Organically Cultivated Vine Varieties—Distinctive Qualities of the Oils Obtained from Grape Seeds

Manuel Alexandru Gitea, Daniela Gitea (), Delia Mirela Tit (), Simona Gabriela Bungau, Mihaela Alexandra Bogdan, Andrei-Flavius Radu, Francisc Vasile Dulf and Manuela Bianca Pasca
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Manuel Alexandru Gitea: Department of Agriculture and Horticulture, Faculty of Environmental Protection, University of Oradea, 410048 Oradea, Romania
Daniela Gitea: Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
Delia Mirela Tit: Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
Simona Gabriela Bungau: Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
Mihaela Alexandra Bogdan: Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania
Andrei-Flavius Radu: Doctoral School of Biomedical Sciences, University of Oradea, 410087 Oradea, Romania
Francisc Vasile Dulf: Faculty of Agriculture, Department of Environmental and Plant Protection, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
Manuela Bianca Pasca: Department of Pharmacy, Faculty of Medicine and Pharmacy, University of Oradea, 410028 Oradea, Romania

Sustainability, 2023, vol. 15, issue 14, 1-18

Abstract: Grape seeds, which have an increased concentration of high-quality compounds in their oil, are the byproduct of the grape processing industry. The purpose of this study is to evaluate the physico-chemical and bioactive profile of grape seed oil (GSO) obtained by extraction with n-hexane, using three different techniques and coming from two varieties of grapes. DPPH and ABTS radical scavenging ability assessments, and CUPRAC and FRAP assays, were used to determine the oil’s antioxidant properties, whereas the total phenolic content (TPC) was determined by applying an adapted version of the Folin–Ciocalteu technique. Utilizing a coupling method of gas chromatography and mass spectrometry, 14 fatty acids have been identified by analyzing their methylated intermediates. GSOs were characterized by a high content of polyunsaturated acids (PUFAs) (69.25–80.32%), of which linoleic acid stands out (66.97 and 79.88%), followed by monounsaturated acids (MUFAs) (16.64–19.59%), with the representative being oleic acid (15.20–17.86%) and then saturated acids (SFAs) (9.26–15.53%), through the palmitic acid (6.29–9.82%). GSO from Merlot samples recovered by MW had the greatest ratio of fatty acids with hypo-/hypercholesterolemia (H/H) values (14.09). The atherogenicity index and thrombogenicity index ranges for red GSO were 0.278–0.393 and 0.242–0.268, respectively, and for white GSO, 0.401–0.440 and 0.256–0.268, respectively. The oil from the red grape variety has the highest quantity of total polyphenols regardless of the extraction method (1.263–2.035 mg GAE/g vs. 0.918–1.013 mg GAE/g). Through the DPPH and FRAP methods, the results were similar (8.443–14.035 µmol TE/g oil and 6.981–13.387 µmol TE/g oil, respectively). The best results were obtained by the CUPRAC method (8.125–19.799 µmol TE/g oil). The assessment of the grape varieties revealed that they are appropriate for making edible GSO, which was endorsed by our results.

Keywords: grape seed oil; ecological culture; bioactive profile; Fetească Regală; Merlot; CUPRAC method; Folin–Ciocalteu method (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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