Grape seed oil: a potential functional food?

Shinagawa, Fernanda Branco; Santana, Fernanda; Torres, Lucillia Rabelo Oliveira; Mancini‐Filho, Jorge

doi:10.1590/1678-457x.6826

Cited by 92 publications

(87 citation statements)

References 68 publications

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“…The cold‐pressed oils are rich in phenolic compounds (Bail et al, ). Phenolic compounds inhibited oxidation of the polyunsaturated fatty acids of the oils (Shinagawa, Santana, Torres, & Mancini‐Filho, ; Siger, Nogala‐Kalucka, & Lampart‐Szczapa, ). The cold‐pressing does not need both heat and chemical treatments.…”

Section: Introductionmentioning

confidence: 99%

Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils

Juhaimi

Özcan

2017

J Food Process Preserv

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In this study, fatty acids, tocopherol contents, and phenolic compounds of the grape seed oils obtained with cold‐pressed and soxhlet extraction systems from several grape seeds were investigated. Linoleic acid contents of cold‐pressed oils varied between 59.61 and 72.13%. In addition, linoleic acid contents of oils obtained with soxhlet system changed between 58.51 and 71.17%. While α‐tocotrienol contents of oil samples extracted with cold‐pressed change between 13.21 and 34.71 mg/100 g, α‐tocotrienol contents of oils obtained by soxhlet system in all grape varieties varied between 8.89 and 33.89 mg/100 g. In addition, while ɣ‐tocotrienol contents of cold‐pressed oils range from 15.47 to 39.95 mg/100 g, ɣ‐tocotrienol contents of soxhlet extraction oils in all grape varieties were determined between 13.47 and 35.75 mg/100 g. Both systems' oils are rich in catechin, gallic acid, and chlorogenic acid. While catechin contents of cold‐pressed oils change between 427.80 and 847.14 mg/kg, catechin contents of soxhlet extraction oils in all grape seeds ranged from 537.11 to 836.88 mg/kg. Practical applications Cold‐pressed grape seed oil stands out as a suitable alternative to other commonly used vegetable oils because of its higher amounts of essential fatty acid, and many others bioactive compounds. Grape seed oil is being used in various fields such as cosmetics and cooking. Because the cold‐pressing does not need both heat and chemical treatments, cold‐pressed oils are being preferred for natural and safe food products by consumer. The consumption of vegetable oils rather than solid fats is crucial to maintaining health. As known, grape seed oil is an environment friendly oil due to a by‐product of wine and grape juice‐making processes.

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Section: Introductionmentioning

confidence: 99%

Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils

Juhaimi

Özcan

2017

J Food Process Preserv

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“…The grape seed oil has a high content of essential, polyunsaturated acids linoleic and oleic, which help reduce cholesterol, prevent hypertension and heart failure [13].…”

Section: Resultsmentioning

confidence: 99%

Application possibilities of vegetable and prebiotic components in fermented milk products

Slozhenkina

Druker

Kryuchkova

et al. 2018

Engineering for Rural Development

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Abstract. The article justified expediency of the use in the formulation of symbiotic fermented milk product unconventional phytocomponents and syrup of lactulose, developed the technology of production based on the thermostatic method, conducted comprehensive assessment of the consumer appeal on the basis of studying of sensory properties, physicochemical, microbiological indicators, vitamin, mineral and amino acid composition. The influence of the starter microflora in the process of acid in the produced samples experimentally determined the optimal ways of preliminary preparation of restealing components, set dose, the technological stage of their making into the prepared liquid phase and their effect on the quality parameters of these products. We have found a significant increase in the content of essential amino acids in the enriched sample as compared to the traditional formulation, a mass fraction of carbohydrates, minerals and vitamins that is due to the high content of vegetable raw materials. Besides that, the mass fraction of the protein symbiotic product slightly exceeded the value of the control sample. The number of lactic acid microorganisms in the enriched sample exceeds as standardized, and the importance of the traditional fermented milk product, which indicates the high physiological value of the developed product. Enrichment of the fermented milk product with the proposed functional components increased its nutritional and biological values. The developed product has functional activity in relation to prevention of alimentary conditions of the human body, which is very important at the present time. The enriched milk product possesses high consumer properties, what makes it possible to predict the customer demand among the population in the future.

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“…This response occurs as an attempt to neutralize and/or eliminate the source of this injury, restoring tissue function. A change in the magnitude, control or duration of the inflammatory response can cause major tissue damage and contribute to the emergence of diseases (Shinagawa et al, 2015). Miranda-Vilela et al (2009b) reported that C. brasiliense pulp oil produced anti-inflammatory effects in athlete runners who were supplemented with 400 mg of oil after races for 14 days, which led to a higher reduction in the values of high-sensitivity C-reactive protein (hs-CRP), an acute-phase reactant and a sign of inflammation, implying that inflammation decreased.…”

Section: Anti-inflammatory Activitymentioning

confidence: 99%

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

et al. 2018

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SUMMARY:Pequi is an indigenous word that means "thorny covering" and is used to describe fruits from the Caryocar spp. These fruits are widely consumed as food and used in traditional medicine by Brazilians in the savannah (Cerrado biome) and the Amazon region. The fruit is rich in lipids, mainly oleic acid, and other bioactive substances including carotenoids, phenolics, and tocopherols. The oil extracted from the pulp or "almond" (seed) has a high local socioeconomic impact and is associated with nutritional and therapeutic benefits. A wide array of health benefits such as antioxidant, anti-inflammatory, antitumor, and antimicrobial effects, improved cardiac function, as well as an increased lymphocyte-dependent immunity have been attributed to the pequi fruit, especially its pulp. This review provides a comprehensive overview on the edible parts of pequi fruits (pulp and almond), more specifically the oil produced from these parts, as a source of functional compounds with biological activity. Moreover, it considers the differences among the three more commercially-important species from the genus Caryocar. KEYWORDS: Bioactive compounds; Caryocaraceae; Fruit; Health benefits; Oleic acid RESUMEN:Compuestos bioactivos y funcionalidad potencial del pequi (Caryocar spp.), fruta nativa brasileña. Revisión. Pequi es una palabra indígena que significa "piel espinosa" y es utilizada para describir los frutos de Caryocar spp. Estos frutos son ampliamente consumidos como alimentos y son utilizados en la medicina popular por los brasileños ubicados en el Savannah (bioma Cerrado) y en la región amazónica. La fruta es rica en grasas, ácido oleico y otros bioactivos, incluyendo carotenoides, fenoles y tocoferoles. El aceite procedente de la pulpa o de la almendra (semilla) tiene un importante impacto socioeconómico local y está asociado con beneficios nutricionales y terapéuticos. Una amplia gama de beneficios para la salud tales como antioxidante, antiinflamatorio, antitumoral, antimicrobiano, mejora de la función cardíaca, así como el aumento de la inmunidad linfocitaria han sido atribuidas a la fruta, especialmente a su pulpa. Esta revisión proporciona una descripción exhaustiva sobre las partes comestibles de la fruta del pequi (pulpa y almendra), más específicamente del aceite producido a partir de estas partes, como una fuente de compuestos funcionales con actividad biológica. Además se consideran las diferencias encontradas entre las tres especies comerciales más importantes del género Caryocar.

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Grape seed oil: a potential functional food?

Cited by 92 publications

References 68 publications

Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils

Effect of cold press and soxhlet extraction systems on fatty acid, tocopherol contents, and phenolic compounds of various grape seed oils

Application possibilities of vegetable and prebiotic components in fermented milk products

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

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