Journal articles: 'Virgin grape seed oil'

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Matthäus, Bertrand. "Virgin grape seed oil: Is it really a nutritional highlight?" European Journal of Lipid Science and Technology 110, no. 7 (July 2008): 645–50. http://dx.doi.org/10.1002/ejlt.200700276.

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Assumpção, C. F., I. L. Nunes, T. A. Mendonça, A. Jablonski, S. H. Flôres, and A. de O. Rios. "The Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil." Journal of the American Oil Chemists' Society 91, no. 12 (October 21, 2014): 2035–42. http://dx.doi.org/10.1007/s11746-014-2548-5.

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Cahyani, Chandrawati, Herwinda Brahmanti, Luthfi Kurnia Dewi, and Vivi Nurhadianty. "The Formulation of Hypoallergenic Massage oil using Local Essential Oil of Indonesia." Journal of Innovation and Applied Technology 7, no. 1 (July 15, 2021): 1193–97. http://dx.doi.org/10.21776/ub.jiat.2021.007.01.11.

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A laboratory study was conducted to investigate the possibility of producing a hypoallergenic massage oil using local essential oil. The main concept behind the study was the application of massage oil formula which is in contact with skin need to be allergen free. This study used four types of local essential oil, i.e. cananga, clove, citronella and a fraction of citronella oil. Two types of carrier oils were used, i.e. extra virgin olive oil and grape seed oil. The study searches the concentration of essential oil which issafe to be used in the formula, not giving an allergy reaction. The concentration of essential oil studied were one and two percent respectively, and an allergy test will also be conducted to the carrier oil themselves. The allergy test was conducted toward 30 respondents. After a formula was proved to be safe for using in the massage oil, a further research will be done for the relaxation effect.

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Li, Xiaojing, Yingbin Shen, Jianhong Zhu, Junyong Xiao, Renhuai Cong, Hui Zhang, Gangcheng Wu, and Xiguang Qi. "Virgin Grape Seed Oil Alleviates Insulin Resistance and Energy Metabolism Disorder in Mice Fed a High‐Fat Diet." European Journal of Lipid Science and Technology 122, no. 4 (April 2020): 1900158. http://dx.doi.org/10.1002/ejlt.201900158.

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Rohman, Abdul, and Y. B. Che Man. "Determination of extra virgin olive oil in quaternary mixture using FTIR spectroscopy and multivariate calibration." Spectroscopy 26, no. 3 (2011): 203–11. http://dx.doi.org/10.1155/2011/471376.

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The purpose of this study was to optimize Fourier transform infrared (FTIR) spectroscopy in combination with multivariate calibrations (partial least square and principle component regression) for determination of extra virgin olive oil (EVOO) in quaternary mixture systems with grape seed oil (GSO), rice bran oil (RBO) and walnut oil (WO). FTIR spectra of EVOO in quaternary mixtures were subjected to several treatments including mean centering (MC), standard normal variate, and spectra derivatives. The combined frequency regions of 1200–900 and 2949–2885 cm–1were used for determination of EVOO. Using partial least square calibration, FTIR normal spectra treated with MC model give the highest values of coefficient of determination (R2) and the lowest values of root mean square error of calibration (RMSEC). TheR2value obtained for the relationship between actual and FTIR predicted value of EVOO was >0.99 with RMSEC value of 1.55% (v/v). The developed PLS model was further used to calculate EVOO in prediction samples, and the root mean square error of prediction obtained was 3.65% (v/v).

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Prayitno, Dwi Imam, Eko Nurcahya Dewi, Delianis Pringgenies, and Tatas Hardo Panintingjati Brotosudarmo. "Green ultrasound-assisted extraction of astaxanthin from fermented rebon shrimp (cincalok) using vegetable oils as solvents." OCL 29 (2022): 15. http://dx.doi.org/10.1051/ocl/2022008.

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Cincalok is a typical food from West Kalimantan made from fermented rebon shrimp containing astaxanthin, the most potent antioxidant in nature. This study investigated an efficient method for extracting astaxanthin from the cincalok using vegetable oils as solvents. Olive, sesame, grape seeds, coconut, and virgin coconut oil were used as alternative solvents. The effect of various parameters on extraction yield was also studied. N-hexane and acetone were also used for comparison. Amplitude level and extraction time were the factors investigated concerning extraction yield. Comparative studies between traditional extraction methods and extraction assisted by ultrasonication have also been carried out. The astaxanthin content as total carotenoids in oil extract was analyzed using a UV-vis spectrophotometer with a standard external method. The optimum ultrasound-assisted extraction condition of astaxanthin from cincalok was 40% amplitude for 3 minutes, with 100.62 μg/g of astaxanthin extraction yield when used virgin coconut oil as a solvent. In this way, oils enriched with astaxanthin are produced.

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Ray, Colleen L., James A. Gawenis, and C. Michael Greenlief. "A New Method for Olive Oil Screening Using Multivariate Analysis of Proton NMR Spectra." Molecules 27, no. 1 (December 30, 2021): 213. http://dx.doi.org/10.3390/molecules27010213.

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A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of 1H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.

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Maeda, Hiroshi, Takao Satoh, and Waliul Islam. "Preparation of function-enhanced vegetable oils." Functional Foods in Health and Disease 6, no. 1 (January 18, 2016): 33. http://dx.doi.org/10.31989/ffhd.v6i1.223.

