Influence of composition on the thermal behavior of oils extracted from the seeds of some Romanian grapes
| Autor: | Michaela Dina Stanescu, Dorina Chambre, Crisan Popescu, Mihaela Tociu |
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| Rok vydání: | 2019 |
| Předmět: |
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Antioxidant food.ingredient 030309 nutrition & dietetics medicine.medical_treatment Linoleic acid Antioxidants Grape seed oil 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food medicine Plant Oils Vitis Thermal stability Petroleum ether Food science chemistry.chemical_classification 0303 health sciences Nutrition and Dietetics Romania Fatty Acids food and beverages Fatty acid 04 agricultural and veterinary sciences 040401 food science chemistry Seeds Composition (visual arts) Agronomy and Crop Science Food Science Biotechnology Polyunsaturated fatty acid |
| Zdroj: | Journal of the Science of Food and Agriculture. 99:6324-6332 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | BACKGROUND: The oils obtained from grape seeds are becoming a valuable way of exploiting winery waste and their properties are scrutinized for evaluating the potential usages. We examined the oils extracted with petroleum ether from grape seeds of four varieties of grapes (Cabernet Sauvignon, Feteasca Neagra, Merlot and Pinot Noir) from Romania looking at the influence of the fatty acid profile and of the antioxidants on their thermal behavior. RESULTS: The fatty acid profiles of the oils were evaluated by ¹H‐NMR spectroscopy, and the oil antioxidant capacity was determined by cupric ion reducing antioxidant capacity (CUPRAC) method. The main fatty acid component in all the oils is linoleic acid (over 70%), which, due to its known health benefits, make the oils of commercial interest. The thermal stability of grape seed oils appears to be mainly influenced by the percentage of polyunsaturated fatty acids in their composition, less polyunsaturated fatty acids making the oils more stable. The antioxidant compounds affect only the initial stage of the decomposition by limiting the formation of hydroperoxides in the allylic positions of the fatty acid chain. CONCLUSION: Compared to pure samples of glyceryl‐unsaturated fatty acids (glyceryl‐trioleate, glyceryl‐trilinoleate), the grape seed oils exhibit higher thermal stability, due to the presence of antioxidant compounds and to a synergistic action of unsaturated and saturated fatty acids, smaller percentage of the polyunsaturated and higher percentage of the saturated fatty acids enhancing the stability. © 2019 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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