Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of GrapeReport as inadecuate




Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape - Download this document for free, or read online. Document in PDF available to download.

The Scientific World Journal - Volume 2012 2012, Article ID 790486, 9 pages -

Research Article

Laboratório de Óleos Essenciais e Extratos Vegetais, Instituto de Biotecnologia, Universidade de Caxias do Sul, Rua Francisco Getúlio Vargas 1130, Petrópolis, 95070-560 Caxias do Sul, RS, Brazil

Programa de Pós-Graduação em Botânica, Universidade Federal do Rio Grande do Sul, 91501-970 Porto Alegre, RS, Brazil

Departamento de Botânica, Instituto de Biociências-UFRGS, Avenue Bento Gonçalves 9500, Bloco IV, Prédio 43433, 91501-970 Porto Alegre, RS, Brazil

Received 31 October 2011; Accepted 2 January 2012

Academic Editor: Rouf M. Mian

Copyright © 2012 F. Agostini et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Supercritical fluid extraction has been widely employed in the extraction of high purity substances. In this study, we used the technology to obtain oil from seeds from a variety of grapes, from vinification residues generated in the Southern region of the state of Rio Grande do Sul, Brazil. This work encompasses three varieties of Vitis vinifera Moscato Giallo, Merlot, and Cabernet Sauvignon and two of Vitis labrusca Bordô e Isabel, harvested in 2005 and 2006. We obtained the highest oil content from Bordô 15.40% in 2005 and from Merlot 14.66%, 2006. The biggest concentration of palmitic, stearic, and linoleic acids was observed in Bordô, 2005, and in Bordô, Merlot, and Moscato Giallo, 2006. Bordô showed the highest concentration of oleic acid and α-tocopherol in both seasons too. For the equivalent of procyanidins, we did not notice significant difference among the varieties from the 2005 harvest. In 2006, both varieties Isabel and Cabernet Sauvignon showed a value slightly lower than the other varieties. The concentration of total phenolics was higher in Bordô and Cabernet Sauvignon. The presence of these substances is related to several important pharmacological properties and might be an alternative to conventional processes to obtain these bioactives.





Author: F. Agostini, R. A. Bertussi, G. Agostini, A. C. Atti dos Santos, M. Rossato, and R. Vanderlinde

Source: https://www.hindawi.com/



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