Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil





Centesimal composition, Flour, Oil, Quality


The south of Brazil is one of the largest producers of grapes, and as a consequence there is a large generation of waste that can be used as a profitable alternative source. The aim of this work was to obtain and evaluate oil and the flour for human consumption from the residue of cold-pressed Bordô from conventional and organic grape seeds in a winery in the south of Brazil. By cold pressing, the organic oil obtained higher yield. The quality parameters of the conventional oil were better, although with a higher index of peroxides and iodine. The conventional flour presented better results for quality and centesimal composition, mainly due to the higher fiber content and the fact that it did not contain high acidity or humidity. Therefore, the results of products were similar for both crops, but the conventional one was better. However, traces in the agrochemical residue analysis found for the conventional crop might better qualify the organic products.


Download data is not yet available.


Agência Nacional de Vigilância Sanitária - Anvisa. 2003. RDC nº 360, de 23 de dezembro de 2003. Regulamento Técnico sobre Rotulagem Nutricional de Alimentos Embalados. D.O.U. - Diário Oficial da União, Poder Executivo.

Agência Nacional de Vigilância Sanitária - Anvisa. 2005. RDC nº 263, de 22 de setembro de 2005. Regulamento Técnico para Produtos de Cereais, Amidos, Farinhas e Farelos. D.O.U. - Diário Oficial da União, Poder Executivo.

Agência Nacional de Vigilância Sanitária - Anvisa. 2005. RDC nº 270, de 22 de setembro de 2005. Regulamento Técnico para Óleos Vegetais, Gorduras Vegetais e Creme Vegetal. D.O.U. - Diário Oficial da União, Poder Executivo.

Agência Nacional de Vigilância Sanitária - Anvisa. 2012. RDC nº 54, de 12 de novembro de 2012. Regulamento Técnico sobre a Informação Nutricional Complementar. D.O.U. - Diário Oficial da União, Poder Executivo.

Assumpção CF, Nunes IL, Mendonça TA, Bortolin RC, Jablonski A, Flôres SH, Rios AO. 2015. Bioactive compounds and stability of organic and conventional Vitis labrusca grape seed oils. J. Am. Oil Chem. Soc. 93, 115–124. https://doi.org/10.1007/s11746-015-2742-0

Bruni GP, Oliveira FM, Crexi VT, Rosa GS, Oliveira EG. 2014. Secagem convectiva de sementes de uva: Influência no conteúdo de óleo extraído. In: XX Congresso Brasileiro de Engenharia Química – COBEQ, 2014, Florianópolis, Santa Catarina. Anais...Florianópolis: Universidade Federal do Pampa, 2014.

Codex Alimentarius International Food Standards - FAO/ WHO. 2015. Standard for Named Vegetable Oils Codex Stan 210–1999. Adopted in 1999. Revision: 2001, 2003, 2009. Amendment: 2005, 2011, 2013 and 2015.

Fiori L, Lavelli V, Duba KS, Harsha PSCS, Mohamed HB, Guella G. 2014. Supercritical CO2 extraction of oil from seeds of six grape cultivars: Modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents. J. Supercrit. Fluid. 94, 71–80. https://doi.org/10.1016/j.supflu.2014.06.021

Freitas LS. 2007. Desenvolvimento de Procedimentos de Extração do Óleo de Semente de Uva e Caracterização Química dos Compostos Extraídos, PhD Thesis, Instituto de Química, Universidade Federal do Rio Grande do Sul, Brazil.

Instituto Adolfo Lutz. 2008. Métodos físico-químicos para análise de alimentos. 4. Ed. Instituto Adolfo Lutz: São Paulo.

Instituto brasileiro do vinho- IBRAVIN. 2017. Safra de uva 2017 é recorde no Rio Grande do Sul. http://www.ibravin. org.br/Noticia/safra-de-uva-2017-e-recorde-no-rio-grande-do-sul/281

Kim H, Bartley GE, Arvik T, Lipson R, Nah SY, Seo K, Yokoyama W. 2014. Dietary supplementation of chardonnay grape seed flour reduces plasma cholesterol concentration, hepatic steatosis, and abdominal fat content in high-fat diet-induced obese hamsters. J. Agric. Food Chem. 62, 1919–1925. https://doi.org/10.1021/jf404832s

Martin CA, Almeida VV, Ruiz MR, Visentainer JEL, Matshushita M, Souza NE, Visentainer JV. 2006. Ácidos graxos poliinsaturados ômega-3 e ômega-6: importância e ocorrência em alimentos. Rev. Nutr. 19, 761–770. https://doi.org/10.1590/S1415-52732006000600011

Matthäus B. 2008. Virgin grape seed oil: Is it really a nutritional highlight?. Eur. J. Lipid Sci. Technol. 110, 645–650. https://doi.org/10.1002/ejlt.200700276

Moretto E, Fett R. 1998. Tecnologia de óleos e gorduras vegetais. Varela, São Paulo.

Mustacich DJ, Gohil K, Bruno RS, Yan M, Leonard SW, Ho E, Cross CE, Traber MG. 2009. Alpha-tocopherol modulates genes involved in hepatic xenobiotic pathways in mice. J. Nutr. Biochem. 20, 469–476. https://doi.org/10.1016/j.jnutbio.2008.05.007 PMid:18789671 PMCid:PMC2720758

Otten JJ, Hellwig JP, Meyers LD. 2006. Dietary reference intakes: the essential guide to nutrient requirements. National Academies Press, Washington.

Özvural EB, Vural H. 2011. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Sci. 88, 179–183. https://doi.org/10.1016/j.meatsci.2010.12.022 PMid:21232878

Poiana M-A, Jianu C, Jianu I, Rinovetz A. 2009. The storage conditions impact on the oxidative stability and antioxidant properties of grape seed oil. JFAE. 7, 50–53.

Pussemier L, Larondelle Y, Van Peteghem C, Huyghebaert A. 2006. Chemical safety of conventionally and organically produced foodstuffs: a tentative comparison under Belgian conditions. Food Control 17, 14–21. https://doi.org/10.1016/j.foodcont.2004.08.003

Ribeiro EP, Seravalli EAG. 2004. Química de alimentos. Edgard Blücler, São Paulo.

Silva PT, Lopes MLM, Mesquita VLV. 2006. Efeito de diferentes processamentos sobre o teor de ácido ascórbico em suco de laranja utilizado na elaboração de bolo, pudim e geléia. Food Sci. Technol. 26, 678–682. https://doi.org/10.1590/S0101-20612006000300030

Vieira DS, Menezes M, Gonçalves G, Mukai H, Lenzi EK, Pereira NC, Fernandes PRG. 2015. Temperature dependence of refractive index and of electrical impedance of grape seed (Vitis vinifera, Vitis labrusca) oils extracted by Soxhlet and mechanical pressing. Grasas Aceites 66, e083. https://doi.org/10.3989/gya.0954142

Yu LL, Zhou KK, Parry J. 2005. Antioxidant properties of cold-pressed black caraway, carrot, cranberry, and hemp seed oils. Food Chem. 91, 723–729. https://doi.org/10.1016/j.foodchem.2004.06.044



How to Cite

Gauer PO, Silva MC, Hoffmann S. Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil. grasasaceites [Internet]. 2018Mar.30 [cited 2021Jul.24];69(1):e237. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1704