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dc.creatorMilinčić, Danijel D.
dc.creatorKostić, Aleksandar Ž.
dc.creatorŠpirović-Trifunović, Bojana
dc.creatorTešić, Živoslav Lj.
dc.creatorTosti, Tomislav
dc.creatorDramićanin, Aleksandra M.
dc.creatorBarać, Miroljub B.
dc.creatorPešić, Mirjana B.
dc.date.accessioned2020-07-27T10:04:35Z
dc.date.available2020-07-27T10:04:35Z
dc.date.issued2020
dc.identifier.issn0352-5139
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/4006
dc.description.abstractThe 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.
dc.publisherSerbian Chemical Society
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Basic Research (BR or ON)/172017/RS//
dc.rightsopenAccess
dc.sourceJournal of the Serbian Chemical Society
dc.subjectIndex of atherogenicity
dc.subjectIndex of thrombogenicity
dc.subjectLong-chain organic acids
dc.subjectMarc
dc.subjectSoluble carbohydrates
dc.subjectVitis vinifera
dc.titleGrape seed flour of different grape pomaces: Fatty acid profile, soluble sugar profile and nutritional value
dc.typearticle
dc.rights.licenseBY-NC-ND
dcterms.abstractТости, Томислав Б.; Милинчић, Данијел Д.; Драмићанин, Aлександра М.; Бараћ, Мирољуб Б.; Пешић, Мирјана Б.; Костић, Aлександар Ж.; Шпировић-Трифуновић, Бојана ; Тешић, Живослав Љ.;
dc.citation.volume85
dc.citation.issue3
dc.citation.spage305
dc.citation.epage319
dc.identifier.wos000522797400003
dc.identifier.doi10.2298/JSC190713117M
dc.citation.rankM23~
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85085394901
dc.identifier.fulltexthttp://cherry.chem.bg.ac.rs/bitstream/id/17386/Grape_seed_flour_pub_2020.pdf


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