Open AccessEvaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil
Author(s) -
P. O. Gauer,
M. C.A. Silva,
S. Hoffmann
Publication year - 2018
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.0887171
Subject(s) - winery , food science , chemistry , grape seed , olive oil , environmental science , pulp and paper industry , agronomy , wine , biology , engineering
The south of Brazil is one of the largest producers of grapes, and as a consequence there is a large generation of waste that can be used as a profitable alternative source. The aim of this work was to obtain and evaluate oil and the flour for human consumption from the residue of cold-pressed Bordô from conventional and organic grape seeds in a winery in the south of Brazil. By cold pressing, the organic oil obtained higher yield. The quality parameters of the conventional oil were better, although with a higher index of peroxides and iodine. The conventional flour presented better results for quality and centesimal composition, mainly due to the higher fiber content and the fact that it did not contain high acidity or humidity. Therefore, the results of products were similar for both crops, but the conventional one was better. However, traces in the agrochemical residue analysis found for the conventional crop might better qualify the organic products.