Determination of Fatty Acid Composition and Lipid Content of Some Grape
Cultivar Seeds in Turkey
Aydın AKIN1* Ahmet ALTINDİŞLİ 2
1 Department of Horticulture, Faculty of Agriculture, University of Selcuk, KONYA 2 Department of Horticulture, Faculty of Agriculture, University of Ege, İZMİR
*Sorumlu Yazar Geliş Tarihi : 17 Nisan 2011
aakin@selcuk.edu.tr Kabul Tarihi : 20 Haziran 2011
Abstract
This study was conducted to determine the fatty acid composition on 5 local grape varieties of Vitis vinifera L. (Ak üzüm, Dökülgen, Hesap Ali, Ekşikara and Kızıl üzüm) grown in commercial vineyards in Konya in 2008.The fatty acid compositions of Varieties were determined by GC. According to the results, fatty acid composition is significantly varied depending on cultivars.
Key Words: (Vitis vinifera L.), grape seed oil, fatty acid composition, Gas Chromatography
Türkiye’deki Bazı Üzüm Çeşidi Çekirdeklerinin Yağ Asidi Kompozisyonu ve
Yağ İçeriğinin Belirlenmesi
Özet
Bu çalışma, 2008 yılında Konya’da ticari olarak yetiştiriciliği yapılan Ak üzüm, Dökülgen, Hesap Ali, Ekşikara ve Kızıl üzüm çeşidi çekirdeklerinin yağ asidi kompozisyonu ve yağ içeriğini belirlemek için gerçekleştirilmiştir. Çeşitlerin yağ asidi kompozisyonu gaz kromatografisinde belirlenmiştir. Sonuçlara gore, yağ asitleri çeşitlere bağlı olarak önemli farklılık göstermiştir.
Anahtar Sözcükler: (Vitis vinifera L.), Üzüm çekirdeği yağı, Yağ asidi kompozisyonu, Gaz kromatografisi
INTRODUCTION
Located on a climatic zone on earth best suited for viticulture, Turkey is the genetic source for vine and at the same time possesses a very old and established viticulture tradition. The grape production of Turkey is 3.923.040 tons on 540.000 hectares of viticulture area [1]. 40% of the grapes produced in our country are consumed fresh, 35% are dried, 23% are used in the making of various products such as molasses, dried fruit sheets and sherbet while 2% are processed to be made wine [2]. Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit[3].
Grape seeds, a by-product of the winemaking industry or juice. Most of the total amount is used in winemaking, some 10 million tons of grape pomace arise within a few weeks of the harvest campaign [4]. For the production of grape seed oil, only the seeds are in use, which consist to about 7–20% of oil [5]. It could be thought that the production capacity of grape seeds annually is approximately 30,000 tons in Turkey [6].
The main interest in grape seed oil is the high content of the unsaturated fatty acids such as linoleic acid (72-76%) [7]. Similarly, Citil et al. (2010) found that linoleic acid was the predominant fatty acid (60.80%) in sunflower meal and corn oil (56.46%) [8]. Grape seed oil is used for salad dressings, marinades, deep frying, flavoured oils, baking, massage oil, sunburn repair lotion, hair products, body hygiene creams,
lip balm and hand creams. Additionally, this oil is reputed to contain plentiful antioxidants, as well as to lower cholesterol levels, vitamins (vitamin E, vitamin C and b-carotene), and phenolic compounds [9-10].
Grape seed oil, on the other hand, is also called vitamin F and is a precious skin care product with its high content of mono and polyunsaturated fatty acids. 50 kg of grape seed is needed to obtain a litre of cold pressed grape seed oil [11].
According to literature information, fatty acid composition of Vitis vinifera L. has not enough been investigated. The aim of this study is to determine the fatty acid compositions and PUFA/ SFA ratios of the grape seed samples obtained from some Vitis vinifera L. grown in Anatolia, and to compare species.
Lipid content is average 10.57% in grape seed samples obtained from Vitis vinifera L. cultivars. The lipid content of varieties are listed in Table 1, and the fatty acid composition of the cultivars used in the experiment are given in Table 2.
