Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods

2021 ◽  
Author(s):  
Onur Sevindik ◽  
Hasim Kelebek ◽  
Adamo Domenico Rombolà ◽  
Serkan Selli
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Extraction Methods ◽  
Grape Seed Oil

scholarly journals AMELIORATIVE EFFECTS OF GRAPE SEED OIL ON CHROMIUM-INDUCED NEPHROTOXICITY AND OXIDATIVESTRESS IN RATS

2020 ◽  
Vol 57 (3) ◽  
Author(s):  
Sahar Hassan Orabi ◽  
Sherif Mohamed Shawky
Keyword(s):  
Dna Damage ◽  
Hexavalent Chromium ◽  
Seed Oil ◽  
Potassium Dichromate ◽  
Serum Levels ◽  
Grape Seed ◽  
Renal Tissue ◽  
Male Rats ◽  
Group I ◽  
Grape Seed Oil

The current study focused on investigating the renoprotective effects of grape seed oil (GSO) against hexavalent chromium (Cr (VI))-induced nephrotoxicity. A total of 40 male rats were randomly divided into four groups: group I served as the control group, group II received 1000 mg/L potassium dichromate (353.5 mg/L Cr(VI)) in drinking water for 12 weeks, group III received 3.7 g/kg body weight/day GSO orally for 12 weeks, and group IV received GSO together with potassium dichromate for 12 weeks. Cr(VI) significantly increased serum levels of urea, creatinine, potassium and glucose. In addition, Cr(VI) increased MDA levels and induced renal tissue damage and DNA damage. On the other hand, Cr(VI) decreased serum levels of sodium and antioxidant defence system [reduced glutathione (GSH) and catalase (CAT)]. However, treatment with GSO prevented elevation levels of serum urea, creatinine, potassium and glucose. In addition, GSO enhanced sodium level, renal tissue antioxidant defense system due to its curative effect ameliorated particularly oxidative stress, renal tissue and DNA damage. In conclusion, these results demonstrate that GSO is a promising nephroprotective agent against Cr(VI)-induced nephrotoxicity.Key words: grape seed oil; hexavalent chromium; nephrotoxicity; DNA damage BLAŽILNI UČINKI OLJA GROZDNIH PEŠK PRI TOKSIČNI OBREMENITVI LEDVIC TER VPLIV NA OKSIDATIVNI STRES PODGAN, POVZROČEN S KROMOM Povzetek: Študija je bila osredotočena na proučevanje zaščitnih učinkov olja grozdnih pešk (GSO) pri toksični obremenitvi ledvic, povzročeni s heksavalentnim kromom (Cr (VI)). Štirideset samcev podgan je bilo naključno razdeljenih v štiri skupine: skupina I - kontrolna skupina, skupina II, ki je v pitni vodi 12 tednov prejemala 1000 mg/L kalijevega dikromata (353,5 mg/L Cr (VI)), skupina III, ki je peroralno 12 tednov prejemala 3,7 g/kg telesne mase/dan GSO ter skupina IV, ki je 12 tednov prejemala GSO skupaj s kalijevim dikromatom. Cr(VI) je znatno zvišal serumske ravni sečnine, kreatinina, kalija in glukoze v serumu. Poleg tega je Cr(VI) zvišal raven MDA in povzročil poškodbe ledvičnega tkiva in poškodbe DNK. Po drugi strani je Cr(VI) znižal serumsko raven natrija in antioksidativnega obrambnega sistema, zmanjšal raven glutationske peroksidaze in katalaze. Dodajanje GSO poskusnim živalim je preprečilo zvišanje ravni sečnine v serumu, kreatinina, kalija, natrija in glukoze. Poleg tega je GSO izboljšal obrambni sistem antioksidantov ledvičnega tkiva. Zaradi svojega zdravilnega učinka je izboljšal zlasti oksidativni stres, poškodbe ledvičnega tkiva in DNK. Rezultati kažejo, da je GSO obetavno zaščitno sredstvo za ledvica pri toksični obremenitvi, povzročeni s Cr(VI).Ključne besede: olje grozdnih pešk; heksavalentni krom; nefrotoksičnost; poškodba DNK

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.

scholarly journals Protective effects of vitamin E and grape seed oil against acute hepatorenal ivermectin toxicity in mice: biochemical and histopathological studies

