Bioactive Compounds and Stability of Organic and Conventional Vitis labrusca Grape Seed Oils

2015 ◽  
Vol 93 (1) ◽  
pp. 115-124 ◽  
Author(s):  
Carolina Fagundes Assumpção ◽  
Itaciara Larroza Nunes ◽  
Tácila Alcântara Mendonça ◽  
Rafael Calixto Bortolin ◽  
André Jablonski ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Grape Seed ◽  
Seed Oils ◽  
Vitis Labrusca

New monovarietal grape seed oils derived from white grape bagasse generated on an industrial scale at a winemaking plant

LWT ◽  
2018 ◽  
Vol 92 ◽  
pp. 388-394 ◽  
Author(s):  
Susana Boso ◽  
Pilar Gago ◽  
José-Luis Santiago ◽  
Emilio Rodríguez-Canas ◽  
María-Carmen Martínez
Keyword(s):  
Grape Seed ◽  
Industrial Scale ◽  
Seed Oils

scholarly journals Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 30
Author(s):  
Viktória Kapcsándi ◽  
Erika Hanczné Lakatos ◽  
Beatrix Sik ◽  
László Ádám Linka ◽  
Rita Székelyhidi
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Seed Oils ◽  
Grape Seeds ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Grape Seed Oil ◽  
Total Antioxidant ◽  
Grape Varieties

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.

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

2011 ◽  
Vol 128 (2) ◽  
pp. 391-399 ◽  
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

scholarly journals Dietary Grape Seed Meal Bioactive Compounds Alleviate Epithelial Dysfunctions and Attenuates Inflammation in Colon of DSS-Treated Piglets

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 530
Author(s):  
Gina Cecilia Pistol ◽  
Cristina Valeria Bulgaru ◽  
Daniela Eliza Marin ◽  
Alexandra Gabriela Oancea ◽  
Ionelia Taranu
Keyword(s):  
Tight Junction ◽  
Bioactive Compounds ◽  
Grape Seed ◽  
Innate Immune ◽  
Mucosal Barrier ◽  
Myeloid Differentiation ◽  
Toll Like Receptor ◽  
Epithelial Integrity ◽  
Beneficial Effects ◽  
Mucosal Barrier Function

Inflammatory Bowel Diseases (IBD) are chronic inflammations associated with progressive degradation of intestinal epithelium and impairment of the local innate immune response. Restoring of epithelial integrity and of the mucosal barrier function, together with modulation of inflammatory and innate immune markers, represent targets for alternative strategies in IBD. The aim of our study was to evaluate the effects of a diet including 8% grape seed meal (GSM), rich in bioactive compounds (polyphenols, polyunsaturated fatty acids (PUFAs), fiber) on the markers of colonic epithelial integrity, mucosal barrier function, pro-inflammatory, and innate immunity in DSS-treated piglets used as animal models of intestinal inflammation. Our results have demonstrated the beneficial effects of bioactive compounds from dietary GSM, exerted at three complementary levels: (a) restoration of the epithelial integrity and mucosal barrier reinforcement by modulation of claudins, Occludin (OCCL) and Zonula-1 (ZO-1) tight junction genes and proteins, myosin IXB (MYO9B) and protein tyrosine phosphatase (PTPN) tight junction regulators and mucin-2 (MUC2) gene; (b) reduction of pro-inflammatory MMP-2 (matrix metalloproteinase-2) and MMP-9 (matrix metalloproteinase-9) genes and activities; and (c) suppression of the innate immune TLR-2 (Toll-like receptor-2) and TLR-4 (Toll-like receptor-4) genes and attenuation of the expression of MyD88 (Myeloid Differentiation Primary Response 88)/MD-2 (Myeloid differentiation factor-2) signaling molecules. These beneficial effects of GSM could further attenuate the transition of chronic colitis to carcinogenesis, by modulating the in-depth signaling mediators belonging to the Wnt pathway.

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

2003 ◽  
Vol 49 (1) ◽  
pp. 45-54 ◽  
Author(s):  
Yumiko Nakamura ◽  
Sumiko Tsuji ◽  
Yasuhide Tonogai
Keyword(s):  
Grape Seed ◽  
Seed Oils ◽  
Grape Seed Extracts ◽  
Seed Extracts

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

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).

scholarly journals 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

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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