TY  - JOUR
AU  - Vujasinović, V.B.
AU  - Bjelica, M.M.
AU  - Čorbo, S.C.
AU  - Dimić, S.B.
AU  - Rabrenović, B.B.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5880
AB  - 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 ?g 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.
PB  - CSIC Consejo Superior de Investigaciones Cientificas
T2  - Grasas y Aceites
T1  - Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties
IS  - 2
SP  - 0222201
VL  - 72
DO  - 10.3989/GYA.0222201
ER  - 

@article{
author = "Vujasinović, V.B. and Bjelica, M.M. and Čorbo, S.C. and Dimić, S.B. and Rabrenović, B.B.",
year = "2021",
abstract = "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 ?g 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.",
publisher = "CSIC Consejo Superior de Investigaciones Cientificas",
journal = "Grasas y Aceites",
title = "Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties",
number = "2",
pages = "0222201",
volume = "72",
doi = "10.3989/GYA.0222201"
}

Vujasinović, V.B., Bjelica, M.M., Čorbo, S.C., Dimić, S.B.,& Rabrenović, B.B.. (2021). Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties. in Grasas y Aceites
CSIC Consejo Superior de Investigaciones Cientificas., 72(2), 0222201.
https://doi.org/10.3989/GYA.0222201

Vujasinović V, Bjelica M, Čorbo S, Dimić S, Rabrenović B. Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties. in Grasas y Aceites. 2021;72(2):0222201.
doi:10.3989/GYA.0222201 .

Vujasinović, V.B., Bjelica, M.M., Čorbo, S.C., Dimić, S.B., Rabrenović, B.B., "Characterization of the chemical and nutritive quality of cold-pressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties" in Grasas y Aceites, 72, no. 2 (2021):0222201,
https://doi.org/10.3989/GYA.0222201 . .