Physicochemical Characterization of Seeds of <scp>C</scp>abernet <scp>S</scp>auvignon and <scp>I</scp>ves Grapes

Menezes, Maraísa Lopes de; Bracht, Cissa Kelmer; Ambrósio-Ugri, Miriam Carla Bonicontro; Barros, Sueli Teresa Davantel de; Pereira, Nehemias Curvelo

doi:10.1111/jfpe.12096

Cited by 5 publications

(4 citation statements)

References 23 publications

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“…The thermal and physical properties of grape seeds, density, and specific heat were determined in a previous study of Menezes, Bracht, Ambrosio‐Ugri, Barros, and Pereira (), being respectively 1260 kg/m 3 and 1.5 kJ/kg/ °C. The approximate diameter was 4.265 × 10 −3 m, the thermal conductivity equated to that of corn, 0.315 W/m/ °C (Istadi & Sitompul, ), and thermal diffusivity was calculated by the following expression:

\propto_{normalS} = \frac{{normalκ}_{normalS}}{{normalρ}_{normalS} {normalc normalp}_{normalS}}

where

{normalc normalp}_{normalS}

is the specific heat of the seeds (kJ/kg/ °C).…”

Section: Methodsmentioning

confidence: 99%

Assessment of pretreatment temperature on the oil extraction from the vinification waste

Johann

Menezes

Pereira

et al. 2018

J Food Process Preserv

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The study was carried out to determine the influence of hot air in drying process of grape seeds (Vitis labrusca) as well as in the oil extraction. The drying kinetics of the seeds was measured at different drying temperatures, ranging from 50 to 80 °C. The extraction experiments were conducted varying the operating pressure from 14 to 22 ton/cm 2. A phenomenological mathematical model of distributed parameters to describe the drying process was evaluated. The drying model was validated by comparison with experimental drying data and showed an average error of 2.2% in moisture profiles. In the pressing extractions experiments, the oil content was inversely proportional to the drying temperature of the seeds. The drying condition, which provided the maximum oil yield, was air temperature of 50 °C, in which the grape seed oil yield was 10%. Practical applications This article presents as contribution the filling of the scientific gap related to the evaluation of the drying kinetics and the influence of the drying temperature on the yield of grape seed oil content. For a practical application, our results revealed that the oil content was inversely proportional to the drying temperature of the grape seeds. Thus, considering the high costs related to the drying process, it can be concluded that the optimum temperature of drying the grape seeds must be directly related and the cost of energy and the oil content.

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\propto_{normalS} = \frac{{normalκ}_{normalS}}{{normalρ}_{normalS} {normalc normalp}_{normalS}}

where

{normalc normalp}_{normalS}

is the specific heat of the seeds (kJ/kg/ °C).…”

Section: Methodsmentioning

confidence: 99%

Assessment of pretreatment temperature on the oil extraction from the vinification waste

Johann

Menezes

Pereira

et al. 2018

J Food Process Preserv

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“…The bulk density of seeds affects storage and transport capacities, and porosity affects resistance to the airflow during seed aeration and drying (Kachru et al, 1994). The physical parameters of seeds of crop plants are determined by various factors including cultivar, moisture content (Nikoobin et al, 2009;Menezes et al, 2014;Gokdogan et al, 2015;Ropelewska et al, 2017;Ropelewska et al, 2018), and agronomic factors such as nitrogen fertilization, seeding dates and rates, and the use of crop protection agents (Talafih et al, 2007). Gharib-Zahedi et al (2010) and Singh et al (2015) analyzed the physical properties of N. sativa seeds at different moisture content, but very few studies investigated the relationships between the physical properties of N. sativa seeds and agronomic factors.…”

Section: Introductionmentioning

confidence: 99%

Impact of cultivation methods on properties of black cumin (Nigella sativa L.) seeds

