Log in

Relevant bibliographies by topics / Grapeseed oil / Journal articles

To see the other types of publications on this topic, follow the link: Grapeseed oil.

Journal articles on the topic 'Grapeseed oil'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Grapeseed oil.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

de Alzaa, Florencia, Claudia Guillaume, and Leandro Ravetti. "Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils." Journal of Food Quality 2021 (March 13, 2021): 1–14. http://dx.doi.org/10.1155/2021/7319013.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

2

Soukup, Josef, and Lenka Kouřimská. "The effect of fatty acid profile on the stability of non-traditional and traditional plant oils." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (September 28, 2019): 744–50. http://dx.doi.org/10.5219/1064.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

Maszewska, Magdalena, Anna Florowska, Elżbieta Dłużewska, Małgorzata Wroniak, Katarzyna Marciniak-Lukasiak, and Anna Żbikowska. "Oxidative Stability of Selected Edible Oils." Molecules 23, no. 7 (July 17, 2018): 1746. http://dx.doi.org/10.3390/molecules23071746.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

4

EIKANI, MOHAMMAD H., and FERESHTEH GOLMOHAMMAD. "OPTIMIZED SUPERHEATED HEXANE EXTRACTION OF GRAPESEED OIL." Journal of Food Lipids 16, no. 4 (November 2009): 514–23. http://dx.doi.org/10.1111/j.1745-4522.2009.01163.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Oomah, B. Dave, Jun Liang, David Godfrey, and Giuseppe Mazza. "Microwave Heating of Grapeseed: Effect on Oil Quality." Journal of Agricultural and Food Chemistry 46, no. 10 (October 1998): 4017–21. http://dx.doi.org/10.1021/jf980412f.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Fišnar, Jakub, Monika Sabolová, and Zuzana Réblová. "Relationship between tocopherols depletion and polymerised triacylglycerols formation during heating of vegetable oils." Czech Journal of Food Sciences 36, No. 6 (January 7, 2019): 441–51. http://dx.doi.org/10.17221/73/2018-cjfs.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

Krogsrud, Nina E., and Anders I. Larsen. "Grapeseed oil as a safe and efficient hand cleansing agent." Contact Dermatitis 26, no. 3 (March 1992): 208. http://dx.doi.org/10.1111/j.1600-0536.1992.tb00305.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Moret, S., A. Dudine, and L. S. Conte. "Processing effects on the polyaromatic hydrocarbon content of grapeseed oil." Journal of the American Oil Chemists' Society 77, no. 12 (December 2000): 1289–92. http://dx.doi.org/10.1007/s11746-000-0203-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Kim, Jeong Su, Lida Heng, Sieb Chanchamnan, and Sang Don Mun. "Machining the Surface of Orthopedic Stent Wire Using a Non-Toxic Abrasive Compound in a Magnetic Abrasive Finishing Process." Applied Sciences 11, no. 16 (August 6, 2021): 7267. http://dx.doi.org/10.3390/app11167267.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

10

Joshi, Shubham, Vinay Midha, and Subbiyan Rajendran. "Investigation of Durable Bio-polymeric Antimicrobial Finishes to Chemically Modified Textile Fabrics Using Solvent Induction System." TEKSTILEC 64, no. 1 (January 14, 2021): 55–69. http://dx.doi.org/10.14502/tekstilec2021.64.55-69.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

11

Riyanta, A. B., S. Riyanto, E. Lukitaningsih, and A. Rohman. "Analysis of candlenut oil as oil adulterant in three functional oils of soybean oil, sunflower oil and grapeseed oil in quaternary mixture systems using FTIR spectroscopy and chemometrics." Food Research 5, no. 2 (March 21, 2021): 248–53. http://dx.doi.org/10.26656/fr.2017.5(2).443.

Full text

Abstract:

Soybean oil (SBO), sunflower oil (SFO) and grapeseed oil (GPO) contain high levels of unsaturated fats that are good for health and have proximity to candlenut oil. Candlenut oil (CNO) has a lower price and easier to get oil from that seeds than other seed oils, so it is used as adulteration for gains. Therefore, authentication is required to ensure the purity of oils by proper analysis. This research was aimed to highlight the FTIR spectroscopy application with multivariate calibration is a potential analysis for scanning the quaternary mixture of CNO, SBO, SFO and GPO. CNO quantification was performed using multivariate calibrations of principle component (PCR) regression and partial least (PLS) square to predict the model from the optimization FTIR spectra regions. The highest R2 and the lowest values of root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP) were used as the basis for selection of multivariate calibrations created using several wavenumbers region of FTIR spectra. Wavenumbers regions of 4000-650 cm-1 from the second derivative FTIR-ATR spectra using PLS was used for quantitative analysis of CNO in quaternary mixture with SBO, SFO and GPO with R2 calibration = 0.9942 and 0.0239% for RMSEC value and 0.0495%. So, it can be concluded the use of FTIR spectra combination with PLS is accurate to detect quaternary mixtures of CNO, SBO, SFO and GPO with the highest R2 values and the lowest RMSEC and RMSEP values.

