Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
2022
Yolanda Carmona-Jiménez | Jose M. Igartuburu | Dominico A. Guillén-Sánchez | M. Valme García-Moreno
Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximé:nez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFA&omega:-6) content as seed oils, and lower PUFA contents: they also had a markedly higher linolenic acid (PUFA&omega:-3) content, improving the PUFA&omega:-6/PUFA&omega:-3 ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112&ndash:0.157 for pomace, 0.097&ndash:0.112 for seed) and thrombogenicity indices (0.30&ndash:0.35 for pomace, 0.28&ndash:0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93&ndash:9.45 for pomace, 9.11&ndash:10.54 for seed). Three tocopherols were determined: &alpha:-, &gamma:- and &delta:-tocopherol. Pomace oils have higher relative contents of &alpha:- and &delta:-tocopherol, whereas seed oils have higher relative contents of &gamma:-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil: it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health.
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