Bioactive compounds and antioxidant activities of different grape (Vitis vinifera L.) seed oils extracted by supercritical CO2 and organic solvent

LWT

Volumn 74, Issue , 2016, Pages 557-562

  Ben Mohamed, Hatem ^a   Duba, Kurabachew Simon ^b   Fiori, Luca ^b   Abdelgawed, Hamada ^c   Tlili, Imen ^d   Tounekti, Taieb ^e   Zrig, Ahlem ^e  

^a Institute of Arid Lands (IRA)   (Tunisia)

^b UNIVERSITY OF TRENTO   (Italy)

^c UNIVERSITY OF ANTWERP   (Belgium)

^d UNIVERSITY OF CARTHAGE   (Tunisia)

^e UNIVERSITY OF GABES   (Tunisia)

Author keywords

Antioxidant activity; Carotenoids; Grape seed oil extraction; Polyphenols; Vitamin E

Indexed keywords

CARBON DIOXIDE; CHLOROPHYLL; HEXANE; HYDROPHILICITY; OILS AND FATS; ORGANIC SOLVENTS; PIGMENTS; PLANTS (BOTANY); SUPERCRITICAL FLUID EXTRACTION;

ANTI-OXIDANT ACTIVITIES; CAROTENOIDS; GRAPE SEED OIL; POLYPHENOLS; VITAMIN-E;

ANTIOXIDANTS;

EID: 84989810823     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.08.023     Document Type: Article

References (37)

