Improving the quality of grape seed oil by maceration with grinded fresh grape seeds

Abstract

AbstractSamples of refined grape seed oil macerated with grinded fresh grape seeds were analyzed in order to study the consumers' preferences for the new oil characteristics provided by the maceration. Physical and chemical parameters have also been analyzed to study whether they remain unchanged during this process. The grape varieties used for the maceration were Airen, Sauvignon Blanc, Tempranillo, and Cabernet Sauvignon. The best values for the sensory parameters evaluated (smell and taste) were obtained with the red varieties (Tempranillo and Cabernet Sauvignon) in low concentrations of grape seed (50 g seed in 950 mL of refined oil) and shorter maceration time (2–7 days). An increase in the concentration of grape seeds in the maceration provides higher values in the component b* (blue–yellow component) and reduces the values of attribute h* (tone angle). Finally, several chemical parameters were measured in order to determine possible changes occurring in the macerated samples. K232, K270, acidity, peroxide index, fatty acids, sterols, polyphenols, and oxidative stability were analyzed. The chemical analysis in macerated samples showed only slight differences from the original product, however these values were acceptable for human consumption in any case. All samples were positively rated in the sensory evaluation, indicating that the grape seed oil has a pleasant smell and taste for consumers and may be an alternative to traditional seed oils.