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

The object of the study were grape seeds technical Rkatsiteli grown in the Derbent district and revised in September 2016 on Derbent cognac plant in the Republic of Dagestan.The purpose of this study was to obtain oil by supercritical fluid extraction with carbon dioxide from grape Rkatsiteli and the determination of the quality and content of fatty acids in grape oil by gas-liquid chromatography with mass-selective detection.The optimal conditions for obtaining high-quality unrefined grape oil for the food and pharmaceutical industry from grape seeds of the grade Rkatsiteli by CO2 extraction were determined: temperature 30 °С, pressure of carbon dioxide 350 atm., time 60 minutes. Under these optimal conditions, the predicted oil yield was 13.5%.It is shown that the oil from the seeds of grapes of Rkatsiteli variety contains irreplaceable polyunsaturated fatty acids more than 88%, tocopherols 292 mg%, carotenoids 4.4 mg% and chlorophylls 5.9 mg%.

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Recovery of grape seed oil by liquid and supercritical carbon dioxide extraction: a comparison with conventional solvent extraction

The Chemical Engineering Journal and the Biochemical Engineering Journal ◽

10.1016/0923-0467(95)03040-9 ◽

1996 ◽

Vol 61 (3) ◽

pp. 227-231 ◽

Cited By ~ 47

Author(s):

A. Molero Gómez ◽

C. Pereyra López ◽

E. Martinez de la Ossa

Keyword(s):

Carbon Dioxide ◽

Solvent Extraction ◽

Supercritical Carbon Dioxide ◽

Seed Oil ◽

Grape Seed ◽

Supercritical Carbon Dioxide Extraction ◽

Grape Seed Oil ◽

Carbon Dioxide Extraction ◽

Conventional Solvent Extraction ◽

Supercritical Carbon

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Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.01.020 ◽

2021 ◽

Author(s):

Mehran Dovlat Khah ◽

Babak Ghanbarzadeh ◽

Leila Rufegari Nezhad ◽

Alireza Ostadrahimi

Keyword(s):

Olive Oil ◽

Seed Oil ◽

Virgin Olive Oil ◽

Antimicrobial Properties ◽

Grape Seed ◽

Grape Seed Oil

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

Slovenian Veterinary Research ◽

10.26873/svr-967-2020 ◽

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

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

OCL ◽

10.1051/ocl/2021017 ◽

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.

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