Academic literature on the topic 'Grapeseed oil'

The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.

The effect of fatty acid composition on the autoxidation of selected plant oils (rapeseed (canola) oil, corn oil, frying oil, grapeseed oil, pomace olive oil, rice bran oil, sunflower oil and high oleic sunflower oil) during their storage was studied. Oils were purchased in retail food stores. Oxidative stability of plant oils was monitored during the storage under the Schaal test conditions at 60 °C in 100 mL beakers and the dark for 40 days. The weight changes, the peroxide and acid values were analysed during the storage. Changes in the composition of fatty acids were analyzed by the gas chromatography-mass spectrometry. The results obtained by monitoring the weight changes of oils correlated with their peroxide values. The induction period in case of grapeseed and sunflower oils was 27 and 28 days respectively. The induction period for frying and rapeseed oils were around 35 days. The remaining four oils had induction periods over 40 days. The acid values at the end of experiment correspond to both the relative weight gain and the the peroxide values. The stability of oils depended mainly on the degree of fatty acids unsaturation. A strong negative correlation between oleic acid content and oil stability expressed as the peroxide value was found. The significant positive correlation was found in case of linoleic acid. The relative content of polyunsaturated fatty acids decreased during the storage while the content of saturated and monounsaturated fatty acids increased. The highest relative increase in oleic acid was found at the least stable oils, grapeseed and sunflower oils, by 37.5% and 25.3% respectively. The initial content of free fatty acids monitored by the acid value did not affect the oxidation rate. With consideration to all monitored parameters the grapeseed and the sunflower oils were the least stable. The most stable ones were olive pomace and high oleic sunflower oils.

The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.

Alpha tocopherol and total tocopherols depletion in relation to polymerised triacylglycerols formation were studied during the heating of nine vegetable oils (olive, palm, peanut, sunflower, rapeseed, soybean, grapeseed, maize and rice) at oil temperature 180°C (as a typical temperature during frying practise). It was observed that the rate of tocopherols depletion (expressed as the function of polymerised triacylglycerols content) decreased with the increasing degree of unsaturation and total antioxidant capacity of the tested oils (P < 0.05). Consequently, no tocopherols were present in olive, peanut and palm oil at their half lifespan (i.e., at 6% of polymerised triacylglycerols), whereas tocopherols in maize, sunflower, grapeseed, rice and, particularly, soybean oil were present even at the end of their lifespan, (i.e., at 12% polymerised triacylglycerols). These findings have not been published yet, or only little published.

The orthopedic stent wire is one of the critical medical components, which is mainly used for the replacement of physically damaged parts in the human body. Therefore, a smooth surface and lack of toxic substances on the surface of this component are highly demanded. In this study, a magnetic abrasive finishing (MAF) process was carried out using a non-toxic abrasive compound (a mixture of iron powder, diamond particles, cold cream, and eco-friendly oils) to achieve high-quality surface finishing of orthopedic stent wire. The surface roughness (Ra) of the stent wire was investigated according to various processing parameters: different rotational speeds (500, 1000, and 2000 rpm), diamond particle sizes (1.0 µm), and three eco-friendly oils (olive oil: C98H184O10; grapeseed oil: C18H32O2; and castor oil: C57H104O9) within 300 s of the finishing time. The results showed that the surface roughness of the wire was reduced to 0.04 µm with a rotation speed of 1000 rpm and a diamond particle size of 1 µm when using grapeseed oil. SEM microimages and EDS analysis showed that the MAF process using a non-toxic abrasive compound could improve the surface quality of orthopedic Ni-Ti stent wire with a lack of toxic substances on the surface finish.

