Characterization of grape seed oil from wines with protected denomination of origin (PDO) from Spain
DOI:
https://doi.org/10.3989/gya.1063142Keywords:
Fatty acids, Grape, Oil, Seed, Sterols, Tocopherol, TocotrienolsAbstract
The aim of this study was to determine the composition and characteristics of red grape seed oils (Vitis vinifera L) from wines with protected denomination of origin (PDO) from Spain. Eight representative varieties of grape seed oils from the Spanish wine Ribera del Duero (Tempranillo), Toro (Tempranillo), Rioja (Garnacha), Valencia (Tempranillo) and Cangas (Mencia, Carrasquín, Albarín and Verdejo) were studied. The oil content of the seeds ranged from 13.89 to 10.18%, and the moisture was similar for all the seeds. Linoleic acid was the most abundant fatty acid in all samples, representing around 78%, followed by oleic acid with a concentration close 16%, the degree of unsaturation in the grape seed oil was over 90%. β-sitosterol and α-tocopherol were the main sterol and tocopherol, reaching values of 77.31% and 3.82 mg·100 g−1 of oil, respectively. In relation to the tocotrienols, α-tocotrienol was the main tocotrienol and accounted for 13.18 mg·100 g−1 of oil.
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