COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF SEED OIL OF RARELY GROWN VARIETIES OF GRAPES
KRASTENA NIKOLOVA 1, MARIYANA PERIFANOVA 2, ALEKSANDAR PASHEV 3, STEFKA MINKOVA 1, GALIA GENTSCHEVA *3, 4, GINKA ANTOVA 5, GALIA UZUNOVA 2 1. Medical University-Varna, 55 Marin Drinov blvd., Varna, Bulgaria
2. University of Food Technology, 26 Maritza blvd., Plovdiv, Bulgaria
3. Medical University-Pleven, 1 Sv. Kliment Ohridski Str., Pleven, Bulgaria
4. Institute of General and Inorganic Chemistry, Bulgarian Academy of Sciences, Acad. G. Bonchev Str., Bl. 11, Sofia, Bulgaria
5. University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Str., Plovdiv, Bulgaria
*Corresponding author: galia4532@abv.bg
The composition of grape seeds oil from a mixture of two varieties of red grape (Sangiovese and Pinot noir) from Varna region was investigated. Different analytical techniques have been used to determine the content of biologically active compounds, fatty acids, sterols and elemental compositions. It has been found that the oxidation stability of the oil is relatively low - about 4.5 hours. The fluorescence spectrum analyzed at an excitation wavelength of 350 nm contains peaks that are attributed to pigments, oxidizing products and vitamins. Transmission spectra were used to determine the content of β-carotene, chlorophyll and color characteristics in the CIELab colorimetric system. Infrared spectroscopic experiments (ATR and permeability) were used for confirmation of the fatty acid profile of the analyzed oil. The results show that this oil is a good source of various healthy nutrients.
