Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Luana Fernandes (Author) Other; Susana Casal (Author) FFUP; Rebeca Cruz (Author) Other; Jose Alberto Pereira (Author) Other; Elsa Ramalhosa (Author) Other

Journal

Title: Food Research International

Vol. 50

Pages: 161-166

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 112 Citations

Scopus - 127 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-002-1FK

DOI: 10.1016/j.foodres.2012.09.039

Abstract (EN): To increase the potential and better exploring of grape seeds that are an important wine-industrial waste, oils of ten traditional Portuguese grape varieties were evaluated in relation to their vitamin E content (tocopherols and tocotrienols), fatty acid profile, as well as, antioxidant properties. Our results showed that the grape-seed oils were a good source of gamma-tocotrienol (499-1575 mg/kg), alpha-tocopherol (85.5-244 mg/kg) and alpha-tocotrienol (69-319 mg/kg). Concerning fatty acid profile, linoleic (C18:2cc), oleic (C18:1), palmitic (C16:0) and stearic (C18:0) acids were the predominant. Grape-seed oils demonstrated to be a good source of polyunsaturated fatty acids (PUFAs) (63.64-73.53%), whereas monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) ranged between 14.19-21.29% and 11.64-14.94%, respectively. Interesting values of DPPH and ABTS radical scavenging activities were also obtained. This study demonstrated that these seeds may be reused and their oils incorporated in other food products, taking into account the compounds with positive effects on human health that are present in their composition.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6