Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. 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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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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Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product

Chemical Papers ◽

10.1007/s11696-021-01754-0 ◽

2021 ◽

Author(s):

Viktória Kapcsándi ◽

Erika Hanczné Lakatos ◽

Beatrix Sik ◽

László Ádám Linka ◽

Rita Székelyhidi

Keyword(s):

Grape Seed ◽

Spectrophotometric Analysis ◽

Seed Meal ◽

Gluten Free ◽

Grape Seeds ◽

Polyphenol Content ◽

Total Polyphenol ◽

Total Polyphenol Content ◽

Antioxidant Content ◽

Total Antioxidant

AbstractThis study aimed to examine the differences between the antioxidant capacity, and the total polyphenol content of the seed of eight different grape varieties. We also attempt to create a functional loaf enriched with grape seed meal. To achieve this goal, 3, 6, and 9% of the grape seed meal were added to the loaves made of bread flour and gluten-free flour mixture, and then the changes in their antioxidant and polyphenol content were examined. Based on the results, there were significant differences between the polyphenol and antioxidant content of grape seed varieties. The antioxidant content of the grape seeds varied between 228.50 mg AAE/g (94.80 mg TE/g) and 438.33 mg AAE/g (181.86 mg TE/g) in case of fatty samples, and between 176.29 mg AAE/g (41.24 mg TE/g) and 424.91 mg AAE/g (99.40 mg TE/g) in case of defatted samples. The total polyphenol content of the fatty samples changed between 91.16 and 221.81 mg GAE/g; in case of defatted samples, it ranged from 46.01 to 207.68 mg GAE/g. Rhine Riesling contained the greatest amount of these compounds. The functionality of loafs was confirmed by spectrophotometric analysis. Total polyphenol content ranged from 0.91 to 3.16 mg GAE/g in case of wheat loafs, and from 1.39 to 5.92 mg GAE/g in case of gluten-free loafs, while the total antioxidant content changed between 0.70 and 6.44 mg AAE/g in case of wheat loafs, and ranged from 2.55 to 9.75 in case of gluten-free loafs. Graphic abstract

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Identification and Quantification of Valuable Compounds in Red Grape Seeds

Applied Sciences ◽

10.3390/app11115124 ◽

2021 ◽

Vol 11 (11) ◽

pp. 5124

Author(s):

Ovidiu Tița ◽

Ecaterina Lengyel ◽

Diana Ionela Stegăruș ◽

Petre Săvescu ◽

Alexandru Bogdan Ciubara ◽

...

Keyword(s):

Antioxidant Capacity ◽

Grape Seeds ◽

Polyphenol Content ◽

Total Polyphenol ◽

Dry Extract ◽

Average Value ◽

Total Polyphenol Content ◽

Three Samples ◽

Grape Varieties

Grape seeds are a by-product of the wine industry. They represent 38–52% of grape pomace and about 5% of the weight of grapes. The main objective of this study is to establish some important characteristics of grape seeds from red varieties cultivated in Romania. The analyzed grape varieties were Cabernet Sauvignon, Merlot, Pinot noir, Burgund Mare, Cadarcă, Syrah, Novac. The grape seeds were dried and ground and the following determinations were made: determination of total polyphenol content, antioxidant capacity, antiradical capacity and determination of phenolic compounds. The analyses were performed on the first day after obtaining the grape extract, on the 14th day and the 30th day. The obtained results demonstrate that all the analyzed samples have a high content of polyphenols and show antioxidant and antiradical capacity. The highest values were obtained on the first day after separation, drying, grinding and extraction of the grape seeds and began to decrease almost constantly in time, so that for 30 days from storage the values obtained could ensure good operating yields. The seeds from the Novac grape variety obtained the best results throughout the analysis period. In the case of the total polyphenol content, the average value of the three samples Novac was 394.57 mgGAE/g dry extract and the average value of antioxidant capacity was 284.35 mgAAE/g dry extract. The greatest antiradical capacity was presented by the seeds of the Syrah and Novac varieties. The average value of the three samples from the Syrah variety was 62.1%, and in the case of the Novac variety was 61.33%. The paper demonstrates the opportunity of superior capitalization of seeds from the seven grape varieties cultivated on the territory of Romania due to the characteristics it possesses. At present, there is a major interest of consumers in the most natural products, with a major contribution to increasing the body’s immunity. The use of natural compounds in the food and pharmaceutical industry can be an important alternative.

