كليدواژه :
روغن , هسته انگور , Grape seed , Oil , صنايع غذايي
چكيده لاتين :
Grape seed samples from the pomace of three Iranian grape varieties, Rishbaba (red), Rasheh (red), and Payvandi (white) were randomly collected from Orumieh grape juice processing plants. The oil was extracted by solvent extraction method using n- Hexane, n-Heptane, and petroleum ether also by wet process method. The extracted oil samples were examined for fatty acids profile, tocopherol content and other physical and chemical properties. Results were statistically analysed by the analysis of varience (ANOVA) method. Results indicated that amount of oil extracted by solvents was significantly higher as compared to wet process and n- heptane was the most suitable solvent. Average amounts of oil extracted by solvent from Rishbaba, Rasheh and Payvandi grape seeds were 29.6, 25.9 and 25.9 percent respectively. While using wet process, the extracted oil amounts to 20.7, 19.1 and 19 percent respectively for the above varieties. Total unsaturated and saturated fatty acids for the three grape varieties averaged to 87.5 and 12.5% respectively. The fatty acid profile was determined by gas chromatography. The main fatty acids in all three varieties were linoleic acid (69%) and oleic acid (17%). The amounts of alfatocopherol of grape seed oil from Rishbaba, Rasheh and Peyvandi varieties were determined as 34,22 and 27 mg percent respectively. In general, the high amounts of unsaturated fatty acids plus suitable physical and chemical properties showed that Iranian grape seed oil is an edible oil with high nutritional values and excellent quality and could be considered as a new source for production of vegetable oil in Iran.
