scholarly journals Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1101
Author(s):  
Éva Szabó ◽  
Tamás Marosvölgyi ◽  
Gábor Szilágyi ◽  
László Kőrösi ◽  
János Schmidt ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Acid Content ◽  
Total Antioxidant Capacity ◽  
Fatty Acid Content ◽  
Grape Seed ◽  
Grape Pomace ◽  
Grape Seeds ◽  
Total Antioxidant ◽  
Grape Varieties

Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distinction is currently made between unfermented native grape seed and grape seed pomace powders regarding their antioxidant activities. Our aim was to find the relationship between the polyphenol and fatty acid content as well as the antioxidant capacity of native and fermented grape seeds of four different grape varieties harvested in the Villány wine region. According to our results, none of the three investigated polyphenols (resveratrol, rutin, quercetin) could be detected in native grape seed samples in correlation with their significantly lower total antioxidant capacities compared to fermented seed samples. Pinot Noir (PN) grape seed pomace samples with the highest resveratrol and oil content showed significantly higher total antioxidant capacity than Cabernet Sauvignon (CS), Syrah (S) and Blue Portugal (BP) samples. Based on the statistical analysis, positive correlation was found between the fatty acid content and the resveratrol concentration in the pomace samples of different grape varieties. In contrast, rutin concentrations were negatively proportional to the fatty acid content of the fermented samples. No significant correlation was found considering the quercetin content of the samples. According to our findings, grape pomace seems a more promising source in the production of nutraceuticals, since it contains polyphenols in higher concentration and exerts significantly higher antioxidant activity than native grape seeds.

Fatty Acid Profile of New Varieties of Grape Seed Oils Based on NMR Data and Their Authentication

2018 ◽  
Vol 69 (1) ◽  
pp. 130-135
Author(s):  
Mihaela Tociu ◽  
Maria Cristina Todasca ◽  
Mihaela Mihalache ◽  
Victoria Artem ◽  
Anamaria Hanganu
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
1H Nmr ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Spectroscopic Method ◽  
Principal Component ◽  
Grape Seed ◽  
Seed Oils ◽  
Grape Seeds

Grape seeds from five known red grape sorts and two new local sorts, obtained by hybridization of red and white varieties, have been valorized as vegetal oils, through good yield extraction. The fatty acid content the of obtained oils was determined by GC-FID, as methyl esters, and directly by 1H-NMR spectroscopy. The obtained grape seed oils have a high content in linoleic acid (over 70%) and a relatively low quantity of saturated fatty acid (stearic and palmitic). Both measurement methods gave similar results confirming the accuracy of the spectroscopic method, which is less time and reagent consuming. Based on the fatty acid profile (FAP) of the oils, determined by either FT-IR or 1H-NMR and using the Principal Component Analysis (PCA) and Hierarchical Clustering Analysis (HCA) statistical methods, the discrimination between the classical known grape sorts and the new local varieties could be achieved. The results show that such method is appropriate for discovering possible adulteration of the grape oils, valuable products due to the essential unsaturated acid content.

scholarly journals Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties

OCL ◽  
2021 ◽  
Vol 28 ◽  
pp. 30
Author(s):  
Viktória Kapcsándi ◽  
Erika Hanczné Lakatos ◽  
Beatrix Sik ◽  
László Ádám Linka ◽  
Rita Székelyhidi
Keyword(s):  
Seed Oil ◽  
Grape Seed ◽  
Seed Oils ◽  
Grape Seeds ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Polyphenol Content ◽  
Grape Seed Oil ◽  
Total Antioxidant ◽  
Grape Varieties

In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

The Effect by Sodium Sulfite on the Enzyme Activity and Stabilization of Race Bran

2013 ◽  
Vol 634-638 ◽  
pp. 1219-1224 ◽  
Author(s):  
Guo Ping Yu ◽  
Zhu Gong ◽  
Man Xu Xu ◽  
Chao Ran Dou
Keyword(s):  
Enzyme Activity ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Optimal Condition ◽  
Rice Bran ◽  
Peroxide Value ◽  
Total Antioxidant Capacity ◽  
Sodium Sulfite ◽  
Total Antioxidant ◽  
The Stability

This paper focuses on the effect by sodium sulfite on the enzyme activity and stabilization of rice bran. First, enzymes are studied by detecting the activity of lipase and peroxidase. Then the total antioxidant capacity is tested in order to clarify the effect of sodium sulfite on antioxidant substances. Finally, processed rice bran is storaged in constant temperature to observe the change of fatty acid and peroxide value. The optimal condition is 4% sodium sulfite for 150min. The results show that the sodium sulfite can reduce the enzyme activity to improve the stability of rice bran.

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