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

European Journal of Lipid Science and Technology ◽

10.1002/ejlt.200800052 ◽

2009 ◽

Vol 111 (2) ◽

pp. 188-193 ◽

Cited By ~ 61

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

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Screening of Selected Sri Lankan Seasonal Fruit Extracts for Total Antioxidant Activity in vitro

Asian Journal of Pharmaceutical Research and Development ◽

10.22270/ajprd.v7i1.459 ◽

2019 ◽

Vol 7 (1) ◽

pp. 7-12

Author(s):

Amarosige Shanoli Kavindya Fernando ◽

Anoja Priyadarshani Attanayake ◽

Kamani Ayoma Perera Wijewardena Jayatilaka

Keyword(s):

Antioxidant Activity ◽

Antioxidant Activities ◽

Dry Weight ◽

Total Antioxidant Activity ◽

Polyphenol Content ◽

Total Polyphenol ◽

Fruit Extracts ◽

Total Polyphenol Content ◽

Total Antioxidant

The present study aimed to determine the total polyphenol content and total antioxidant activities of ten selected seasonal fruit extracts grown in Sri Lanka. The aqueous refluxed fruit extracts (4h) were used at the initial concentration of 0.05 g/mL. The total polyphenol content was determined according to the Folin-Ciocalteu method. The total antioxidant activity was evaluated by DPPH (2, 2-diphenyl-2-picrylhydrazyl), FRAP (ferric reducing power) and TBA (thiobabituric acid assay) assays with L-ascorbic acid as the reference compound. The total polyphenol content of the fruit extracts varied from 0.81±0 to 17.54±0.50 mg GAE (gallic acid equivalents) per gram of dry weight. The antioxidant activities ranged in IC50 of 46.60±0.60 to 367.90 ± 4.90 μg/mL, 3.41±0.02 to 50.46±1.02 µM, 30.62±0.50 to 182.64±0.90 mg AAE (L-ascorbic acid equivalents) per gram of dry weight for DPPH, FRAP, TBA assays, respectively. All aqueous fruit extracts exert dose dependent in vitro antioxidant activities in different degrees. Among the selected fruit extracts S. carophylatum, P. zeylanica, A. comosus exert relatively high total antioxidant activity together with high total polyphenol content. Hence, the selected fruit extracts are deserved to be as potent sources for antioxidant lead compounds in the development of nutraceuticals using the above edible fruits.

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Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils

Sustainability ◽

10.3390/su132313038 ◽

2021 ◽

Vol 13 (23) ◽

pp. 13038

Author(s):

Vita Di Stefano ◽

David Bongiorno ◽

Carla Buzzanca ◽

Serena Indelicato ◽

Antonello Santini ◽

...

Keyword(s):

Fatty Acids ◽

Economic Value ◽

Grape Seed ◽

Added Value ◽

Economic Damage ◽

Seed Oils ◽

Grape Seeds ◽

Wine Production ◽

Grape Seed Oil ◽

Cold Pressed

Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use of chemicals, which are harmful to health. It implies that cold-pressed seed oils may contain phytochemicals, as well as natural antioxidants, more than refined oils. In this context, this works aims at studying the chemical characterization (triglycerides profile and composition in fatty acids) of grape seed oils obtained from Soxhlet and cold pressed extraction from Sicilian red grape seeds and white grape seeds. The possibility of obtaining high yields of triglycerides and fatty acids from the waste of wine production through new extraction methods would open up new perspectives for the reuse of waste in a human and animal food context. The results of this work allow the opening up of new perspectives to reuse and then reduce these wastes, helping not only to reduce the damage to the environment and costs for companies but also to create a new product that is environmentally sustainable and with an important economic value.

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

E3S Web of Conferences ◽

10.1051/e3sconf/202017508006 ◽

2020 ◽

Vol 175 ◽

pp. 08006

Author(s):

Yuri Gerber ◽

Alexander Gavrilov ◽

Vladimir Omelchuk ◽

Ekaterina Oshchepkova

Keyword(s):

Dairy Products ◽

Seed Oil ◽

Raw Materials ◽

Grape Seed ◽

Grape Seeds ◽

Nutritional Properties ◽

Grape Seed Oil ◽

Therapeutic Properties ◽

Product Technology ◽

The Republic

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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