Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review

Yang, Chao; Shang, Kun; Lin, Chanchan; Wang, Can; Shi, Xueqing; Wang, Hua; Li, Hua

doi:10.1016/j.tifs.2021.09.011

Cited by 58 publications

(39 citation statements)

References 88 publications

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“…After sowing, the seedling stage may suffer blight or be inhibited by improper cultivation conditions [11]. Previous studies on grape seed germination and seedling formation examined differences of germination rates among different populations and varieties, differences of seedling formation rates among different cultivation and transplanting methods or characterized the physiology of germination and the optimal way to release dormancy [12,13]. Chai et al compared the germination and seedling rates of cultivars V. vinifera, V. labrusca, and Franco-American, with V. vinifera and Franco-American varieties displaying higher and lower germination rates, respectively [2,5].…”

Section: Introductionmentioning

confidence: 99%

Characteristics of the Seed Germination and Seedlings of Six Grape Varieties (V. vinifera)

Wang

Miao

Shi

et al. 2022

Plants

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Intraspecific recurrent selection in V. vinifera is an effective method for breeding of high quality, disease-, cold-, and drought-resistance grapes. Exploring the optimal treatment methods for grape (V. vinifera) seeds can help to accelerate the process of intraspecific recurrent selection and improve breeding efficiency. In this study, seeds of six V. vinifera varieties were used as experimental materials, and the germination and seedling formation characteristics were studied by single factor treatment and orthogonal compound treatment, respectively. To do this, stratification, chemical substances, beak cutting, and pre-germination treatments were tested, and the optimal treatment combination was determined for each variety. The results indicated that the optimal conditions obtained in the orthogonal experiments were not completely consistent with those in the single-factor experiments. Single factor experiment results demonstrated that two stratification methods (chilling gauze-storage and chilling sand-storage) and two pre-germination methods (pre-germination in petri dishes and pre-germination in a bean sprouter) vary in effectiveness for different varieties. gibberellin acid (GA3) soaking and beak-cutting promote the germination and seedling rate of the tested varieties. Orthogonal test results demonstrate that, for Dunkelfelder and Cabernet Sauvignon, the optimal treatment combination was chilling sand-storage + GA3 soaking seed + beak cutting + pre-germination in petri dishes. For Meili, the optimal treatment combination was chilling sand-storage + acetic acid (HAc) soaking seed + beak cutting + pre-germination in petri dishes. For Ecolly, the optimal treatment combination was chilling sand-storage + GA3 soaking seed + beak cutting + pre-germination in a bean sprouter. For Garanior, the optimal treatment combination was chilling sand-storage + HAc soaking seed + no beak cutting + pre-germination in petri dishes. For Marselan, the optimal treatment combination was chilling gauze-storage + GA3 soaking seed + beak cutting + pre-germination in a bean sprouter. This study identified the optimal conditions for seed germination and seedling formation of six grape varieties, which will facilitate future work to characterize the seed germination and seedling formation of seeds obtained by intraspecific hybridization of these varieties. This work also provides a reference for addressing problems of low seed germination rate and suboptimal seedling formation for better utilization of grape germplasms.

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Section: Introductionmentioning

confidence: 99%

Characteristics of the Seed Germination and Seedlings of Six Grape Varieties (V. vinifera)

Wang

Miao

Shi

et al. 2022

Plants

Self Cite

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“…Nowadays, a new process for the controlled disposal of waste is converting these materials into other bio-products. One of the main by-products generated by the wine industry is grape pomace, which is composed of grape seeds, skin and stem remains [ 3 ]. Over 0.2 kg of grape pomace is produced per 1 kg of grapes, which contains approximately 25% seeds.…”

Section: Introductionmentioning

confidence: 99%

“…Bearing in mind that world grape production in 2020 was 78,034,332 t [ 4 ], more than 0.3 kg of solid side-stream waste is generated per kg of freshly mashed grape fruit [ 5 ]. Several studies have shown that grape seed (dry base) contains about 35% crude fiber, 29% extractable components, 7–20% oil, 11% protein, 3% minerals and 7% moisture [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Lončarević

