Functional and chemical qualities of Vitis labrusca grape seed oil extracted by supercritical CO2

Abstract

Grape seed oil, which is usually extracted with highly toxic organic solvents that are harmful to human health, is produced from tons of grape pomace waste, generated during winemaking. Sometimes, this waste is used to make compost or is burnt, which causes environmental contamination. The functional qualities, antioxidant capacity (AC), α-tocopherol and total phenolic compounds content (TPC) of Black Borgoña (Vitis labrusca) grape seed oil, extracted by supercritical CO2, were evaluated. The high content of linoleic acid (ω-6) and monounsaturated fatty acids contributed to the beneficial effect on the functional quality indices, which were 0.20, 0.23, 11.80 for IA, IT and H:H, respectively. In addition, a POV of 6.23 ± 0.08 milliequivalents of peroxide/kg oil and an anisidine index of 2.70 ± 0.05 indicated a good quality oil. Also, a high concentration of α-tocopherol (9.82 ± 0.02 mg/100 g oil) and a high TPC (114.14 ± 3.24 mg GAE/kg oil) were obtained. This study demonstrated that supercritical CO2 extraction is a suitable method for the delivery of a high-quality grape seed oil.