APA, Harvard, Vancouver, ISO, and other styles

12

Ollee, Bibi Aaishah, and Özkan Özden. "The effect of additives on the shelf life of processed trout eggs." Aquatic Research 4, no. 4 (2021): 331–42. http://dx.doi.org/10.3153/ar21028.

Full text

Abstract:

The fact that the diversity of species in the aquaculture sector is too low to compare with natural resources causes regional or excessive/unbalanced price decreases in aquaculture depending on supply and demand. In contrast to these price decreases, portion fish production costs are increasing year by year. This situation affects trout prices especially in Turkey, which is the biggest producer in Europe. It is important to develop delicate (tasty-delicate) products with a long shelf life for the Turkish consumer market. In this study, the effects of natural and synthetic additives were investigated to determine the longer shelf life of processed rainbow trout eggs. In this study, rainbow trout eggs obtained by stripping were cleaned with 10% brine, followed by dry salting (7.5%) for 40 hours. Then they were washed with 5% salt brine, left untreated (control) after drying, and divided into 6 groups, which were treated with 1% liquid smoke, thyme, lemon, flax, or grapeseed oils. The rainbow trout eggs were placed in glass jars and stored under refrigerator conditions without heat treatment. According to the sensory analysis results of the liquid smoke and essential oil applied products positive feedback has been received from the panelists. The liquid smoke applied group was the safest group in terms of microbiology and did not lose its consumable properties during the analysis period. The shelf life of processed trout eggs to which grapeseed oil was applied was 50 days, 30 days for the group treated with oregano oil, 10 days for the groups treated with flax and lemon oil.

APA, Harvard, Vancouver, ISO, and other styles

13

Clark, A. J., A. H. Ross, and S. A. F. Bon. "Synthesis and Properties of Polyesters from Waste Grapeseed Oil: Comparison with Soybean and Rapeseed Oils." Journal of Polymers and the Environment 25, no. 1 (November 22, 2016): 1–10. http://dx.doi.org/10.1007/s10924-016-0883-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Popescu, Roua Gabriela, Cristina Bulgaru, Arabela Untea, Mihaela Vlassa, Miuta Filip, Anca Hermenean, Daniela Marin, Ionelia Țăranu, Sergiu Emil Georgescu, and Anca Dinischiotu. "The Effectiveness of Dietary Byproduct Antioxidants on Induced CYP Genes Expression and Histological Alteration in Piglets Liver and Kidney Fed with Aflatoxin B1 and Ochratoxin A." Toxins 13, no. 2 (February 15, 2021): 148. http://dx.doi.org/10.3390/toxins13020148.

Full text

Abstract:

The purpose of this study was to investigate the potential of a byproduct mixture derived from grapeseed and sea buckthorn oil industry to mitigate the harmful damage produced by ochratoxin A and aflatoxin B1 at hepatic and renal level in piglets after weaning. Forty cross-bred TOPIGS-40 hybrid piglets after weaning were assigned to three experimental groups (E1, E2, E3) and one control group (C), and fed with experimental diets for 30 days. The basal diet was served as a control and contained normal compound feed for starter piglets without mycotoxins. The experimental groups were fed as follows: E1—basal diet plus a mixture (1:1) of two byproducts (grapeseed and sea buckthorn meal); E2—the basal diet experimentally contaminated with mycotoxins (479 ppb OTA and 62ppb AFB1); and E3—basal diet containing 5% of the mixture (1:1) of grapeseed and sea buckthorn meal and contaminated with the mix of OTA and AFB1. After 4 weeks, the animals were slaughtered, and tissue samples were taken from liver and kidney in order to perform gene expression and histological analysis. The gene expression analysis showed that when weaned piglets were fed with contaminated diet, the expression of most analyzed genes was downregulated. Among the CYP450 family, CYP1A2 was the gene with the highest downregulation. According to these results, in liver, we found that mycotoxins induced histomorphological alterations in liver and kidney and had an effect on the expression level of CYP1A2, CYP2A19, CYP2E1, and CYP3A29, but we did not detect important changes in the expression level of CY4A24, MRP2 and GSTA1 genes.

