Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils

Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils

In this study, the oils from four different grape seed varieties were heat-treated at 40 and 80 °C for 30 minutes to determine the changes in physicochemical properties and fatty acid composition. Overall, the heat treatments increased the peroxide value and free fatty acids in the oils. The highes...

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Bibliographic Details
Main Authors:	U. Gecgel, D. Kırca, D. Apaydin
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2024-09-01
Series:	Grasas y Aceites
Subjects:	Cold press Antioxidant activity Grape seed oil Heat treatment Oil quality Total phenol
Online Access:	https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2176
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