scholarly journals Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity

2022 ◽  
Vol 72 (4) ◽  
pp. e434
Author(s):  
M. Tociu ◽  
A. Hirtopeanu ◽  
M.D. Stanescu
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Cost Effective ◽  
Preliminary Treatment ◽  
Fatty Acid Profiles ◽  
Grape Seeds ◽  
Pre Treatment ◽  
Grape Varieties ◽  
Winery Waste ◽  
Enzymatic Procedure

The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.

scholarly journals Antioxidant activity of white grape seed extracts on DPPH radicals

2009 ◽  
pp. 53-61 ◽  
Author(s):  
Anamarija Mandic ◽  
Sonja Djilas ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Jelena Vulic
Keyword(s):  
Antioxidant Activity ◽  
Grape Seed ◽  
Dpph Radical ◽  
Grape Seeds ◽  
Food Ingredient ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Red Grape ◽  
Grape Varieties ◽  
Grape Seed Extracts

Composition and antioxidant activity of grape seed extract (GSE) obtained from red grape varietes are very well documented, in contrast to the white varietes. This paper presents the results of polyphenols content of ethyl acetate extract of grape seeds, obtained from two white grape varieties, Italian Riesling and Zupljanka, and their antioxidant activity on the stable DPPH radical. The influence of the addition of GSE to raspberry juice on the DPPH radical was also examined. Content of total polyphenols in GSEs ranged between 81.6 and 82.8% (w/w), and the contetn of flavan-3-ols between 66.2 and 91.0% (w/w). HPLC results showed that the most abundant components in the extract were (+)-catechin and (-)-epicatechin for both grape varieties. All tested GSEs exhibited good antioxidant activity. IC50 values for the GSEs of Italian Riesling and Zupljanka were 0.79 and 0.95 mg sample/mg DPPH radical, respectivelly. Since the GSE of Italian Riesling possesed stronger antioxidant activity, it was used for further experiments. The IC50 value for raspberry juice was 4.18 mg raspberry juice/mg DPPH. The raspberry juice with addition of 0.60 ?g/mL of GSE showed antioxidant activity of 39.2%. The same juice with the threefold concentration of vitamin C (1.81 ?g/ml) exhibited similar antioxidant activity (33.9%). Antioxidant activity of the same amount of juice without added antioxidants was lower (15.7%). The results showed that the GSE of white varietes could be considered as a good functional food ingredient.

scholarly journals Development and validation of an RP-HPLC method for quantification of trans-resveratrol in the plant extracts

2015 ◽  
Vol 69 (6) ◽  
pp. 679-687 ◽  
Author(s):  
Zika Cvetkovic ◽  
Vesna Nikolic ◽  
Ivan Savic ◽  
Ivana Savic-Gajic ◽  
Ljubisa Nikolic
Keyword(s):  
Antioxidant Activity ◽  
Flow Rate ◽  
Mobile Phase ◽  
Cost Effective ◽  
Hplc Method ◽  
Dpph Assay ◽  
Grape Seeds ◽  
Rp Hplc ◽  
Development And Validation ◽  
Area Response

New, simple, cost effective, accurate and reproducible RP-HPLC method was developed and validated for the quantification of trans-resveratrol in the extracts of grape exocarp and seeds. The method has proved to be simpler and faster than available methods. Methanol was used as a mobile phase with a flow rate of 1.0 cm3 min-1, while the quantification was effected at 306 nm. The separation was performed at 35?C using a C18 column. The results showed that the peak area response was linear in the concentration range of 1-40 ?g cm-3. The values of LOD and LOQ were found to be 0.125 and 0.413 ?g cm-3, respectively. The antioxidant activity of the extracts was determined using DPPH assay. The ability of DPPH radicals inhibition decreases in the following order: the extract of grape exocarp > trans-resveratrol standard > the extract of grape seeds.

scholarly journals Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes

2019 ◽  
Vol 298 ◽  
pp. 125026 ◽  
Author(s):  
Liudis Leidy Pino Ramos ◽  
Felipe Jiménez-Aspee ◽  
Cristina Theoduloz ◽  
Alberto Burgos-Edwards ◽  
Raúl Domínguez-Perles ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Antioxidant Activity ◽  
Fatty Acid ◽  
Fatty Acid Profiles ◽  
Gevuina Avellana

Effects of galangal extract on lipid oxidation, antioxidant activity and fatty acid profiles of salted duck eggs

2019 ◽  
Vol 13 (3) ◽  
pp. 1820-1830 ◽  
Author(s):  
Putri Widyanti Harlina ◽  
Raheel Shahzad ◽  
Meihu Ma ◽  
Ning Wang ◽  
Ning Qiu
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profiles ◽  
Salted Duck Eggs

Data pre-treatment and choice of resemblance metric affect how fatty acid profiles depict known dietary origins

2017 ◽  
Vol 32 (5) ◽  
pp. 757-767 ◽  
Author(s):  
Austin Happel ◽  
Sergiusz Czesny ◽  
Jacques Rinchard ◽  
S. Dale Hanson
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profiles ◽  
Pre Treatment

scholarly journals Antioxidant activity and storage regime of defatted grape seeds flour

Wine Studies ◽  
2017 ◽  
Vol 6 (1) ◽  
Author(s):  
Adelina L. Bogoeva ◽  
Albena G. Durakova ◽  
Atanas I. Pavlov ◽  
Velichka B. Yanakieva ◽  
Radka Z. Vrancheva ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Antioxidant Activity ◽  
Alcoholic Fermentation ◽  
Living Cells ◽  
Grape Seeds ◽  
Salmonella Spp ◽  
Plastic Bags ◽  
Grape Varieties ◽  
Locally Grown ◽  
And Storage

In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.

scholarly journals Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1101
Author(s):  
Éva Szabó ◽  
Tamás Marosvölgyi ◽  
Gábor Szilágyi ◽  
László Kőrösi ◽  
János Schmidt ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Total Antioxidant Capacity ◽  
Fatty Acid Content ◽  
Grape Seed ◽  
Grape Pomace ◽  
Grape Seeds ◽  
Total Antioxidant ◽  
Grape Varieties

Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distinction is currently made between unfermented native grape seed and grape seed pomace powders regarding their antioxidant activities. Our aim was to find the relationship between the polyphenol and fatty acid content as well as the antioxidant capacity of native and fermented grape seeds of four different grape varieties harvested in the Villány wine region. According to our results, none of the three investigated polyphenols (resveratrol, rutin, quercetin) could be detected in native grape seed samples in correlation with their significantly lower total antioxidant capacities compared to fermented seed samples. Pinot Noir (PN) grape seed pomace samples with the highest resveratrol and oil content showed significantly higher total antioxidant capacity than Cabernet Sauvignon (CS), Syrah (S) and Blue Portugal (BP) samples. Based on the statistical analysis, positive correlation was found between the fatty acid content and the resveratrol concentration in the pomace samples of different grape varieties. In contrast, rutin concentrations were negatively proportional to the fatty acid content of the fermented samples. No significant correlation was found considering the quercetin content of the samples. According to our findings, grape pomace seems a more promising source in the production of nutraceuticals, since it contains polyphenols in higher concentration and exerts significantly higher antioxidant activity than native grape seeds.

Sign in / Sign up

Export Citation Format

Share Document