Petrović

Teslić

et al. 2022

Foods

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The aim of this study was to utilize grape pomace, as a polyphenol-rich by-product of wine production, in the manufacture of enriched cocoa spread. The formulation of the cocoa spread has been modified by substitution of refined sunflower oil with cold-pressed grape seed oil. The spread with grape seed oil (Cg) was further enriched with grape seed extract encapsulated on maltodextrins (E), where 10% and 15% of E was added to Cg obtaining the samples Cg10 and Cg15. The results showed an increase in volume-weighted mean in spread samples, from 19.17 μm in Cg to 19.71 μm in Cg10 and 21.04 μm in Cg15. Casson yield stress and Casson viscosity significantly (p ˂ 0.05) increased from 16.41 Pa and 1.58 Pa·s in Cg to 29.45 Pa and 5.70 Pa·s in Cg15 due to the reduction of the fat-phase content in enriched spreads. The addition of E had no significant effect on the melting temperature (Tpeak) of the enriched spreads, while increasing the amount of E significantly (p ˂ 0.05) increased their hardness. The incorporation of grape seed oil in the cocoa spread formulation contributed to an increase in total polyphenols and flavonoids. Moreover, the addition of 10% and 15% of E to Cg resulted in approximately 1.5× and 2× higher content of phenolic compounds in Cg10 and Cg15 compared to control spread with sunflower oil (Cs). Flavonoids increased from 0.43 mg CE/g in Cs to 0.74 mg CE/g in Cg 10 and 1.24 mg CE/g in Cg15. Encapsulates positively affected sensory characteristics of enriched spread samples by reducing their grape seed oil aroma and sweetness.

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“…The antioxidant properties of the bio lm themselves are not very consummate. To improve this, adding polyphenol-rich natural substances and natural polymers to starch lms can both prevent contamination and delay food spoilage (Yang et al, 2021). Nowadays, people have started a lot of research on food packaging, mainly for different natural substances and different starch types.…”

Section: Introductionmentioning

confidence: 99%

Biodegradable active packaging material containing grape seed ethanol extract and corn starch/к-carrageenan composite film

Wang

et al. 2022

Preprint

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A biodegradable packaging film with antioxidant and antibacterial activity was developed by adding grape seed ethanol extract (1%、3%、5% per g of starch) to corn starch/κ-carrageenan (CS/кC) complex film made using the solvent casting method. The κ-carrageenan is a promising film-forming polymer with highly elastic and adhesive properties. The addition of GSE enhanced the water vapor permeability, break elongation, and opacity of the film, and this is related to the excellent dispersion of GSE in CS/кC film observed by scanning electron microscope, and the formation of intermolecular hydrogen bond between GSE and CS proved by FT-IR. Thermogravimetric analysis showed that the CS/кC -5% GSE film has a high glass transition temperature (121.65℃). With the increase of GSE content, it improved the antioxidant capacity (DPPH radical scavenging 26.5% and ABTS radical scavenging 45.0%) and antibacterial activity (Bacteriostatic circle diameter of E. coli 12.78 ± 0.42 mm and S. aureus strains 13.52 ± 0.66 mm) of CS/кC films. Simulated food packaging experiments presented that CS/кC-GSE film significantly reduced the peroxide value of lard (P < 0.05). The above results indicate that the GSE can be used as a food-grade packaging material and has a good application prospect in the food industry.

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Processing technologies, phytochemical constituents, and biological activities of grape seed oil (GSO): A review

Cited by 58 publications

References 88 publications

Characteristics of the Seed Germination and Seedlings of Six Grape Varieties (V. vinifera)

Characteristics of the Seed Germination and Seedlings of Six Grape Varieties (V. vinifera)

Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content

Biodegradable active packaging material containing grape seed ethanol extract and corn starch/к-carrageenan composite film

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