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

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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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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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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Chemometric approach to characterization of the selected grape seed oils based on their fatty acids composition and FTIR spectroscopy

Scientific Reports ◽

10.1038/s41598-021-98763-6 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Mašán Vladimír ◽

Arkadiusz P. Matwijczuk ◽

Agnieszka Niemczynowicz ◽

Radosław A. Kycia ◽

Dariusz Karcz ◽

...

Keyword(s):

Fatty Acids ◽

Quality Control ◽

Ftir Spectroscopy ◽

Principal Component ◽

Gaussian Mixture ◽

Grape Seed ◽

Seed Oils ◽

Grape Seeds ◽

Fatty Acids Profile ◽

Fitting Parameters

AbstractAddressing the issues arising from the production and trade of low-quality foods necessitates developing new quality control methods. Cooking oils, especially those produced from the grape seeds, are an example of food products that often suffer from questionable quality due to various adulterations and low-quality fruits used for their production. Among many methods allowing for fast and efficient food quality control, the combination of experimental and advanced mathematical approaches seems most reliable. In this work a method for grape seed oils compositional characterization based on the infrared (FTIR) spectroscopy and fatty acids profile is reported. Also, the relevant parameters of oils are characterized using a combination of standard techniques such as the Principal Component Analysis, k-Means, and Gaussian Mixture Model (GMM) fitting parameters. Two different approaches to perform unsupervised clustering using GMM were investigated. The first approach relies on the profile of fatty acids, while the second is FT-IR spectroscopy-based. The GMM fitting parameters in both approaches were compared. The results obtained from both approaches are consistent and complementary and provide the tools to address the characterization and clustering issues in grape seed oils.

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

Poljoprivreda ◽

10.18047/poljo.25.1.12 ◽

2019 ◽

Vol 25 (1) ◽

pp. 81-88 ◽

Cited By ~ 1

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.

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

Biomolecules ◽

10.3390/biom10050708 ◽

2020 ◽

Vol 10 (5) ◽

pp. 708 ◽

Cited By ~ 2

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.

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