APA, Harvard, Vancouver, ISO, and other styles

15

Stajić, Slaviša, Dušan Živković, Vladimir Tomović, Viktor Nedović, Marija Perunović, Nataša Kovjanić, Steva Lević, and Nikola Stanišić. "The utilisation of grapeseed oil in improving the quality of dry fermented sausages." International Journal of Food Science & Technology 49, no. 11 (May 6, 2014): 2356–63. http://dx.doi.org/10.1111/ijfs.12555.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Bolonio, David, María-Jesús García-Martínez, Marcelo F. Ortega, Magín Lapuerta, José Rodríguez-Fernández, and Laureano Canoira. "Fatty acid ethyl esters (FAEEs) obtained from grapeseed oil: A fully renewable biofuel." Renewable Energy 132 (March 2019): 278–83. http://dx.doi.org/10.1016/j.renene.2018.08.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Al-Attar, Atef Mohammed. "Effect of grapeseed oil on diazinon-induced physiological and histopathological alterations in rats." Saudi Journal of Biological Sciences 22, no. 3 (May 2015): 284–92. http://dx.doi.org/10.1016/j.sjbs.2014.12.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Skala, O., J. Táborský, V. Pivec, S. Horníčková, and A. Hejtmánková. "POTENTIAL OF GRAPEVINE CULTIVARS GROWN IN THE CZECH REPUBLIC FOR GRAPESEED OIL PRODUCTION." Acta Horticulturae, no. 1032 (April 2014): 63–68. http://dx.doi.org/10.17660/actahortic.2014.1032.8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Farley, Carlton, Aschalew Kassu, Nayana Bose, Armitra Jackson-Davis, Judith Boateng, Paul Ruffin, and Anup Sharma. "Short Distance Standoff Raman Detection of Extra Virgin Olive Oil Adulterated with Canola and Grapeseed Oils." Applied Spectroscopy 71, no. 6 (December 12, 2016): 1340–47. http://dx.doi.org/10.1177/0003702816681796.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Пономарева, Елена, Elena Ponomareva, Андрей Кривошеев, Andrey Krivosheev, Светлана Лукина, Svetlana Lukina, Надежда Алехина, et al. "Breadsticks with enhanced nutritional value for salt-free nutrition." Food Processing: Techniques and Technology 48, no. 1 (January 10, 2019): 114–24. http://dx.doi.org/10.21603/2074-9414-2018-1-114-124.

Full text

Abstract:

At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

APA, Harvard, Vancouver, ISO, and other styles

21

Wilhelm, K. P., A. Klotz, and V. Rosenberger. "Proof of Efficacy of a Cream Containing Grapeseed Oil and Urea Based on Biophysical." Dermatitis 12, no. 1 (March 2001): 62. http://dx.doi.org/10.1097/01206501-200103000-00051.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Wilhelm, K. P., A. Klotz, and V. Rosenberger. "Proof of Efficacy of a Cream Containing Grapeseed Oil and Urea Based on Biophysical." American Journal of Contact Dermatitis 12, no. 1 (March 2001): 62. http://dx.doi.org/10.1097/01634989-200103000-00051.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Costa, Carolina M., Natália M. Osório, Albert Canet, Ivanna Rivera, Georgina Sandoval, Francisco Valero, and Suzana Ferreira-Dias. "Production of MLM Type Structured Lipids From Grapeseed Oil Catalyzed by Non-Commercial Lipases." European Journal of Lipid Science and Technology 120, no. 1 (October 16, 2017): 1700320. http://dx.doi.org/10.1002/ejlt.201700320.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Yi, BoRa, Mi-Ja Kim, Su Yong Lee, and JaeHwan Lee. "Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil." Food Science and Biotechnology 26, no. 1 (February 2017): 79–87. http://dx.doi.org/10.1007/s10068-017-0011-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Riyanta, A. B., S. Riyanto, E. Lukitaningsih, and A. Rohman. "Analysis of sunflower oil in ternary mixture with grapeseed oil and candlenut oil in the ternary mixture system using FTIR spectroscopy and chemometrics." Food Research 4, no. 5 (June 24, 2020): 1726–31. http://dx.doi.org/10.26656/fr.2017.4(5).023.

Full text

Abstract:

Candlenut oil (CDNO) has a high price in the market so that it can be adulterated with one or more oils, therefore, the authentication of CDNO is very important. This study was aimed to develop a Fourier transform infrared (FTIR) spectroscopy combined with chemometrics to analyze sunflower oil (SFO) in ternary mixture with grapeseed oil (GPO) and CDNO. SFO, GPO, CDNO and its ternary mixture were prepared and scanned randomly using FTIR spectrophotometer in the mid-infrared region of 4000-650 cm-1 , 8 cm-1 resolution and thirty-two scans. SFO quantification was performed using two multivariate calibrations of principle component regression (PCR) and partial least square (PLS). PLS using the second derivative FTIR–ATR spectra at wavenumbers regions of 3100-2750 cm-1 was used for quantitative analysis of SFO in ternary mixtures with GPO and CDNO, with correlation coefficient (R) values obtained for the relationship between actual values and FTIR predicted values of SFO of 0.9999 and 0.8744 in calibration and validation models, respectively. The errors in calibration and prediction models, expressed by the root mean square error of calibration (RMSEC) and root mean square error of prediction (RMSEP), were low, i.e. 0.233% and 7.90%, respectively. The use of FTIR spectroscopy method combined with multivariate calibration techniques is an appropriate method for detecting the adulteration of candlenut oil from GPO and SFO.

