CHEMICAL ANALYSIS OF SOME GRAPE SEEDS OIL CONSTITUENTS FROM RED GRAPE VARIETIES OBTAINED BY SUPERCRITICAL CO2 EXTRACTION
Abstract
Experiments in this study were aimed to investigate a potential of the most abundant red grape varieties from the central part of Serbia (the region of three Morava rivers) for grape oil manufacturing, using a Supercritical CO2 extraction. Special significance of the experiments was characterization of the main constituents of the grape seed oils from the indigenous variety Prokupac and comparison with selected the most commonly grown international varieties ( Cabernet Sauvignon, Pinot Noir, Merlot and Gamay). Faty acids prophyl, content of the biologically active copmounds (total phenolic compounds and α-tocopherol) were determined. Based on DSC method, by oxidation onset temperature determination, oxidative stability of the oils were estimated. Fatty acids composition was in accordance with data in the literature. In terms of the α-tocopherol content, low quantity was determined in oils from all grape seed varieties. At used extraction parameters limited extraction of the α-tocopherol was achieved.
Full Text:
PDFReferences
Abbas, K.A., Mohamed, A.,Abdulamir, A.S., Abas, H.A.2008. American Journal of Biochemistry and Biotechnology 4 (4): 345-353, ISSN 1553-3468.doi.org/10.3844/ajbbsp.2008.345.353
Agostini, F., Bertussi R. A, Agostini, G., Atti dos Santos, A. C., Rossato,M.,andVanderlinde, R.2012. The Scientific World Journal Volume, Article ID 790486, 9 pages. doi:10.1100/2012/790486.
Bail, S., Stuebiger, G., Krist, S., Unterweger, H., Buchbauer, G.2008. Food Chem. 108:1122–113.DOI: https://doi.org/10.3989/gya.1063142
Beveridge, T.H.J., Girard, B., Kopp, T., Drover, J.C.G. 2005: J. Agric. Food Chem. 53:1799–1804. https://doi.org/10.1021/jf040295q
Bravi, M., Spinoglio, F., Verdone, N., Adami, M., Aliboni, A., Andrea, D.A., De Santis, A., Ferri, D. 2007. Journal of Food Engineering 78:488–493.https://doi.org/10.1016/j.jfoodeng.2005.10.017
Cao, X., Ito, Y. 2003 Journal of Chromatography A 1021:117–124.https://doi.org/10.1016/j.chroma.2003.09.001
Ceci, L.N. and Carelli, A.A. 2010: J. Am. Oil. Chem. Soc. 87:1189–1197.https://doi.org/10.1007/s11746-010-1598-6
Choi, Y., Lee, J. 2009: Food Chem. 114:1385–1390. https://doi.org/10.1016/j.foodchem.2008.11.018
Crews, C., Hough, P., Godward, J., Brereton, P., Lees, M., Guiet, S., Winkelmann, W.2006). J. Agric. Food Chem. 54:6261-6265.DOI: 10.1021/jf060338y
Dabbou, S., Brahmi, F., Taamali, A., Issaoui, M., Ouni, Y., Braham, M., Zarrouk, M., Hammami, M. 2010. J. Am. Oil Chem. Soc. 87:1199–1209. https://doi.org/10.1007/s11746-010-1600-3
Dimić, I. , Teslić, N. Putnik, P. , Kovačević, B.D., Zeković, Z., Šojić, B., Mrkonjić, Ž., Colović, D., Montesano, D., Pavlić, B.2020. Antioxidants, 9, 568; doi:10.3390/antiox9070568
Dimić, E., Turkulov, J. 2000: Kontrola kvaliteta u tehnologiji jestivih ulja. Tehnološki fakultet, Novi Sad.
Faller, A.L.K., Fialho, E. 2010. J. Food Compos. Anal. 23:561–568.DOI: 10.1016/j.jfca.2010.01.003
Fernandes, L., Casal, S., Cruz, R., Pereira, J. A., & Ramalhosa, E. 2013. Food Research International, 50(1), 161-166. http://dx.doi.org/10.1016/j.foodres.2012.09.039.
