scholarly journals Effect of drying method on supercritical CO2 extraction of grape seed oil

Poljoprivreda ◽  
2019 ◽  
Vol 25 (1) ◽  
pp. 81-88 ◽  
Author(s):  
Mario Jakobović ◽  
Stela Jokić ◽  
Melita Lončarić ◽  
Snježana Jakobović ◽  
Krunoslav Aladić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Sample Preparation ◽  
Supercritical Co2 ◽  
Seed Oil ◽  
Grape Seed ◽  
Cabernet Sauvignon ◽  
Drying Method ◽  
Supercritical Co2 Extraction ◽  
White Variety ◽  
Grape Seed Oil

Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties (Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.

scholarly journals In Vitro Digestion of Grape Seed Oil Inhibits Phospholipid-Regulating Effects of Oxidized Lipids

Biomolecules ◽  
2020 ◽  
Vol 10 (5) ◽  
pp. 708 ◽  
Author(s):  
Sarah Fruehwirth ◽  
Sofie Zehentner ◽  
Mohammed Salim ◽  
Sonja Sterneder ◽  
Johanna Tiroch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
In Vitro Digestion ◽  
Grape Seed ◽  
Dietary Lipids ◽  
Lipid Absorption ◽  
Oxidized Lipids ◽  
Grape Seed Oil ◽  
Oxidized Triacylglycerols

The intake of dietary lipids is known to affect the composition of phospholipids in gastrointestinal cells, thereby influencing passive lipid absorption. However, dietary lipids rich in polyunsaturated fatty acids, such as vegetable oils, are prone to oxidation. Studies investigating the phospholipid-regulating effect of oxidized lipids are lacking. We aimed at identifying the effects of oxidized lipids from moderately (18.8 ± 0.39 meq O2/kg oil) and highly (28.2 ± 0.39 meq O2/kg oil) oxidized and in vitro digested cold-pressed grape seed oils on phospholipids in human gastric tumor cells (HGT-1). The oils were analyzed for their antioxidant constituents as well as their oxidized triacylglycerol profile by LC-MS/MS before and after a simulated digestion. The HGT-1 cells were treated with polar oil fractions containing epoxidized and hydroperoxidized triacylglycerols for up to six hours. Oxidized triacylglycerols from grape seed oil were shown to decrease during the in vitro digestion up to 40% in moderately and highly oxidized oil. The incubation of HGT-1 cells with oxidized lipids from non-digested oils induced the formation of cellular phospholipids consisting of unsaturated fatty acids, such as phosphocholines PC (18:1/22:6), PC (18:2/0:0), phosphoserine PS (42:8) and phosphoinositol PI (20:4/0:0), by about 40%–60%, whereas the incubation with the in vitro digested oils did not affect the phospholipid metabolism. Hence, the gastric conditions inhibited the phospholipid-regulating effect of oxidized triacylglycerols (oxTAGs), with potential implications in lipid absorption.

scholarly journals Effect of Different Carbon Sources on the Extra-cellular Polysaccharide Production by Tremella cinnabarina in Submerged Culture

1970 ◽  
Vol 8 (2) ◽  
pp. 147-152
Author(s):  
Proma Khondkar
Keyword(s):  
Fatty Acids ◽  
Submerged Culture ◽  
Mycelial Growth ◽  
Seed Oil ◽  
Carbon Sources ◽  
Grape Seed ◽  
Plant Oils ◽  
Poor Growth ◽  
Polysaccharide Production ◽  
Grape Seed Oil

The effect of fatty acids, emulsifiers and plant oils were studied with respect to their potential to support the growth and extra-cellular polysaccharide production of Tremella cinnabarina in submerged culture. The extra-cellular polysaccharide (EPS) production and mycelial growth were substantially increased by supplementation with certain fatty acids in the medium. Oleic acid, sorbitan mono-oleate and grape-seed oil significantly enhanced EPS production which were 1.5, 1.6 and 1.3 folds, respectively, in comparison to the control. In case of lipids, the results indicated that the extent of stimulation or inhibition was associated with the types and levels of lipids. However, when lipids were used as sole carbon source, poor growth and lack of EPS production were observed. Key words: T. cinnabarina; extra-cellular polysaccharide; emulsifier; fatty acids DOI: 10.3329/dujps.v8i2.6029 Dhaka Univ. J. Pharm. Sci. 8(2): 147-152, 2009 (December)

FT-IR spectrum of grape seed oil and quantum models of fatty acids triglycerides

2018 ◽  
Author(s):  
Kirill V. Berezin ◽  
Ekaterina M. Antonova ◽  
Maria L. Chernavina ◽  
Ilmira T. Shagautdinova ◽  
Konstantin N. Dvoretsky ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Ir Spectrum ◽  
Seed Oil ◽  
Grape Seed ◽  
Grape Seed Oil ◽  
Quantum Models ◽  
Ft Ir

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 Grape seed oil supplementation in lamb diet: effect on meat oxidation stability and muscle fatty acids

2019 ◽  
Vol 18 (1) ◽  
pp. 1302-1309 ◽  
Author(s):  
Mohammad Sharifi ◽  
Moslem Bashtani ◽  
Abbas Ali Naserian ◽  
Homayoun Farhangfar ◽  
Mahin Rasani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Oxidation Stability ◽  
Grape Seed ◽  
Grape Seed Oil

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

2017 ◽  
pp. 75-81 ◽  
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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