APA, Harvard, Vancouver, ISO, and other styles

26

Azad, Abul Kalam, Julian Adhikari, Pobitra Halder, Mohammad G. Rasul, Nur M. S. Hassan, Mohammad M. K. Khan, Salman Raza Naqvi, and Karthickeyan Viswanathan. "Performance, Emission and Combustion Characteristics of a Diesel Engine Powered by Macadamia and Grapeseed Biodiesels." Energies 13, no. 11 (May 31, 2020): 2748. http://dx.doi.org/10.3390/en13112748.

Full text

Abstract:

Biodiesel is an alternative, eco-friendly and renewable source of energy. It can be produced from a wide range of feedstocks which can be grown in marginal land use. It has drawn more attention to the researchers. In this study, the oil extraction, biodiesel conversion, and physiochemical properties of Macadamia (Macadamia integrifolia) and Grapeseed (Vitis vinifera) biodiesels are presented. The experimental investigation of diesel engine performance, emissions and combustion characteristics were conducted using B5 (5% biodiesel and 95% diesel by volume) and B10 (10% biodiesel and 90% diesel by volume) blends. The engine performance parameters, such as brake power (BP), brake specific fuel consumption (BSFC), and brake thermal efficiency (BTE) have been investigated in this experiment. The emission parameters, for example, carbon monoxide (CO), the ratio of CO2/CO, nitrogen oxide (NOx), hydrocarbon (HC), particulate matter (PM) have been measured during the experiment. Finally, the combustion parameters such as cylinder pressure (CP) were recorded, and heat release rate (HRR) was analysed and compared with that of diesel fuel. The study revealed that the Macadamia biodiesel performed better than Grapeseed biodiesel and behaved closely to that of diesel fuel. A significant reduction of engine emissions was found in the case of Macadamia biodiesel with a minimal reduction of engine performance. Further analysis of energy, exergy and tribological characteristics of the Macadamia biodiesel is recommended for assessing its feasibility for commercial application.

APA, Harvard, Vancouver, ISO, and other styles

27

Kasparaviciene, Giedre, Arunas Savickas, Zenona Kalveniene, Saule Velziene, Loreta Kubiliene, and Jurga Bernatoniene. "Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods." Evidence-Based Complementary and Alternative Medicine 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/3816460.

Full text

Abstract:

The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a glass tube; the hardness was investigated with texture analyzer. Sensory analysis was performed with untrained volunteers. The optimized mixture of sea buckthorn oil and grapeseed oil mixture ratio 13.96 : 6.18 showed the highest antioxidative activity (70±0.84%) and was chosen for lipstick formulation. According to the sensory and instrumental analysis results, optimal ingredients amounts for the lipstick were calculated: 57.67% mixture of oils, 19.58% beeswax, and 22.75% cocoa butter. Experimentally designed and optimized lipstick formulation had good physical properties and high scored sensory evaluation. Correlation analysis showed a significant relationship between sensory and instrumental evaluations.

APA, Harvard, Vancouver, ISO, and other styles

28

Sumaiyah and B. M. Leisyah. "THE EFFECT OF ANTIOXIDANT OF GRAPESEED OIL AS SKIN ANTI-AGING IN NANOEMULSION AND EMULSION PREPARATIONS." Rasayan Journal of Chemistry 12, no. 03 (2019): 1185–94. http://dx.doi.org/10.31788/rjc.2019.1235337.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Chao, Cui Yan, Mohan Prasath Mani, and Saravana Kumar Jaganathan. "Engineering electrospun multicomponent polyurethane scaffolding platform comprising grapeseed oil and honey/propolis for bone tissue regeneration." PLOS ONE 13, no. 10 (October 29, 2018): e0205699. http://dx.doi.org/10.1371/journal.pone.0205699.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Choi, Kyeong‐Ok, Hong‐Sik Hwang, Sungmin Jeong, Sanghoon Kim, and Suyong Lee. "The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator." Journal of Food Science 85, no. 10 (September 12, 2020): 3432–41. http://dx.doi.org/10.1111/1750-3841.15442.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Chaînier, François, Damien Roussel, Bruno Georges, Roger Meister, Jean-Louis Rouanet, Claude Duchamp, and Hervé Barre. "Cold acclimation or grapeseed oil feeding affects phospholipid composition and mitochondrial function in duckling skeletal muscle." Lipids 35, no. 10 (October 2000): 1099–106. http://dx.doi.org/10.1007/s11745-000-0625-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

