Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil

Gauer, P. O.; Silva, M. C.A.; Hoffmann, S.

doi:10.3989/gya.0887171

Cited by 6 publications

(6 citation statements)

References 13 publications

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“…These values were different from those reported by Gauer et al (2018) and Shinagawa et al (2017), who obtained different concentrations and profiles of vitamin E. It is noteworthy that these authors analyzed seeds and oils from different grape varieties, which may have contributed to these differences. In addition, several environmental factors, such as regional, climatic and soil differences can affect the composition of the grapes, which could cause differences in the concentrations of their compounds (Schultz, 2016).…”

Section: Vitamin Econtrasting

confidence: 81%

Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)

Caetano

Dias²,

Sobreira³

et al. 2022

RSD

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The Bordeaux grape variety is the most used in the production of red juices. The objective of the work was to evaluate carotenoids, flavonoids, vitamins C, E and B complex, total fatty acids, phytates, tannins, antioxidant capacity, total phenolic compounds and centesimal composition in whole (W) and defatted (D) Bordeaux grape seed flours and oil (O). Total fatty acids were evaluated by gas chromatography (flame ionization detector). Analysis of vitamins E and complex B were performed by High Performance Liquid Chromatography (HPLC) (fluorescence detection). Vitamin C, carotenoids and flavonoids were evaluated by HPLC (diode-array detection). The fatty acid composition showed the pattern: C18:2>C18:1>C16:0>C18:0. W and D showed higher concentrations of B complex vitamins than O. W had the highest concentration of lutein and total carotenoids, followed by O and D. O presented increased vitamin E and lower levels of flavonoids and antioxidant capacity. The different grape products affected the occurrence and concentration of bioactive compounds.

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Section: Vitamin Econtrasting

confidence: 81%

Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)

Caetano

Dias²,

Sobreira³

et al. 2022

RSD

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“…The addition of grape seed flour to bakery doughs has been a topic of interest for many researchers. They tried to find out the optimal degree of replacement of wheat flour to preserve the rheological and enzymatic characteristics of the dough, as well as to achieve sensory characteristics that allow the acceptance of new products by the consumer [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (w/w) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.

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“…Gauer and coauthors [39] reported the following composition for the flour obtained from organic 'Ives noir' grape seeds cold pressed from the 2017 harvest: 6.7 wt.% moisture, 1.7 wt.% lipids, 62.7 wt.% dietary fiber, 2.3 wt.% ash, 17.8 wt.% carbohydrates, and 8.7 wt.% proteins. Soussi and coauthors [40] carried out the physical-chemical and composition analysis of the flour from 'Carignan' (V. vinifera) grape seeds and observed 12.1 wt.% moisture, 7.8 wt.% lipids, 3.4 wt.% protein, and 5.9 wt.% ashes.…”

Section: Parameter (Wt%) Gskmentioning

confidence: 99%

Valorization of Wastes Generated in Organic Grape Processing

Zanini,

Silvestre,

Baldasso

et al. 2024

Braz. arch. biol. technol.

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The development potential of byproducts from wastes of grape processing can be a promising alternative due to environmental questions. Moreover, there is the possibility of using this material in the development of products with added value. In this study, the wastes of grape skin (GSk), grape seed (GSe), and defatted grape seed with skin fragments (DGS) from 'Ives noir' grape (Vitis labrusca L.), grown under organic farming conditions, had their chemical composition and physical-chemical properties evaluated. Parameters of chemical composition, contents of phenolic compounds, total anthocyanins, flavonoids, and minerals, the antioxidant capacity, and water sorption capacity were evaluated. The wastes of grape were also analyzed by FTIR and TG/DTG. All residues had a high fiber content (54.1 -74.3 wt.%), the DGS waste had the highest contents of phenolic compounds as flavonoids, and the GSk waste had the highest content of total anthocyanins. Antioxidant capacity values were higher in the ABTS + method, with no statistical difference. On the other hand, in the DPPH antioxidant assay, the DGS and GSe wastes had higher antioxidant activity; these wastes also had greater thermal stability. The GSk waste had the highest water sorption capacity. The results show that the wastes from grape processing have the potential to be reused in applications with more value added. HIGHLIGHTS• Up to a third of the grape produced for processing is discarded as waste, without valorization.• Wastes of grape processing are rich in compounds with biological activity.• This kind of waste is also rich in nutrients making it useful for plant fertilization.• Wastes from grape processing have the potential to be reused in applications with more added value.

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Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil

Cited by 6 publications

References 13 publications

Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)

Characterization and bioactive compounds of organic Bordeaux grape seed oil and flours (Vitis labrusca L.)

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Valorization of Wastes Generated in Organic Grape Processing

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