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Background: Previously, we (HM) found that most commercially available edible oils, which were processed by hexane extraction followed by a number of purification steps, were extremely low in anti-peroxy radical (ROO.), or radical scavenging activity. This is a great contrast to the respective virgin oils as exemplified by extra-virgin olive oil or crude rape seed oil [1-4] (Figure 1). Therefore, such highly purified oils will became prooxidant and less desirable food components in terms of health oriented diet. Oxidized oils may eventually cause DNA cleavages, modification of proteins, RNA, and lipids, as well as cellular damage, or promote inflammation and carcinogenesis at later time [5-9]. These commercial oils of low antioxidant activity may be improved by adding functionally effective antioxidative components, by using dried vegetable-waste such as tomato-juice-waste-residues and wine-ferment-waste-residues. Their antioxiative components will be transferred into the functionally poor grade edible oils, and consequently, one can improve the quality of such functionally poor oils and thereby contributing human health [2,8,9]. The purpose of this paper is to report a practical procedure to fortify functionally low grade conventional edible oils to functionally enriched edible oils using dried vegetable-waste residues such as tomato juice waste, and wine-ferment-residues, or other vegetable-waste residues.Methods: (1) Preparation and measurements of lycopene and carotenoid enriched oils. To 5.0g or 1.0g of the dried residue of tomato juice waste, 100ml of commercial rape seed (canola) oil was added respectively. Each mixture was incubated at room temperature in dark for several weeks. Amount of lycopene and carotenoids extracted into the oil was monitored by increase of absorption (400-550nm) and fluorescence at 470nm of carotenoid. Grape-juice ferment (wine) waste was similarly prepared after hot air drying, and immersed in canola oil.(2) Evaluation of function-enriched edible oils: Preventive effect of lipid peroxidation;(a) Heat exposure: Commercial rape-seed oil and extra virgin oil were used as controls. For preparation of the test samples (function fortified oils) of tomato-juice waste-residue and grape wine- ferment waste-residues, it is described in above section (1). All oil preparations were exposed to high temperature at 150oC and peroxide value (POV), acid value and TBARS were measured at various times as described. The methods of measurements of POV, acid value and TBARS were adapted conventional standard method described elsewhere. (b) Light exposure: Similar to (a) they were exposed to excessive light using Nippon Ikaga Kikai (Tokyo), LH-200-RDS equipped with fluorescent light tube (x3), NEC FL40S-2XN, 3.2K lux at 390-730nm. Result and Discussions: (1) Extraction of carotenoids etc.Modern edible oil refining processes are highly elaborated and efficient. The most of the commercial edible oils in the market are so purified that many important antioxidant components are mostly removed during refining process. Oils became mostly colorless and odorless; and they lack are devoid of anti-oxidative or radical scavenging components. We measured anti-alkyl peroxy radical (ROO.)-scavenging activity, and found that many commercial oils have very little such activity (Figure 1).Many disposal- of tomato juice or extraction waste-residues in wine making, yet contained significant amount of functionally useful components that may be recovered by immersing the dried waste residues in the functionally poor oil, ie., low grade oils. Figure 2A, B shows it was indeed possible to recover such component like lycopene and carotenoids, and the spectrum of this oil exhibits multiple peaks correspond tomato lycopene.(2) Antioxidation activity:(a) Acid value after light and heat exposure. Commercial highly purified edible oils are vulnerable for oxidation and resulting in lipid or alkyl hydroperoxides formation (ROOH), which undergo formation lipid (alkyl) peroxyl radicals which (ROO.) in the presence of heme or other metallic compounds (ROOH à ROO.) (Figure 1) [5, 11]. This peroxyradical can break DNA/RNA or damage proteins and lead to cell death [4-7, 11].Time course of carotenoids extraction into the purified canola oil, in which 1 or 5% (dry wt/wt) of tomato juice waste-residue yielded a significantly high carotenoid values, and extraction reached a plateau in about two to three weeks (Fig. 2A). The absorption spectrum shows multiple peaks corresponding lycopene (Fig. 2B). (b) Anti-POV after heat and light exposure. Upon exposure to oxidation condition, POV was significantly suppressed to 25% after 5 hrs at 150oC and light exposure (above) to the 5% (w/w) tomato-residue-treated oil, and showed suppression of POV to about 25% (net) at 5 hrs (Fig. 3). (c) TBARS value after light and heat exposure. Figure 4C, D shows results of function fortified effect in oils treated with tomato- and wine ferment-waste-residues. They also showed significant suppression against the increase of acid value and POV (Figure 4A, B), which is consistent with absorption spectra.These results indicate antioxidant components in dried tomato juice-waste-residues and wine ferment waste-residues were extracted into commercial low functional grade rapeseed oil. The results warrant a simple procedure to convert low quality edible oils to function-enriched high grade oils. The procedure not only prevents oxidation of oils, but also beneficial in providing various functional components such as polyphenolics, flavonoids, carotenoid, or lycopene. This method and products thus obtained will ultimately benefit human health such as prevention of cancer and inflammation [8, 9, 11]. We have previously published that alkyl peroxyradical facilitates promotion step in carcinogenesis, and it was suppressed by various vegetable soup extracts, thus in suppressing promotion step in multistep carcinogenesis [2, 4, 10]. The step may be related to the suppression of inflammatory process as well via activation of cyclooxygenase I and i-NOS, as well as tumor necrosis factor [8, 9].In the manufacturing traditional Japanese rape-seed (canola) oil, the seeds were roasted at high temperature. We found during this heating process, new antioxidant component (canolol), which is a potent scavenger of alkylperoxyl radical and peroxinitrite (ONOO-), was efficiently generated, and the oil became much healthier benefit than highly purified rape seed oil in the market, which are prepared by hexane extraction and other purification steps.In these few decades’ vegetable oils are considered not healthy dietary components. This is probably due to preciously important antioxidants components, which originally did exist as intrinsic components in the seeds, were removed so effectively during manufacturing and purification processes. As a result, vegetable oils became prooxidant or procarcinogen, and thus unfavorable food staff. Now our method described herein provide easy enrichment procedure for functional components utilizing wasted residues of vegetable including wine and juice making.Keywords: antioxidative components, enrichment of edible oils, lipid oxidation, dried vegetable-waste-residues.

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Wijayadi, Linda Julianti, and Kelvin Kelvin. "The Role of Essential Oils on Improving Elderly Skin Hydration." Science Midwifery 10, no. 4 (October 13, 2022): 3104–11. http://dx.doi.org/10.35335/midwifery.v10i4.769.

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Skin hydration has an important role in various diseases of the elderly. Skin hydration is determined by two factors, namely the ability of the stratum corneum (SC) to retain water due to natural moisturizing factors and the barrier function of the intercellular lipid lamellar structure and tight junctions. Several parameters are usually used for skin hydration, such as surface water content (SWC) and trans-epidermal water loss (TEWL). With age, several changes in the skin affect hydration, including changes in the cellular and intercellular lipid matrix, skin pH, SC protease enzymes, decreased sebaceous and sweat gland activity, and decreased estrogen levels in women. Therefore, a moisturizer is needed to minimize the unwanted effects of some of these changes. Selection of the type of moisturizer is very important for the elderly, especially moisturizers with antiseptic, antibacterial, and antioxidant effects are highly recommended. The ability of essential oils as components of moisturizers has been proven in various studies. Essential oils can improve the function of the epidermal barrier and help prevent transepidermal water loss. Therefore, this literature review discusses the role of various essential oils, namely green tea oils (Camellia sinensis or Camellia assamica), virgin coconut oils (Cocos nucifera L.), evening primrose oils (Oenothera paradoxa), grape seed oils (Vitis vinifera L.) .), rosemary oils (Rosmarinus officinalis L.), immortelle oils (Helichrysum italicum), and cannabis seeds oils (Cannabis sativa L.) on improving skin hydration in the elderly.

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Jang, Sungho, Junsoo Lee, and Won-Seok Choi. "Oxidative Stability of Grape Seed Oil by Addition of Grape Seed Extract." Journal of the Korean Society of Food Science and Nutrition 44, no. 12 (December 31, 2015): 1813–18. http://dx.doi.org/10.3746/jkfn.2015.44.12.1813.

