Optimization of antioxidant extraction and characterization of oil obtained by pressing cold from Vitis labrusca seeds

Abstract

Materials and methods ReagentsFolin-Ciocalteau reagent, gallic acid, quercetin, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox), 2,4,6-tripyridyl-1,3,5-triazine (TPTZ), 2,2-Azinobis(3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), standard nonadecanoic acid methyl ester (19:0) and trans-resveratrol internal standard were from Sigma-Aldrich. All other reagents were of analytical grade. SamplesUnfermented Bordo seeds were obtained from an industry in the city of Toledo, Paraná State, Brazil, before fermentation process. Fermented seeds were obtained at a winery located in Quatro Pontes municipality, Paraná State, Brazil, after fermentation process. The seeds were separated from the peels and peduncles, washed, sun-dried, sieved, packed in vacuum, and stored at room temperature.

Evaluation of natural extracts’ antioxidant capacity for controlling fresh sausage oxidation

“…In contrast, the results obtained for the grape seed extract differ from those obtained by Dalposso et al (2021): phenolic compounds of 179.97 mg EAG g extract -1 , FRAP 3449.33 μmol EFeSO 4 g extract -1 , and DPPH 1144.00 μmol TE g extract -1 ; Casarotto (2013): phenolic compounds of 9670.1 mg EAG L -1 extract and 83.3% inhibition of DPPH; and Shirahigue et al ( 2010): phenolic compounds of 430.55 mg EAG 100 g -1 extract. The differences between the results obtained in these studies can be explained by the various grape varieties analyzed (Bordô, Merlot, Isabel, and Niagara), as well as different wine fermentation processes adopted by the producers.…”

“…The fermented seeds were separated from the peels and peduncles, washed, sun-dried, sieved, packed, and stored at room temperature. The grape seed extract was obtained according to Dalposso et al (2021). The commercial rosemary extract (GNutra) was standardized to 3.5% of bioactive compounds; the commercial mixture of α, β, γ, and δ -tocopherols (BTSA) was standardized to 18% of bioactive compounds; and the BHA (Danisco) was standardized to 20% of bioactive molecules.…”

“…The differences between the results obtained in these studies can be explained by the various grape varieties analyzed (Bordô, Merlot, Isabel, and Niagara), as well as different wine fermentation processes adopted by the producers. In addition, the method adopted to obtain the extracts can impact the efficiency of extracting the active compounds (Casarotto, 2013;Dalposso et al, 2021). Additionally, storage of the samples may lead to the degradation of antioxidant compounds in grape seeds, resulting in a reduction of antioxidant activity (Carvalho, 2020).…”

Extraction of bioactive components on Indonesian seagrass (Syringodium isoetifolium) using green emerging technology

“…(Susilo et al, 2021) resulted in the extraction of rich antibacterial compounds in seaweed (Sargassum cristaefolium) using different solvent polarities. Solvent polarities for extraction in polar up to non-polar (such as water, ethanol, acetone, and their mixtures) significantly affected phenolic, flavonoids, resveratrol, and antioxidant content on extracted oil of Vitis labrusca seeds (Dalposso et al, 2021).…”