Determination of oil content and oil quality properties of some wine grape varieties seeds

This research was carried out between 2004-2005 years and it was aimed to determine the fatty acid compositions of grape seeds which were provided from the pulp residue material after pres (skin, seed) in the wineries , grape seed oil quality properties beside, to investigate the alternative usage possibilities and to show the possibilities of decreasing winemaking costs because of evaluation this winery waste material. 12 traditional and foreign wine grape varieties were used in the research and pomological features of the grape seeds were obtained. İn addition, fatty acid compositions of grape seeds were determined according to randomized plot design with 3 replications and the degree of unsaturation of different grape seed oil was obtained. According to the results; 6.5 - 8.40 % palmitic, 3.07 - 3.86% stearic, 11.62 - 16.10 oleic, 72.50 - 77.59 % linoleic, 0.10 - 0.68 % arachidic, 0.11 - 0.46 % linolenic acids were obtained in grape seeds respectively. The degree of unsaturation of grape seed oil was ranged between 88.10 - 90.12 %. These results prove that grape seed oil has to be an important nutrient material in diets because of its high content of essential fatty acids and finally evaluation of this winery waste material will be an important alternative source for decreasing wine production costs. Keywords : Grape seed, pulp residue, fatty acid composition, degree of unsaturation.