Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Evaluation of Physicochemical Properties in Different Cultivar Grape Seed Waste

Yoo, Mi-Ae;Chung, Hae-Kyoung;Kang, Myung-Hwa

  • Published : 20040200
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Abstract

Abstract Physicochemical properties of extracts prepared from seven grape seeds cultivars were examined. Moisture and crude fat levels were the highest in Campbell Early and Developed Kyoho, respectively. Unsaturated fatty acids such as oleic and linoleic acids were the highest in Meru and the lowest in Campbell Early. Resveratrol content was high in Meru, whereas not detected in Muscat of Alexandria, Glod Finger, Beni Fuji, and Morgen Schon. Our findings on physicochemical properties suggest that the seeds of Meru and Developed Kyoho have the best quality for use as industrial resources.

Keywords

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