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Üzüm Çekirdeğinde, GC/MS, FT/IR, Elementel Analiz Cihazı ve ICP/OES ile Yağ Asidi, C, H, N ve Eser Element Bileşiminin Belirlenmesi

Year 2011, Volume: 6 Issue: 2, 140 - 148, 01.12.2011

Hale Seçilmiş Canbay , Belgin Bardakçı

Abstract

Üzüm çekirdeği ve posasında dört farklı yöntem kullanılarak yağ asidi, C, H, N ve eser element bileşimi incelenmiştir. Üzüm çekirdeği yağının yağ asidi profili, GC/MS kullanılarak belirlenmiştir. Ayrıca, yağın yapı analizi, FT/IR spektrometre cihazı Zn Se ATR aparatıyla kullanılarak gerçekleştirilmiştir. Üzüm çekirdeği yağında ve posasında seçilen metallerin Na, K, Mg, Ca, Mn, Fe, Zn ve Cu analizi, numunelerin mikrodalga sisteminde hazırlanmasından sonra ICP/OES sistemi kullanılarak gerçekleştirilmiştir. Üzüm çekirdeğinin C, H ve N analizi, element analiz cihazında yapılmıştır.

Keywords

Üzüm çekirdeği GC/MS FTIR ICP/OES

References

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  • [2] Simopoulos A.P., 1999. Essential fatty acids in health and chronic disease, American Journal of Clinical Nutrition, 70: 560–569.
  • [3] Simopoulos A.P., 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids, Biomedicine & Pharmacotherapy, 56: 365–379.
  • [4] Lugue-Rodríguez J.M., Luque de Castro M.D., Perez-Juan P., 2005. Extraction of fatty acids from grape seed by superheated hexane, Talanta, 68: 126–130.
  • [5] Tangolar SG., Ozogul Y., Tangolar S., Torun A., 2009. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int J Food Sci Nutr, 60: 32-39.
  • [6] Lupascu1 T., Dranca1 I., Popa V.T., Vass M., 2001. Application of thermal analysis to the study of some waste agricultural products for the preparation of active carbons, Journal of Thermal Analysis and Calorimetry, 63: 855-863.
  • [7] Cindric I.J., Zeiner M., Steffan I., 2007. Trace elemental characterization of edible oils by ICP–AES and GFAAS, Microchemical Journal, 8: 136–139.
  • [8] Esparza I., Salinas I., Caballero I., Santamaria C., Calvo I., Garcia-Mina J.M., Fernandez J.M., 2004. Evolution of metal and polyphenol content over a 1-year period of vinification: sample fractionation and correlation between metals and anthocyanins, Analytica Chimica Acta, 524: 215–224.
  • [9] Palma M., Taylor L.T., 1999. Fractional Extraction of Compounds from Grape Seeds by Supercritical Fluid Extraction and Analysis for Antimicrobial and Agrochemical Activities, Journal of Agricultural and Food Chemistry, 47: 5044-5048.
  • [10] Cao X., Ito Y., 2003. Supercritical fluid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography, Journal of Chromatography A, 1021: 117-124.
  • [11] Coelho E., Rocha S. M., Barros A.S., Delgadillo I., Coimbra M.A., 2007. Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile,. Analytical Chimica Acta, 597: 257-264.
  • [12] Mielnik M.B., Olsen E., Vogt G., Adeline D., Skrede G., 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat, LWT- Food Science and Technology, 39: 191-198.
  • [13] Mironeasa S., Leahu A., Codina G.G., Stroe S.G., Mironeasa C., 2010. Grape seed: physicochemical, structural characteristic and oil content, Journal of Agroalimentary Process and Technologies, 16: 1-6.
  • [14] Ozen B.F., Mauer L.J., 2002. Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy, Journal of Agricultural Food Chemistry, 50: 3898-3901.
  • [15] Rohman A., Che Man Y.B., 2009. Monitoring of virgin coconut oil (VCO) adulteration with palm oil using fourier transform infrared spectroscopy, Journal of food lipids, 16: 618-628.
  • [16] Tay A., Singh R.K., Krishnan S.S., Gore J.P., 2002. Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy, Lebensmittel-Wissenschaft und Technologie, 35: 99-103.
  • [17] Marigheto N.A., Kemsley E.K., Defernez M., Wilson R.H., 1998. A Comparison of Mid-Infrared and Raman Spectroscopies for the Authentication of Edible Oils, Journal of the American oil chemists’ society, 75: 987-992.
  • [18] Rohman A., Che Man Y.B., Ismail A., Hashim P., 2010. Application of FTIR Spectroscopy for the Determination of Virgin Coconut Oil in Binary Mixtures with Olive Oil and Palm Oil, Journal of the American oil chemists’ society, 87: 601–606.
