Characterization of the chemical and nutritive quality of coldpressed grape seed oils produced in the Republic of Serbia from different red and white grape varieties

V.B.  Vujasinović; M.M.  Bjelica; S.C.  Čorbo; S.B.  Dimić; B.B.  Rabrenović

doi:10.3989/gya.0222201

Authors

V.B. Vujasinović University of Novi Sad, Faculty of Sciences https://orcid.org/0000-0001-7307-2126
M.M. Bjelica University of Novi Sad, Faculty of Technology https://orcid.org/0000-0001-5160-7468
S.C. Čorbo Faculty of Agriculture and Food Sciences, University of Sarajevo https://orcid.org/0000-0002-0337-0379
S.B. Dimić Bimal Trading d.o.o. https://orcid.org/0000-0001-7732-1337
B.B. Rabrenović University of Belgrade, Faculty of Agriculture Zemun https://orcid.org/0000-0002-4006-1612

DOI:

https://doi.org/10.3989/gya.0222201

Keywords:

Acidity, Antiradical capacity, Grape seed oil, Phenols, Tocopherols, Totox

Abstract

Six cold-pressed oil samples obtained from the seeds of different grape varieties grown in a Fruška Gora vineyard in the Republic of Serbia were examined for chemical and nutritive quality, as well as antiradical capacity. All the tested samples were of good quality, but the results showed noticeable differences in seed oil properties for red and white grape varieties. The highest content in total tocols, 575.23 ± 4.46 mg/kg, was found in the red grape seed oil of the Merlot variety, but the vitamin E activity of white grape seed oils was significantly higher. Regarding single phenols, the most prevalent fraction in all the oil samples was ursolic acid, up to 336.3 ± 4.8 μg/g in the grape seed oil of the Hamburg variety. The highest content in the total phenolic compounds, 54.92 ± 0.93 μg GAE/g, was detected in the oil of red grape seeds. Although significant differences existed between samples, EC₅₀ values were the lowest for the red grape seed oils, varying from 29.84 ± 1.07 to 65.34 ± 0.32 mg oil/mg DPPH, indicating that these oils had the highest antiradical capacity.

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