publication . Article . 1992

Studies on the lipid constituents of grape seeds recovered from pomace resulting from white grape processing

S. S. Mohamed; S. M. El-Shami; M. H. El-Mallah;
Open Access
  • Published: 01 Jun 1992 Journal: Grasas y Aceites, volume 43, pages 157-160 (issn: 0017-3495, eissn: 1988-4214, Copyright policy)
  • Publisher: Editorial CSIC
Abstract
Studies on the lipid constituents of grape seeds, produced as by-product from white grape processing, were carried out. Gas liquid chromatography was used to determine the composition of fatty acid methyl esters and sterol silyl derivatives of the oil. The oil was found to contain appreciable amount of unsaturated fatty acids, namely, oleic and linoleic acids, however, linolenic acid was not detected. Saturated fatty acids, namely, palmitic and stearic were found to be present in reasonable amounts. Myristic, palmitoleic, eicosanoic and eicosadienoic acids were detected as minor components. Isofucosterol was found among the other sterol constituents namely, camp...
Subjects
free text keywords: Food Science, Organic Chemistry, By-product, .Grape seed, Lipid composition, Technological process, Composición lipídica, Proceso tecnológico, Semilla de uva, Subproducto, Nutrition. Foods and food supply, TX341-641, Linolenic acid, Fatty acid, chemistry.chemical_classification, chemistry, Campesterol, chemistry.chemical_compound, Sterol, Chromatography, Unsaturated fatty acid, Stigmasterol, Amino acid, Pomace
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