New technologies and materials required for developing antibacterial textiles have become a subject of inter¬est to the researchers in recent years. This study focuses on the investigation of the biopolymeric antibacterial agents, such as neem, aloe vera, tulsi and grapeseed oil, in the trichloroacetic acid-methylene chloride (TCAMC) solvent used for the pretreatment of polyethylene terephthalate (PET) polyester fabrics. Different PET structures, such as 100% polyester, polyester/viscose, polyester/cotton and 100% texturised, are treated with four different concentrations (5%, 10%, 15% and 20%) of biopolymeric antibacterial finishes. The antibacterial activity of the treated samples is tested against both the Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative) bacteria. Taguchi mixed orthogonal array Design L16 (4^3 2^2) is chosen for an experimental plan to determine the optimum conditions. Among all the fabric samples, the 100% polyester fabric treated with 20% grapeseed oil registers the highest antibacterial activity of 86%, and 73% against S. aureus and E. coli respec¬tively. However, the antibacterial effect is reduced to 37%, and 34% respectively after 10 machine launderings.

Mestrado em Engenharia Alimentar - Processamento dos Alimentos - Instituto Superior de Agronomia
The aim of this study was the production of human milk fat substitutes (HMFS) by acidolysis of tripalmitin with free fatty acids (FFA) from grapeseed oil, in solvent-free media, catalyzed by sn-1,3 selective lipases. The commercial immobilized lipase from Rhizomucour miehei, Lipozyme RM IM and the recombinante Ryzopus oryzae lipase (rROL) immobilized on two different supports (Lewatit® VPOC 1600 and Sepabeads) were tested as biocatalysts. After 24h acidolysis at 60ºC and using a molar ratio (MR) tripalmitin/FFA of 2:1, molar incorporations of 20.5%, 19.8% and 14.4% of FFA in tripalmitin were achieved with immobilized rROL in Lewatit, in Sepabeads or with Lipozyme RMIM, respectively. rROL in Lewatit was selected for subsequent studies, due to its higher mechanical resistance to magnetic stirring. The activity of rROL immobilized on Lewatit increased with its initial water activity (aw). The highest molar incorporation of 20.5%, was observed at an aw of 0.95. Modeling and optimization of reaction conditions (temperature and MR) of acidolysis were performed by response surface methodology (RSM). The highest molar incorporation were obtained at lower temperatures and molar ratios (T=58ºC; MR=2:1). The rROL showed to be a feasible biocatalyst to produce HMFS

