Tamjanika, a Balkan native variety of Vitis vinifera L.: Chemical characterization, antibacterial, and anti‐dermatomycosis potential of seed oil

Abstract

This study was designed to explore functional food properties of edible seed oil obtained from Tamjanika seeds—autochthonous grape variety of Balkan Peninsula. In order to accomplish our goals, seed oil was isolated by Soxhlet apparatus and chemically characterized regarding fatty acids, carotenoids, tocopherols, and tocotrienols. Antimicrobial activity of the isolated oil was tested by microdilution method. For that purposes, six bacterial species were used, belonging to human infectious agents and food contaminants. Furthermore, the activity of the oil was investigated against clinical isolates of dermatomycetes. Our study has shown that oil of Vitis vinifera L. Tamjanika variety was an abundant source of polyunsaturated fatty acids (81.43%) with predominant linoleic acid. HPLC analysis revealed the presence of carotenoid lutein (0.15 mg/100 g). The seed oil was rich in tocotrienols (85.04 mg/100 g) predominating over tocopherols (8.37 mg/100 g). The oil possessed microbicidal activity against all the tested microbes. Bacteria were more sensitive to the effect of the oil (minimum inhibitory concentration [MIC] 7.7–15.4) when compared with oil effect on tested dermatomycetes (MIC 20–40). Our investigation has shown for the first time that grape oil could be active against wide spectrum of bacteria and clinically isolated dermatomycetes. The significance of this study lies in the fact that it pointed out the functional food properties of grape seed oil that was fully chemically characterized.

Optimization of Extraction and HPLC–MS/MS Profiling of Phenolic Compounds from Red Grape Seed Extracts Using Conventional and Deep Eutectic Solvents

“…It is an old Serbian variety, characteristic of the eastern part of the country, and to the best of our knowledge, this variety has not been explored in the past. One very recent study found Tamjanika seeds as a good source of carotenoids and tocopherols [ 55 ]. Given that they are known antioxidant substances, this can be a potential explanation for our result regarding the biopotential of Black Tamjanika—autochthonous variety.…”

Evaluation of the Phytochemistry–Therapeutic Activity Relationship for Grape Seeds Oil

“…Generally, the tocotrienols content is higher compared with tocopherols. Tocotrienols outnumbered tocopherols by a factor greater than ten in the study conducted by Nikoleta Đorđevski, which examined the oil extracted using Soxhlet method from the kernels of Tamjanika, a native variety of Vitis vinifera L. found in the Balkans [ 45 ]. The most prevalent tocotrienol was γ-tocotrienol, with a concentration of 23.74 mg/100 g. In 2020 Ustun Argon et al noted that the forms of α-tocotrienol and γ-tocotrienol represent the most prevalent tocotrienols and that these two elements differ most amongst grape varieties [ 57 ].…”

“…Albert Lavallée (Royal) seeds during seed development. Tocopherols and tocotrienols can both be produced by this species, which is why it was chosen [ 45 , 56 ]. Here, it is demonstrated for the first time that tocopherol and tocotrienol distribution and accumulation kinetics during seed evolution considerably differ from one another.…”

“…The total carotenoids present in the oil were 0.27 mg/100 g. Just lutein (0.15 mg/100 g oil) was identified and measured among the tested carotenoids. There are very few investigations on the carotenoid levels in GSO [ 45 ].…”

Nutraceutical Potential of Grape (Vitis vinifera L.) Seed Oil in Oxidative Stress, Inflammation, Obesity and Metabolic Alterations

“…The composition of V. vinifera seeds comprises 90% unsaturated fatty acids, with the major ones being linoleic fatty acid (65-75%) and oleic fatty acid (20-40%), and 10% saturated fatty acids [8,9], flavonoids (59.7 g/100 g), catechins (414 mg/100 g), procyanidins (2.5 g/100 g), phenolic compounds (73 µg/100 g) and tannins (14 mg CE/100 g); thus, they have antioxidant activity (1390.6 mMT/100 g) [10][11][12][13][14].…”