Journal of the American Oil Chemists' Society

, Volume 94, Issue 1, pp 57–67 | Cite as

Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds

Original Paper


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.


Irradiation Grape seed oil Biochemical properties Fatty acid composition 



The authors gratefully acknowledge the Namik Kemal University Research Fund for providing funding for this work (NKUBAP.00.24.AR13.21).


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Copyright information

© AOCS 2016

Authors and Affiliations

  • Demet Apaydin
    • 1
  • Ahmet Sukru Demirci
    • 1
  • Umit Gecgel
    • 1
  1. 1.Department of Food Engineering, Faculty of AgricultureNamik Kemal UniversityTekirdagTurkey

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