Varieties Lipids (% wet weight basis)
Ak üzüm 12.17
Dökülgen 8.09
Hesap Ali 13.24
Eksikara 9.35
Kızıl üzüm 8.99
Table 1. Lipid Contents of Vitis Vinifera L. cultivars
Biyoloji Bilimleri Araştırma Dergisi 4 (2): 13-15, 2011
A. Akın ve A. Altındişli / Bibad, 4 (2): 13-15, 2011 14
It was identified 21 fatty acids for the samples and evaluated their compositions for varieties. The highest fatty acid ratios are as follows; linoleic acid 18:2ω6 (67.30%), oleic acid 18:1 (17.67%), palmitic acid 16:0 (8.10%), stearic acid 18:0 (5.08%) in Kızıl üzüm. Similarly, Kamel (1985) [12] found that C18:2 ω6 was the major PUFA in grape seed. Linoleic and oleic acids are the most abundant unsaturated in all parts, respectively. The total SFA (saturated fatty acid) composition of the studied varieties is assigned between 12.20-21.07% while PUFA (poly unsaturated fatty acid) composition is 49.51-67.65%.
Fatty acids Ak üzüm Dökülgen Hesap Ali Ekşikara Kızıl üzüm Uzum C 12:0 0.00±0.00b 0.00±0.00a 0.00±0.00b 0.00±0.00b 0.00±0.00b C 14:0 0.01±0.00b 0.01±0.00c 0.02±0.00a 0.01±0.00d 0.00±0.00d C 16:0 7.72±0.32c 9.12±0.19b 12.94±0.38a 9.49±0.20b 8.10±0.23c C 17:0 0.06±0.00b 0.09±0.01a 0.00±0.00d 0.00±0.00d 0.04±0.01c C 18:0 3.77±0.04c 5.01±0.09b 6.32±0.07a 5.02±0.09b 5.08±0.09b C 19:0 0.14±0.01d 0.21±0.00a 0.18±0.00b 0.15±0.00c 0.18±0.00b C 20:0 0.17±0.01d 0.29±0.01b 0.85±0.04a 0.34±0.03b 0.21±0.07c C 21:0 0.24±0.02c 0.33±0.01b 0.45±0.02a 0.46±0.02a 0.43±0.01a C 22:0 0.06±0.01b 0.39±0.03a 0.31±0.01a 0.37±0.04a 0.05±0.01b C 24:0 0.03±0.01b 0.00±0.00c 0.00±0.00c 0.00±0.00c 0.31±0.01a
∑SFA 12.20 15.45 21.07 15.84 14.4
C 14:1 ω5 0.00±0.00a 0.00±0.00a 0.00±0.00a 0.00±0.00a 0.00±0.00a C 16:1 ω7 0.15±0.01c 0.20±0.01c 0.61±0.04a 0.53±0.03b 0.17±0.01c C 18:1 ω9* 20.96±0.52c 19.43±0.16d 28.50±0.14a 23.03±0.13b 17.67±0.17e C 20:1 ω9 0.26±0.01c 0.25±0.01c 0.31±0.02b 0.46±0.03a 0.10±0.01d ∑MUFA 21.37 19.88 29.42 24.02 17.94 C 18:2 ω3 0.11±0.01b 0.32±0.01a 0.00±0.00d 0.00±0.00d 0.04±0.01c C 18:2 ω6* 65.92±0.54b 63.86±0.13c 48.86±0.34e 59.31±0.42d 67.30±0.49a C 18:3 ω3* 0.34±0.02d 0.45±0.02c 0.60±0.04b 0.79±0.02a 0.26±0.02e C 20:3 ω3 0.05±0.01a 0.03±0.00c 0.04±0.00b 0.02±0.00c 0.04±0.00b C 20:4 ω6 0.00±0.00b 0.00±0.00b 0.00±0.00b 0.00±0.00b 0.00±0.00a C 20:5 ω3 0.00±0.00b 0.00±0.00a 0.00±0.00a 0.00±0.00a 0.00±0.00a C 22:3 ω3 0.01±0.00a 0.01±0.00a 0.01±0.00a 0.01±0.00a 0.01±0.00a
∑PUFA 66.43 64.67 49.51 60.13 67.65
PUFA/
SFA 5.45 4.19 2.35 3.80 4.70
Table 2. Fatty acid profiles of Vitis vinifera L. cultivars(%, w/w).
