Functional and chemical qualities of Vitis labrusca grape seed oil extracted by supercritical CO2

Abstract

Grape seed oil, which is extracted with highly toxic organic solvents that are harmful to human health, is produced from tons of grape pomace waste, generated during winemaking. Sometimes, this waste is used to make compost or is burnt, which causes environmental contamination. The functional qualities, antioxidant capacity (AC), α-tocopherol and total phenolic compounds content (TPC) of Black Borgoña (Vitis labrusca) grape seed oil, extracted by supercritical CO2, were evaluated. The high content of linoleic acid (w-6) and monounsaturated fatty acids contributed to the beneficial effect on ​​the functional quality indices, which were 0.20, 0.23, 11.80 for IA, IT and H:H, respectively. In addition, a POV of 6.23 ± 0.08 milliequivalents of peroxide/kg oil and an anisidine index of 2.70 ± 0.05 indicated a good quality oil. Also, a high concentration of α-tocopherol (9.82 ± 0.02 mg/100 g oil) and a high TPC (114.14 ± 3.24 mg GAE/kg oil) were obtained. This study demonstrated that supercritical CO2 extraction is a suitable method for the delivery of a high-quality grape seed oil.

Characterization of Black Borgoña (Vitis labrusca) and Quebranta (Vitis vinifera) grapes pomace, seeds and oil extract

“…The fatty acid profile was determined as described by Prevot & Mordret (1976) as cited by Barriga-Sánchez et al (2022a). Peak areas were calculated using the TotalChrom Navigator software (Version: 6.2.0.0.0:B27, 2001, USA), and the percentage of each fatty acid was determined by comparing each peak area with the fatty acids total area.…”