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Munawiroh, Siti Zahliyatul, Agenilia Permatasari, and Lutfi Chabib. "Pengembangan Formula Nanoemulsi Air dalam Minyak Biji Anggur (Vitis vinifera L.) sebagai Basis Lipstik." MPI (Media Pharmaceutica Indonesiana) 2, no. 4 (December 19, 2019): 181–91. http://dx.doi.org/10.24123/mpi.v2i4.1780.

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The objective of this research is to develop water in grape seed oil nanoemulsions which prepared by low energy method to be used in lipstick base formulation. Water in grape seed oil nanoemulsions were prepared by low energy methods which was employed a Phase Inversion Composition (PIC) technique in elevated temperature at 80°C using mixed-surfactants (tween 20/span 80). In ternary phase diagram (oil:water:mixed-surfactants), the largest area of nanoemulsions was occurred in equal ratio tween 20:span 80 (1:1). The maximum water content of water in grape seed oil nanoemulsions was reached at 20% water with 60% mixed-surfactants (1:1). An unimodal size distribution of water in grape seed oil nanoemulsions with varied water content at 6, 10, and 14% were found with droplet size at 29.33 ± 5.30, 30.23 ± 7.33, and 29.83 ± 11.47 nm. Water content of water in grape seed oil nanoemulsions insignificantly affected to melting profile and hardness properties of lipstick. Water in grape seed oil nanoemulsions which was prepared by low energy can be developed as lipstick base formulation.

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Fiorini, Dennis, Katell Fiselier, Maurus Biedermann, Roberto Ballini, Ettore Coni, and Konrad Grob. "Contamination of Grape Seed Oil with Mineral Oil Paraffins." Journal of Agricultural and Food Chemistry 56, no. 23 (December 10, 2008): 11245–50. http://dx.doi.org/10.1021/jf802244r.

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Vujasinović, V. B., M. M. Bjelica, S. C. Čorbo, S. B. Dimić, and B. B. Rabrenović. "Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties." Grasas y Aceites 72, no. 2 (June 3, 2021): e411. http://dx.doi.org/10.3989/gya.0222201.

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Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 μg GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC50 values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.

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Ergović-Ravančić, Maja, Valentina Obradović, Josip Mesić, Brankica Svitlica, Helena Marčetić, Krešimir Prtenjača, and Svjetlana Škrabal. "The influence of grape seed drying temperature on the quality of grape seed oil." Journal on Processing and Energy in Agriculture 24, no. 1 (2020): 22–25. http://dx.doi.org/10.5937/jpea24-25509.

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SHINAGAWA, Fernanda Branco, Fernanda Carvalho de SANTANA, Lucillia Rabelo Oliveira TORRES, and Jorge MANCINI-FILHO. "Grape seed oil: a potential functional food?" Food Science and Technology 35, no. 3 (October 9, 2015): 399–406. http://dx.doi.org/10.1590/1678-457x.6826.

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Milanović, Jelena, Marko Malićanin, Vesna Rakić, Nenad Jevremović, Ivana Karabegović, and Bojana Danilović. "Valorization of Winery Waste: Prokupac Grape Seed as a Source of Nutritionally Valuable Oil." Agronomy 11, no. 9 (September 16, 2021): 1864. http://dx.doi.org/10.3390/agronomy11091864.

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Valorization of winery waste is a promising solution for waste management with additional benefit of bioactive compounds isolation. The aim of this study was to analyze the nutritional and bioactive potential of oil derived from Serbian autochthonous grape seed variety Prokupac and to compare it with known international grape varieties. Additionally, two extraction methods (ultrasound assisted extraction and cold pressing) were used in order to determine their influence on physico-chemical and nutritive characteristics of grape seed oil. Different methods, including determination of physicochemical properties, content of bioactive compounds, oxidative stability and antioxidative capacity were used for the characterization of grape seed oils. Results indicated that the higher yield was obtained by ultrasound assisted extraction compared to cold pressing. The application of ultrasound assisted extraction resulted in increased α-tocopherol content and better antioxidant capacity and oxidative stability of oil. Significant differences in bioactive composition were observed for Prokupac seed oil compared to the other grape varieties. Oil extracted from Prokupac grape seed had the lowest content of polyunsaturated and the highest content of saturated fatty acids, the highest content of α-tocopherol and consequently, the best antioxidative capacity. Prokupac grape seed has a great potential for isolation of nutritive and bioactive valuable oil.

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Arianto, Anayanti, Desi Yet Lie Lie, Sumaiyah, and Hakim Bangun Bangun. "Preparation and Evaluation of Nanoemulgels Containing a Combination of Grape Seed Oil and Anisotriazine as Sunscreen." Open Access Macedonian Journal of Medical Sciences 8, B (October 4, 2020): 994–99. http://dx.doi.org/10.3889/oamjms.2020.5293.

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BACKGROUND: Grape seed oil contains Vitamin E which acts as skin antioxidant and natural ultraviolet (UV) absorbent and anisotriazine is used as chemical absorbent. Sun protection factor (SPF) value of the sunscreen and physical stability can be increased using a combination of grape seed oil and anisotriazine as sunscreen material and preparation by nanotechnology. AIM: The objective of this study was to prepare and evaluate physical stability and in vitro SPF value of sunscreen nanoemulgel containing grape seed oil and anisotriazine. METHODS: Nanoemulgels containing 4% grape seed oil and anisotriazine (1.6% and 3.2%) were formulated by adding 2% of Carbopol 940 gel to the optimized nanoemulsions formulation with a ratio of nanoemulsion and gel 4:1. The nanoemulgels were evaluated physical stability during storage for 12 weeks at variations of temperature, centrifugation, and cycling test. SPF values of nanoemulgels were determined by UV–visible spectrophotometric method and compared to emulgel. Droplet morphology observation of nanoemulgel using transmission electron microscope. RESULTS: The results of this study showed that sunscreen nanoemulgel containing 4% grape seed oil and 3.2% anisotriazine had average droplet size of 187.5 nm, physically stable during experiment for 12 weeks at variation of temperature and after centrifugation and cycling test, but the sunscreen emulgel showed a phase separation. The SPF of nanoemulgel containing a combination of 4% grape seed oil and 3.2%, nanoemulgel without anisotriazine, and emulgel formulation was 19.325 ± 0.232, 11.169 ± 0.113, and 11.913 ± 0.161, respectively. Transmission electron microscopy analysis of droplet morphology showed that this nanoemulgel formulation formed a spherical globule. CONCLUSION: The sunscreen nanoemulgel formulation containing combination of 4% grape seed oil and 3.2% anisotriazine more stable than sunscreen emulgel during experiment for 12 weeks at room temperature and showed the SPF value higher compared to emulgel containing 4% grape seed oil and 3.2% anisotriazine and nanoemulgel without anisotriazine.

