The aim of this study was to determine the differences between organic and conventional grape seed oils extracted from different grapes (Bordô and Isabel). The physicochemical quality, bioactive compounds and oxidative stability of the oils were investigated. The organic samples exhibited the best color parameters, and all samples were within the limits established by the Codex Alimentarius regarding their quality parameters. Only Bordô grape seed oils presented lutein and the best results regarding αand β-carotene and α-tocopherol contents. All samples exhibited the same antioxidant activity results, but the Bordô ones exhibited higher oxidative stability. Overall, the results from this study suggest no differences between organic and conventional grape seed oils but between the grape varieties.

RESUMOA Spirulina platensis é uma cianobactéria de cor verde-azulada, fonte de nutrientes com aplicabilidade ecológica, econômica e nutricional. O objetivo deste trabalho foi analisar as potencialidades e evolução tecnológica, através dos depósitos de patentes em relação à utilização da microalga Spirulina platensis, nos setores industriais. A pesquisa foi realizada a partir de palavras chaves sobre o tema, nos bancos de dados de patentes do INPI, Espacent e WIPO. Verificou-se 207 patentes a respeito desta tecnologia, sendo que o cultivo da microalga (29,5%), indústria farmacêutica (18,9%), indústria de alimentos (15,5%) e área médica (14,0%) são os principais setores de sua utilização. Os principais países detentores de pedidos de patentes são República de Móldova (74), Rússia (30), Japão (23) e Coréia (21). O Brasil possui somente 4 depósitos de patentes e 1 concedida, sendo necessários mais incentivos para aumentar o seu cenário inovativo.

No abstract

Samples of virgin and refined organic grape seed oil were studied for their physicochemical quality, oxidative stability, and the bioactive compounds they contained. All of the samples were within the limits established by the Codex Alimentarius with regard to their quality parameters. Lutein, zeaxanthin, β‐carotene, α‐tocopherol, and catechin were the bioactive compounds analyzed, and the virgin oil afforded more significant results. No measurable amounts of zeaxanthin and β‐carotene were observed in the refined oil, most likely due to the refining process that was carried out at high temperatures. The oxidative stability index decreased with increasing temperature, whereas the air flow had no effect on the stability index. The optimal parameters for the oxidative stability are 80 °C and a flow rate of 15 L h−1, and the virgin oil sample showed the best oxidative stability, possibly because it was not subjected to any treatment after extraction. The results from this study suggest that it would be preferable to consume virgin instead of refined grape oil because it is a better source of bioactive compounds and has a higher stability when heated.