0

Influence of Composition on the Thermal Behavior of Oils Extracted From the Seeds of Some Romanian Grapes

Dorina R Chambre, Mihaela Tociu, Michaela D Stanescu, Crisan Popescu

J Sci Food Agric. 2019 Nov;99(14):6324-6332.

PMID: 31260108

Abstract:

Background:
The oils obtained from grape seeds are becoming a valuable way of exploiting winery waste and their properties are scrutinized for evaluating the potential usages. We examined the oils extracted with petroleum ether from grape seeds of four varieties of grapes (Cabernet Sauvignon, Feteasca Neagra, Merlot and Pinot Noir) from Romania looking at the influence of the fatty acid profile and of the antioxidants on their thermal behavior.
Results:
The fatty acid profiles of the oils were evaluated by 1 H-NMR spectroscopy, and the oil antioxidant capacity was determined by cupric ion reducing antioxidant capacity (CUPRAC) method. The main fatty acid component in all the oils is linoleic acid (over 70%), which, due to its known health benefits, make the oils of commercial interest. The thermal stability of grape seed oils appears to be mainly influenced by the percentage of polyunsaturated fatty acids in their composition, less polyunsaturated fatty acids making the oils more stable. The antioxidant compounds affect only the initial stage of the decomposition by limiting the formation of hydroperoxides in the allylic positions of the fatty acid chain.
Conclusion:
Compared to pure samples of glyceryl-unsaturated fatty acids (glyceryl-trioleate, glyceryl-trilinoleate), the grape seed oils exhibit higher thermal stability, due to the presence of antioxidant compounds and to a synergistic action of unsaturated and saturated fatty acids, smaller percentage of the polyunsaturated and higher percentage of the saturated fatty acids enhancing the stability. © 2019 Society of Chemical Industry.

Chemicals Related in the Paper:

Catalog Number Product Name Structure CAS Number Price
AP537406 Glyceryl trilinoleate Glyceryl trilinoleate 537-40-6 Price
qrcode