The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil
Spent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/14/22/10184 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850267750359891968 |
|---|---|
| author | Miluska Cisneros Elisa Canazza Dasha Mihaylova Anna Lante |
| author_facet | Miluska Cisneros Elisa Canazza Dasha Mihaylova Anna Lante |
| author_sort | Miluska Cisneros |
| collection | DOAJ |
| description | Spent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the oxidative stability of grapeseed oil. Ultrasound-assisted extraction maximized the total phenolic content and antioxidant activity, with the latter measured according to the ferric reducing antioxidant power. The best extraction conditions identified for spent grape pomace from red and white grapes were an amplitude of 40%, a duration of 22 min and a ratio of 1:37 and an amplitude of 40%, a duration of 25 min and a ratio of 1:45, respectively. Grapeseed oil, which is rich in polyunsaturated fatty acids and susceptible to rancidity, fortified with 10%, 20% and 30% of these extracts was evaluated in terms of its oxidative stability using the Rancimat method and compared with a control oil and an oil fortified with the synthetic antioxidant BHT at the highest legal level (200 ppm). For oil fortified with 30% of the extracts obtained from red and white pomace under the best conditions, increases in the induction time of 39% and 25% compared to the control and 23.01% and 10.62% compared to the BHT-fortified oil, respectively, were reported. This study highlights the potential of using grape pomace extracts as eco-friendly antioxidants to stabilize oil and contribute to the sustainability of the food industry at the same time. |
| format | Article |
| id | doaj-art-8ef465a30d7243bcafc4dde18c1c9ccd |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-8ef465a30d7243bcafc4dde18c1c9ccd2025-08-20T01:53:40ZengMDPI AGApplied Sciences2076-34172024-11-0114221018410.3390/app142210184The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed OilMiluska Cisneros0Elisa Canazza1Dasha Mihaylova2Anna Lante3Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Università di Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalyDepartment of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Università di Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalyDepartment of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, BulgariaDepartment of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Università di Padova, Viale dell’Università, 16, 35020 Legnaro, PD, ItalySpent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the oxidative stability of grapeseed oil. Ultrasound-assisted extraction maximized the total phenolic content and antioxidant activity, with the latter measured according to the ferric reducing antioxidant power. The best extraction conditions identified for spent grape pomace from red and white grapes were an amplitude of 40%, a duration of 22 min and a ratio of 1:37 and an amplitude of 40%, a duration of 25 min and a ratio of 1:45, respectively. Grapeseed oil, which is rich in polyunsaturated fatty acids and susceptible to rancidity, fortified with 10%, 20% and 30% of these extracts was evaluated in terms of its oxidative stability using the Rancimat method and compared with a control oil and an oil fortified with the synthetic antioxidant BHT at the highest legal level (200 ppm). For oil fortified with 30% of the extracts obtained from red and white pomace under the best conditions, increases in the induction time of 39% and 25% compared to the control and 23.01% and 10.62% compared to the BHT-fortified oil, respectively, were reported. This study highlights the potential of using grape pomace extracts as eco-friendly antioxidants to stabilize oil and contribute to the sustainability of the food industry at the same time.https://www.mdpi.com/2076-3417/14/22/10184grape pomaceby-product valorizationantioxidantsoil stabilityoptimization |
| spellingShingle | Miluska Cisneros Elisa Canazza Dasha Mihaylova Anna Lante The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil Applied Sciences grape pomace by-product valorization antioxidants oil stability optimization |
| title | The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil |
| title_full | The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil |
| title_fullStr | The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil |
| title_full_unstemmed | The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil |
| title_short | The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil |
| title_sort | effectiveness of extracts of spent grape pomaces in improving the oxidative stability of grapeseed oil |
| topic | grape pomace by-product valorization antioxidants oil stability optimization |
| url | https://www.mdpi.com/2076-3417/14/22/10184 |
| work_keys_str_mv | AT miluskacisneros theeffectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT elisacanazza theeffectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT dashamihaylova theeffectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT annalante theeffectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT miluskacisneros effectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT elisacanazza effectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT dashamihaylova effectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil AT annalante effectivenessofextractsofspentgrapepomacesinimprovingtheoxidativestabilityofgrapeseedoil |