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Garavaglia, Juliano, Melissa M. Markoski, Aline Oliveira, and Aline Marcadenti. "Grape Seed Oil Compounds: Biological and Chemical Actions for Health." Nutrition and Metabolic Insights 9 (January 2016): NMI.S32910. http://dx.doi.org/10.4137/nmi.s32910.

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Grape seed oil is rich in phenolic compounds, fatty acids, and vitamins, with economic importance to pharmaceutical, cosmetic, and food industry. Its use as an edible oil has also been suggested, especially due to its pleasant sensory characteristics. Grape seed oil has beneficial properties for health that are mainly detected by in vitro studies, such as anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties, and may interact with cellular and molecular pathways. These effects have been related to grape seed oil constituents, mainly tocopherol, linolenic acid, resveratrol, quercetin, procyanidins, carotenoids, and phytosterols. The aim of this article was to briefly review the composition and nutritional aspects of grape seed oil, the interactions of its compounds with molecular and cellular pathways, and its possible beneficial effects on health.

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Rabiei, Zahra, Sajad Naderi, and Mahmoud Rafieian-Kopaei. "Study of antidepressant effects of grape seed oil in male mice using tail suspension and forced swim tests." Bangladesh Journal of Pharmacology 12, no. 4 (November 5, 2017): 397. http://dx.doi.org/10.3329/bjp.v12i4.33520.

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The aim of this study was to investigate the antidepressant effects of grape seed oil in male mice (n=60) using tail suspension and forced swim tests. Mice were divided to six groups of 10 in each group. Group I: Intraperitoneally receiving normal saline; Group II: Received normal saline & stress; Group III-V: Injected (i.p.) with different (60, 120, and 240 mg/kg) doses of grape seed oil; and Group VI: Received fluoxetine (10 mg/kg). Grape seed oil in 60 mg/kg significantly decreased immobility time in tail suspension and forced swim tests under chronic unpredictable stress compared to groups under chronic stress receiving normal saline and grape seed oil (120 and 240 mg/kg). Grape seed oil (60 mg/kg) significantly improved the motor balance in mice under chronic stress. It had no significant effect on serum corticosterone level. Grape seed oil can improve depression symptoms in mice.Video Clip of Methodology:0 min 14 sec <a href="https://youtube.com/v/7JgyR4mTUOw">Full Screen</a> <a href="https://youtube.com/watch?v=7JgyR4mTUOw">Alternate</a>

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Matthäus, Bertrand, and Ludger Brühl. "Virgin hemp seed oil: An interesting niche product." European Journal of Lipid Science and Technology 110, no. 7 (July 2008): 655–61. http://dx.doi.org/10.1002/ejlt.200700311.

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Pardo, Jose Emilio, Enrique Fernández, Manuela Rubio, Andrés Alvarruiz, and Gonzalo Luis Alonso. "Characterization of grape seed oil from different grape varieties (Vitis vinifera)." European Journal of Lipid Science and Technology 111, no. 2 (February 2009): 188–93. http://dx.doi.org/10.1002/ejlt.200800052.

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Uma Maheswari, M., and PG M. Rao. "Antihepatotoxic effect of grape seed oil in rat." Indian Journal of Pharmacology 37, no. 3 (2005): 179. http://dx.doi.org/10.4103/0253-7613.16216.

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BÖGER, Bruna Raquel, Sandra Regina GEORGETTI, and Louise Emy KUROZAWA. "Microencapsulation of grape seed oil by spray drying." Food Science and Technology 38, no. 2 (April 16, 2018): 263–70. http://dx.doi.org/10.1590/fst.04417.

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Darwati, Lilik, and Siti Sholikha. "Giving Extra Virgin Olive Oil To Wound Healing (Grade Of Inflammation) In Atopic Dermatitis Patients." Jurnal Midpro 13, no. 1 (June 1, 2021): 140. http://dx.doi.org/10.30736/md.v13i1.307.

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Atopic dermatitis (AD) is a chronic and recurrent skin inflammation, accompanied by itching, occurs in certain predilection sites and is based on the presence of an inherited inherited hypersensitivity. This dermatitis is the most common form of dermatitis in infants and children. Other names are atopic eczema, dermatitis eczema, Besnier's prurigo and neurodermatitis. Dermatitis can occur for years, even for life, often recurring and interfering with daily activities due to intense itching. Knowing the effect of giving extra virgin olive oil on wound healing (degree of inflammation) in atopic dermatitis patients, the type of research used was pre-experimental because it revealed a cause-and-effect relationship involving only one group of subjects. so there's no control. strict on variables. The type of research design chosen was The One Group Pratest Posttest, which is an experimental design that was carried out in one group without a comparison group. This model has used a pre-test (pratest) then after being given treatment, a measurement (posttest) is carried out again to determine the consequences of the treatment, so that it can be seen the magnitude of the effect of the experiment. The results of the study can be interpreted that before being given olive oil most (75%) of the respondents had a severe degree of dermatitis and after being given olive oil half (50%) of the respondents had a mild degree of dermatitis, and half (50%) of the respondents had a moderate degree of dermatitis. It can be seen that the Z value is -4.916 with a significance of p = 0.000, so H0 is rejected so that H1 is accepted, which means that there is a difference in the degree of dermatitis before and after being given olive oil. Virgine Olive Oil Can Be Used As A Non-pharmacological Therapy In Overcoming The Degrees Of Atopic Dermatitis Both In Public Health Centers And Networks And In Hospitals

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Lončarević, Ivana, Jovana Petrović, Nemanja Teslić, Ivana Nikolić, Nikola Maravić, Biljana Pajin, and Branimir Pavlić. "Cocoa Spread with Grape Seed Oil and Encapsulated Grape Seed Extract: Impact on Physical Properties, Sensory Characteristics and Polyphenol Content." Foods 11, no. 18 (September 6, 2022): 2730. http://dx.doi.org/10.3390/foods11182730.

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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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Mehrangiz, Ebrahimi-Mameghani, Irandoost Pardis, and Pourmoradian Samira. "The Effects of Grape Seed Oil on the Cardiovascular Risk Factors in Overweight and Obese Women: A Double-Blind Randomized Clinical Trial." Current Topics in Nutraceutical Research 18, no. 3 (May 19, 2019): 221–26. http://dx.doi.org/10.37290/ctnr2641-452x.18:221-226.

