Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste
Само за регистроване кориснике
2019
Чланак у часопису (Објављена верзија)

Метаподаци
Приказ свих података о документуАпстракт
Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practic...al Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.
Кључне речи:
grape seed oil / oxidative stability / phenolic composition / tocopherols / waste materialsИзвор:
European Journal of Lipid Science and Technology, 2019, 121, 8Издавач:
- Wiley, Hoboken
DOI: 10.1002/ejlt.201800416
ISSN: 1438-7697
WoS: 000478079300002
Scopus: 2-s2.0-85068055600
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Bjelica, Milos AU - Vujasinović, Vesna B. AU - Rabrenović, Biljana AU - Dimić, Sanja PY - 2019 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4946 AB - Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed. PB - Wiley, Hoboken T2 - European Journal of Lipid Science and Technology T1 - Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste IS - 8 VL - 121 DO - 10.1002/ejlt.201800416 ER -
@article{ author = "Bjelica, Milos and Vujasinović, Vesna B. and Rabrenović, Biljana and Dimić, Sanja", year = "2019", abstract = "Various grape seed samples collected in wineries, as a by-product before and after the fermentation process of pomace and after fermentation and distillation process of pomace, are used for oil extraction by cold pressing. Fatty acid profile, content and composition of tocopherols, content and composition of phenols, as well as the oxidative stability of oils are investigated. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effects of the fermentation and distillation processes. Cold pressed oil obtained from cleaned and dried seeds of grapes after fermentation and/or distillation process is richer in bioactive compounds compared to the oil obtained from grape seeds without fermentation. On the other hand, the high temperature in distillation process of pomace has a negative effect on the content of some bioactive compounds and oxidative stability of oil from this waste material. Practical Applications: In this paper, different cold pressed grape seed oils are analyzed for nutritionally important compounds and oxidative stability. The results show that, depending on the source of grape seeds as waste material, the nutritional quality of the obtained oils differs. In the production of high quality cold pressed grape seed oil, seeds from different sources of waste should not be mixed. It is not recommended to use the seeds from the waste material after distillation process in the production of high quality cold pressed grape seed oil. Some chemical characteristics of cold pressed grape seed oils obtained from different winery waste are analyzed. The different waste materials have a pronounced effect on the quali-quantitative profiles of bioactive compounds and induction period of oils. Obtained results show that cold pressed grape seed oils are characterized by different nutritional quality and oxidative stability, due to peculiar effect of fermentation and distillation processes. For production of high quality cold pressed oil, seeds from different winery waste material should not be mixed.", publisher = "Wiley, Hoboken", journal = "European Journal of Lipid Science and Technology", title = "Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste", number = "8", volume = "121", doi = "10.1002/ejlt.201800416" }
Bjelica, M., Vujasinović, V. B., Rabrenović, B.,& Dimić, S.. (2019). Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. in European Journal of Lipid Science and Technology Wiley, Hoboken., 121(8). https://doi.org/10.1002/ejlt.201800416
Bjelica M, Vujasinović VB, Rabrenović B, Dimić S. Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. in European Journal of Lipid Science and Technology. 2019;121(8). doi:10.1002/ejlt.201800416 .
Bjelica, Milos, Vujasinović, Vesna B., Rabrenović, Biljana, Dimić, Sanja, "Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste" in European Journal of Lipid Science and Technology, 121, no. 8 (2019), https://doi.org/10.1002/ejlt.201800416 . .