1. Azadmard-Damirchi, S., Habibi-Nodeh, F., Hesari, J., Nemati, M., Achachlouei, B.F., Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chemistry 121 (2010), 1211–1215.
2. Bail, S., Stuebiger, G., Krist, S., Untrwager, H., Buchbaner, G., Characterization of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity. Food Chemistry 108 (2008), 1122–1132.
3. Baydar, N.G., Akkurt, M., Oil content and oil quality properties of some grape seeds. Turkish Journal of Agricultural Forestry 25 (2001), 163–168.
4. Beveridge, T.H.J., Girard, B., Kopp, T., Drover, J.C.G., Yield and composition of grape seed oils extracted by supercritical carbon dioxide and petroleum ether: Varietal effects. The Journal of Agricultural and Food Chemistry 53 (2005), 1799–1804.
5. Crews, C., Hough, P., Godward, J., Brereton, P., Lees, M., Guiet, S., et al. Quantitation of the main constituents of some authentic grape-seed oils of different origin. Journal of Agricultural and Food Chemistry 54 (2006), 6261–6265.
6. 2 extraction of ultrasound-raffinate. LWT-Food science and Technology 61 (2015), 98–104.
7. Dalmolin, I., Mazutti, M.A., Batista, E.A.C., Meireles, M.A.A., Oliveira, J.V., Chemical characterization and phase behaviour of grape seed oil in compressed carbon dioxide and ethanol as co-solvent. Journal of Chemical Thermodynamics 42 (2010), 797–801.
8. Duba, K.S., Fiori, L., Extraction of bioactives from food processing residues using techniques performed at high pressures. Current Opinion in Food Science 5 (2015), 15–22.
9. 2 extraction of grape seed oil: Effect of process parameters on the extraction kinetics. Journal of Supercritical Fluids 98 (2015), 33–43.
10. El Gengaihi, S., Aboul Ella, F.M., Hassan, E.M., Shalaby, E.A., Abou Baker, D.H., Phytochemical investigation and radical scavenging activity of wastes of some grape varieties grown in Egypt. Global Journal of Pharmacology 7 (2013), 465–473.
11. FAOSTAT, Food and Agriculture Organization of the United Nations. 2013, FAO Statistics Division http://faostat3.fao.org/download/Q/QC/E.
12. Fernandes, L., Casal, S., Cruz, R., Pereira, J.A., Ramalhosa, E., Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties. Food Research International 50 (2013), 161–166.
13. Fiori, L., Grape seed oil supercritical extraction kinetic and solubility data: Critical approach and modeling. Journal of Supercritical Fluids 43 (2007), 43–54.
14. 2 and liquid organic solvent – A preliminary investigation. CyTA-Journal of Food 7 (2009), 163–171.
15. Fiori, L., Florio, L., Gasification and combustion of grape marc: Comparison among different scenarios. Waste and Biomass Valorization 1 (2010), 191–200.
16. 2 extraction of oil from seeds of six grape cultivars: Modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents. Journal of Supercritical Fluids 94 (2014), 71–80.
17. Freitas, L.S., Dariva, C., Jacques, R.A., Caramão, E.B., Effect of experimental parameters in the pressurized liquid extraction of Brazilian grape seed oil. Separation and Purification Technology 116 (2013), 313–318.
18. Giuffrida, D., Salvo, F., Salvo, A., La Pera, L., Dugo, G., Pigments composition in monovarietal virgin olive oils from various sicilian olive varieties. Food Chemistry 101 (2007), 833–837.
19. Gouvinhas, I., Machado, J., Gomes, S., Lopes, G., Martins-Lopes, P., Barros, A., Phenolic composition and antioxidant activity of monovarietal and commercial Portuguese olive oils. Journal of the American Oil Chemists' Society 91 (2014), 1197–1203.
20. Lachman, J., Hejtmánková, A., Táborský, J., Kotíková, Z., Pivec, V., Stralková, R.,. Dedina, M., Evaluation of oil content and fatty acid composition in the seed of grapevine varieties. LWT- Food Science and Technology 63 (2015), 620–625.
21. Liu, G., Xu, X., Hao, Q., Gao, Y., Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. LWT- Food Science and Technology 42 (2009), 1491–1495.
22. Lutterodt, H., Slavin, M., Whent, M., Turner, E., Yu, L., Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry 128 (2011), 391–399.
23. Matthäus, B., Virgin grape seed oil: Is it really a nutritional highlight?. European Journal of Lipid Science and Technology 110 (2008), 645–650.
24. Millao, S., Uquiche, E., Antioxidant activity of supercritical extracts from Nannochloropsis gaditana. Correlation with its content of carotenoids and tocopherols. Journal of Supercritical Fluids 111 (2016), 143–150.
25. Miller, N.J., Rice-Evans, C.A., The relative contribution of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apples fruits juices and blackcurrant drinks. Food Chemistry 60 (1997), 331–337.
26. Mínguez-Mosquera, M.I., Rejano, L., Gandul, B., Sánchez, A.H., Garrido, J., Color-pigment correlation in virgin olive oil. Journal of the American Oil Chemists' Society 68 (1991), 332–336.
27. Ni, Q., Gao, Q., Yu, W., Liu, X., Xu, G., Zhang, Y., Supercritical carbon dioxide extraction of oils from two Torreya grandis varieties seeds and their physicochemical and antioxidant properties. LWT- Food Science and Technology 60 (2015), 1226–1234.
28. Prado, J.M., Dalmolin, I., Carareto, N.D.D., Basso, R.C., Meirelles, A.J.A., Oliveira, J.V.,. Meireles, M.A.A., Supercritical fluid extraction of grape seed: Process scale-up, extract chemical composition and economic evaluation. Journal of Food Engineering 109 (2012), 249–257.
29. Prescha, A., Grajzer, M., Dedyk, M., Grajeta, H., The antioxidant activity and oxidative stability of cold-pressed oils. Journal of the American Oil Chemists' Society 91 (2014), 1291–1301.
30. Rombaut, N., Savoire, R., Thomasset, B., Bélliard, T., Castello, J., Van Hecke, E., et al. Grape seed oil extraction: Interest of supercritical fluid extraction and gas-assisted mechanical extraction for enhancing polyphenol co-extraction in oil. Comptes Rendus Chimie 17 (2014), 284–292.
31. Shao, Q., Deng, Y., Liu, H., Zhang, A., Huang, Y., Xu, G., et al. Essential oils extraction from Anoectochilus roxburghii using supercritical carbon dioxide and their antioxidant activity. Industrial Crops and Products 60 (2014), 104–112.
32. Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Method Enzymology 299 (1999), 152–178.
33. Thompson, J.N., Hatina, G., Determination of tocopherols and tocotrienols in foods and tissues by high performance liquid chromatography. Journal of Liquid Chromatography 2 (1979), 327–344.
34. Tlili, I., Hdider, C., Lenucci, M.S., Ilahy, R., Jebari, H., Dalessandro, G., Bioactive compounds and antioxidant activities of different watermelon (Citrullus lanatus (Thunb.) Mansfeld) cultivars as affected by fruit sampling area. Journal of Food Composition and Analysis 24 (2011), 307–314.
35. Tura, D., Gigliotti, C., Pedo, S., Failla, O., Bassi, D., Serraiocco, A., Influence of cultivar and site of cultivation on levels of lipophilic and hydrophilic antioxidants in virgin olive oils (Olea Europea L.) and correlations with oxidative stability. Scientia Horticulturae 112 (2007), 108–119.
36. Uquiche, E., Jeréz, M., Ortíz, J., Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol). Innovative Food Science and Emerging Technologies 9 (2008), 495–500.
37. Zhou, C., Li, X., Xu, C., Sun, C., Chen, K., Hydrophilic and lipophilic antioxidant activity of Loquat fruits. Journal of Food Biochemistry 36 (2011), 621–626.