2019 ◽  
Vol 7 (2) ◽  
pp. 087-094
Author(s):  
Mai Mohsen El Maghraby ◽  
Nada Mosaad El Maghraby ◽  
Ameera Ahmed Salama ◽  
Azza Shawky Abdlmonem ◽  
Eman Abdellatefe Authman ◽  
...  
Keyword(s):  
Vitamin E ◽  
Seed Oil ◽  
Grape Seed ◽  
Protective Effects ◽  
Grape Seed Oil ◽  
Histopathological Studies

scholarly journals Effect of Gold Sea Cucumber (Stichopus hermanni) Extract Concentration on Antioxidant Activity of Grape Seed Oil (Vitis vinifera) nanoemulsion

2018 ◽  
Vol 16 (1) ◽  
pp. 36 ◽  
Author(s):  
Siti Umroh Noor ◽  
Amelia Gozali
Keyword(s):  
Antioxidant Activity ◽  
Sea Cucumber ◽  
Seed Oil ◽  
Grape Seed ◽  
Omega 3 ◽  
Extract Concentration ◽  
Globule Size ◽  
Grape Seed Oil ◽  
Dpph Method ◽  
Antioxidant Agent

Gold sea cucumber extract (Stichopus hermanni) is rich in collagen and unsatturated fatty acid also known omega 3 such as docosahexaenoic acid and eicosapentaenoic acid that highly effective as an antioxidant. Oligomeric proanthocyanidin is the main content in grape seed oil and the most powerful antioxidant agent that can protect collagen. The aim of research was to determine the effect of gold sea cucumber extract concetration on antioxidant activity of grape seed oil nanoemulsion. The three formulas with results test of antioxidant activity with DPPH method using 15% Brij CS12® and 30% propylene glycol has done which the oil phase was dispersed in the aqueous phase.Variation that have been done is to use the antioxidant activity (IC50) of gold sea cucumber extract  for 2, 4, and 6 times. The resulting preparations was conformed of organoleptic, nanoemulsion type, clarity, globule size, viscosity and rheology, pH and freez thaw test. Antioxidant activity of gold sea cucumber extract and grape seed oil were  (IC50= 53.79 and 17.41 μg/mL respectively). The nanoemulsion was analysed using two-way ANOVA method. Antioxidant  activity at storage for 0; 2 and 4-weeks of formula I, II, III were (IC50=  49.15; 49.45, 51.15 µg/mL), (IC50= 44.12, 47.48, 48.14 µg/mL), and (IC50= 42.14, 43.45, 45.33 µg/mL) respectively. Can be concluded that the higher concentration of gold sea cucumber extract, the antioxidant activity of nanoemulsion is higher, but it decreased during the storage.

Chemical characterization and phase behaviour of grape seed oil in compressed carbon dioxide and ethanol as co-solvent

2010 ◽  
Vol 42 (6) ◽  
pp. 797-801 ◽  
Author(s):  
Irede Dalmolin ◽  
Marcio A. Mazutti ◽  
Eduardo A.C. Batista ◽  
M. Angela A. Meireles ◽  
J. Vladimir Oliveira
Keyword(s):  
Carbon Dioxide ◽  
Seed Oil ◽  
Chemical Characterization ◽  
Grape Seed ◽  
Phase Behaviour ◽  
Grape Seed Oil ◽  
Compressed Carbon Dioxide

scholarly journals Effect of drying method on supercritical CO2 extraction of grape seed oil

Poljoprivreda ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 81-88 ◽  
Author(s):  
Mario Jakobović ◽  
Stela Jokić ◽  
Melita Lončarić ◽  
Snježana Jakobović ◽  
Krunoslav Aladić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sample Preparation ◽  
Supercritical Co2 ◽  
Seed Oil ◽  
Grape Seed ◽  
Cabernet Sauvignon ◽  
Drying Method ◽  
Supercritical Co2 Extraction ◽  
White Variety ◽  
Grape Seed Oil

Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties (Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.

Does unsaponifiable fraction of grape seed oil attenuate nitric oxide production, oxidant and cytotoxicity activities

2019 ◽  
Vol 43 (8) ◽  
Author(s):  
Hela Harbeoui ◽  
Sarra Dakhlaoui ◽  
Wissem Aidi Wannes ◽  
Soumaya Bourgou ◽  
Majdi Hammami ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Seed Oil ◽  
Grape Seed ◽  
Nitric Oxide Production ◽  
Unsaponifiable Fraction ◽  
Oxide Production ◽  
Grape Seed Oil ◽  
Cytotoxicity Activities

scholarly journals In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 708 ◽  
Author(s):  
Sarah Fruehwirth ◽  
Sofie Zehentner ◽  
Mohammed Salim ◽  
Sonja Sterneder ◽  
Johanna Tiroch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Dietary Lipids ◽  
Lipid Absorption ◽  
Oxidized Lipids ◽  
Grape Seed Oil ◽  
Oxidized Triacylglycerols

The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

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