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Cardiovascular diseases are one of the major types of non-communicable diseases with increasing prevalence worldwide. Oil consumption is an important part of the modifiable nutritional risk factor of cardiovascular diseases. The present study aims to examine the effects of grape seed oil consumption against sunflower oil on lipid profiles, high-sensitivity C-reactive protein, and weight management among overweight and obese females. In the current randomized clinical trial, 39 overweight or obese women were randomly allocated into the grape seed oil and sunflower oil groups and completed the study successfully. Anthropometric parameters were measured every two weeks. Fasting serum lipid profiles and high-sensitivity C-reactive protein levels were measured at the beginning and at the end of the intervention. Dietary data were collected using 3 days of 24-hours dietary recall. The changes in anthropometric measures and nutrient intakes at the end of the study were not significant between the groups. Although lipid profiles improved significantly in both groups, only the changes of the low-density lipoprotein (25.9 ± 6.6 mg/dL vs. 8.63 ± 6.87 mg/dL) and high-density lipoprotein (5.35 ± 2.56 mg/dL vs. 1.73 ± 1.14 mg/dL) were significantly different between the grape seed oil and sunflower oil groups. The changes in the high-sensitivity C-reactive protein level in the grape seed oil vs. sunflower oil group were statistically significant (P = 0.03). Grape seed oil consumption seems to improve lipid biomarkers and reduce the risk of cardiovascular diseases in overweight and/or obese females.

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Martin, Maria E., Elena Grao-Cruces, Maria C. Millan-Linares, and Sergio Montserrat-de la Paz. "Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry." Foods 9, no. 10 (September 25, 2020): 1360. http://dx.doi.org/10.3390/foods9101360.

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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Kapcsándi, Viktória, Erika Hanczné Lakatos, Beatrix Sik, László Ádám Linka, and Rita Székelyhidi. "Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different Vitis vinifera L. varieties." OCL 28 (2021): 30. http://dx.doi.org/10.1051/ocl/2021017.

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In this study, we examined the yield and oil quality of eight different grape varieties. For the experiments, the grape seeds were obtained from the Benedictine Pannonhalma Archabbey in the northwestern region of Hungary. The aim of the studies was to determine the oil yield obtained by extraction and to examine the differences between the fatty acid composition, antioxidant capacity, and total polyphenol content of the oils of different grape varieties. Based on the results, the oil content of the grape seeds varied between 99.91 g/kg and 126.74 g/kg. The grape seed oils analysed contained significant amounts of stearic acid (3.42–9.93%), palmitic acid (7.81–10.66%), oleic acid (14.29–19.92%), and linoleic acid (66.85–72.47%). Besides, the grape seed oils tested contained several other fatty acids in small amounts. There were significant differences in the total antioxidant and total polyphenol content of the oils. Total polyphenol content ranged from 0.24 to 1.13 mg GAE/g, while the total antioxidant content changed between 0.12 and 0.78 μg TEAC/g. The results show that the studied varieties are suitable for the production of table grape seed oil based on their oil yield, and the oils have favourable, health-protecting properties in terms of their quality.

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Dabetic, Nevena M., Vanja M. Todorovic, Ivana D. Djuricic, Jelena A. Antic Stankovic, Zorica N. Basic, Dragan S. Vujovic, and Sladjana S. Sobajic. "Grape Seed Oil Characterization: A Novel Approach for Oil Quality Assessment." European Journal of Lipid Science and Technology 122, no. 6 (April 8, 2020): 1900447. http://dx.doi.org/10.1002/ejlt.201900447.

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Barriga Sanchez, Maritza Elizabeth, Carlos Francisco Castro Rumiche, Gloria Cesia Sanchez Gonzales, and Maria Rosales-Hartshorn3. "Functional and chemical qualities of Vitis labrusca grape seed oil extracted by supercritical CO2." Revista Colombiana de Química 50, no. 3 (June 29, 2022): 3–9. http://dx.doi.org/10.15446/rev.colomb.quim.v50n3.95469.

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Grape seed oil, which is extracted with highly toxic organic solvents that are harmful to human health, is produced from tons of grape pomace waste, generated during winemaking. Sometimes, this waste is used to make compost or is burnt, which causes environmental contamination. The functional qualities, antioxidant capacity (AC), α-tocopherol and total phenolic compounds content (TPC) of Black Borgoña (Vitis labrusca) grape seed oil, extracted by supercritical CO2, were evaluated. The high content of linoleic acid (w-6) and monounsaturated fatty acids contributed to the beneficial effect on the functional quality indices, which were 0.20, 0.23, 11.80 for IA, IT and H:H, respectively. In addition, a POV of 6.23 ± 0.08 milliequivalents of peroxide/kg oil and an anisidine index of 2.70 ± 0.05 indicated a good quality oil. Also, a high concentration of α-tocopherol (9.82 ± 0.02 mg/100 g oil) and a high TPC (114.14 ± 3.24 mg GAE/kg oil) were obtained. This study demonstrated that supercritical CO2 extraction is a suitable method for the delivery of a high-quality grape seed oil.

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Рамазанов (Ramazanov), Арсен (Arsen) Шамсудинович (Shamsudinovich), and Курбан (Kurban) Шахбанович (Shakhbanovich) Шахбанов (Shakhbanov). "THE STUDY OF GRAPE SEED OIL OBTAINED BY EXTRACTION BY SUPERCRITICAL CARBON DIOXIDE." chemistry of plant raw material, no. 1 (November 12, 2017): 75–81. http://dx.doi.org/10.14258/jcprm.2018012402.

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The object of the study were grape seeds technical Rkatsiteli grown in the Derbent district and revised in September 2016 on Derbent cognac plant in the Republic of Dagestan.The purpose of this study was to obtain oil by supercritical fluid extraction with carbon dioxide from grape Rkatsiteli and the determination of the quality and content of fatty acids in grape oil by gas-liquid chromatography with mass-selective detection.The optimal conditions for obtaining high-quality unrefined grape oil for the food and pharmaceutical industry from grape seeds of the grade Rkatsiteli by CO2 extraction were determined: temperature 30 °С, pressure of carbon dioxide 350 atm., time 60 minutes. Under these optimal conditions, the predicted oil yield was 13.5%.It is shown that the oil from the seeds of grapes of Rkatsiteli variety contains irreplaceable polyunsaturated fatty acids more than 88%, tocopherols 292 mg%, carotenoids 4.4 mg% and chlorophylls 5.9 mg%.

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Al-Atbee, Israa. "Efficiency of Grape (Vitis vinifera) Seed Oil on Nonspecific Immune Response and Histopathological Effects in Common Carp Cyprinus carpio Challenged with Pseudomonas aeruginosa." Biological and Applied Environmental Research 5, no. 1 (January 15, 2021): 130–40. http://dx.doi.org/10.51304/baer.2021.5.1.130.

