Effects of Fish and Grape Seed Oils as Core of Haloperidol-Loaded Nanocapsules on Oral Dyskinesia in Rats

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

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Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours

Food Chemistry ◽

10.1016/j.foodchem.2011.03.040 ◽

2011 ◽

Vol 128 (2) ◽

pp. 391-399 ◽

Cited By ~ 114

Author(s):

Herman Lutterodt ◽

Margaret Slavin ◽

Monica Whent ◽

Ellen Turner ◽

Liangli (Lucy) Yu

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Oxidative Stability ◽

Acid Composition ◽

Grape Seed ◽

Seed Oils ◽

Cold Pressed

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Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation

Journal of Food Measurement & Characterization ◽

10.1007/s11694-017-9674-3 ◽

2017 ◽

Vol 12 (1) ◽

pp. 616-621 ◽

Cited By ~ 5

Author(s):

Mustafa Kiralan ◽

Gürkan Çalik ◽

Sezer Kiralan ◽

Mohamed Fawzy Ramadan

Keyword(s):

Grape Seed ◽

Seed Oils ◽

Flax Seed ◽

Black Cumin ◽

Photo Oxidation ◽

Volatile Oxidation Compounds ◽

Black Cumin Seed ◽

Cold Pressed ◽

Cumin Seed

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Analysis of Proanthocyanidins in Grape Seed Extracts, Health Foods and Grape Seed Oils

JOURNAL OF HEALTH SCIENCE ◽

10.1248/jhs.49.45 ◽

2003 ◽

Vol 49 (1) ◽

pp. 45-54 ◽

Cited By ~ 81

Author(s):

Yumiko Nakamura ◽

Sumiko Tsuji ◽

Yasuhide Tonogai

Keyword(s):

Grape Seed ◽

Seed Oils ◽

Grape Seed Extracts ◽

Seed Extracts

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Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils

Grasas y Aceites ◽

10.3989/gya.0891201 ◽

2021 ◽

Vol 72 (4) ◽

pp. e432

Author(s):

A. Candan ◽

D. Arslan

Keyword(s):

Antioxidant Capacity ◽

Seed Oil ◽

Radical Scavenging ◽

Grape Seed ◽

Raw Material ◽

Seed Oils ◽

Total Carotenoids ◽

Cold Pressing ◽

Apricot Kernel ◽

Pre Treatment

A commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and δ-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5).

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Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties

Grasas y Aceites ◽

10.3989/gya.0222201 ◽

2021 ◽

Vol 72 (2) ◽

pp. e411

Author(s):

V.B. Vujasinović ◽

M.M. Bjelica ◽

S.C. Čorbo ◽

S.B. Dimić ◽

B.B. Rabrenović

Keyword(s):

Seed Oil ◽

Grape Seed ◽

Total Phenolic ◽

Seed Oils ◽

Grape Seeds ◽

Nutritive Quality ◽

Grape Seed Oil ◽

The Republic ◽

Red Grape ◽

Grape Varieties

Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 μg GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.

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Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils

Sustainability ◽

10.3390/su132313038 ◽

2021 ◽

Vol 13 (23) ◽

pp. 13038

Author(s):

Vita Di Stefano ◽

David Bongiorno ◽

Carla Buzzanca ◽

Serena Indelicato ◽

Antonello Santini ◽

...

Keyword(s):

Fatty Acids ◽

Economic Value ◽

Grape Seed ◽

Added Value ◽

Economic Damage ◽

Seed Oils ◽

Grape Seeds ◽

Wine Production ◽

Grape Seed Oil ◽

Cold Pressed

Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use of chemicals, which are harmful to health. It implies that cold-pressed seed oils may contain phytochemicals, as well as natural antioxidants, more than refined oils. In this context, this works aims at studying the chemical characterization (triglycerides profile and composition in fatty acids) of grape seed oils obtained from Soxhlet and cold pressed extraction from Sicilian red grape seeds and white grape seeds. The possibility of obtaining high yields of triglycerides and fatty acids from the waste of wine production through new extraction methods would open up new perspectives for the reuse of waste in a human and animal food context. The results of this work allow the opening up of new perspectives to reuse and then reduce these wastes, helping not only to reduce the damage to the environment and costs for companies but also to create a new product that is environmentally sustainable and with an important economic value.

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