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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Chemical composition of cold pressed Brazilian grape seed oil
Autores:  SHINAGAWA,Fernanda Branco
SANTANA,Fernanda Carvalho de
ARAUJO,Elias
PURGATTO,Eduardo
MANCINI-FILHO,Jorge
Data:  2018-03-01
Ano:  2018
Palavras-chave:  Seed oils
Micronutrients
Antioxidant activity
Resumo:  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.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100164
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/1678-457x.08317
Formato:  text/html
Fonte:  Food Science and Technology v.38 n.1 2018
Direitos:  info:eu-repo/semantics/openAccess
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