Liao Desheng, Wang Jinmian, Wang Zhangli, Su Qiaogong, Chen Jiguo. STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE[J]. Plant Science Journal, 1991, 9(2): 181-184.
Citation:
Liao Desheng, Wang Jinmian, Wang Zhangli, Su Qiaogong, Chen Jiguo. STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE[J]. Plant Science Journal, 1991, 9(2): 181-184.
Liao Desheng, Wang Jinmian, Wang Zhangli, Su Qiaogong, Chen Jiguo. STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE[J]. Plant Science Journal, 1991, 9(2): 181-184.
Citation:
Liao Desheng, Wang Jinmian, Wang Zhangli, Su Qiaogong, Chen Jiguo. STUDIES ON THE CHEMICAL COMPONENTS AND CHARACTERISTICS OF GRAPE SEED OIL AND CAKE[J]. Plant Science Journal, 1991, 9(2): 181-184.
This paper reports the nutritive value and characteristics of grape seeds oil in which contents of crude proteins,fats and fibers are respectively 8.4%, 15.0% and 37.2%. It is found that grape seeds contain significant elements, such as Ca, Mg and K The content of unsaturated fatty acids is 89.6%, in which the content of predominate linoleic acid is 72—76%. The iodine value, saponification number and acid value of grape seed oil are 138.3, 191.5 and 1.68, respectively. Grape seeds account for 20—26% of the leftovers in wineries. Recovering and using the leftovers not only can decrease the environmental pollution but also increase the social and economic benefit.
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