Chemical composition of cold pressed Brazilian grape seed oil
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100164 |
Resumo: | Abstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils. |
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Food Science and Technology (Campinas) |
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|
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Chemical composition of cold pressed Brazilian grape seed oilseed oilsmicronutrientsantioxidant activityAbstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100164Food Science and Technology v.38 n.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.08317info:eu-repo/semantics/openAccessSHINAGAWA,Fernanda BrancoSANTANA,Fernanda Carvalho deARAUJO,EliasPURGATTO,EduardoMANCINI-FILHO,Jorgeeng2018-05-18T00:00:00Zoai:scielo:S0101-20612018000100164Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chemical composition of cold pressed Brazilian grape seed oil |
title |
Chemical composition of cold pressed Brazilian grape seed oil |
spellingShingle |
Chemical composition of cold pressed Brazilian grape seed oil SHINAGAWA,Fernanda Branco seed oils micronutrients antioxidant activity |
title_short |
Chemical composition of cold pressed Brazilian grape seed oil |
title_full |
Chemical composition of cold pressed Brazilian grape seed oil |
title_fullStr |
Chemical composition of cold pressed Brazilian grape seed oil |
title_full_unstemmed |
Chemical composition of cold pressed Brazilian grape seed oil |
title_sort |
Chemical composition of cold pressed Brazilian grape seed oil |
author |
SHINAGAWA,Fernanda Branco |
author_facet |
SHINAGAWA,Fernanda Branco SANTANA,Fernanda Carvalho de ARAUJO,Elias PURGATTO,Eduardo MANCINI-FILHO,Jorge |
author_role |
author |
author2 |
SANTANA,Fernanda Carvalho de ARAUJO,Elias PURGATTO,Eduardo MANCINI-FILHO,Jorge |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SHINAGAWA,Fernanda Branco SANTANA,Fernanda Carvalho de ARAUJO,Elias PURGATTO,Eduardo MANCINI-FILHO,Jorge |
dc.subject.por.fl_str_mv |
seed oils micronutrients antioxidant activity |
topic |
seed oils micronutrients antioxidant activity |
description |
Abstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100164 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100164 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.08317 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.38 n.1 2018 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126322428084224 |