  • [19] Yang H., Irudayaraj J., 2001. Comparison of Near-Infrared, Fourier Transform-Infrared, and Fourier Transform-Raman Methods for Determining Olive Pomace Oil Adulteration in Extra Virgin Olive Oil, Journal of the American oil chemists’ society,78: 889-895.
  • [20] El-Abassy R.M., Donfack P., Materny A., 2009. Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis, Journal of the American oil chemists’ society , 86: 507–511.
  • [21] Zamora R., Alba V., Hidalgo F..J., 2001. Use of High-Resolution 13C Nuclear Magnetic Resonance Spectroscopy for the Screening of Virgin Olive Oils, Journal of the American oil chemists’ society, 78: 89-94.
  • [22] Canario C.M., Katskov D.A., 2005. Direct determination of Cd and Pb in edible oils by atomic absorption spectrometry with transverse heated filter atomizer, Journal of Analytical Atomic Spectrometry, 20: 1386-1388.
  • [23] Kallithraka S., Arvanitoyannis I.S., Kefalas P., El-Zajouli A., Soufleros E., Psarra E., 2001. Insrumental and sensory analysis of Greek wines: implementation of principal component analysis (PCA) for classification according to geographical origin, Food Chemistry, 73: 501-514.
  • [24] Gonzálvez A., Armenta S., de la Guardia M., 2010. Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry, Food Chemistry, 121: 878–886.
  • [25] Luque-Rodríguez J.M., Luque de Castro M.D., Pérez-Juan P., 2005. Extraction of fatty acids from grape seed by superheated hexane, Talanta, 68: 126-130.
  • [26] Akpan U.G., Jimoh, A., Mohammed A.D., 2006. Extraction, Characterization and Modification of Castor Seed Oil, Leonardo Journal of Sciences, 8: 43-52.
  • [27] Koirala B., Rosentreter J., 2009. Examination of prehistoric artifacts via fatty acid methyl ester (FAME) techniques using modern environmental stewardship, Journal of Archaeological Science, 36: 1229–1242.
  • [28] Fernández, C.M., Ramos, M.J., Pérez, A., Rodríguez, J.F., 2010. Production of biodisel from winery waste: extraction, refining and transesterification of grape seed oil, Bioresource Technology, 101: 7019–7024.
  • [29] Crews C., Hough P., Godward J., Brereton P., Lees M., Guiet S., Winkelmann W., 2006. Quantitation of the Main Constituents of Some Authentic Grape-Seed Oils of Different Origin, Journal of Agricultural and Food Chemistry, 54: 6261-6265.
  • [30] Luque-Garc′ıa J. L., Luque de Castro M. D., 2004. Ultrasound-assisted Soxhlet extraction: an expeditive approach for solid sample treatment: Application to the extraction of total fat from oleaginous seeds, Journal of Chromatography A, 1034: 237-242.
  • [31] Gomez A.M., Lopez C.P., Martinez de la Ossa E., 1996. Recovery of grape seed oil by liquid and supercritical carbon dioxide extraction: a comparison with conventional solvent extraction, The Chemical Engineering Journal, 61: 227-231.
  • [32] Guillén M.D., Cabo N., 1997. Characterization of Edible Oils and Lard by Fourier Transform Infrared Spectroscopy. Relationships Between Composition and Frequency of Concrete Bands in the Fingerprint Region, Journal of the American oil chemists’ society, 74: 1281-1286.
  • [33] Vlachos N., Skopelitis Y., Psaroudaki M., Konstantinidou V., Chatzilazarou A., Tegou E., 2006. Applications of Fourier transform-infrared spectroscopy to edible oils, Analytica Chimica Acta, 573–574: 459–465.

Determination of Fatty Acid, C, H, N and Trace Element Composition in Grape Seed by GC/MS, FTIR, Elemental Analyzer and ICP/OES

Year 2011, Volume: 6 Issue: 2, 140 - 148, 01.12.2011

Hale Seçilmiş Canbay , Belgin Bardakçı

Abstract

Four different methods were used for the investigation of fatty acid, C, H, N and trace element composition of grape seed oil and pulp. The fatty acid profile of the grape seed oil was measured by GC/MS. Moreover, structural analysis of the oil was carried out by FT/IR spectrometry with a Zn Se ATR accessory. The quantification of selected metals Na, K, Mg, Ca, Mn, Fe, Zn and Cu in grape seed oil and pulp was carried out using microwave assisted digestion followed by ICP/OES. Grape seed was analyzed for C, H and N by elemental analyzer. 