., Atef M. AL-Attar. "The Influence of Dietary Grapeseed Oil on DMBA-Induced Liver Enzymes Disturbance in the Frog, Rana ridibunda." Pakistan Journal of Nutrition 3, no. 5 (August 15, 2004): 304–9. http://dx.doi.org/10.3923/pjn.2004.304.309.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Bassan, Natalia, Rafael Hatanaka Rodrigues, Rubens Monti, Carla Tecelão, Suzana Ferreira-Dias, and Ariela V. Paula. "Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor." LWT 99 (January 2019): 600–606. http://dx.doi.org/10.1016/j.lwt.2018.05.013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Chelladorai, Prabhu, Edwin Geo Varuvel, Leenus J. Martin, and Nagalingam Bedhannan. "Synergistic effect of hydrogen induction with biofuel obtained from winery waste (grapeseed oil) for CI engine application." International Journal of Hydrogen Energy 43, no. 27 (July 2018): 12473–90. http://dx.doi.org/10.1016/j.ijhydene.2018.04.155.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Su, Yupei, Hai Lin, Shuting Zhang, Zhuohong Yang, and Teng Yuan. "One-Step Synthesis of Novel Renewable Vegetable Oil-Based Acrylate Prepolymers and Their Application in UV-Curable Coatings." Polymers 12, no. 5 (May 19, 2020): 1165. http://dx.doi.org/10.3390/polym12051165.

Full text

Abstract:

With the rapid development of social economy, problems such as volatile organic compound (VOC) pollution and the excessive consumption of global petroleum resources have become increasingly prominent. People are beginning to realize that these problems not only affect the ecological environment, but also hinder the development of the organic polymer material industry based on raw fossil materials. Therefore, the modification and application of bio-based materials are of theoretical and practical significance. In this study, a series of vegetable oil-based acrylate prepolymers were synthesized by one-step acrylation using palm oil, olive oil, peanut oil, rapeseed oil, corn oil, canola oil, and grapeseed oil as raw materials, and the effect of different double bond contents on the product structure and grafting rate was investigated. Furthermore, the as-prepared vegetable oil-based acrylate prepolymers, polyurethane acrylate (PUA-2665), trimethylolpropane triacrylate (TMPTA), and photoinitiator (PI-1173) were mixed thoroughly to prepare ultraviolet (UV)-curable films. The effect of different grafting numbers on the properties of these films was investigated. The results showed that as the degree of unsaturation increased, the acrylate grafting number and the cross-linking density increased, although the acrylation (grafting reaction) rate decreased. The reason was mainly because increasing the double bond content could accelerate the reaction rate, while the grafted acrylic groups had a steric hindrance effect to prevent the adjacent double bonds from participating in the reaction. Furthermore, the increase in grafting number brought about the increase in the structural functionality of prepolymers and the cross-linking density of cured films, which led to the enhancement in the thermal (glass transition temperature) and mechanical (tensile strength, Young’s modulus) properties of the cured films.

APA, Harvard, Vancouver, ISO, and other styles

36

Vedagiri, Praveena, Leenus Jesu Martin, Edwin Geo Varuvel, and Thiyagarajan Subramanian. "Experimental study on NOx reduction in a grapeseed oil biodiesel-fueled CI engine using nanoemulsions and SCR retrofitment." Environmental Science and Pollution Research 27, no. 24 (August 13, 2019): 29703–16. http://dx.doi.org/10.1007/s11356-019-06097-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Dwyer, Kyle, Farah Hosseinian, and Michel Rod. "The Market Potential of Grape Waste Alternatives." Journal of Food Research 3, no. 2 (March 20, 2014): 91. http://dx.doi.org/10.5539/jfr.v3n2p91.

Full text

Abstract:

<p>During wine production, approximately 25% of the grape weight results in by-product/waste (termed ‘pomace’ which is comprised of skins and seeds). Currently, most pomace is being composted to be reintroduced into the vineyards to complete the carbon cycle. Due to the increasing consumer demand for the use of natural over synthetic compounds, and because of increased attention to sustainability of agricultural practices (Fontana, Antoniolli, & Bottini, 2013), there is a vast array of applications for grape pomacebioactives including: functional foods (dietary fiber + polyphenols), food processing (biosurfactants), cosmetics (grapeseed oil + antioxidants), pharmaceutical/biomedical (pullulan) and supplements (grape pomace powder). To date, there has been no assessment as to the market potential for value-added usage of grape pomace. This paper seeks to address this gap. The annual production of grape pomace along with its multitude of applications, create an opportunity to discover an unexploited market with great commercial potential.</p>

