CHARACTERIZATION OF SELECTED GRAPE SEEDS BASED ON SOME CHEMICAL AND BIOCHEMICAL PARAMETERS
Keywords:Grape seed, Protein content, Fatty acid profile, Antioxidant activity, ?-carotene, Carbohydrates
A large amount of seeds is produced as a by-product after grape processing. In general, mainly due to fatty acid composition, the seeds oil is extracted to be used as potential ingredient for food applications. In the present study, some important chemical and biochemical characteristics of grape seeds from some Iranian varieties were assessed. To this end, protein concentration, fatty acid profile, antioxidant activity, ?-carotene content, and concentration of carbohydrates were determined using standard methods. The results showed that the protein concentration of the seeds ranged from 53.15 to 81.75 mg/g. Major fatty acid identified in all the studied seeds was linoleic acid followed by palmitic acid and oleic acid. Antioxidant activity of the seeds varied from 68.31 to 92.64%. The content of ?-carotene in the seeds was obtained to be in the range of 5.47?12.83 ?g/g. The soluble and insoluble sugars in the seeds varied in the range of 99.45?306.79 mg/g and 60.12?123.81 mg/g, respectively. For all the varieties, soluble sugar content was higher than insoluble one where the difference was statistically significant (P < 0.05). The variance analysis revealed significant (P < 0.05) difference of the variety factor on the studied characteristics of the seeds.
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