Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds
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- 作者：Demet Apaydin ; Ahmet Sukru Demirci…
- 关键词：Irradiation ; Grape seed oil ; Biochemical properties ; Fatty acid composition
- 刊名：Journal of the American Oil Chemists' Society
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：94
- 期：1
- 页码：57-67
- 全文大小：
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Industrial Chemistry/Chemical Engineering; Biomaterials; Agriculture; Food Science; Biotechnology;
- 出版者：Springer Berlin Heidelberg
- ISSN：1558-9331
- 卷排序：94
文摘
In the present study, grape seed samples (Alicante Bouschet, Cabernet Franc, Cinsault, Merlot, Shiraz) were treated with 1.0, 3.0, 5.0, and 7.0 kGy of gamma radiation. Effect of irradiation dose on free fatty acids (FFA), peroxide value (PV), sterol, fatty acid composition, phenolic content, antioxidant activity of the seed oils, and chemical (dry matter, fat, ash, total sugar, invert sugar) changes of grape seeds were determined. Regarding fatty acid composition, oleic acid (C18:1) and linoleic acid (C18:2) levels decreased. β-sitosterol content with a highest percentage among sterols in grape seed oils decreased due to gamma irradiation. Generally gamma irradiation increased free fatty acids and peroxide value of the oils; however, phenolic content and antioxidant capacity of grape seeds decreased.