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The present study was carried out to assess the effect of grape seed oil supplemented diet on non- specific immunity of Cyprinus carpio against the pathogenic bacteria Pseudomonas aeruginosa. Fish weights 41.69±2.25 g and total length 13.65±1.24 cm were randomly distributed into four treatments (two replications for each treatment). Fish groups were fed four dissimilar diets up to 40 days. The first group (T1) was fed with 0.2% grape seed oil, the second group (T2) was fed supplemented with 0.5% grape seed oil, the third group (T3) was supplemented with 1% grape seed oil and the forth group (T4) was served as the control group which fed basal diet without supplementing with grape seed oil. Forty-six fishes in all treatment groups were challenged intramuscularly with P. aeruginosa on day 41. The fishes in experimental groups were challenged intramuscularly with 0.2 ml P. aeruginosa at a concentration of 108 CFU/ml and after challenge (14 days), the different parameters were determined including nitroblue tetrazolium % (NBT), myeloperoxidases % (MPO), phagocytic activity (%) and serum lysozyme activity (U/min). The results indicated that T2 group had significant increased (p<0.05) in NBT activity, MPO activity, phagocytic activity and lysozyme activity compared with control group and to other treatment groups, followed by T1 and T3, respectively. In addition, T2 showed highest resistance to challenge P. aeruginosa compared with other groups. T3 and T4 groups showed a decreased performance in all non-specific immune parameters. There were histopathological effects in liver, showing a focal region of lymphocyte aggregation (T3), and hemorrhage into the hepatic vein with infiltration of inflammatory cells (T4). Therefore, these results indicated that 0.5% grape seed oil (T2) as additive fed could be used as prophylactic in common carp culture to enhance the protection against any possible infection by P. aeruginosa.

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Lia, Frederick, Marion Zammit Mangion, and Claude Farrugia. "Application of Elemental Analysis via Energy Dispersive X-ray Fluorescence (ED-XRF) for the Authentication of Maltese Extra Virgin Olive Oil." Agriculture 10, no. 3 (March 10, 2020): 71. http://dx.doi.org/10.3390/agriculture10030071.

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Elemental analysis using energy-dispersive X-ray fluorescence on extra virgin olive oils and seed oils revealed the presence of two major concentration related clusters, one containing elements of pedological origin, whilst the other consisted of heavy metals. Seed oils were found to contain a higher concentration of titanium when compared to extra virgin olive oils, whilst extra virgin olive oils derived from the Maltese Islands had a significantly higher concentration of barium and phosphorus on using the Kruskal–Wallis one-way ANOVA (p-value < 0.05 for both elements). Application of stepwise linear canonical discriminate analysis proved to be highly superior to PCA, as it was able to distinguish between seed oils from extra virgin olive oils and distinguish between foreign and locally produced extra virgin olive oils.

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Bui, N. H., B. V. Nguyen, T. N. L. Nguyen, T. T. T. Tran, and H. C. Mai. "Physicochemical properties of seed oil of the cardinal grape (Vitis vinifera L.) originated in Vietnam." Food Research 6, no. 5 (September 25, 2022): 161–67. http://dx.doi.org/10.26656/fr.2017.6(5).582.

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Grape (Vitis vinifera L.) seed oil was studied for physicochemical characteristics and chemical composition. Through the gas chromatography-flame ionization (GC-FID) process, the fatty acid composition in the oil was analysed, revealing that the oil is very rich in linoleic (65.3%), linolenic (0.43%), and oleic (17.56%) acid. The physicochemical properties of the oil were also examined, including viscosity (87.8±2.75 cP), acid value (2.25±0.75 mg KOH/g), saponification content (185.5±7.45 mg KOH/g) and iodine value (176.4±5.85 g I2/100 g). The results also indicated that grape seed is a health-beneficial oil due to the high contents of polyunsaturated fatty acids. This research also provided an important base for further investigations on the production of relevant high-value products, such as analysis of other minor nutrients of grape seed oil originated in Vietnam and study of the beneficial effects of grapeseed oil on human health and its application in the cosmetic industry.

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Tobar, P., A. Moure, C. Soto, R. Chamy, and M. E. Zúñiga. "Winery solid residue revalorization into oil and antioxidant with nutraceutical properties by an enzyme assisted process." Water Science and Technology 51, no. 1 (January 1, 2005): 47–52. http://dx.doi.org/10.2166/wst.2005.0006.

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Revalorization of the winery industry residue, grape seed is studied for the production of an oil and defatted meal with nutraceutical properties. Conventional grape seed oil extraction process is carried out by pressing at high temperature affecting the product quality. Oil extraction by cold pressing improves product quality, but it gives a low oil yield. Oil extracted is increased at the pressing stage, when an enzymatic pre-treatment is incorporated in to the conventional process. The yield is determined by determining the residual oil in the pressed cake. Using an enzymatic treatment during 9 hours at 45°C and 50% of moisture, with a mixture of two commercial enzymes grape seed oil extraction yield by cold pressing is raised up to 72%, being a 59.4% increment in comparison to the yield obtained by the control, without enzymes. The defatted meal by enzimatic assisted process improves its phenolic compounds between 2 and 4 times, depending on the conditions of phenolics extraction in comparison to the control samples.

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Amer, Afnan. "Effects of Grape Seed Oil on Liver of Rats." Bulletin of Egyptian Society for Physiological Sciences 26, no. 1 (June 1, 2006): 95–100. http://dx.doi.org/10.21608/besps.2006.37433.

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Lachman, Jaromír, Alena Hejtmánková, Zora Kotíková, Martin Dědina, Radomíra Střalková, and Vladimír Hönig. "Stability of Grape Seed Oil and its Antioxidant Tocotrienols." Advanced Materials Research 1030-1032 (September 2014): 370–73. http://dx.doi.org/10.4028/www.scientific.net/amr.1030-1032.370.

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For the experiment three different storage conditions were chosen: storage at room temperature of 22 °C in the light and in the dark and in the dark in a refrigerator at 4 °C. Parameters monitored were: peroxide value and changes in the content of α-, γ-and δ-tocotrienols and α - and γ-tocopherols during storage for 210 days (30 weeks). The peroxide value is an indicator of the content of primary oxidation products of oils. From analytical analyses results that the greatest destruction of grape oil occurs during storage at room temperature and access of light, where a peroxide value increased up to 484 meq. O2/kg oil). The least intrusive method of storage was in terms of temperature refrigerator (4 °C) in the dark, when during 30 days of storage peroxide value had risen only to 71.9 meq. O2/kg oil. Between these values were values stored at room temperature in the dark (after 30 weeks storage 196 meq. O2/kg oil). From these parameters is clearly showed that to the stability of oil contribute significantly both factors - temperature and light conditions. The same trend was also found in tocotrienols. At room temperature and access of light was complete decomposition of α-tocotrienol in the 9th week of storage, γ-tocotrienol at 30 weeks of storage and δ-tocotrienol in the 18th week of storage. The most stable seems γ-tocotrienol > δ-tocotrienol > α-tocotrienol. When stored in the refrigerator in the dark, there was practically no decomposition of α-, γ-and δ-tocotrienols whose contents remained completely unchanged.

