Abstract
Studies on the lipid constituents of grape seeds, produced as by-product from white grape processing, were carried out. Gas liquid chromatography was used to determine the composition of fatty acid methyl esters and sterol silyl derivatives of the oil. The oil was found to contain appreciable amount of unsaturated fatty acids, namely, oleic and linoleic acids, however, linolenic acid was not detected. Saturated fatty acids, namely, palmitic and stearic were found to be present in reasonable amounts. Myristic, palmitoleic, eicosanoic and eicosadienoic acids were detected as minor components. Isofucosterol was found among the other sterol constituents namely, campesterol, stigmasterol and beta-sitosterol. HPLC analysis of the oil for determination of tocopherols, showed the presence of alpha-and gamma-tocotrienols, and alpha-and gamma-tocopherols to the extent of 53.2, 28.6, 16,4 and 1,8% respectively. The total tocopherols content of the oil was 470 ppm. The defatted meal of grape seeds was found to contain 24,6% protein which contained large proportions of all the essential amino acids as determined by amino acid analyzer.
Highlights
Different kinds of grapes are locally cultivated in Egypt and large amounts are consumed as fresh fruits, some grape varieties are mainly cultivated for producing wine, raisins, juices and other unfermented beverages
Hassan et al [25] studied only the fatty acid composition of Egyptian white and red grape seed varieties with ultraviolet spectroscopy and chromatographic methods of analysis. It was the objective of the present work to carry out detailed studies on grape seeds that are produced in tonnages as by-product from white grape processing
The studies were concerned with elucidation of fatty acid, sterol and tocopherol composition using gas liquid and high performance liquid chromatography
Summary
Studies on the lipid constituents of grape seeds, produced as by-product from white grape processing, were carried out. Gas liquid chromatography was used to determine the composition of fatty acid methyl esters and sterol silyl derivatives of the oil. The oil was found to contain appreciable amount of unsaturated fatty acids, namely, oleic and linoleic acids, linolenic acid was not detected. Palmitic and stearic were found to be present in reasonable amounts. Palmitoleic, eicosanoic and eicosadienoic acids were detected as minor components. The defatted meal of grape seeds was found to contain 24,6% protein which contained large proportions of all the essential amino acids as determined by amino acid analyzer. KEY-WORDS: By-product Grape seed - Lipid composition - Technological process
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