DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS

Olena Gorodyska, Nataliya Grevtseva, Olga Samokhvalova, Sergey Gubsky

Abstract


Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids – gallic and egallic acids; resveratrol; flavonoids – quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products.


Keywords


polyphenols; grape seed; Vitis vinifera L.; GC-MS analysis; antioxidant

Full Text:

PDF

References


Shahidi, F. (Ed.) (2015). Handbook of Antioxidants for Food Preservation. Elsevier, 514. doi: https://doi.org/10.1016/c2013-0-16454-9

Talbot, G. (2010). Oxidation of confectionery products and biscuits. Oxidation in Foods and Beverages and Antioxidant Applications, 344–368. doi: https://doi.org/10.1533/9780857090331.2.344

García-Lomillo, J., González-SanJosé, M. L. (2016). Applications of Wine Pomace in the Food Industry: Approaches and Functions. Comprehensive Reviews in Food Science and Food Safety, 16 (1), 3–22. doi: https://doi.org/10.1111/1541-4337.12238

Aires, A. (2017). Phenolics in Foods: Extraction, Analysis and Measurements. Phenolic Compounds, 61–88. doi: https://doi.org/10.5772/66889

Orsavova, J., Misurcova, L., Ambrozova, J., Vicha, R., Mlcek, J. (2015). Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids. International Journal of Molecular Sciences, 16 (12), 12871–12890. doi: https://doi.org/10.3390/ijms160612871

Sousa, J., Pedroso, N., Borges, L., A., G., Paula, J., Conceicao, E. (2014). Optimization of Ultrasound-assisted extraction of polyphenols, tannins and epigallocatechin gallate from barks of Stryphnodendron adstringens (Mart.) Coville bark extracts. Pharmacognosy Magazine, 10 (38), 318. doi: https://doi.org/10.4103/0973-1296.133287

Lafka, T.-I., Sinanoglou, V., Lazos, E. S. (2007). On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chemistry, 104 (3), 1206–1214. doi: https://doi.org/10.1016/j.foodchem.2007.01.068

Shi, J., Yu, J., Pohorly, J. E., Kakuda, Y. (2003). Polyphenolics in Grape Seeds–Biochemistry and Functionality. Journal of Medicinal Food, 6 (4), 291–299. doi: https://doi.org/10.1089/109662003772519831

Kamel, B. S., Dawson, H., Kakuda, Y. (1985). Characteristics and composition of melon and grape seed oils and cakes. Journal of the American Oil Chemists’ Society, 62 (5), 881–883. doi: https://doi.org/10.1007/bf02541750

Ananga, A., Obuya, J., Ochieng, J., Tsolova, V. (2017). Grape Seed Nutraceuticals for Disease Prevention: Current Status and Future Prospects. Phenolic Compounds – Biological Activity, 119–137. doi: https://doi.org/10.5772/66894

Li, H., Wang, X., Li, P., Li, Y., Wang, H. (2008). Comparative Study of Antioxidant Activity of Grape (Vitis vinifera) Seed Powder Assessed by Different Methods. Journal of Food and Drug Analysis, 16 (6), 67–73.

Reddy, G. V. B., Sen, A. R., Nair, P. N., Reddy, K. S., Reddy, K. K., Kondaiah, N. (2013). Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. Meat Science, 95 (2), 288–294. doi: https://doi.org/10.1016/j.meatsci.2013.04.016

Casazza, A. A., Aliakbarian, B., Mantegna, S., Cravotto, G., Perego, P. (2010). Extraction of phenolics from Vitis vinifera wastes using non-conventional techniques. Journal of Food Engineering, 100 (1), 50–55. doi: https://doi.org/10.1016/j.jfoodeng.2010.03.026

Kurt, S. (2016). The Effects of Grape Seed Flour on the Quality of Turkish Dry Fermented Sausage (Sucuk) during Ripening and Refrigerated Storage. Korean Journal for Food Science of Animal Resources, 36 (3), 300–308. doi: https://doi.org/10.5851/kosfa.2016.36.3.300

Kulkarni, S., DeSantos, F. A., Kattamuri, S., Rossi, S. J., Brewer, M. S. (2011). Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Science, 88 (1), 139–144. doi: https://doi.org/10.1016/j.meatsci.2010.12.014

Rockenbach, I. I., Rodrigues, E., Gonzaga, L. V., Caliari, V., Genovese, M. I., Gonçalves, A. E. de S. S., Fett, R. (2011). Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127 (1), 174–179. doi: https://doi.org/10.1016/j.foodchem.2010.12.137

Saykova, I., Tylkowski, B., Popovici, C., Peev, G. (2018). Extraction of phenolic and flavonoid compounds from solid wastes of grape seed oil production by cold pressing. Journal of Chemical Technology and Metallurgy, 53 (2), 177–190.

Ma, Z., Zhang, H. (2017). Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review. Antioxidants, 6 (3), 71. doi: https://doi.org/10.3390/antiox6030071




DOI: http://dx.doi.org/10.21303/2504-5695.2018.00780

Refbacks

  • There are currently no refbacks.




Copyright (c) 2018 Olena Gorodyska, Nataliya Grevtseva, Olga Samokhvalova, Sergey Gubsky

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)