Chemical composition of cold pressed Brazilian grape seed oil

Shinagawa, Fernanda Branco; Santana, Fernanda; Araújo, Elias da Silva; Purgatto, Eduardo; Mancini‐Filho, Jorge

doi:10.1590/1678-457x.08317

Cited by 35 publications

(21 citation statements)

References 23 publications

(31 reference statements)

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“…GSO has high amount of unsaturated FA and its content is 90% (Matthäus, 2008;Sabir et al, 2011). Content of individual fatty acids is in accordance with other papers ranged from 6.9 to 10.4% for palmitic acid, 2.5-5.8% for stearic acid, 13.2-24.8% for oleic acid and 60.9-75.3% for linoleic acid (Pardo et al, 2009;Ramos et al, 2009;Tangolar et al, 2009;Lutterodt et al, 2011;Shinagawa et al, 2018). It was found out that the dominant FA linoleic acid is present in the range from 61.82 to 71.96%, while the second most common FA in GSO is oleic acid in the range of 14.90-20.18%.…”

Section: Results and Disscusionsupporting

confidence: 91%

Utjecaj načina sušenja na ekstrakciju ulja iz sjemenki grožđa primjenom superkritičnoga CO2

Jakobović

Kiš

Aladić

et al. 2019

Poljoprivreda (Online)

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Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties (Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.

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Section: Results and Disscusionsupporting

confidence: 91%

Utjecaj načina sušenja na ekstrakciju ulja iz sjemenki grožđa primjenom superkritičnoga CO2

Jakobović

Kiš

Aladić

et al. 2019

Poljoprivreda (Online)

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“…this context,FAO (2001) reported that the consumption of grape seed oil could play an important role in human health once the proportions of fatty acids identified increased in the order of SFA <MUFA <PUFA as the ranges recommended by international legislation (from 58% to 78% of LA, 12% to 28% of oleic acid and 5.5% to 11% of palmitic acid) and the data reported byCrews et al (2006),Sabir, Unver, and Kara (2012) andShinagawa, De Santana, Araujo, Purgatto, and Mancini- Filho (2017). In fact, accordingly toBail, Stuebiger, Krist, Unterweger, and Buchbauer (2008), the fatty acid composition and the high proportions of PUFA in all varieties could be making the grape seed oils a promising plant fat mainly used for culinary and pharmaceutical purposes as well as for various industrial applications.…”

mentioning

confidence: 94%

Biochemical characterization and antioxidant activity of grape (Vitis vinifera L.) seed oils from nine Tunisian varieties

Harbeoui

Rebey²,

Ouerghemmi

et al. 2018

J Food Biochem

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An analytical study of the biochemical composition and antioxidant activity of grape seed oil from nine Tunisian varieties (Merlot, Syrah, Sangiovese, Muscat d’Alexandrie, Razagui, Razaki, Khamri, Marsaoui and Carignan) was conducted. Seed oil yields varied from 6.31% (Khamri) to 12.70% (Merlot). All studied oils were characterized by high proportions of polyunsaturated linoleic acid ranging from 64.77 (Merlot) to 75.37% (Muscat d’Alexandrie). Grape seed oils were also rich in unsaponifiable minor components with the predominance of sterol fraction ranging from 1609.87 (Khamri) to 3814.55 (Carignan) mg/kg oil. Muscat d’Alexandrie seed oil had the highest chelating and reducing abilities while the strongest antiradical activity was obtained in Carignan variety. Antiradical ability was positively correlated with oleic acid but negatively with polyphenols and tocopherols. Multivariate analysis joined Merlot, Carignan, Syrah and Sangiovese in one group, Razagui, Razaki and Marsaoui in a second group and the third group Khamri and Muscat d’Alexandrie. Practical applications Grape seeds are generally known as by‐products coming from fruit processing industry. Grape seeds are the subject of many studies due to their richness in natural bioactive substances. The use of these natural bioactive substances has recently increased in food, cosmetic, and pharmaceutical products to replace synthetic antioxidants, which are being restricted because of their harmful health effects. This study aimed to characterize grape seed oils of nine Tunisian varieties through their fatty acids, phenols, sterols, tocopherols, triterpenoids, and antioxidant properties.

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“…As aforesaid, the grape seeds are a relevant part of the waste. For this reason, in the last decade an ever-increasing interest in the seeds appeared, since they contain bioactive compounds such as fatty acids and polyphenols [5,[10][11][12][13][14], which are attractive from a nutraceutical perspective [15][16][17][18][19][20][21][22]. Their potential benefits ranges from anti-platelet and anticoagulant activity, to antioxidant, hypoglycemic, and even activity against cancer [23][24][25][26][27].…”

Section: Introductionmentioning

confidence: 99%

Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy

Lucarini¹,

Durazzo²,

Kiefer

et al. 2019

Foods

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The primary product of the oenological sector is wine. Nonetheless, the grape processing produces large amounts of by-products and wastes, e.g., the grape seeds. In the context of a sustainable production, there is a strong push towards reutilizing these by-products and waste for making useful derivatives since they are rich of bioactive substances with high additional value. As it is true for the wine itself, bringing these by-products derivatives to the market calls for quality measures and analytical tools to assess quality itself. One of the main objectives is to collect analytical data regarding bioactive compounds using potentially green techniques. In the present work, the profile of fatty acids and the main phenolic compounds were investigated by conventional methods. The qualitative analysis of the main functional groups was carried out by Fourier Transform Infrared (FTIR) spectroscopy. Moreover, the successful use of FTIR technique in combination with chemometric data analysis is shown to be a suitable analytical tool for discriminating the grape seeds. Grape seeds of different origin have different content of bioactive substances, making this technique useful when planning to recover a certain substance with specific potential application in health area as food supplement or nutraceutical. For example, Cesanese d’Affile seeds were found to have a rather high fat content with a significant fraction of unsaturated fatty acids. On the other hand, the seeds of Nero d’Avola exhibit the highest amount of phenolic compounds.

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Chemical composition of cold pressed Brazilian grape seed oil

Cited by 35 publications

References 23 publications

Utjecaj načina sušenja na ekstrakciju ulja iz sjemenki grožđa primjenom superkritičnoga CO2

Utjecaj načina sušenja na ekstrakciju ulja iz sjemenki grožđa primjenom superkritičnoga CO2

Biochemical characterization and antioxidant activity of grape (Vitis vinifera L.) seed oils from nine Tunisian varieties

Grape Seeds: Chromatographic Profile of Fatty Acids and Phenolic Compounds and Qualitative Analysis by FTIR-ATR Spectroscopy

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