Agriculture, Department of Horticulture
Gülcan Özkan Süleyman Demirel University, Faculty of Agriculture, Department of Food Engineering
Emine Sema Çetin Süleyman Demirel University, Faculty of Agriculture, Department of Horticulture

DOI:

https://doi.org/10.3989/gya.2007.v58.i1.5

Keywords:

Fatty acids, Grape seeds, Pomace, Tocopherol, Total phenolics

Abstract

The objective of this study was to determine the nutrient and antioxidant contents of grape seed and pomace oil extracts from the main Turkish wine grape cultivars, Kalecik karas1, Narince, Hasandede and Emir. Dried and powdered seed and pomace materials were extracted with hexane. The results showed that the oil concentration of seeds ranged from 12.35 to 16.00% while in pomace the oil concentration varied from 5.47 to 8.66%. Grape seed and pomace oils were rich in oleic and linoleic acids and the degree of unsaturation in the oils was over 85%. α- tocopherol was the most abundant tocopherol in the oil extracts. Although γ and δ-tocopherols were found with low concentrations, β-tocopherol was not detected in the oil extracts. Oil extracts from pomace in all cultivars gave the highest tocopherol contents compared to the seeds. The contents of total phenolics were higher in pomace oil extracts than seed oil extracts. The highest total phenolic content (392.74 mg/kg) was found in the oil extract from Narince pomace compared to the other oil extracts. The refractive indexes of pomace oil extracts ranged from 1.445 to 1.468 while the refractive indexes of the seed oil extracts ranged from 1.460 and 1.466. In conclusion, wine byproducts including the seeds and pomace can be utilized both to get natural antioxidants and to obtain edible vegetable oil.

Downloads

Download data is not yet available.

References

Aguilera M P, Beltran G, Ortega D, Fernandez A, Jiménez A, Uceda M. 2005. Characterisation of virgin olive oil of Italian olive cultivars: Frantoio and Leccino, grown in Andalusia. Food Chem. 89, 387-391. doi:10.1016/j.foodchem.2004.02.046

Ames B N, Shigenada M K, Hagen T M. 1993. Oxidant, antioxidants and degenerative diseases of aging. Proceedings of the National Academy of Sciences 90, 7915-7922. doi:10.1073/pnas.90.17.7915

AOAC. 1990. Official methods of analysis (15th ed.). Association of Official Analytical Chemists, Washington DC.

Aparicio R, Roda L, Albi M A, Gutierrez F. 1999. Effect of various compounds on virgin olive oil stability measured by Rancimat. J. Agric. Food Chem. 47, 4150-4155. doi:10.1021/jf9812230

Axtell J D. 1981. Breeding for improvement nutritional quality en Frey K J. (Ed.) Plant Breeding II, 497. The Iowa State University Press, Iowa.

Baron L J R, Celea M V, Santa-Maria G, Corzo, N. 1988. Determination of the triglyceride composition of grapes by HPLC. Chtomatographia, 25, 609-612. doi:10.1007/BF02327656

Beveridge T H J, Girard B, Kopp T, Drover J C G. 2005. Yield and Composition of Grape Seed Oils Extracted by Supercritical Carbon Dioxide and Petroleum Ether: Varietal Effects. J. Agric. Food Chem. 53, 1799-1804. Cao G, Sofic E, Prior R L. 1996. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem. 44, 3426-3431.

Cutler R G. 1991. Antioxidant and aging. Amer. J. Clinical Nutr. 53, 3739-3798.

Demurin Y, Skoric D, Karlovic D. 1996. Genetic variability of tocopherol composition in sunflower seeds as a basis of breeding for improved oil quality. Plant Breeding 115, 33-36. doi:10.1111/j.1439-0523.1996.tb00867.x

Gey K F. 1993. Prospects for the prevention of free radical diseases, regarding cancer and cardiovascular diseases. British Medical Bulletin 49, 679-690.

Gimeno E, Castellote A I, Lamuela-Raventos R M, De la Torre M C, Lopez-Sabater M C. 2002. The effects of harvest and extraction methods on the antioxidant content (phenolics, 〈-tocopherol, -carotene) in virgin olive oil. Food Chem. 78, 207-211. doi:10.1016/S0308-8146(01)00399-5

Göktürk Baydar N, Akkurt M. 2001. Oil content and oil quality properties of some grape seeds. Turkish Jounal of Agriculture and Forestry 25, 163-168.

