Effect of Gamma Irradiation on Biochemical Properties of Grape Seeds

• Published in: Journal of the American Oil Chemists' Society Vol. 94; no. 1; pp. 57 - 67
• Main Authors: Apaydin, Demet, Demirci, Ahmet Sukru, Gecgel, Umit
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 2017; Springer Nature B.V
• Subjects: Agriculture; Antioxidants; Biochemical properties; Biochemistry; Biomaterials; Biotechnology; Chemistry; Chemistry and Materials Science; Composition; Dry matter; Drying oils; Fatty acid composition; Fatty acids; Food irradiation; Food Science; Fruits; Gamma irradiation; Gamma rays; Grape seed oil; Grapes; Grapeseed oil; Hogs; Industrial Chemistry/Chemical Engineering; Irradiation; Oleic acid; Original Paper; Phenols; Radiation; Radiation dosage; Seeds; Sterols; Sugar; Grape seed oil; Biochemical properties; Irradiation; Fatty acid composition
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-016-2917-3

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.