Chemical composition of cold pressed Brazilian grape seed oil

SHINAGAWA, Fernanda Branco; SANTANA, Fernanda Carvalho de; ARAUJO, Elias; PURGATTO, Eduardo; MANCINI-FILHO, Jorge

doi:10.1590/1678-457X.08317

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Research Papers • Food Sci. Technol 38 (1) • Jan-Mar 2018 • https://doi.org/10.1590/1678-457X.08317 copy

Chemical composition of cold pressed Brazilian grape seed oil

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
seed oils; micronutrients; antioxidant activity

	OVB	URS	OOV	CAC
Fatty Acid (g 100 g^-1)
C16:0	6.26 ± 0.07^d	6.52 ± 0.09^c	6.61 ± 0.02^bc	6.70 ± 0.01^b
C18:0	3.42 ± 0.08^cd	3.36 ± 0.05^cd	3.22 ± 0.23^d	3.53 ± 0.04^bc
C18:1 c (n-9) ^* * Non-parametric data were obtained from Kruskal-Wallis Test. Data n.d. (non-detectable). ƩSFA = sum of saturated fatty acids; ƩMUFA = sum of monounsaturated fatty acids; ƩPUFA = sum of polyunsaturated fatty acids. α-T: α tocopherol; γ-T: γ tocopherol; γ-T3: γ tocotrienol.	15.83 ± 0.07^e	17.20 ± 0.05^c	14.80 ± 0.07^g	15.31 ± 0.05^f
C18:2 c (n-6) ^* * Non-parametric data were obtained from Kruskal-Wallis Test. Data n.d. (non-detectable). ƩSFA = sum of saturated fatty acids; ƩMUFA = sum of monounsaturated fatty acids; ƩPUFA = sum of polyunsaturated fatty acids. α-T: α tocopherol; γ-T: γ tocopherol; γ-T3: γ tocotrienol.	74.15 ± 0.20^ab	72.19 ± 0.06^ab	75.02 ± 0.31^a	74.12 ± 0.11^ab
C18:3 (n-3)	0.21 ± 0.01^e	0.49 ± 0.03^a	0.36 ± 0.03^bcd	0.34 ± 0.01^d
ΣSFA	9.72 ± 0.14^d	9.99 ± 0.04^cd	9.83 ± 0.22^d	10.22 ± 0.05^bc
ΣMUFA	15.92 ± 0.07^e	17.34 ± 0.05^c	14.80 ± 0.07^g	15.31 ± 0.05^f
ΣPUFA^* * Non-parametric data were obtained from Kruskal-Wallis Test. Data n.d. (non-detectable). ƩSFA = sum of saturated fatty acids; ƩMUFA = sum of monounsaturated fatty acids; ƩPUFA = sum of polyunsaturated fatty acids. α-T: α tocopherol; γ-T: γ tocopherol; γ-T3: γ tocotrienol.	74.36 ± 0.20^ab	72.67 ± 0.05^ab	75.38 ± 0.29^a	74.47 ± 0.11^ab
Vitamin E isomers (mg 100 g^-1)
α-T	1.76 ± 0.01^d	1.69 ± 0.02^e	1.33 ± 0.02^f	1.34 ± 0.01^f
γ-T	0.49 ± 0.02^c	0.61 ± 0.02^c	0.51 ± 0.03^c	0.47 ± 0.01^c
γ-T3	450.99 ± 10.34^a	432.50 ± 14.47^ab	453.48 ± 4.79^a	417.03 ± 12.70^b
Phytosterols (mg 100 g^-1)
Campesterol	12.78 ± 0.34^b	13.79 ± 0.07^a	12.90 ± 0.31^b	13.51 ± 0.10^ab
Stigmasterol	31.98 ± 5.28^a	32.63 ± 0.74^a	30.66 ± 0.32^a	30.57 ± 0.19^a
β-sitosterol	83.50 ± 1.28^a	88.86 ± 1.14^a	84.17 ± 1.47^a	91.94 ± 0.32^a

Compounds	CAS number	Odor description	UVB	URS		OOV	CAC
Alcohol
Ethyl alcohol	[64-17-5]	Floral		+		+
Isoamilic	[123-51-3]	Fruity	+	+		+	+
Hexanol	[111-27-3]	Citrus, eucalyptus	+	+		+	+
n-Pentanol	[71-41-0]	Fruity, banana-like		+			+
1-octen-3-ol	[3391-86-4]	Mushroom, fruity		+		+	+
Phenylethylalcohol	[60-12-8]	Honey, floral	+	+		+	+
Aldehyde
Isopentanal	[590-86-3]		+				+
Pentanal	[110-62-3]	Fruity		+		+	+
Hexanal	[66-25-1]	Green grass	+	+		+	+
2-Heptenal	[57266-86-1]	Rancid		+		+	+
Carboxylic Acids
Acetic acid	[64-19-7]	Vinegar	+			+	+
Isovaleric acid	[503-74-2]	Sweat smell, rotten	+	+		+	+
Hexanoic acid	[142-62-1]					+	+
Esters
Banana oil	[123-92-2]	Sweet, fruity	+	+		+	+
Ethyl hexanoate	[123-66-0]	Fruity, floral	+	+		+	+
Ethanodiol, diacetate	[542-10-9]		+
Ethyl octanoate	[106-23-1]	Fruity, floral	+	+		+	+
Furan Compound
Furfural	[98-01-1]	Almond					+
Hydrocarbon
Hexane	[110-54-3]		+				+
Toluene	[108-88-3]	Floral		+			+
Styrene	[100-42-5]	Pungent, roasty		+		+	+
Ketones
Acetoin	[513-86-0]	Buttery	+	+	+		+
2,4-methyl-2-hexanone	[105-42-0]	Spicy, acetone		+	+		+
Terpenes
α-Limonene	[5989-54-8]	Fresh citrus, orange-like		+	+		+
4-Carene	[5208-50-4]	Sweet, pungent	+	+	+

	UVB	URS	OOV	CAC
Cielab parameters
^L*	16.23 ± 0.89^a	4.58 ± 0.45^d	7.95 ± 0.36^c	7.50 ± 0.09^c
^a*	-0.28 ± 0.05^c	0.86 ± 0.22^bc	-1.11 ± 0.44^b	-1.05 ± 0.18^b
^b*	10.24 ± 0.46^a	4.58 ± 0.70^cd	8.40 ± 0.74^b	8.22 ± 0.18^b
Total Minorities (mg 100 g^-1)
Phenolics	27.87 ± 3.69^a	13.92 ± 3.60^b	18.21 ± 1.56^b	16.22 ± 0.56^b
Carotenoids	51.67 ± 2.08^b	59.85 ± 3.06^a	33.94 ± 4.93^c	33.85 ± 4.16^c
Chlorophylls	0.35 ± 0.09^b	0.40 ± 0.05^a	0.30 ± 0.03^c	0.36 ± 0.14^b
Oxidative Stability Index (h)
Induction Time	3.09 ± 0.55^a	2.94 ± 0.26^ab	2.36 ± 0.18^bc	1.37 ± 0.09^d
Antioxidant Activity (µM TE 100 g^-1)
ORAC lipophilic	224.00 ± 22.28^c	432.10 ± 17.75^a	362.92 ± 29.75^b	370.32 ± 4.20^b
ORAC hidrophilic	625.14 ± 35.44^b	728.21 ± 17.01^a	588.84 ± 5.73^bc	563.83 ± 14.81^c
TEAC	180.50 ± 15.82^a	53.41 ± 3.97^bc	205.52 ± 9.76^a	192.67 ± 6.99^a

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[1] *Corresponding author: jmancini@usp.br