O óleo de semente de uva (OSU) caracteriza-se como um importante subproduto do processamento agroindustrial (vinicultura) que vem recebendo destaque como fonte alternativa de óleos vegetais. Os componentes químicos presentes nos óleos vegetais sofrem influência de fatores relacionados ao cultivo e ao processamento industrial. Esses componentes são capazes de modular importantes funções fisiológicas no organismo. Este trabalho objetivou avaliar a composição química de OSU brasileiros e sua influência em parâmetros bioquímicos, de estresse oxidativo e inflamatório sérico e tecidual em ratos. Inicialmente, sete diferentes marcas de OSU disponíveis no mercado brasileiro foram avaliadas e comparadas em relação a dois processos de extração, refino e prensagem a frio. As amostras prensadas a frio apresentaram concentrações significativamente maiores de compostos fenólicos, teores do isômero γ-tocotrienol da vitamina E, de fitosteróis, tendo como principal constituinte o β-sitosterol, e diversos compostos voláteis característicos. Para a investigação biológica, ratos saudáveis da linhagem Wistar foram suplementados com OSU - amostra comercial que possuía maior teor do isômero γ-tocotrienol e compostos fenólicos; e com o óleo de soja (ODS) - óleo mais consumido no país, utilizado para efeito comparativo. Os dois óleos foram suplementados por intubação orogástrica nas concentrações de 3,0 e 6,0 mL/Kg de peso corpóreo, por 65 dias. Observou-se que os resultados da intervenção não foram dose-dependente para os dois óleos e, apesar do elevado teor de lipídios oferecido aos animais, estes não modificaram o padrão de ganho de peso. Porém, foram observados elevados teores de peroxidação lipídica sérica nos animais tratados com OSU, quando comparados aos tratados com ODS na menor dose administrada. Nos animais do grupo suplementado com OSU na maior dose, verificou-se aumento do peso do tecido adiposo retroperitoneal, caracterizado pela hipertrofia dos adipócitos. Em relação ao tecido hepático, houve maior incorporação do ácido linoleico, principal ácido graxo presente nos OSU e ODS e precursor do ácido araquidônico na cadeia dos eicosanoides, interferindo no aumento da razão das citocinas inflamatórias TNF-α/IL- 4 e IL-6/IL-4, para todos os grupos suplementados com os dois óleos nas maiores concentrações. Quanto aos marcadores de estresse oxidativo no tecido cardíaco, pode-se verificar que os grupos administrados com OSU foram relacionados com a maior atividade das enzimas antioxidantes, acompanhado de maior peroxidação lipídica. Os resultados permitem concluir que os compostos bioativos presentes no OSU não ocasionaram a redução do estresse oxidativo causado pela alta presença do ácido linoleico, porém, os marcadores inflamatórios pouco se alteraram com o tratamento.
Grapeseed oil (GSO) is characterized as an important by-product of the agro-industry (winemaking) which has received attention as an alternative source of vegetable oils. Chemical compounds are influenced by cultivation and industrial processing, and these components modulate some important physiological functions in the body. This study aimed to evaluate the chemical composition of Brazilian GSO and its influence on biochemical parameters and inflammation in rats\' serum and tissue. Firstly, seven different GSO samples were obtained from Brazilian market and were evaluated and compared for two type of extraction processes, refining and cold pressing. Cold pressed samples showed high significant phenolic concentrations, γ-tocotrienol isomer content and phytosterols concentrations, and presence of several characteristic of volatiles compounds. For biological research, healthy Wistar rats were supplemented with GSO - commercial sample had higher levels of γ-tocotrienol isomer and phenolic compounds; and soybean oil (SBO) - the most consumed oil in the country, used for comparative purposes. Both oils were supplemented daily by orogastric intubation in concentrations of 3.0 and 6.0 mL/kg body weight for 65 days. After intervention was observed no dose dependency behavior for both oils, and despite high level of lipids provided to the animals, they did not change the pattern of the animals weight gain. However, high levels of lipid peroxidation were observed in the animal\'s serum within GSO treatment when compared to SBO. GSO6 group was an increase of final weight of retroperitoneal adipose tissue, characterized by hypertrophy of adipocytes. Regarding the hepatic tissue, it was observed that there was a greater uptake of linoleic acid, mainly fatty acids present in GSO and SBO and it is a precursor of arachidonic acid in eicosanoids chain, interfering with the ratio increase of the inflammatory cytokines TNF-α/IL-4 and IL-6/IL-4 for all groups supplemented with both oils at higher concentrations. For the parameters of oxidative stress in the cardiac tissue, it can be seen that GSO groups were related to increased activity of the antioxidant enzymes, followed by an increase in TBARS content. The results suggest that the bioactive compounds present in the GSO caused the reduction of the oxidative stress caused by the high presence of linoleic acid, though, inflammatory markers present few changes within treatment.

Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
The aim of this study was the production of structured lipids, namely, human milk fat substitutes (HMFS), and low calorie triacylglycerols (TAG) of the MLM type, using grapeseed oil (GO). The acidolysis reactions were performed in batch, in solvent-free systems and catalyzed by the heterologous lipase from Rhizopus oryzae (rROL) immobilized in Amberlite™ IRA 96 or by Carica papaya lipase (CPL) self-immobilized in papaya latex. In the HMFS production, at 60 °C, tripalmitin was used as source of TAG, and GO as source of polyunsaturated fatty acids, especially C18:2. The obtained yield in new TAG was 10.4 % (w/w) with rROL. The CPL showed to be enable to catalyze this reaction. The MLM production occurred at 40 °C, by acydolisis between GO and caprylic (C8:0) or capric (C10:0) acids, and the yields in new TAG varied between 36.2 and 66.8 % (w/w). Thus, MLM production reactions were carried out at 30, 40 and 50 °C, during 48h, and the major productions of new TAG were achieved at 40 °C, with both biocatalysts. Operational stability tests, at 40°C, were carried out, and the half-life times obtained were 166 and 91h for rROL and 96 and 81h for CPL, respectively, in GO acidolysis with C8:0 and C10:0.

Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a significant impact on sensory evaluation results, with pumpkin seed oil having a more pronounced impact – frankfurters where 100% of the fatty tissue was substituted with pumpkin seed oil emulsion were unacceptable for consumers.