Freitas, L.S., Jacques, R.A., Richter, M.F., Silva, A.L., Caramao.E.B.2008.Journal of Chromatography A 1200:80–83.DOI: 10.1016/j.chroma.2008.02.067
Gomez, A.M., Lopez, C.P., De La Ossa, E.M. 1996. Chem. Eng. J. 61:227-231.https://doi.org/10.1016/0923-0467(95)03040-9
IUPAC .1992 .Standard methods for the analysis of oils, fats and derivates, 7th edn. In: Paquot C, Hautffenne A (eds) International union of pure and applied chemistry. Blackwell Scientific, Oxford.
Joshi, S.S., Kuszynski, C.A., Bagchi, D. 2001. Curr. Pharm. Biotechnol. 2:187-200.DOI: 10.2174/1389201013378725
Kamal-Eldin, A. 2006. European Journal of Lipid Science and Technology 58(12):1051-1061.https://doi.org/10.1002/ejlt.200600090
Luque-Rodriguez, J. M., Castro L.M. D., Perez-Juan, P. 2005. Talanta 68:126-130.DOI: 10.1016/j.talanta.2005.04.054
Maier, T., Schieber, A., Kammerer, D.R., Carle. R.2009 Food Chemistry 112:551-559.https://doi.org/10.1016/j.foodchem.2008.06.005
Matthäus, B. Eur. J. Lipid Sci. Technol. 2008 110, 645–650.https://doi.org/10.1002/ejlt.200700276
Min, D.B., Boff, J.M. 2002 Lipid oxidation of edible oil. In: Akoh C.C, Min D.B (Eds.) Food lipids chemistry, nutrition, and biotechnology. Marcel Dekker Inc, New York, pp 353–382.
Nakamura, Y., Tsuji, S., Tonogai, Y. 2003 J. Health Sci. 49:45-54.DOI https://doi.org/10.1248/jhs.49.45
Pardo, J.E., Fernández, E., Rubio, M., Alvarruiz, A., Alonso, G.L. 2009. Eur. J. Lipid Sci. Technol. 111:188–193. https://doi.org/10.1002/ejlt.200800052
Pardo, J.E., Rubio, M., Pardo, A., Zied, D.C., Alvarez-Orti, M. 2011. Eur. J. Lipid Sci. Technol. 113:1266:1272.https://doi.org/10.1002/ejlt.201000521
Pérez, C., Ruiz del Castillo M.L., Gil C., Blanch, G.P., Flores G.. Food Funct. 2015. 6(8): 2607–2613.https://doi.org/10.1039/C5FO00325C
Ramazanov, S.A., Shakhbanov, S.K.2018. (1), 75-81. https://doi.org/10.14258/jcprm.2018012402
Reische, D.W., Lillard, D.A., Eitenmiller, R.R. 2002. Antioxidants. In: Akoh C.C., Min D.B. (eds) Food lipids chemistry, nutrition, and biotechnology, Marcel Dekker, New York, pp 507–534. http://dx.doi.org/10.1201/9780203908815.ch15
Rubio, M., Alvarez-Orti, M., Alvarruiz, A., Fernandez, E., Pardo, J.E. 2009 J. Agric. Food Chem. 57:2812–2815. https://doi.org/10.1021/jf803627t
Souza, R.C., Machado, B.A.S., Barreto, G.A., Leal, I.L., Anjos, J.P. and Umsza-Guez, M.A.2020 Molecules, 25(1634-1663). https://doi.org/10.3390/molecules25071634
Sovilj, M.2004 Difuzioneoperacije. Tehnološki fakultet, Novi Sad
SRPS EN ISO 659.2011. Seme uljarica – Odredjivanje sadržaja ulja (Referentnametoda). Institut za Standardizaciju Srbije
Ulkowski, M., Musialik, M., Litwinenko, G. 2005. Jour. Agr. Food Chem. 53:9073–9077.DOI: 10.1021/jf051289c
Refbacks
- There are currently no refbacks.
ISSN 0354-4656 (print)
ISSN 2406-0879 (online)