Development of curd product technology with the addition of grape seed oil

The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.

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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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THE STUDY OF GRAPE SEED OIL OBTAINED BY EXTRACTION BY SUPERCRITICAL CARBON DIOXIDE

chemistry of plant raw material ◽

10.14258/jcprm.2018012402 ◽

2017 ◽

pp. 75-81 ◽

Cited By ~ 1

Author(s):

Арсен (Arsen) Шамсудинович (Shamsudinovich) Рамазанов (Ramazanov) ◽

Курбан (Kurban) Шахбанович (Shakhbanovich) Шахбанов (Shakhbanov)

Keyword(s):

Carbon Dioxide ◽

Fatty Acids ◽

Seed Oil ◽

Grape Seed ◽

Gas Liquid Chromatography ◽

Optimal Conditions ◽

Grape Seeds ◽

Grape Seed Oil ◽

The Republic

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

Foods ◽

10.3390/foods9101360 ◽

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.

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Improving the quality of grape seed oil by maceration with grinded fresh grape seeds

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.201000521 ◽

2011 ◽

Vol 113 (10) ◽

pp. 1266-1272 ◽

Cited By ~ 5

Author(s):

José E. Pardo ◽

Manuela Rubio ◽

Arturo Pardo ◽

Diego C. Zied ◽

Manuel Álvarez-Ortí

Keyword(s):

Seed Oil ◽

Grape Seed ◽

Grape Seeds ◽

Grape Seed Oil

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Effect of Experimental Parameters on the Extraction of Grape Seed Oil Obtained by Low Pressure and Supercritical Fluid Extraction

Molecules ◽

10.3390/molecules25071634 ◽

2020 ◽

Vol 25 (7) ◽

pp. 1634 ◽

Cited By ~ 3

Author(s):

Rita de Cássia de Souza ◽

Bruna Aparecida Souza Machado ◽

Gabriele de Abreu Barreto ◽

Ingrid Lessa Leal ◽

Jeancarlo Pereira dos Anjos ◽

...

Keyword(s):

Seed Oil ◽

Low Pressure ◽

Grape Seed ◽

Tocopherol Content ◽

Extraction Yield ◽

Total Phenolic ◽

Grape Seeds ◽

Grape Seed Oil ◽

Experimental Parameters ◽

Ultrasound Pretreatment

Grape seeds are an important byproduct from the grape process. The objective of this work was to evaluate the effect of experimental parameters (temperature and time of pretreatment with ultrasound) to obtain grape seed oil using low pressure (Soxhlet-Sox and Bligh Dyer-BD) and high pressure (supercritical carbon dioxide-SFE) methods. The best condition for pretreatment of samples was 30 min of sonication at 30 °C before extraction by Sox or BD. Ultrasound pretreatment was efficient to increase oil extraction yield by 32.10 (Sox), 20.31 (BD) and 12.54% (SFE), depending on the extraction method used as well as, and certainly influenced the total phenolic concentration in 311 (Sox), 234 (BD), and 184 (SFE)%. Ten fatty acids were identified in the oils, the major ones being 18:2ω-6cis (linoleic 52.39%–63.12%), 16:0 (palmitic 20.22%–26.80%) and 18:0 (stearic 8.52%–13.68%). The highest epicatechin concentration was identified in the BD sample: 30-30 (150.49 ± 5.98mg/kg), which presented a concentration of ≥3 times compared to the control (56.68 ± 1.81mg/kg). Ultrasound pretreatment also contributed positively (56% and 99% increase) in the α-tocopherol content of the SFE: 30-30 and BD: 30-30 samples, respectively. The results indicate that the ultrasound pretreatment is a suitable technology to improve the quality of the oil from the grape seed.

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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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