Abstract
The aim of this study was to determine technological (fat content, acid number, peroxide value, oxidation stability, fatty acid profiles), antioxidant (DPPH method), antimicrobial activity (antibacterial and antifungal) and sensory profiles of 4 kinds of Slovak grape seed oils (commercial, oil from white grape variety, oil from blue grape variety and oil made from grape after alcoholic fermentation). The fat content ranged from 95.86 % (blue grape variety oil) to 98.23 % (commercial oil). The values of acid number ranged from 0.15 mg KOH. g-1 (blue grape variety oil) to 0.90 mg KOH. g-1 (commercial oil) and of peroxide number from 2.75 mmol O2. kg-1 (blue grape variety oil) to 8.91 mmol O2. kg-1 (commercial oil). Values of antioxidant activity (DPPH method) ranged from 47.61 mg TEAC. l-1 (commercial oil) to 75.30 mg TEAC. l-1 (blue grape variety oil) and oxidation stability from 2.75 h (commercial oil) to 8.91 h (blue grape variety oil). The predominant acid in all samples was essential omega-6 fatty acid linoleic acid, which can decrease the cholesterol levels and it is necessary for the activity of cell membranes. Its content differed from 69.43± 0.00 % in commercial oil to 72.75± 0.04 % in blue grape variety oil. Grape oils inhibited microscopic fungi (Candida albicans), gramnegative G- (Yersinia enterocolitica, Salmonella enterica subs. enterica) and grampositive G+ (Bacillus cereus, Staphylococcus aureus subs. aureus) bacteria. Sensory analysis of tested oils was evaluated good, with the best results in commercial oil, especially consistency and overall appearance. The results of this work characterize and accentuate the qualities of edible grape oils, as a nutritionally valuable food for the nutrition of the human organism.
Highlights
Fats are one of the main nutrients essential for human nutrition and the proper functioning of the body
Oxidative and chemical changes in the oil are characterized by an increase in acid number
The results of our study point to a higher quality of local Slovak types of grape oils compared to commercial oil, the reason could be higher quality of raw material, well-chosen variety of crop or harvesting method
Summary
Fats are one of the main nutrients essential for human nutrition and the proper functioning of the body. Babinská et al (2012) noted that vegetable oils are characterized by a high content of polyunsaturated fatty acids, of which essential fatty acids play an important role, which the human body cannot produce alone and must be taken through diet. Grape seed oils include about poly- and monounsaturated fatty acids as in the amount of 90% of linoleic acid (58-78%, C18:2) followed by oleic acid (315%, C18:1) and minor amounts of saturated fatty acids (10%). Polyunsaturated fatty acids such as linoleic acid are referred to in the literature as desirable compounds in the human diet because of their effect in reducing the risk of coronary heart diseases and cancer (Konuskan et al, 2018). The objective of this study was to point out and evaluate the technological, DPPH scavenging activity, antimicrobial and sensory properties of various types of grape edible oils
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of microbiology, biotechnology and food sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