APA, Harvard, Vancouver, ISO, and other styles

38

Górecki, Michał, Anna Kurek-Górecka, Marian Sosada, Beata Pasker, Monika Pająk, and Paweł Fraś. "The Optimization of the Oiling Bath Cosmetic Composition Containing Rapeseed Phospholipids and Grapeseed Oil by the Full Factorial Design." Cosmetics 2, no. 2 (April 30, 2015): 127–35. http://dx.doi.org/10.3390/cosmetics2020127.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Sharifi, M., M. Bashtani, A. A. Naserian, H. Farhangfar, and A. Emami. "The effect of grapeseed oil on performance, rumen fermentation, antioxidant status and subcutaneous adipose fatty acid profile in lambs." Journal of Animal Physiology and Animal Nutrition 102, no. 1 (April 26, 2017): 157–65. http://dx.doi.org/10.1111/jpn.12673.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Shaku, Bokome, Thapelo P. Mofokeng, Thomas H. Mongwe, Neil J. Coville, Kenneth I. Ozoemena, and Manoko S. Maubane‐Nkadimeng. "Physicochemical Properties of Nitrogen Doped Carbon Nano‐onions Grown by Flame Pyrolysis from Grapeseed Oil for Use in Supercapacitors." Electroanalysis 32, no. 12 (October 20, 2020): 2946–57. http://dx.doi.org/10.1002/elan.202060383.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Mercan, Emİn, Durmuş Sert, Emrah Karakavuk, and Nİhat Akın. "Effect of different levels of grapeseed (Vitis vinifera ) oil addition on physicochemical, microbiological and sensory properties of set-type yoghurt." International Journal of Dairy Technology 71 (June 6, 2017): 34–43. http://dx.doi.org/10.1111/1471-0307.12415.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Praveena, V., M. Leenus Jesu Martin, and V. Edwin Geo. "Experimental characterization of CI engine performance, combustion and emission parameters using various metal oxide nanoemulsion of grapeseed oil methyl ester." Journal of Thermal Analysis and Calorimetry 139, no. 6 (August 29, 2019): 3441–56. http://dx.doi.org/10.1007/s10973-019-08722-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Lau, Evelyn, Weibiao Zhou, and Christiani Jeyakumar Henry. "Effect of fat type in baked bread on amylose–lipid complex formation and glycaemic response." British Journal of Nutrition 115, no. 12 (April 22, 2016): 2122–29. http://dx.doi.org/10.1017/s0007114516001458.

Full text

Abstract:

AbstractThe formation of amylose–lipid complexes (ALC) had been associated with reduced starch digestibility. A few studies have directly characterised the extent of ALC formation with glycaemic response. The objectives of this study were to investigate the effect of using fats with varying degree of saturation and chain length on ALC formation as well as glycaemic and insulinaemic responses after consumption of bread. Healthy men consumed five test breads in a random order: control bread without any added fats (CTR) and breads baked with butter (BTR), coconut oil (COC), grapeseed oil (GRP) or olive oil (OLV). There was a significant difference in glycaemic response between the different test breads (P=0·002), primarily due to COC having a lower response than CTR (P=0·016), but no significant differences between fat types were observed. Insulinaemic response was not altered by the addition of fats/oils. Although BTR was more insulinotropic than GRP (P<0·05), postprandial β-cell function did not differ significantly. The complexing index (CI), a measure of ALC formation, was significantly higher for COC and OLV compared with BTR and GRP (P<0·05). CI was significantly negatively correlated with incremental AUC (IAUC) of change in blood glucose concentrations over time (IAUCglucose) (r –0·365, P=0·001). Linear regression analysis showed that CI explained 13·3 % of the variance and was a significant predictor of IAUCglucose (β=–1·265, P=0·001), but IAUCinsulin did not predict IAUCglucose. Our study indicated that a simple way to modulate glycaemic response in bread could lie in the choice of fats/oils, with coconut oil showing the greatest attenuation of glycaemic response.

APA, Harvard, Vancouver, ISO, and other styles

44

Li, Ying, Kunnitee Bundeesomchok, Njara Rakotomanomana, Anne-Sylvie Fabiano-Tixier, Romain Bott, Yong Wang, and Farid Chemat. "Towards a Zero-Waste Biorefinery Using Edible Oils as Solvents for the Green Extraction of Volatile and Non-Volatile Bioactive Compounds from Rosemary." Antioxidants 8, no. 5 (May 21, 2019): 140. http://dx.doi.org/10.3390/antiox8050140.

Full text

Abstract:

The zero-waste biorefinery concept inspired a green oleo-extraction of both natural volatile (e.g., borneol, camphor, o-cymene, eucalyptol, limonene, α-pinene, and terpinen-4-ol) and non-volatile (e.g., carnosol, carnosic, and rosmarinic acid) bioactive compounds from rosemary leaves with vegetable oils and their amphiphilic derivatives as simple food-grade solvents. It is noteworthy that soybean oil could obtain the highest total phenolic compounds (TPCs) among 12 refined oils including grapeseed, rapeseed, peanut, sunflower, olive, avocado, almond, apricot, corn, wheat germ, and hazelnut oils. Furthermore, the addition of oil derivatives to soybean oils, such as glyceryl monooleate (GMO), glyceryl monostearate (GMS), diglycerides, and soy lecithin in particular, could not only significantly enhance the oleo-extraction of non-volatile antioxidants by 66.7% approximately, but also help to remarkably improve the solvation of volatile aroma compounds (VACs) by 16% in refined soybean oils. These experimental results were in good consistency with their relative solubilities predicted by the more sophisticated COSMO-RS (COnductor like Screening MOdel for Real Solvents) simulation. This simple procedure of using vegetable oils and their derivatives as bio-based solvents for simultaneously improving the extraction yield of natural antioxidants and flavors from rosemary showed its great potential in up-scaling with the integration of green techniques (ultrasound, microwave, etc.) for zero-waste biorefinery from biomass waste to high value-added extracts in future functional food and cosmetic applications.