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Catalá, Juan, Jesús Manuel García-Vargas, María Jesús Ramos, Juan Francisco Rodríguez, and María Teresa García. "Kinetics of Grape Seed Oil Epoxidation in Supercritical CO2." Catalysts 11, no. 12 (December 6, 2021): 1490. http://dx.doi.org/10.3390/catal11121490.

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The epoxidation of grape seed oil in supercritical CO2, to the best of our knowledge, has been only superficially described in the literature, apart from a short communication and our own previous published work on the topic. In this work, a thorough study of the performance of the supercritical epoxidation of grape seed oil is performed in a wide range of conditions, and the kinetic parameters of the supercritical epoxidation of vegetable oils are reported for the first time in the literature. The experimental work has covered a 40–60 °C temperature range at 150 bar, sampling during a period of 48 h. The nature and extent of the side reactions and secondary products obtained have been evaluated, being hydrolysis products and their oligomerization derivatives the major by-products. Reaction rate constants (10−2 h−1 order) and activation energy parameters were finally calculated from the experimental conversion and epoxy yield data to establish the effect of temperature on the kinetics of the process.

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SHINAGAWA, Fernanda Branco, Fernanda Carvalho de SANTANA, Elias ARAUJO, Eduardo PURGATTO, and Jorge MANCINI-FILHO. "Chemical composition of cold pressed Brazilian grape seed oil." Food Science and Technology 38, no. 1 (October 19, 2017): 164–71. http://dx.doi.org/10.1590/1678-457x.08317.

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Ahmed Al-Janabi, Ahmed Muhsin Ali, and Sabra Saad Yassin. "Effect of Adding Pomegranate Peel Extracts on the Stability of Grape Seeds Oil During Storage." IOP Conference Series: Earth and Environmental Science 1060, no. 1 (July 1, 2022): 012080. http://dx.doi.org/10.1088/1755-1315/1060/1/012080.

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Abstract The effect of adding pomegranate peel extract to Grape seed oil and studying the effect of addition on the stability of oil during storage period and comparing the results with a sample of grape seed oil during the storage period fortified with the same percentage of BHA. It was found that the addition process improved the physicochemical properties of oil, as it was noted that the value of peroxide number of oil which treated with pomegranate extract amounted to 34.07 μg / g, while the value of the same characteristic for the oil treated with BHA was 28.02 μg / g It was found from study of the rest of traits that their value was less than that of the untreated grape seed oil, and it was found that the absorption of light was less in the treated oil than in the untreated oil. total phenols. And the rest of the characteristics, but it is not having ability of BHA, which works to maintain levels of physicochemical properties within acceptable limits almost.

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Abdullah, Sanya Riadh, and Mohammed Jameel Mohammed. "The Effect of Vegetable Oils on some Physiological Traits in Adult Male Rats." Tikrit journal for agricultural sciences 22, no. 1 (March 31, 2022): 47–52. http://dx.doi.org/10.25130/tjas.22.1.5.

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The study was conducted in the animal house at the Faculty of Veterinary Medicine/ Tikrit University to investigate the effect of different concentrations of four types obtained from Al-Emad oil production company, which is grape seed oil, pumpkin oil, black seed oil and olive oil, with two types of commercial oils obtained from local markets, namely sunflower oil and corn oil, on some physiological characteristics of adult male rats with a number of 28 animal which had been divided in to 7 Groups , each one contained 4 animals. Animals underwent a lightening cycle which has been divided into 12 light hour and 12 dark hour, with a fixed temperature at 25± 2 º C. Animals had been left for one week to be adapted with the new conditions and to be sure of diseases privation. Food and water had been given continuously by oral dosing with sufficient quantities along the period of the process. The results have shown a significant increase in the gained weight of laboratory animals. There is also an increase in the total number of red blood cells, hemoglobin, granulosa cells, lymphocytes and platelets when adding grape seed oil, nigella oil, pumpkin oil and olive oil. And a decrease in the number of white blood cells compared to the addition of sunflower oil and corn oil. There is also an increase in the values of immunoglobulins IgA, IgM, IgE and IgG When adding grape seed oil, pumpkin seed oil, black seed oil and olive oil and a decrease in the values of the liver enzymes (ALT) and (AST) compared to the addition of sunflower oil and corn oil.

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Kern, Catherine, Christian Gombert, Alicia Roso, and Christine Garcia. "Soothing effect of virgin coriander seed oil on sensitive skin." OCL 27 (2020): 49. http://dx.doi.org/10.1051/ocl/2020043.

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Sensitive skin is a common condition that concerns many people in the world. This syndrome is defined by the occurrence of unpleasant sensations such as stinging and burning in response to stimuli that normally should not provoke such sensations. The main hypothesis attributed to the occurrence of sensitive skin is the disruption of the epidermal barrier and a greater penetration of substances such as irritants. In keratinocytes, the NF-κB pathway, which plays an important role in orchestrating inflammatory responses, is then activated. Regulation of this activation is a key issue to control inflammation. Due to the wide variety of sensory symptoms, neurosensory dysfunction also represents a mechanism to be considered. Some of the cutaneous nerve endings express TRPA1, a sensor of skin barrier insult, which is involved in a variety of physiological or cellular processes including nociception, itch and neurogenic inflammation. Regulation of such sensor activation is also an issue to consider to control neurosensory dysfunction. Coriander seed oil is a 100% virgin oil of coriander seeds and boasts a unique composition of fatty acids. The soothing effect of coriander seed oil on sensitive skins was investigated by studying its capacity to regulate NF-κB and TRPA1 activation. Coriander seed oil allowed the regulation of NF-κB activation induced by TNF-α in an in vitro model of inflammation in keratinocytes. It also regulated the activation of TRPA1 induced by allyl isothiocyanate in an in vitro model of keratinocytes-neurons co-culture. These results are in favor of a soothing effect of coriander seed oil.

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ȚINCU, Robert, Cristina TODAȘCĂ, Victoria ARTEM, and Adrian-Ionuț NICOARĂ. "Dye removal from wastewaters using grape seed residues." Revue Roumaine de Chimie 66, no. 2 (2021): 185–92. http://dx.doi.org/10.33224/rrch.2021.66.2.09.

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Dye removal from industrial wastewaters is a constant concern in industry, like textile or paper, since the consumers demands are in continuous increase and new dye combinations are developed and used. Therefore, efficient, and environmentally friendly dye adsorbents are a continuous necessity. This research aims to characterize the absorbents capacities of grapeseed material (rest material after grapeseed oil extraction). Apart from adsorbent characterization, the influence of contact time, adsorbent quantity and the influence of the solution pH are investigated. Following the principles of sustainability and circular economy, the transformation of by-products during the process of obtaining grapeseed oil into a usable absorbent material could resolve two major issues in two of the largest industries: wine industry waste management and removal of dyes from the textile industry wastewater.