Keywords

Grape seed GC/MS FTIR ICP/OES

References

  • [1] Yi C., Shi J., Kramer, J., Xue S., Jiang Y., Zhang M., Ma Y., Pohorly J., 2009. Fatty acid composition and phenolic antioxidants of winemaking pomace powder, Food Chemistry, 114: 570–576.
  • [2] Simopoulos A.P., 1999. Essential fatty acids in health and chronic disease, American Journal of Clinical Nutrition, 70: 560–569.
  • [3] Simopoulos A.P., 2002. The importance of the ratio of omega-6/omega-3 essential fatty acids, Biomedicine & Pharmacotherapy, 56: 365–379.
  • [4] Lugue-Rodríguez J.M., Luque de Castro M.D., Perez-Juan P., 2005. Extraction of fatty acids from grape seed by superheated hexane, Talanta, 68: 126–130.
  • [5] Tangolar SG., Ozogul Y., Tangolar S., Torun A., 2009. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. Int J Food Sci Nutr, 60: 32-39.
  • [6] Lupascu1 T., Dranca1 I., Popa V.T., Vass M., 2001. Application of thermal analysis to the study of some waste agricultural products for the preparation of active carbons, Journal of Thermal Analysis and Calorimetry, 63: 855-863.
  • [7] Cindric I.J., Zeiner M., Steffan I., 2007. Trace elemental characterization of edible oils by ICP–AES and GFAAS, Microchemical Journal, 8: 136–139.
  • [8] Esparza I., Salinas I., Caballero I., Santamaria C., Calvo I., Garcia-Mina J.M., Fernandez J.M., 2004. Evolution of metal and polyphenol content over a 1-year period of vinification: sample fractionation and correlation between metals and anthocyanins, Analytica Chimica Acta, 524: 215–224.
  • [9] Palma M., Taylor L.T., 1999. Fractional Extraction of Compounds from Grape Seeds by Supercritical Fluid Extraction and Analysis for Antimicrobial and Agrochemical Activities, Journal of Agricultural and Food Chemistry, 47: 5044-5048.
  • [10] Cao X., Ito Y., 2003. Supercritical fluid extraction of grape seed oil and subsequent separation of free fatty acids by high-speed counter-current chromatography, Journal of Chromatography A, 1021: 117-124.
  • [11] Coelho E., Rocha S. M., Barros A.S., Delgadillo I., Coimbra M.A., 2007. Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile,. Analytical Chimica Acta, 597: 257-264.
  • [12] Mielnik M.B., Olsen E., Vogt G., Adeline D., Skrede G., 2006. Grape seed extract as antioxidant in cooked, cold stored turkey meat, LWT- Food Science and Technology, 39: 191-198.
  • [13] Mironeasa S., Leahu A., Codina G.G., Stroe S.G., Mironeasa C., 2010. Grape seed: physicochemical, structural characteristic and oil content, Journal of Agroalimentary Process and Technologies, 16: 1-6.
  • [14] Ozen B.F., Mauer L.J., 2002. Detection of Hazelnut Oil Adulteration Using FT-IR Spectroscopy, Journal of Agricultural Food Chemistry, 50: 3898-3901.
  • [15] Rohman A., Che Man Y.B., 2009. Monitoring of virgin coconut oil (VCO) adulteration with palm oil using fourier transform infrared spectroscopy, Journal of food lipids, 16: 618-628.
  • [16] Tay A., Singh R.K., Krishnan S.S., Gore J.P., 2002. Authentication of Olive Oil Adulterated with Vegetable Oils Using Fourier Transform Infrared Spectroscopy, Lebensmittel-Wissenschaft und Technologie, 35: 99-103.
  • [17] Marigheto N.A., Kemsley E.K., Defernez M., Wilson R.H., 1998. A Comparison of Mid-Infrared and Raman Spectroscopies for the Authentication of Edible Oils, Journal of the American oil chemists’ society, 75: 987-992.
  • [18] Rohman A., Che Man Y.B., Ismail A., Hashim P., 2010. Application of FTIR Spectroscopy for the Determination of Virgin Coconut Oil in Binary Mixtures with Olive Oil and Palm Oil, Journal of the American oil chemists’ society, 87: 601–606.
  • [19] Yang H., Irudayaraj J., 2001. Comparison of Near-Infrared, Fourier Transform-Infrared, and Fourier Transform-Raman Methods for Determining Olive Pomace Oil Adulteration in Extra Virgin Olive Oil, Journal of the American oil chemists’ society,78: 889-895.
