Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Abstract

Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFAω-6) content as seed oils, and lower PUFA contents; they also had a markedly higher linolenic acid (PUFAω-3) content, improving the PUFAω-6/PUFAω-3 ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112–0.157 for pomace, 0.097–0.112 for seed) and thrombogenicity indices (0.30–0.35 for pomace, 0.28–0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93–9.45 for pomace, 9.11–10.54 for seed). Three tocopherols were determined: α-, γ- and δ-tocopherol. Pomace oils have higher relative contents of α- and δ-tocopherol, whereas seed oils have higher relative contents of γ-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil; it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health.

The Fingerprint of Fortified Wines – From the Sui Generis Pro-duction Processes to the Distinctive Aroma

“…Sherry comes in a range of styles, from the dry and light Fino, Amontillado and Oloroso, to the sweet and dark Pedro Ximénez [4,29]. Produced in the southern region of Andalusia, Malaga is made from several grape varieties, including Pedro Ximénez and Moscatel [30]. Malaga is a sweet fortified wine with flavours of raisins, caramel and honey.…”

The Fingerprint of Fortified Wines—From the Sui Generis Production Processes to the Distinctive Aroma

“…Sherry comes in a range of styles, from the dry and light Fino, Amontillado, and Oloroso to the sweet and dark Pedro Ximénez [ 4 , 29 ]. Produced in the southern region of Andalusia, Málaga is made from several grape varieties, including Pedro Ximénez and Moscatel [ 30 ]. Málaga is a sweet and fortified wine with flavours of raisins, caramel, and honey.…”

Influence of Nigella sativa L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté

“…The results indicate that the oil's antioxidant properties can be used to slow down the oxidative changes of pork pâtés during storage. A study by Sallam et al [54] showed the antioxidant effect of black cumin oil at 1%, 2%, and 3% concentrations when used as an additive to beef patties. Furthermore, a study by Wojtasik-Kalinowska et al [25] showed that storage of raw minced pork at 4 ± 1 • C for eight days with an additive of 1.88% oil was as effective as using the synthetic antioxidant BHA.…”