* a – e Mean values within the same row sharing a common superscripts are
not significantly different at P<0.05.
Palmitic acid is mostly found in Hesap Ali and the major SFA, contributing approximately 56.25-63.28% to the total SFA content. The level of MUFA (mono unsaturated fatty acid) depends on level of oleic acid. The greatest proportion of oleic acid is found in Hesap Ali. Hesap Ali variety, which had the lowest linoleic acid content (C18:2), had the highest contents of oleic acid (C18:1), palmitic acid (C16:0) and stearic acid(C18:0).
The long chain ω3 and ω6 fatty acids commonly are called PUFAs. Long-chain ω3 PUFAs cannot be readily synthesised by human bodies and mostly are obtained through the diet, and ratios of ω3/ω6 are considered to be important [13-14]. Dyerberg (1986) [15] noted that an increase in the ratio of ω3/ ω6 PUFA increased the availability of ω3 PUFAs, which are beneficial for human health. The lowest linoleic acid content (48.86%) is found to be in Hesap Ali. UFAs (unsaturated fatty acid) constitute a significant component 78.93-87.8% in all cultuvars. With a high ratio of UFAs, the crop is desirable for human nutrition [16]. In the report of HMSO, it was suggested that the minimum ratio of PUFA/SFA should be 0.45 [17]. In this study, this ratio is found to be minimum 2.35% Hesap Ali.
EXPERIMENTAL
The town of Hadim is located at between 37 north altitude and 33 east longitude and surface area of 921 km2. The study
area is about 128 km far from centre of Konya. The Akdeniz start 70 km away from south of Hadim which yields a total area of 921 km2. Seven plant samples were collected from different
areas of Hadim in order to determine the fatty acid compositions for Ak üzüm, Dökülgen, Hesap Ali, Ekşikara and Kızıl üzüm. All the reagents were analytical grade and used without further purification.
Collection of plant material
Ripened grapes from Ak üzüm (white color table grape), Dökülgen (white color table grape), Hesap Ali (white color table grape), Ekşikara (red color table grape and raisin) and Kızıl üzüm (red color table grape) varieties grown in Hadim district were collected from producer vineyard (Konya, Turkey), 15th September in 2008. The seeds were excised from berries and air-dried at the room temperature under shade conditions. They were stored at room temperature until their analysis.
Lipid Content
The each powdered part of 5 g was extracted using a Soxhlet apparatus with diethyl ether for 6 hours. After completing the extraction, the solvent was evaporated under reduced pressure. Then, lipid content of each part was determined according to previously reported method [18].
Fatty acid analysis
The cultivars of about 5 g was extracted with chloroform/ methanol mixture (2/1, v/v) [19]. The fatty acids were converted to their methyl esters using standard Boron trifluoride-methanol method [20]. The resultant fatty acid methyl esters were separated and stored at -20 oC. At the beginning of each analysis,
the samples were allowed to equilibrate to room temperature and analysed by gas liquid chromatography (Agilent-6890N), equipped with dual flame ionisation detector and a 30 m in length, film thickness 0.25 µm, 0.32 mm in diameter Capillary column: HP-5 column. Column temperature was 60 °C for 10
15 A. Akın ve A. Altındişli / Bibad, 4 (2): 13-15, 2011
min., and then rose progressively at 5 oC/min up to 220 °C
where it was maintained for 12 min at 220 °C. Carrier gas was nitrogen (2 ml/min). The injector and detector temperatures were 230 and 240 °C respectively. Conditions were chosen to separate fatty acids of carbon chain length from 4 to 24. The fatty acids were identified by comparison of retention times with known external standard mixtures (Alltech), quantified by a HP Chem Station and the results were expressed as percentage distribution of fatty acid methyl esters. Each of the experiments was repeated three times.
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