Grape seed oil: obtaining and enhancing its antioxidant function by addition of dried vegetables

Mariana-Atena Poiana, Cristina Gaita, Diana Baltatu, Diana Moigradean

Volume 22, Issue 4;
Pages: 276-281; 2016
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
This study describes a way to valorize the grape pomace coming out as a waste from wine industry for obtaining of grape seed oil (GSO) and further, to enhance the antioxidant function of crude oil by addition of dried vegetables. GSO was obtained using the pomace recovered from Italian Riesling (Vitis vinifera L.) wine processing. Crude GSO was obtained by Soxhlet extraction from grape seeds picked from pressed wine pomace, previously dried for 15 h at 60°C. In order to prepare function-enhanced GSO, different mixtures of dried vegetables (turnips, ginger, Jerusalem artichokes, red onion, chilies, bell pepper, asparagus and turmeric) have been added to GSO in a proportion of 3% (w/v). Prior using in this purpose, the vegetables were dried at 60°C for 20 h in a home-scale dehydrator. After 4 weeks, the function-enhanced oil samples were analyzed in terms of total phenolics content and antioxidant activity. Our results highlight that the grape pomace can be successfully used for recovery of high quality edible oil. Also, the addition of dried vegetables has improved the antioxidant properties of GSO and it is expected to increase its shelf life.
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