scholarly journals Kinetics of Lycopene Degradation in Sunflower and Grape Seed Oils

2018 ◽  
Vol 34 (5) ◽  
pp. 2229-2235 ◽  
Author(s):  
Antonio Zuorro ◽  
Roberto Lavecchia ◽  
Erenio González ◽  
Viatcheslav Kafarov
Keyword(s):  
Seed Oil ◽  
Storage Temperature ◽  
Degradation Kinetics ◽  
Grape Seed ◽  
Antioxidant Compounds ◽  
First Order Kinetics ◽  
Grape Seed Oil ◽  
The Stability ◽  
And Storage ◽  
Kinetics Of

The stability of lycopene in two vegetable oils, sunflower seed oil (SSO) and grape seed oil (GSO), was investigated by analysing the carotenoid degradation kinetics in the temperature range of 10–40°C. A tomato oleoresin containing 6% (w/w) of lycopene was used to prepare lycopene-enriched oil samples. Analysis of kinetic data showed that lycopene degradation follows first-order kinetics, with an apparent activation energy of 70.7 kJ mol–1 in SSO and 69 kJ mol–1 in GSO. The estimated half-life of lycopene was found to depend on oil type and storage temperature. At 20°C, it varied between 59 and 122 days, while at 4°C it was comprised between 302 and 650 days. At all temperatures, lycopene was more stable in SSO than in GSO, which is likely due to the higher content of antioxidant compounds in SSO.

Stability of Grape Seed Oil and its Antioxidant Tocotrienols

2014 ◽  
Vol 1030-1032 ◽  
pp. 370-373 ◽  
Author(s):  
Jaromír Lachman ◽  
Alena Hejtmánková ◽  
Zora Kotíková ◽  
Martin Dědina ◽  
Radomíra Střalková ◽  
...  
Keyword(s):  
Peroxide Value ◽  
Room Temperature ◽  
Seed Oil ◽  
Grape Seed ◽  
Storage Conditions ◽  
Oxidation Products ◽  
Light Conditions ◽  
Grape Seed Oil ◽  
The Stability ◽  
Primary Oxidation

For the experiment three different storage conditions were chosen: storage at room temperature of 22 °C in the light and in the dark and in the dark in a refrigerator at 4 °C. Parameters monitored were: peroxide value and changes in the content of α-, γ-and δ-tocotrienols and α - and γ-tocopherols during storage for 210 days (30 weeks). The peroxide value is an indicator of the content of primary oxidation products of oils. From analytical analyses results that the greatest destruction of grape oil occurs during storage at room temperature and access of light, where a peroxide value increased up to 484 meq. O2/kg oil). The least intrusive method of storage was in terms of temperature refrigerator (4 °C) in the dark, when during 30 days of storage peroxide value had risen only to 71.9 meq. O2/kg oil. Between these values ​​were values stored at room temperature in the dark (after 30 weeks storage 196 meq. O2/kg oil). From these parameters is clearly showed that to the stability of oil contribute significantly both factors - temperature and light conditions. The same trend was also found in tocotrienols. At room temperature and access of light was complete decomposition of α-tocotrienol in the 9th week of storage, γ-tocotrienol at 30 weeks of storage and δ-tocotrienol in the 18th week of storage. The most stable seems γ-tocotrienol > δ-tocotrienol > α-tocotrienol. When stored in the refrigerator in the dark, there was practically no decomposition of α-, γ-and δ-tocotrienols whose contents remained completely unchanged.

scholarly journals An investigation of influence of solvent on the degradation kinetics of carotenoids in oil extracts of Calendula officinalis

2005 ◽  
Vol 70 (1) ◽  
pp. 115-124 ◽  
Author(s):  
Dejan Bezbradica ◽  
Jela Milic-Askrabic ◽  
Slobodan Petrovic ◽  
Slavica Siler-Marinkovic
Keyword(s):  
Soybean Oil ◽  
Sunflower Oil ◽  
Seed Oil ◽  
Saturated Fatty Acids ◽  
Grape Seed ◽  
Calendula Officinalis ◽  
Paraffin Oil ◽  
Degradation Rates ◽  
Grape Seed Oil ◽  
The Stability

