Characterization of Oil Obtained from Grape Seeds Collected during Berry Development

Abstract

The surpluses of the wine industry that originate from wine production in the European countries must be reduced. Green harvesting, consisting in collecting the grapes when they are still green, could contribute to the reduction of the yield of vineyards. The green grapes are not suitable for wine production, but they can be used for seed oil extraction. Grape seed oil is a linoleic acid rich oil that has been suggested as an alternative to traditional vegetable edible oils. In this work, grape samples were collected at different stages during berry development for seed oil extraction. The grapes collected at a very early stage showed a very low oil extraction yield compared with that of the samples collected at later stages. The oil from the grapes collected at an early stage had considerably higher sterols content and had a significantly different fatty acid composition compared with those of the oil extracted from grapes collected at later stages. However, the oil samples from grapes collected before veraison did not show significant differences with samples collected after veraison as regards oil extraction yield, fatty acids composition, and total sterol content and composition. Our data suggest that grapes collected from green harvesting near veraison could be suitable for seed oil extraction, with characteristics similar to those of the oil extracted from the seeds of mature grapes.

Chemical composition of cold pressed Brazilian grape seed oil

“…over 70% of total phytosterols. This value is in agreement with those found for Rubio et al (2009). The significant presence of phytosterols in GSO reinforces the potential health benefits of its consumption, since they have a similar chemical structure to cholesterol, so compete for intestinal absorption sites, reducing body cholesterol absorption capacity (Laakso, 2005).…”

“…the presence of minor constituents contributes to product quality and nutritional value improvements. There are numerous studies reporting minor compound concentrations in GSO produced in many countries, such as Portugal, Spain, Italy and France (Fernandes et al, 2013;Navas, 2009;Rubio et al, 2009;Crews et al, 2006). Similarly, it was important to characterize GSO from the Brazilian market as no data were found in the literature.…”

Lipid components and oxidative status of selected specialty oils

“…Macadamia nut oil contained 18% palmitoleic acid (16:1) which was not common in many specialty oils. According to the published literature (Charrouf and Guillaume, 2008;Crews et al, , 2006Dubois et al, 2007;Kochhar, 2002;Lu et al, 2009;Maguire et al, 2004;Rubio et al, 2009;Savage et al, 1997Savage et al, , 1999, in all the oils tested, SFA (saturated fatty acid) levels were comparatively low except for rice bran and argan oil. Among differently processed rapeseed oils, the level of SFA was very similar 6-7%.…”

Revalorization of Grape Seed Oil for Innovative Non-Food Applications

“…They also reported oleic acid, palmitic acid, and stearic acids as main faty acids in the range of 12.63-18.95%, 6.28-8.62%, 3.60-5.26%, respectively. However, slight diferences on the faty acid proile can be found due to the use of diferent grapes varieties and/or extraction methods [20][21][22][23].…”