scholarly journals Unsaponifiable fraction isolated from grape (Vitis vinifera L.) seed oil attenuates oxidative and inflammatory responses in human primary monocytes

2018 ◽  
Vol 9 (4) ◽  
pp. 2517-2523 ◽  
Author(s):  
Maria C. Millan-Linares ◽  
Beatriz Bermudez ◽  
Maria E. Martin ◽  
Ernesto Muñoz ◽  
Rocio Abia ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Inflammatory Responses ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Unsaponifiable Fraction ◽  
Significant Potential ◽  
Grape Seed Oil

Grape seed oil has significant potential for the management of inflammatory and oxidative conditions.

scholarly journals Resveratrol-enriched grape seed oil (Vitis vinifera L.) protects from white fat dysfunction in obese mice

2019 ◽  
Vol 62 ◽  
pp. 103546
Author(s):  
Mohammed Mahanna ◽  
Maria C. Millan-Linares ◽  
Elena Grao-Cruces ◽  
Carmen Claro ◽  
Rocío Toscano ◽  
...  
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Obese Mice ◽  
Grape Seed Oil ◽  
White Fat

scholarly journals Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1360
Author(s):  
Maria E Martin ◽  
Elena Grao-Cruces ◽  
Maria C Millan-Linares ◽  
Sergio Montserrat-de la Paz
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Grape Seeds ◽  
Wine Production ◽  
Food Industries ◽  
Grape Seed Oil ◽  
Antioxidant Effects

Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

scholarly journals MICROENCAPSULATION OF GRAPE SEED OIL (VITIS VINIFERA L.) WITH GUM ARABIC AS A COATING POLYMER BY CROSSLINKING EMULSIFICATION METHOD

2018 ◽  
Vol 10 (6) ◽  
pp. 194
Author(s):  
Silvia Surini ◽  
Fariha Ulfah Azzahrah ◽  
Delly Ramadon
Keyword(s):  
Particle Size ◽  
Vitis Vinifera ◽  
Water Content ◽  
Seed Oil ◽  
Gum Arabic ◽  
Spherical Shape ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Liquid Form ◽  
Grape Seed Oil

Objective: Grape seed oil (GSO) from Vitis vinifera L. is a liquid vegetable oil which has been used mainly for its linoleic acid content. However, there are many efforts to convert the liquid form of the oil into a solid form due to the instability under storage condition. The aim of this study was to convert GSO into the solid microcapsules by emulsion crosslinking method with gum arabic as a coating polymer.Methods: The GSO was formulated with gum arabic in the ratios of 1:2, 1:3, 1:4, and 1:5. Gum arabic solution was emulsified with GSO using Span 80 and glutaraldehyde. The emulsion was dropped into a beaker glass of isopropyl alcohol to form microcapsules. The microcapsules were dried at 70 °C. Then, they were characterized in terms of morphology, particle size, swelling index, water content, and entrapment efficiency.Results: The produced microcapsules of GSO showed white yellowish color and spherical shape. The particle size of F1, F2, F3 and F4 microcapsules were 69 μm, 82 μm, 125 μm, and 131 μm, respectively. The water content of the F1–F4 ranged from 4.37±0.34 to 5.70±0.92% and swelling indexes were ranged from 5.54±0.01 to 5.94±0.04. The value of entrapment efficiency of F1, F2, F3, and F4 were 17.33±0.603, 20.73±0.678, 34.22±1.195, and 67.15±2.019%, respectively.Conclusion: The results of this investigation showed that GSO could be converted into the solid spherical microcapsules by emulsion crosslinking method using gum arabic. Taken together, this study has provided the most promising formulation of GSO microcapsules for further production in pharmaceutical industry.

Impact of ,,Saperavi” (vitis vinifera L.) Grape Seed Oil on Physiological Processes of Rats' Organism

2014 ◽  
Vol 1 (1) ◽  
pp. 31-37
Author(s):  
Tea T. Mchedluri ◽  
◽  
Darejan A. Margalitashvili ◽  
Tinatin G. Khokhobasvili
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Vitis Vinifera L ◽  
Physiological Processes ◽  
Grape Seed Oil

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

Characterization of grape seed oil from different grape varieties (Vitis vinifera)

2009 ◽  
Vol 111 (2) ◽  
pp. 188-193 ◽  
Author(s):  
Jose Emilio Pardo ◽  
Enrique Fernández ◽  
Manuela Rubio ◽  
Andrés Alvarruiz ◽  
Gonzalo Luis Alonso
Keyword(s):  
Vitis Vinifera ◽  
Seed Oil ◽  
Grape Seed ◽  
Grape Seed Oil ◽  
Grape Varieties

scholarly journals Pengembangan Formula Nanoemulsi Air dalam Minyak Biji Anggur (Vitis vinifera L.) sebagai Basis Lipstik

2019 ◽  
Vol 2 (4) ◽  
pp. 181-191
Author(s):  
Siti Zahliyatul Munawiroh ◽  
Agenilia Permatasari ◽  
Lutfi Chabib
Keyword(s):  
Water Content ◽  
Seed Oil ◽  
Ternary Phase Diagram ◽  
Grape Seed ◽  
Low Energy ◽  
Tween 20 ◽  
Vitis Vinifera L ◽  
Mixed Surfactants ◽  
Grape Seed Oil ◽  
Span 80

The objective of this research is to develop water in grape seed oil nanoemulsions which prepared by low energy method to be used in lipstick base formulation. Water in grape seed oil nanoemulsions were prepared by low energy methods which was employed a Phase Inversion Composition (PIC) technique in elevated temperature at 80°C using mixed-surfactants (tween 20/span 80). In ternary phase diagram (oil:water:mixed-surfactants), the largest area of nanoemulsions was occurred in equal ratio tween 20:span 80 (1:1). The maximum water content of water in grape seed oil nanoemulsions was reached at 20% water with 60% mixed-surfactants (1:1). An unimodal size distribution of water in grape seed oil nanoemulsions with varied water content at 6, 10, and 14% were found with droplet size at 29.33 ± 5.30, 30.23 ± 7.33, and 29.83 ± 11.47 nm. Water content of water in grape seed oil nanoemulsions insignificantly affected to melting profile and hardness properties of lipstick. Water in grape seed oil nanoemulsions which was prepared by low energy can be developed as lipstick base formulation.

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