+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing

Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing

Grasas y Aceites 43(3): 157-160

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.

(PDF 0-2 workdays service: $29.90)

Accession: 009988048

Download citation: RISBibTeXText

Related references

Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate. Journal International des Sciences de la Vigne et du Vin 38(4): 225-230, 2004

Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing. Journal of Food Science 74(6): H174-H182, 2010

Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars. Food chemistry00(1): 203-210, 2007

Process for extraction, purification and enrichment of polyphenolic substances from whole grapes, grape seeds and grape pomace. Official Gazette of the United States Patent & Trademark Office Patents 1269(2), Apr 8, 2003

Grape pomace and grape pomace extract improve insulin signaling in high-fat-fructose fed rat-induced metabolic syndrome. Food & Function 7(3): 1544-1553, 2016

Identification and quantification of anthocyanins in Kyoho grape juice-making pomace, Cabernet Sauvignon grape winemaking pomace and their fresh skin. Journal of the Science of Food and Agriculture 93(6): 1404-1411, 2014

Grape polyphenols Preliminary results from human metabolism studies with grape pomace extracts. Flussiges Obst: 5, 240-246, 2008

Physiological studies on dormancy in grape seeds (Vitis vinifera). 1. On the naturally occurring growth substances in grape seeds and their changes during low temperature after ripening. Vitis, 8: 12-18. bibl. 20, 1969

Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment. Food Chemistry 133(2): 308-314, 2015

Effects of time of grape pomace fermentation and distillation cuts on the chemical composition of grape marcs. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung A 208(2): 134-143, 1999

Effect of grape pomace extracts obtained from different grape varieties on microbial quality of beef patty. Journal of Food Science 76(7): M515-M521, 2012

Changes in polyphenolic content and antioxidant activity after thermal treatments of grape seed extract and grape pomace. European Food Research and Technology 234(1): 147-155, 2012

The evaluation of grape pomace distillates from selected red grape varieties. International journal of food science and technology 41(7): 854-860, 2006

Constituents of grape pomace from the Sicilian cultivar 'Nerello Mascalese'. Food Chemistry 88(4): 599-607, 2004

Lipid patterns in grape seed grape combs and grape skin after hot aerobic rotting. Fette Seifen Anstrichmittel 87(1): 1-4, 1985