Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils

U. Gecgel; D. Kırca; D.  Apaydin

doi:10.3989/gya.0531241.2176

Autores/as

U. Gecgel Department of Food Engineering, Tekirdag Namik Kemal University. https://orcid.org/0000-0002-7092-5899
D. Kırca Department of Food Engineering, Tekirdag Namik Kemal University https://orcid.org/0009-0002-2538-7494
D. Apaydin Hitit University, Vocational School of Social Sciences, Department of Hotel, Restaurant and Catering Services https://orcid.org/0000-0002-7769-849X

DOI:

https://doi.org/10.3989/gya.0531241.2176

Palabras clave:

Aceite de semilla de uva, Actividad antioxidante, Calidad del aceite, Fenoles totales, Prensado en frío, Tratamiento térmico

Resumen

En este estudio, se trataron térmicamente cuatro variedades diferentes de semillas de uva a 40 y 80 °C durante 30 minutos para determinar los cambios en las propiedades fisicoquímicas y la composición de ácidos grasos. En general, los tratamientos térmicos aumentaron el índice de peróxido y los ácidos grasos libres de los aceites. Los valores más altos de contenido fenólico total (259,67–524,77 mg GAE/kg) de todas las variedades se detectaron a la temperatura de control y disminuyeron después de las aplicaciones de tratamiento térmico. Asimismo, con respecto al contenido fenólico total, la actividad antioxidante de los aceites de semilla de uva disminuyó significativamente a medida que aumenta la temperatura aplicada. El ácido graso predominante de todas las variedades fue el ácido linoleico (71,10% –72,09%), seguido del ácido oleico (14,55% – 16,64%) y palmítico (7,45% – 8,64%). Considerando el efecto del tratamiento térmico sobre los principales ácidos grasos, el aumento de temperatura provocó una pequeña disminución en los valores de ácido linoleico y un aumento más significativo en los valores de ácido oleico.

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