Open AccessChemical composition of seed oil from red grape varieties obtained by supercritical CO2 extraction
Author(s) -
Jelena Milanović,
Marko Malićanin,
Irena Žižović,
Jasna Ivanović,
Stoja Milovanović,
Vesna Rakić
Publication year - 2021
Publication title -
facta universitatis. series: physics, chemistry and technology
Language(s) - English
Resource type - Journals
eISSN - 2406-0879
pISSN - 0354-4656
DOI - 10.2298/fupct2102081m
Subject(s) - tocopherol , chemistry , supercritical fluid , extraction (chemistry) , differential scanning calorimetry , food science , composition (language) , chemical composition , fatty acid , supercritical fluid extraction , vitis vinifera , supercritical carbon dioxide , grape seed , botany , horticulture , antioxidant , chromatography , biology , organic chemistry , vitamin e , linguistics , physics , philosophy , thermodynamics
This study aimed to investigate the potential of the most abundant red grape variety from the central part of Serbia (the region of three Morava rivers) for grape oil manufacturing, using supercritical CO2 extraction. The content of the main constituents of grape seed oils from the indigenous variety Prokupac was determined and the results of the analysis were compared with selected, most commonly grown, international varieties (Cabernet Sauvignon, Pinot Noir, Merlot, and Gamay). Fatty acid profile and the content of biologically active compounds (total phenolic compounds and ?- tocopherol) were determined. Oxidative stability of the oils was estimated using a DSC (differential scanning calorimetry) method, by determining the oxidation onset temperature. The fatty acid composition was in accordance with literature data. In terms of ?-tocopherol content, its low relative amount was measured in the oils from all grape seed varieties.