Chemical composition of cold pressed Brazilian grape seed oil

Detalhes bibliográficos
Autor(a) principal: SHINAGAWA,Fernanda Branco
Data de Publicação: 2018
Outros Autores: SANTANA,Fernanda Carvalho de, ARAUJO,Elias, PURGATTO,Eduardo, MANCINI-FILHO,Jorge
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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spelling 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
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