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Diversity of oil yield, fatty acids, tocopherols, tocotrienols, and sterols in the seeds of 19 interspecific grapes crosses
Author(s) -
Górnaś Paweł,
Rudzińska Magdalena,
Grygier Anna,
Lācis Gunārs
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9400
Subject(s) - stigmasterol , campesterol , food science , sterol , chemistry , fatty acid , oleic acid , botany , tocopherol , interspecific competition , composition (language) , palmitic acid , linoleic acid , biology , antioxidant , biochemistry , cholesterol , chromatography , vitamin e , linguistics , philosophy
Abstract BACKGROUND The seeds of Vitis vinifera grapes have been studied extensively but knowledge about the interspecific crosses of other Vitis species (e.g. V. vinifera , V. amurensis , V. rupestris , V. riparia , and V. labruska ) is very limited. RESULTS The oil yields recovered from the grape seeds ranged between 7 and 160 g kg −1 dw. The main fatty acids were linoleic (72.5–83.1%), oleic (6.2–15.5%), and palmitic (5.4–13.2%), which together constituted 92.8–97.1% of the total detected fatty acids. The total concentration of tocopherol (T) and tocotrienol (T3) homologues was between 0.785 and 9.033 g kg −1 oil. The concentration of sterols varied significantly and ranged between 2.912 and 105.962 g kg −1 oil. The β ‐sitosterol constituted 68.2–86.3% of the total content of sterols. The oil yield in grape seeds significantly correlated with the oleic acid, α ‐linolenic acid, α ‐T, α ‐T3, γ ‐T3, campesterol, Δ 5‐stigmasterol, β ‐sitosterol, and total Ts + T3 s and sterols. CONCLUSION The present study demonstrated that seed oil recovered from different interspecific Vitis crosses is a rich source of minor lipophilic bioactive compounds, especially genotypes with low oil content. They can be used to enrich plant oils that are poor in tocotrienols and/or phytosterols without changing the fatty acid composition of main oil, due to low enrichment quantities (micro‐blends). © 2018 Society of Chemical Industry

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