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Grape seed oil: a potential functional food? Ciênc. Tecnol. Aliment.
SHINAGAWA,Fernanda Branco; SANTANA,Fernanda Carvalho de; TORRES,Lucillia Rabelo Oliveira; MANCINI-FILHO,Jorge.
Grape seed oil (GSO) is not often consumed in Brazil and little is known of its nutritional value. Around the world there are already studies that point to the high levels of minority bioactive compounds and their relation to health benefits. The main constituent of GSO is linoleic fatty acid, some works are controversial and there is no consensus in literature regarding their effect on the animal organism. Thus, this study aimed to present a review of GSO and show the potential health effects of its major components, not only linoleic acid, but also γ-tocotrienol and β-sitosterol, and finally, their influence on lipid-modulating, anti and pro oxidative parameters.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Grape seed oil; Linoleic acid; Tocotrienols; Oxidative stress; Inflammation.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300399
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Microencapsulation of grape seed oil by spray drying Ciênc. Tecnol. Aliment.
BÖGER,Bruna Raquel; GEORGETTI,Sandra Regina; KUROZAWA,Louise Emy.
Abstract In the search for alternative wall materials to replace gum Arabic (GA), a good but expensive encapsulating agent, this work aimed to evaluate the effectiveness of maltodextrin 10DE in combination with GA (GA/MD, 50:50 ratio) for the microencapsulation of grape seed oil by spray drying. The addition of maltodextrin to gum Arabic did not influence the mean particle diameter, powder bulk density, encapsulation efficiency or the total oil retained in the microspheres. Although the oil encapsulated with GA showed greater retention of phenolic compounds after spray drying, the sample encapsulated with GA/MD had greater ferric reduction antioxidant power and DPPH radical scavenging activity, and a lower peroxide index.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microencapsulation; Grape seed oil; Antioxidant activity; Maltodextrin; Encapsulation efficiency; Lipid oxidation.
Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000200263
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