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 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 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.

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

2011 ◽  
Vol 113 (10) ◽  
pp. 1266-1272 ◽  
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

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

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.

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 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

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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