Chemical composition of cold pressed Brazilian grape seed oil
Food Sci. Technol (SBCTA, Impr.)
;
38(1): 164-171, Jan.-Mar. 2018. tab
Article
in English
| LILACS
| ID: biblio-892233
ABSTRACT
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.
Full text:
Available
Index:
LILACS (Americas)
Country/Region as subject:
South America
/
Brazil
Language:
English
Journal:
Food Sci. Technol (SBCTA, Impr.)
Journal subject:
ALIMENTOS
/
Nutritional Sciences
Year:
2018
Type:
Article
/
Project document
Affiliation country:
Brazil
Institution/Affiliation country:
Universidade de São Paulo/BR
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