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Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

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.

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Acknowledgements

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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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Agriculture, Namik Kemal University, 59030, Tekirdag, Turkey

    Demet Apaydin, Ahmet Sukru Demirci & Umit Gecgel

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  1. Demet Apaydin
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  2. Ahmet Sukru Demirci
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  3. Umit Gecgel
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Correspondence to Demet Apaydin.

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Apaydin, D., Demirci, A.S. & Gecgel, U. Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds. J Am Oil Chem Soc 94, 57–67 (2017). https://doi.org/10.1007/s11746-016-2917-3

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  • DOI: https://doi.org/10.1007/s11746-016-2917-3

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