Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value
Authors
Milinčić, Danijel D.Kostić, Aleksandar Ž.
Špirović-Trifunović, Bojana
Tešić, Živoslav Lj.
Tosti, Tomislav
Dramićanin, Aleksandra M.
Barać, Miroljub B.
Pešić, Mirjana B.
Article (Published version)
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The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 t...o 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.
Keywords:
Index of atherogenicity / Index of thrombogenicity / Long-chain organic acids / Marc / Soluble carbohydrates / Vitis viniferaSource:
Journal of the Serbian Chemical Society, 2020, 85, 3, 305-319Publisher:
- Serbian Chemical Society
Funding / projects:
- Utilization of plant sources of protein, dietary fiber and antioxidants in food production (RS-31069)
- Structure-properties relationships of natural and synthetic molecules and their metal complexes (RS-172017)
DOI: 10.2298/JSC190713117M
ISSN: 0352-5139
WoS: 000522797400003
Scopus: 2-s2.0-85085394901
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Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Milinčić, Danijel D. AU - Kostić, Aleksandar Ž. AU - Špirović-Trifunović, Bojana AU - Tešić, Živoslav Lj. AU - Tosti, Tomislav AU - Dramićanin, Aleksandra M. AU - Barać, Miroljub B. AU - Pešić, Mirjana B. PY - 2020 UR - https://cherry.chem.bg.ac.rs/handle/123456789/4006 AB - The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products. PB - Serbian Chemical Society T2 - Journal of the Serbian Chemical Society T1 - Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value VL - 85 IS - 3 SP - 305 EP - 319 DO - 10.2298/JSC190713117M ER -
@article{ author = "Milinčić, Danijel D. and Kostić, Aleksandar Ž. and Špirović-Trifunović, Bojana and Tešić, Živoslav Lj. and Tosti, Tomislav and Dramićanin, Aleksandra M. and Barać, Miroljub B. and Pešić, Mirjana B.", year = "2020", abstract = "The aim of this study was to determine fatty acid and soluble sugar profiles of the grape seed flour originated from non-fermented dried pomace of international and autochthonous grape varieties in order to estimate their potential nutritional value. The grape seed flours were obtained from the grapes harvested in technological maturity. It has been shown that grape seed flours contained significant quantities of unsaturated fatty acids (UFAs), especially linoleic fatty acids, whose content ranged from 61.15 - 83.47 %. Oleic acid mostly contributed to the content of monounsaturated fatty acids, while the stearic acid was the most abundant saturated fatty acid (SFA). Among polyunsaturated fatty acids, mainly ω-6 FAs, were the most represented. The tested grape seed flours had the high UFA/SFA ratio (3.63-11.09), low atherogenicity (0.04-0.13) and thrombogenicity (0.16-0.47) indices. Fifteen different sugars were found in analysed samples with the total concentration ranging from 40588 to 91319 mg/kg seed with fructose and glucose as the most abundant. Principal component analysis based on the content of FAs and soluble sugars revealed unique composition of the seed flour of Prokupac variety. These findings indicate that the tested grape seed flours is a good source of nutritionally valuable FAs and sugars that can play an important role in the formulation of a new functional food products.", publisher = "Serbian Chemical Society", journal = "Journal of the Serbian Chemical Society", title = "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value", volume = "85", number = "3", pages = "305-319", doi = "10.2298/JSC190713117M" }
Milinčić, D. D., Kostić, A. Ž., Špirović-Trifunović, B., Tešić, Ž. Lj., Tosti, T., Dramićanin, A. M., Barać, M. B.,& Pešić, M. B.. (2020). Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. in Journal of the Serbian Chemical Society Serbian Chemical Society., 85(3), 305-319. https://doi.org/10.2298/JSC190713117M
Milinčić DD, Kostić AŽ, Špirović-Trifunović B, Tešić ŽL, Tosti T, Dramićanin AM, Barać MB, Pešić MB. Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value. in Journal of the Serbian Chemical Society. 2020;85(3):305-319. doi:10.2298/JSC190713117M .
Milinčić, Danijel D., Kostić, Aleksandar Ž., Špirović-Trifunović, Bojana , Tešić, Živoslav Lj., Tosti, Tomislav, Dramićanin, Aleksandra M., Barać, Miroljub B., Pešić, Mirjana B., "Grape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value" in Journal of the Serbian Chemical Society, 85, no. 3 (2020):305-319, https://doi.org/10.2298/JSC190713117M . .