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Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds
Author(s) -
Apaydin Demet,
Demirci Ahmet Sukru,
Gecgel Umit
Publication year - 2017
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-016-2917-3
Subject(s) - food science , peroxide value , chemistry , sugar , linoleic acid , fatty acid , gamma irradiation , oleic acid , antioxidant , composition (language) , sterol , peroxide , dry matter , reducing sugar , acid value , irradiation , botany , cholesterol , biology , biochemistry , organic chemistry , physics , linguistics , philosophy , nuclear physics
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.