Guthrie N, Kurowska E M. 2001. Anticancer and cholesterol lowering activities of tocotrienols en Wildman R E C. (Ed) Nutraceuticals and Functional Foods, 269-280. CRC Press, Boca Raton, Florida.

Gliszcynska-Swiglo A, Sikorska E. 2004. Simple reversed-phase liquid chromatography method for determination of tocopherols in edible plant oils. J. Chromatogr. A 1048, 195-198.

Hall J L, Flower T J, Roberts R M. 1981. Plant Cell Structure and Metabolism. Longman Inc., New York.

Haumann B F . 1990. Antioxidant: Firms Seeking Products. They can Label as Natural. INFORM. J. Amer. Oil Chem. Soc. 1, 1002-1013.

Kalt W, Forney C, Martin A, Prior R L. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J. Agric. Food Chem. 47, 4638-4644. doi:10.1021/jf990266t

Kamal-Eldin A, Appelqvist L A. 1996. The chemistry of antioxidant properties of tocopherols and tocotrienols. Lipids 31, 671-701. doi:10.1007/BF02522884

Kinsella J E, Frankel E, German B, Kanner J. 1993. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technol. 47, 85-89.

Lai L S, Chou S T, Chao W W. 2001. Studies on the antioxidative activities of Hsian-tsao (Mesona procumbens Hemsl) leaf gum. J. Agric. Food Chem. 49, 963-968. doi:10.1021/jf001146k

Lampi A M, Kataja L, Kamal-Eldin A, Piironen V. 1999. Antioxidant activities of 〈and tocopherols in the oxidation of rapeseed oil triacylglycerols. J. Amer. Oil Chem. Soc. 76, 749-755. doi:10.1007/s11746-999-0171-7

Marquard R. 1987. Qualitatsanalytik im Dienste der Ölfflanzenzüctung. Fat Sci. Technol. 89, 95-99.

Mayes P A. 1983. Metabolism of Lipid en Fatty Acids Harper’s Review of Biochemistry. Medical Pub. Inc., California.

Morello J R, Motilva M J, Tovar M J, Romero M P. 2004. Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction. Food Chem. 85, 357-364. doi:10.1016/j.foodchem.2003.07.012

Ohnishi M, Hirose S, Kawaguchi M, Ito S, Fujino Y. 1990. Chemical composition of lipids, especially triaglycerol, in grape seeds. Agric. Biol. Chem. 54(4), 1035-1042.

Oomah B D, Liang J, Godfrey D, Mazza G. 1998. Microwave heating of grape seed: Effect on oil quality. J. Agric. Food Chem. 46, 4017-4021. doi:10.1021/jf980412f

Owen R W, Mier W, Giacosa A, Hull W E. 2000. Spiegelhalder B and Bartsch H, Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignans and squalene. Food Chem. Toxicol. 38, 647-659. doi:10.1016/S0278-6915(00)00061-2

Schuster W H. 1992. Ölflanzen im Europa. DLG-Verlag, Frankfurt am Main.

Shadidi F. 1997. Natural antioxidants, Chemistry, Health Effects and Applications. AOCS Press, Champaign, Illinois.

Singleton V L, Rossi J R. 1965. Colorimetry of total phenolics with phosphomolibdic- phosphothungstic acid. Amer. J. Enol. Vitic. 16, 144-158.

Torres J L, Varela B, Garcia M T, Carilla J, Matito C, Centelles J J, Cascante M, Sort X, Bobet R. 2002. Valorization of grape (Vitis vinifera) byproducts. Antioxidant and biological properties of polyphenolic fractions differing in procyanidin composition and flavonol content. J. Agric. Food Chem. 50, 7548-7555. doi:10.1021/jf025868i

Wang H, Cao G, Prior R L. 1996. Total antioxidant capacity of fruits. J. Agric. Food Chem. 44, 701-705. doi:10.1021/jf950579y

Yu L, Haley S, Perret J, Harris M. 2002. Antioxidant properties of hard winter wheat extracts. Food Chem. 78, 457-461. doi:10.1016/S0308-8146(02)00156-5

Yu L L, Zhou K K, Parry J. 2005. Antioxidant properties of cold pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chem. 91, 723-729. doi:10.1016/j.foodchem.2004.06.044