Chemical composition of cold pressed Brazilian grape seed oil

• Main Authors: Fernanda Branco SHINAGAWA, Fernanda Carvalho de SANTANA, Elias ARAUJO, Eduardo PURGATTO, Jorge MANCINI-FILHO
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017-10-01
• Series: Food Science and Technology
• Subjects: seed oils; micronutrients; antioxidant activity
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017005025106&lng=en&tlng=en

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.