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Pardo, José E., Manuela Rubio, Arturo Pardo, Diego C. Zied, and Manuel Álvarez-Ortí. "Improving the quality of grape seed oil by maceration with grinded fresh grape seeds." European Journal of Lipid Science and Technology 113, no. 10 (August 25, 2011): 1266–72. http://dx.doi.org/10.1002/ejlt.201000521.

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GUILLÉN, MARÍA D., and PATRICIA SOPELANA. "Load of Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils: Importance of Alkylated Derivatives." Journal of Food Protection 67, no. 9 (September 1, 2004): 1904–13. http://dx.doi.org/10.4315/0362-028x-67.9.1904.

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The presence of polycyclic aromatic hydrocarbons (PAHs) has been studied in different samples of olive oil, extra virgin olive oil, and refined seed oils. A high number of PAHs have been found, with a wide range of molecular weights and in concentrations that are high or even very high compared with the data obtained by other authors, especially in the seed oils. Among the PAHs identified, more than half are alkylated compounds, which account for the major part of the total PAH concentration in some of the samples. The total PAH concentrations in olive oils and extra virgin olive oils are similar, but the former present a higher proportion of heavy PAHs than the latter. The seed oils, in general, have much higher concentrations than the different types of olive oil and their PAH profiles are different. One of the olive oil samples exhibited a PAH distribution similar to that observed in olive pomace oil, suggesting possible adulteration. These data reveal that, in some cases, PAH profile provides useful information in relation to the possible origin of the contamination. We also observed large differences in PAH distribution between oils with the same label but from different batches. PAHs with varying degrees of carcinogenicity have been identified in all the samples, including benzo[a]pyrene, although this PAH was identified neither in the extra virgin olive oils nor in two of the seed oil samples.

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SILVA, K. S., J. T. ROMERO, and M. A. MAURO. "SORPTION ISOTHERMS AND THERMODYNAMIC ANALYSIS OF SEED FRUITS USED TO OBTAIN VEGETABLE OIL." Latin American Applied Research - An international journal 45, no. 1 (January 30, 2015): 21–26. http://dx.doi.org/10.52292/j.laar.2015.361.

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Sorption isotherms of papaya, melon and grape seeds were determined and thermodynamic properties compared. The experiments were carried out at different temperature using the gravimetric method. The Henderson and GAB models were the best which represented the experimental data. Papaya and grape seeds are more stable with larger moisture content than melon seeds at 30°C. Grape seeds presented more resistance to lose water during the dehydration. The differential enthalpy and entropy decreased with increasing moisture content and satisfied the compensation theory. It was found that the sorption process investigated was enthalpy-driven.

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Vidrih, R., S. Vidakovič, and H. Abramovič. "Biochemical parameters and oxidative resistance to thermal treatment of refined and unrefined vegetable edible oils." Czech Journal of Food Sciences 28, No. 5 (October 14, 2010): 376–84. http://dx.doi.org/10.17221/202/2008-cjfs.

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In human nutrition fats are physiologically important food constituents but also the components most liable to oxidative degradation. The oils included in the study were refined (sunflower, extra-sunflower, soybean, and rapeseed) as well as unrefined (olive and pumpkin-seed) oils. The aim of our study was to determine the fatty acid composition, tocopherol content, and quality parameters such as the free fatty acid content, peroxide value, and induction time. Extra virgin olive oil had the highest average peroxide value, while unrefined pumpkin seed oil had the lowest one. The acid value of the unrefined oils was higher on average than that of the refined oils. Soybean oil had the highest total tocopherol content and extra virgin olive oil the lowest one. The refined oils with higher contents of saturated and monounsaturated fatty acids and lower polyunsaturated fatty acid contents had a high oxidative stability. A negative correlation has been found in the oils between the induction time and polyunsaturated fatty acid content. Among the oils investigated, unrefined pumpkin seed oil was the most oxidatively stable, the other oils following in the decreasing order: extra virgin olive > high oleic sunflower > rapeseed > soybean > sunflower oil. The oxidative stability of the unrefined oils was better than that of the refined oils.

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Gerber, Yuri, Alexander Gavrilov, Vladimir Omelchuk, and Ekaterina Oshchepkova. "Development of curd product technology with the addition of grape seed oil." E3S Web of Conferences 175 (2020): 08006. http://dx.doi.org/10.1051/e3sconf/202017508006.

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The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.

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Szabó, Éva, Tamás Marosvölgyi, Gábor Szilágyi, László Kőrösi, János Schmidt, Kristóf Csepregi, László Márk, and Ágnes Bóna. "Correlations between Total Antioxidant Capacity, Polyphenol and Fatty Acid Content of Native Grape Seed and Pomace of Four Different Grape Varieties in Hungary." Antioxidants 10, no. 7 (July 9, 2021): 1101. http://dx.doi.org/10.3390/antiox10071101.

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Grape pomace is a valuable source of various bioactive compounds such as plant-derived polyphenols and polyunsaturated fatty acids (PUFAs). The commercial demand of grape skin and seed powders as nutraceuticals is still growing. However, no distinction is currently made between unfermented native grape seed and grape seed pomace powders regarding their antioxidant activities. Our aim was to find the relationship between the polyphenol and fatty acid content as well as the antioxidant capacity of native and fermented grape seeds of four different grape varieties harvested in the Villány wine region. According to our results, none of the three investigated polyphenols (resveratrol, rutin, quercetin) could be detected in native grape seed samples in correlation with their significantly lower total antioxidant capacities compared to fermented seed samples. Pinot Noir (PN) grape seed pomace samples with the highest resveratrol and oil content showed significantly higher total antioxidant capacity than Cabernet Sauvignon (CS), Syrah (S) and Blue Portugal (BP) samples. Based on the statistical analysis, positive correlation was found between the fatty acid content and the resveratrol concentration in the pomace samples of different grape varieties. In contrast, rutin concentrations were negatively proportional to the fatty acid content of the fermented samples. No significant correlation was found considering the quercetin content of the samples. According to our findings, grape pomace seems a more promising source in the production of nutraceuticals, since it contains polyphenols in higher concentration and exerts significantly higher antioxidant activity than native grape seeds.

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Kim, Ju-Sub. "Effect of Grape seed Oil on Chemically Damaged Hair Improvement." Korean Society of Beauty and Art 21, no. 4 (December 30, 2020): 117–29. http://dx.doi.org/10.18693/jksba.2020.21.4.117.

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Journal articles on the topic 'Virgin grape seed oil'

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