Supercritical fluid extraction of grape seed (Vitis vinifera L.) oil. Effect of the operating conditions upon oil composition and antioxidant capacity

Passos, Claúdia P.; Silva, Rui M.; Silva, Francisco A. Da; Coimbra, Manuel A.; Silva, Carlos M.

doi:10.1016/j.cej.2010.03.087

Cited by 141 publications

(71 citation statements)

References 29 publications

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“…This material undergoes conventional alcoholic extraction with EtOH-H 2 O (50:50 v/v), followed by supercritical carbon dioxide extraction of the solidifi ed hydroalcoholic extract. Studies of the pressure showed increasing yields by increasing pressure at constant temperature, in accordance with previous studies on pure Vitis vinifera (MOLERO GÓMEZ et al, 1996;CAO & ITO, 2003;FIORI et al, 2010;PASSOS et al, 2010). Experiments with increasing concentration of ethanol in the supercritical fl uid at constant temperature, pressure, and solvent-feed ratio also resulted in increasing extraction yields.…”

Section: Discussionsupporting

confidence: 75%

Fractionation of biologically active components of grape seed (Vitis vinifera) by supercritical fluid extraction

Calvo¹,

Morante²,

Plánder³

et al. 2017

Acta Alimentaria

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Supercritical fl uid extraction (SFE) was used for fractionation of grape seed to be applied in natural products of the food, cosmetic, or pharmaceutical industry. A two-step process was developed, consisting of conventional alcoholic extraction followed by SFE with carbon dioxide. The effects of pressure and concentration of co-solvent (ethanol) at constant temperature and solvent to feed-ratio were evaluated. The antioxidant activity of extracts and raffi nates was measured with the DPPH* free radical scavenging assay. It was observed that supercritical carbon dioxide can be used in the described process for fractionation of an alcoholic grape seed extract to obtain a product with noticeably high antioxidant activity and a second one with no antioxidant activity or pro-oxidant activity.Keywords: supercritical fl uid extraction, grape seed, Vitis vinifera, proanthocyanidins, antioxidants, DPPH Nowadays, scientists aim to obtain value-added products from waste materials. The investigation of new natural antioxidants, especially those of plant origin, has become essential due to the restrictions for synthetic antioxidants in food industry, such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), suspected to be carcinogenic (MOLERO GÓMEZ et al., 1996). On the other hand, pro-oxidant agents are promising in supplementary treatment of cancer patients (VALKO et al., 2007). Grapes (Vitis vinifera) are one of largest fruit crops in the world (JAYAPRAKASHA et al., 2003), and grape extracts are reported to have several positive effects on human health, including antioxidant, anti-infl ammatory, antimicrobial, anticarcinogenic, or cardiovascular activity, among others (NAKAMURA et al., 2003). Therefore, there is a growing interest in exploiting the potential of this plant product in the food, pharmaceutical, and cosmetic industry (JAYAPRAKASHA et al., 2003).Grape seeds are a by-product from the wine and juice industry, which is disposed of by the majority of wineries. Nevertheless, they are rich in phenolic compounds, which present positive benefi ts on the human health, such as antimutagenic and antiviral activity or inhibition of the oxidation of low-density lipoproteins (LDL) in vitro (FRANKEL et al., 1995). Polyphenols, and mainly proanthocyanidins, present the most important group of bioactive * To whom correspondence should be addressed. Phone: +36 1 4632202; e-mail: sz-edit@mail.bme.huThis is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium for non-commercial purposes, provided the original author and source are credited.

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Section: Discussionsupporting

confidence: 75%

Fractionation of biologically active components of grape seed (Vitis vinifera) by supercritical fluid extraction

Calvo¹,

Morante²,

Plánder³

et al. 2017

Acta Alimentaria

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“…As the cold pressing process does not involve chemical or heat treatment, this stands out as an interesting method once consumers prefer, currently, natural and healthy products, and especially those which maintain, integrally or otherwise, the bioactive compounds present in seeds (Passos et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Chemical composition of cold pressed Brazilian grape seed oil

et al. 2017

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Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils.

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“…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].…”

Section: Grape Seed Oilmentioning

confidence: 99%

Revalorization of Grape Seed Oil for Innovative Non-Food Applications

Haro¹,

Rodrı́guez²,

Carmona³

et al. 2018

Grapes and Wines - Advances in Production, Processing, Analysis and Valorization

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Grape processing produces a substantial amount of residues that are highly polluting and expensive to treat, being grape seed one of the main by-products with high commercial interest. During the extraction process of grape seed oil, most of the nutraceutical compounds remain on the solid cake. This book chapter resumes the potential utilization of grape seed oil for producing biobased materials through environmentally friendly processes that could substitute petroleum-derived products. Special atention is given to transesteriication and epoxidation processes. The transesteriication of grape seed oil in presence of methanol drives to the production of a biodiesel with excellent low-temperature properties. According to EN 14214, grape seed oil-based biodiesel presents a slightly lower cetane number than the speciied limit. In addition, this biodiesel presents a low oxidation stability which can be improved by the incorporation of oxidation stabilizer. Atending to the epoxidation of grape seed oil, short reaction times and high temperatures are advised. Epoxidized grape seed oil can be used for the synthesis of biobased polyols and its further application on the synthesis of polyurethane compounds.

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Supercritical fluid extraction of grape seed (Vitis vinifera L.) oil. Effect of the operating conditions upon oil composition and antioxidant capacity

Cited by 141 publications

References 29 publications

Fractionation of biologically active components of grape seed (Vitis vinifera) by supercritical fluid extraction

Fractionation of biologically active components of grape seed (Vitis vinifera) by supercritical fluid extraction

Chemical composition of cold pressed Brazilian grape seed oil

Revalorization of Grape Seed Oil for Innovative Non-Food Applications

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