Quantitation of the Main Constituents of Some Authentic Grape-Seed Oils of Different Origin

Abstract

This paper describes the composition of 30 grape-seed oils obtained from France, Italy, and Spain during 2002-2003. Oils were extracted from the seeds using small-scale industrial solvent extraction equipment and analyzed in their unrefined state using standard methods for fatty acids, fatty acids in the triacylglycerol 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results of previous similar surveys. Steradienes (stigmastadiene, campestadiene, stigmastatriene, and campestatriene) were detected in the oil and were probably formed from sterols during the extraction process.

Chemical composition of cold pressed Brazilian grape seed oil

“…It is widely known that vegetable oils consumption rather than of solid fats is vital to maintaining normal metabolism, in this context GSO consumption plays an important role in human health once the proportions of fatty acids identified increased in the order of AGS < MUFA < PUFA, within an average of 9.94, 15.84 and 74.22%, respectively; this is in agreement with the ranges recommended by international legislation (from 58 to 78% of LA, 12 to 28% oleic acid and 5.5 to 11% palmitic acid) (Food and Agriculture Organization of the United Nations, 2001) and data reported by Sabir et al (2012) and Crews et al (2006). High content of PUFAs such as linoleic acid is highly correlated with functional properties, such as a decrease of human total serum cholesterol and LDL-c (Dhvamani et al, 2014).…”

“…Our finds showed close values from Brazilian GSO to other grape seed oils (Fernandes et al, 2013;Madawala et al, 2012;Crews et al, 2006). In this context, γ-tocotrienol activity has received great attention due to its anti-inflammatory effects, acting on the NF-kB signaling pathway, confirming the functional effect of these compounds (Kaileh & Sen, 2010) and the inhibition of oxidative stress in HepG2 cells (Choi et al, 2010).…”

“…the presence of minor constituents contributes to product quality and nutritional value improvements. There are numerous studies reporting minor compound concentrations in GSO produced in many countries, such as Portugal, Spain, Italy and France (Fernandes et al, 2013;Navas, 2009;Rubio et al, 2009;Crews et al, 2006). Similarly, it was important to characterize GSO from the Brazilian market as no data were found in the literature.…”

Chemical Characterization and Fatty Acid Composition of Different Sesame Verities

“…It is the main monounsaturated fatty acid of sesame seed oil (Crews et al, 2006) in this study highest oleic acid percentage was recorded in variety TMV-7 (48.81%).…”

“…Palmitic acid is the major saturated fatty acid of sesame seed oil (Crews et al, 2006) in this study highest palmitic acid (%) was recorded in variety GT-10 (10.15%).Lowest value of palmitic acid (%) was recorded in varieties PRACHI (8.33%) ( Table 2) Turgut and Baydar (1996) reported the sesame cultivars of the South East Region of Turkey were palmitic acid (9.7%), the findings of this study are close to the results of Sowmya et al, (2009) and palmitic (8.67%), illustrated by Nzikou et al, (2009). Where S1-TKG-22, S2-GT-10, S3-PKVNT-11, S4-PRACHI, S5-HT-2, S6-DSS-9 and S7-TMV-7 …”