APA, Harvard, Vancouver, ISO, and other styles

45

Cole, Rachel, Austin Angelotti, Genevieve Sparagna, Ai Ni, and Martha Belury. "Consumption of Cookies Made With a Linoleic Acid-Rich Oil Alters Cardiolipin Species in the Peripheral Blood Mononuclear Cells of Healthy Adults." Current Developments in Nutrition 5, Supplement_2 (June 2021): 490. http://dx.doi.org/10.1093/cdn/nzab041_005.

Full text

Abstract:

Abstract Objectives Linoleic acid (LA) is the major fatty acid in cardiolipin (CL), a phospholipid important for mitochondria function. Increasing dietary LA elevates tetralinoleoyl CL (LA4 CL) in cardiac muscle of animals; however, it is not clear if dietary LA increases LA4 CL in humans. The aim of this study was to determine if daily consumption of a cookie made with a LA-rich oil for two weeks could alter LA4 CL in peripheral blood mononuclear cells (PBMC) in healthy adults. Methods In a double-masked placebo-controlled study, 84 healthy adults were randomly assigned to consume one cookie made with LA-rich grapeseed oil (LA-cookie) or one cookie made with oleic acid-rich (OA) safflower oil (OA-cookie), every day for two weeks. Fasting blood samples were collected for analysis of PBMC cardiolipin species. Results Daily consumption of the LA-cookie for 2 weeks increased LA4 CL in PBMC, while consuming the OA-cookie did not alter LA4 CL (group x week interaction p < 0.01). LA3OA1 CL decreased in the LA-cookie group but was unchanged in the OA-cookie group (group x week interaction p < 0.01). There was no significant difference in the change of LA2OA2 CL or LA1OA3 CL between the groups. Conclusions Increasing LA intake through daily cookie consumption increased LA4 CL and altered other CL species in the PBMC of healthy adults. Future studies are needed to assess if PBMC CL species may be a biomarker for CL species in other tissues and to determine if changes in CL species through increased dietary LA intake are associated with altered mitochondria function. Funding Sources Funding was provided by the Carol S. Kennedy Professorship and the Ohio Agriculture Research and Development Center.

APA, Harvard, Vancouver, ISO, and other styles

46

Białek, A., M. Białek, T. Lepionka, K. Kaszperuk, T. Banaszkiewicz, and A. Tokarz. "The effect of pomegranate seed oil and grapeseed oil on cis- 9, trans- 11 CLA (rumenic acid), n-3 and n-6 fatty acids deposition in selected tissues of chickens." Journal of Animal Physiology and Animal Nutrition 102, no. 4 (April 23, 2018): 962–76. http://dx.doi.org/10.1111/jpn.12902.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Hong, Seungmi, Mi-Ja Kim, Sungkwon Park, Suyong Lee, Jonggil Lee, and JaeHwan Lee. "Effects of Hydrogen-Donating or Metal-Chelating Antioxidants on the Oxidative Stability of Organogels Made of Beeswax and Grapeseed Oil Exposed to Light Irradiation." Journal of Food Science 83, no. 4 (March 10, 2018): 885–91. http://dx.doi.org/10.1111/1750-3841.14085.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Vedagiri, Praveena, Leenus Jesu Martin, and Edwin Geo Varuvel. "Characterization study on performance, combustion and emission of nano additive blends of grapeseed oil methyl ester fuelled CI engine with various piston bowl geometries." Heat and Mass Transfer 56, no. 3 (September 5, 2019): 715–26. http://dx.doi.org/10.1007/s00231-019-02740-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Isoton, Vanessa, Wendel Silvestre, and Gabriel Pauletti. "Evaluation of the lipidic composition and antioxidant activity of the seed oil from grapes ‘Isabel’ and ‘Rose Niagara’." Revista Eletrônica Científica da UERGS 7, no. 2 (August 26, 2021): 176–85. http://dx.doi.org/10.21674/2448-0479.72.176-185.

Full text

Abstract:

Abstract The growth of the wine sector induces an increase in the amounts of waste produced; an alternative to reuse this waste is the extraction of grapeseed oil, which can be used in several applications due to the aroma and antioxidant properties of this oil. This work aimed to evaluate the yield, chemical composition, and antioxidant activity of the seed oil from grapes of the varieties ‘Isabel’ and ‘Rose Niagara’. The oil was extracted using a Soxhlet extractor and hexane as solvent. The oils have had their chemical composition evaluated regarding the presence of fatty acids, which were identified by gas chromatography. The antioxidant capacity of the oils was evaluated by ABTS+ radical scanning. The treatments were the two grape varieties, with five replicates for each treatment. The data underwent analysis of variance and the means were compared by Tukey’s multiple range test at 5% probability. The obtained results of the seed oils showed a statistical difference between varieties. The ‘Isabel’ variety presented a lower oil (19.12 wt.%), content having stearic acid as the main component, with 42.51 wt.%; whereas the ‘Rose Niagara’ (23,15 wt.% yield) variety had oleic acid as the major compound, with 72.08 wt.%. Regarding antioxidant activity, the ‘Isabel’ variety presented itself superior, with a percentage of ABTS+ radical scavenging of 22.11%, whereas the ‘Rose Niagara’ variety presented 20.85%. The seeds of ‘Rose Niagara’ grapes may be employed as a source of oil due to the higher yield and similar antioxidant activity to the seed oil of ‘Isabel’ grapes. Keywords: Fatty acids; Vitis sp; viticulture; antioxidant activity. Resumo Avaliação da composição lipídica e da atividade antioxidante do óleo de semente de uvas ‘Isabel’ e ‘Niágara rosada’ O crescimento do setor vitivinícola leva a um aumento do volume dos resíduos gerados; uma alternativa reaproveitar estes resíduos é a extração do óleo da semente de uva, que pode ser empregado em diversas áreas, visto que as sementes apresentam propriedades antioxidantes e aromáticas. O objetivo deste trabalho foi avaliar o rendimento, a composição química e a atividade antioxidante do óleo da semente de uva das cultivares ‘Isabel’ e ‘Niágara Rosada’. O óleo foi extraído utilizando um extrator Soxhlet com hexano como solvente. O óleo teve sua composição química avaliada quanto à presença de ácidos graxos, que foram identificados por cromatografia gasosa. A capacidade antioxidante foi avaliada através da varredura do radical ABTS+. Os tratamentos foram as duas variedades de uva, com cinco repetições por tratamento. Os dados de rendimento e de capacidade antioxidante foram submetidos a ANOVA e teste de Tukey a 5% de probabilidade. Os resultados obtidos indicaram diferenças entre as cultivares. A cultivar ‘Isabel’ apresentou menor rendimento de óleo (19,12% m/m), tendo como principal componente o ácido esteárico, com 42,51% m/m, enquanto que a cultivar ‘Niágara Rosada’ (rendimento de 23,15% m/m) apresentou o ácido oleico como o principal componente, com 72,08% m/m. Em relação à atividade antioxidante, a variedade ‘Isabel’ apresentou-se superior, com porcentagem de varredura de 22,11% do radical ABTS, enquanto que a variedade ‘Niágara Rosada’ apresentou 20,85%. As sementes de uvas ‘Niágara Rosada’ podem ser utilizadas como fonte de óleo devido ao maior rendimento e atividade antioxidante semelhante ao óleo de semente de uvas ‘Isabel’. Palavras-chave: Ácidos graxos; Vitis sp; viticultura; atividade antioxidante. Resumen Evaluación de la composición lipídica y actividad antioxidante del aceite de semilla de uva 'Isabel' y 'Rose Niagara' El crecimiento del sector vitivinícola conlleva un aumento del volumen de residuos generados; una alternativa para reutilizar estos residuos es extraer el aceite de la semilla de uva, que puede ser utilizado en la industria alimentaria, farmacéutica y cosmética, ya que las semillas tienen propiedades antioxidantes y aromáticas. Este trabajo tuvo como objetivo evaluar el rendimiento, la composición química y la actividad antioxidante del aceite de semilla de uvas de las variedades 'Isabel' y 'Rose Niagara'. El aceite se extrajo usando un extractor Soxhlet y hexano como disolvente. Los aceites han tenido su composición química evaluada por cromatografía de gases. También se evaluó la capacidad antioxidante de los aceites extraídos. Los tratamientos fueron las dos variedades de uva, con cinco repeticiones por tratamiento. Los datos se sometieron a ANOVA y prueba de rango múltiple de Tukey con una probabilidad del 5%. Los resultados obtenidos mostraron diferencias estadísticas entre las variedades. La uva "Isabel" presentó un contenido de aceite más bajo, con ácido esteárico como componente principal (42.51% en peso); mientras que el "Rose Niagara" tenía ácido oleico como compuesto principal (72.08% en peso). En cuanto a la actividad antioxidante, la variedad "Isabel" presentó un porcentaje de barrido radical ABTS + del 22.11%, mientras que la variedad "Rose Niagara" presentó el 20.85%. Las semillas de las uvas "Rose Niagara" se pueden utilizar como fuente de aceite debido al mayor rendimiento y la actividad antioxidante similar al aceite de semilla de las uvas "Isabel". Palabras-clave: Ácidos grasos; Vitis sp; viticultura; actividad antioxidante.

APA, Harvard, Vancouver, ISO, and other styles

50

Kotliar, Ye, N. Tkachenko, K. Zdorenko, and I. Radzievska. "Antioxidant properties of oils obtained from different grapeseed varieties." Scientific Works of National University of Food Technologies 25, no. 5 (October 2019): 187–96. http://dx.doi.org/10.24263/2225-2924-2019-25-5-22.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!