کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1187343 963460 2008 11 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity
چکیده انگلیسی

Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC–MS was applied to study volatile compounds in several seed oil samples from different grape oils. The triacylglycerol (TAG) composition of these oils was analyzed by MALDI-TOF-MS/MS. In addition the total phenol content and the antioxidant capacity (using TEAC) of these oils were determined. The headspace of virgin grape oils from white and red grapes was dominated by ethyl octanoate (up to 27.5% related to the total level of volatiles), ethylacetate (up to 25.0%), ethanol (up to 22.7%), acetic acid (up to 17.2%), ethyl hexanoate (up to 17.4%) and 3-methylbutanol (up to 11.0%). Triacylglycerol composition was found to be dominated by LLL (up to 41.8%), LLP (up to 24.3%), LLO (up to 16.3%) and LOO (up to 11.7%), followed by LOP (up to 9.3%) and LOS/OOO (up to 4.3%). Total phenol content ranged between 59 μg/g and 115.5 μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09 μg/g and 1.16 μg/g.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 108, Issue 3, 1 June 2008, Pages 1122–1132
نویسندگان
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