Zapotoczny¹,

Żuk‐Gołaszewska²,

Ropelewska³

2019

JCEA

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The aim of this study was to determine the physical properties of black cumin seeds subjected to various cultivation methods (n=10) (level of nitrogen fertilization, sowing date, row spacing and integrated protection). The experiments were carried out in two years. Thousand seed weight ranged from 2.11 to 2.44 g in the first year, and from 1.96 to 2.39 g in the second year. In the first year, bulk density ranged from 0.464 to 0.506 g*cm-3 , true density-from 0.956 to 1.017 g*cm-3 , and porosity-from 49.6 to 53.9%. In the second year, bulk density ranged from 0.441 to 0.465 g*cm-3 , true density-from 0.996 to 1.061 g*cm-3 , and porosity-from 54.3 to 58.4%. The mean values of optical properties were also determined. In seeds harvested in the first year, the values of parameter L* reached 33.

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“…Global grape wine production totaled 24.67 billion liters in 2017. However, more than 20% of the grape typically becomes waste during wine production . In recent years, the conversion of grape seed by‐products to value‐added ingredient has been of considerable interest in the wine industry, as many ingredients in grape seed are reported to possess health‐promoting effects.…”

Section: Introductionmentioning

confidence: 99%

Ameliorative Role of Cabernet Sauvignon Seed Oil on Hyperlipidemia, Inflammation, and Oxidative Stress in Mice

Shen

Tang

et al. 2019

Euro J Lipid Sci & Tech

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Virgin Cabernet Sauvignon grape seed oil (VGSO) contains high levels of linoleic acid (74%), and total unsaturated fatty acids amount to about 88%. In comparison to other edible oils, VGSO also contains an abundance of endogenous antioxidants, such as tocopherols, tocotrienols, and phenolic compounds, the consumption of which has been positively associated with improvements in health status. This study is the first to investigate regulatory mechanisms of VGSO on hyperlipidemia in mice fed a high‐fat diet via exploration of changes in the expression patterns of genes associated with lipid metabolism. Results show that liver CAT and GSH‐px levels are higher and liver MDA concentrations are lower in the VGSO group as compared to those of CO and LO groups. In addition, concentrations of liver pro‐inflammatory cytokines are significantly decreased in mice fed VGSO, likely associated with the down‐regulation of TNF‐α and IL‐6. In addition, hyperlipidemia in mice can be ameliorated by consumption of VGSO through the up‐regulation of PPARα expression and down‐regulation of the expressions of SREBP‐1c, ACC, and FAS. In addition, findings also suggest that unsaponifiables are the most important factor in regulating lipid metabolism and protecting the liver. Practical Applications: Virgin Cabernet Sauvignon grape seed oil (VGSO) is rich in linoleic acid, phytosterols, tocopherols/tocotrienols, and phenolic compounds. VGSO has been reported to have the potential beneficial effects on hyperlipidemia. This study further investigates regulatory mechanisms of VGSO on hyperlipidemia in mice fed a high‐fat diet via exploration of changes in the expression patterns of genes associated with lipid metabolism. This study also investigates the effect of VGSO on improving inflammation and oxidative stress in mice and key component of VGSO for regulating lipid metabolism and protecting the liver. This research will provide a theoretical basis for the development of functional grape seed oil. Virgin grape seed oil (VGSO) is produced to increase added values of the wine industry due to the fact that it contains high level of unsaturated fatty acids and endogenous antioxidants. This study investigates the effect of VGSO on mice fed a high‐fat diet, and finds that VGSO can improve inflammation in mice via down‐regulation of TNF‐α and IL‐6 expression.

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Physicochemical Characterization of Seeds of Cabernet Sauvignon and Ives Grapes

Cited by 5 publications

References 23 publications

Assessment of pretreatment temperature on the oil extraction from the vinification waste

Assessment of pretreatment temperature on the oil extraction from the vinification waste

Impact of cultivation methods on properties of black cumin (Nigella sativa L.) seeds

Ameliorative Role of Cabernet Sauvignon Seed Oil on Hyperlipidemia, Inflammation, and Oxidative Stress in Mice

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