  • [20] El-Abassy R.M., Donfack P., Materny A., 2009. Rapid Determination of Free Fatty Acid in Extra Virgin Olive Oil by Raman Spectroscopy and Multivariate Analysis, Journal of the American oil chemists’ society , 86: 507–511.
  • [21] Zamora R., Alba V., Hidalgo F..J., 2001. Use of High-Resolution 13C Nuclear Magnetic Resonance Spectroscopy for the Screening of Virgin Olive Oils, Journal of the American oil chemists’ society, 78: 89-94.
  • [22] Canario C.M., Katskov D.A., 2005. Direct determination of Cd and Pb in edible oils by atomic absorption spectrometry with transverse heated filter atomizer, Journal of Analytical Atomic Spectrometry, 20: 1386-1388.
  • [23] Kallithraka S., Arvanitoyannis I.S., Kefalas P., El-Zajouli A., Soufleros E., Psarra E., 2001. Insrumental and sensory analysis of Greek wines: implementation of principal component analysis (PCA) for classification according to geographical origin, Food Chemistry, 73: 501-514.
  • [24] Gonzálvez A., Armenta S., de la Guardia M., 2010. Adulteration detection of argan oil by inductively coupled plasma optical emission spectrometry, Food Chemistry, 121: 878–886.
  • [25] Luque-Rodríguez J.M., Luque de Castro M.D., Pérez-Juan P., 2005. Extraction of fatty acids from grape seed by superheated hexane, Talanta, 68: 126-130.
  • [26] Akpan U.G., Jimoh, A., Mohammed A.D., 2006. Extraction, Characterization and Modification of Castor Seed Oil, Leonardo Journal of Sciences, 8: 43-52.
  • [27] Koirala B., Rosentreter J., 2009. Examination of prehistoric artifacts via fatty acid methyl ester (FAME) techniques using modern environmental stewardship, Journal of Archaeological Science, 36: 1229–1242.
  • [28] Fernández, C.M., Ramos, M.J., Pérez, A., Rodríguez, J.F., 2010. Production of biodisel from winery waste: extraction, refining and transesterification of grape seed oil, Bioresource Technology, 101: 7019–7024.
  • [29] Crews C., Hough P., Godward J., Brereton P., Lees M., Guiet S., Winkelmann W., 2006. Quantitation of the Main Constituents of Some Authentic Grape-Seed Oils of Different Origin, Journal of Agricultural and Food Chemistry, 54: 6261-6265.
  • [30] Luque-Garc′ıa J. L., Luque de Castro M. D., 2004. Ultrasound-assisted Soxhlet extraction: an expeditive approach for solid sample treatment: Application to the extraction of total fat from oleaginous seeds, Journal of Chromatography A, 1034: 237-242.
  • [31] Gomez A.M., Lopez C.P., Martinez de la Ossa E., 1996. Recovery of grape seed oil by liquid and supercritical carbon dioxide extraction: a comparison with conventional solvent extraction, The Chemical Engineering Journal, 61: 227-231.
  • [32] Guillén M.D., Cabo N., 1997. Characterization of Edible Oils and Lard by Fourier Transform Infrared Spectroscopy. Relationships Between Composition and Frequency of Concrete Bands in the Fingerprint Region, Journal of the American oil chemists’ society, 74: 1281-1286.
  • [33] Vlachos N., Skopelitis Y., Psaroudaki M., Konstantinidou V., Chatzilazarou A., Tegou E., 2006. Applications of Fourier transform-infrared spectroscopy to edible oils, Analytica Chimica Acta, 573–574: 459–465.
There are 33 citations in total.

Details

Primary Language English
Subjects Chemical Engineering
Journal Section Makaleler
Authors

Hale Seçilmiş Canbay

Belgin Bardakçı This is me

Publication Date December 1, 2011
Published in Issue Year 2011 Volume: 6 Issue: 2

Cite

IEEE H. Seçilmiş Canbay and B. Bardakçı, “Determination of Fatty Acid, C, H, N and Trace Element Composition in Grape Seed by GC/MS, FTIR, Elemental Analyzer and ICP/OES”, Süleyman Demirel University Faculty of Arts and Science Journal of Science, vol. 6, no. 2, pp. 140–148, 2011.
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