The stability of carotenoids was studied in marigold oil extracts prepared with following solvents: Myritol 312?, paraffin oil, almond oil, olive oil, sunflower oil, grape seed oil, and soybean oil. The concentration of the carotenoids was determined by spectroscopic measurement at 450 nm. Degradation rate showed a first order dependence on the concentration of carotenoids with a faster first stage (which lasted 35-50 days, depending on the solvent) and a slower second stage. The highest degradation rates were observed in extracts prepared with linoleic acid rich solvents (sunflower oil, soybean oil and grape seed oil), while the lowest were found in oil with saturated fatty acids (Myritol 312?) and paraffin oil. These results confirm the connection between the degradation of carotenoids and lipid autoxidation, and suggest that the influence of the oil solvents on the stability of oil extracts of Calendula officinalis is a factor that must be considered when selecting a solvent for the production of marigold oil extracts.

scholarly journals Kinetics of Grape Seed Oil Epoxidation in Supercritical CO2

Catalysts ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1490
Author(s):  
Juan Catalá ◽  
Jesús Manuel García-Vargas ◽  
María Jesús Ramos ◽  
Juan Francisco Rodríguez ◽  
María Teresa García
Keyword(s):  
Supercritical Co2 ◽  
Seed Oil ◽  
Grape Seed ◽  
Effect Of Temperature ◽  
Side Reactions ◽  
Secondary Products ◽  
Yield Data ◽  
Grape Seed Oil ◽  
Wide Range ◽  
Kinetics Of

The epoxidation of grape seed oil in supercritical CO2, to the best of our knowledge, has been only superficially described in the literature, apart from a short communication and our own previous published work on the topic. In this work, a thorough study of the performance of the supercritical epoxidation of grape seed oil is performed in a wide range of conditions, and the kinetic parameters of the supercritical epoxidation of vegetable oils are reported for the first time in the literature. The experimental work has covered a 40–60 °C temperature range at 150 bar, sampling during a period of 48 h. The nature and extent of the side reactions and secondary products obtained have been evaluated, being hydrolysis products and their oligomerization derivatives the major by-products. Reaction rate constants (10−2 h−1 order) and activation energy parameters were finally calculated from the experimental conversion and epoxy yield data to establish the effect of temperature on the kinetics of the process.

scholarly journals Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries

2012 ◽  
Vol 32 (1) ◽  
pp. 9-14 ◽  
Author(s):  
Tatiane Regina Albarici ◽  
José Dalton Cruz Pessoa
Keyword(s):  
Temperature Effect ◽  
Storage Temperature ◽  
Life Time ◽  
Reaction Rate Constant ◽  
Anthocyanin Content ◽  
Order Kinetic ◽  
First Order ◽  
The Stability ◽  
And Storage ◽  
Anthocyanin Degradation

This study assesses the storage temperature effect on the anthocyanins of pasteurized and unpasteurized açaí pulp. The data was obtained using a pasteurized and lyophilized pulp (PLP) to evaluate the temperature effect (0, 25, and 40 °C). Part of non-pasteurized frozen pulp (NPP) was pasteurized (NPP-P) at 90 °C for 30 seconds; both pulps were stored at 40 °C. The anthocyanin content reduction in the drink was evaluated from the half-life time (t1/2), activation energy (Ea), temperature quotient (Q10), and the reaction rate constant (k). The t1/2 of the PLP anthocyanins stored at 40 °C was 1.8 times less than that stored at 25 °C and 15 times less than that stored at 0 °C; therefore, the higher temperatures decreased the stability of anthocyanins. The pasteurization increased the t1/2 by 6.6 times (10.14 hours for NPP and 67.28 hours for NPP-P). The anthocyanin degradation on NPP-P followed a first order kinetic, while NPP followed a second order kinetic; thus it can be said that the pasteurization process can improve the preservation of anthocyanins in the pulp.

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
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