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Bioactive Compounds and Stability of Organic and Conventional Vitis labrusca Grape Seed Oils
Author(s) -
Assumpção Carolina Fagundes,
Nunes Itaciara Larroza,
Mendonça Tácila Alcântara,
Bortolin Rafael Calixto,
Jablonski André,
Flôres Simone Hickmann,
Oliveira Rios Alessandro
Publication year - 2016
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2742-0
Subject(s) - food science , chemistry , carotenoid , antioxidant , tocopherol , grape seed , botany , horticulture , biology , organic chemistry , vitamin e
Abstract The aim of this study was to determine the differences between organic and conventional grape seed oils extracted from different grapes (Bordô and Isabel). The physicochemical quality, bioactive compounds and oxidative stability of the oils were investigated. The organic samples exhibited the best color parameters, and all samples were within the limits established by the Codex Alimentarius regarding their quality parameters. Only Bordô grape seed oils presented lutein and the best results regarding α‐ and β‐carotene and α‐tocopherol contents. All samples exhibited the same antioxidant activity results, but the Bordô ones exhibited higher oxidative stability. Overall, the results from this study suggest no differences between organic and conventional grape seed oils but between the grape varieties.