Content of Antioxidants, Antioxidant Capacity and Oxidative Stability of Grape Seed Oil Obtained by Ultra Sound Assisted Extraction

• DOI: 10.1007/s11746-014-2441-2
• Publication Date: 2014-02-27T01:19:33Z
• Authors: Marko Malićanin; Vladislav Rac; Vesna Antić; Mališa Antić; Laurentiu Mihai P...; Panagiotis Kefalas; Vesna Rakić
• Keywords: Sonication; Peroxide value

Abstract The goal of this work was to investigate the relationship between antioxidants’ content and oxidative stabilities grape seed oils obtained from Cabernet Sauvignon variety. samples were by ultrasound assisted extraction. time extraction varied, while other relevant parameters: temperature, solvent solid ratio sonication power kept constant. For sake comparison, also done using conventional Soxhlet method. all oil obtained, contents total phenolic compounds (TPC), α‐tocopherol fatty acids determined analytic methods. Importantly, in present study, modern analytical techniques for estimation antioxidant capacity (measuring chemiluminescence intensity a luminol‐hemin solution) stability [differential scanning calorimetry (DSC), coupled with thermogravimetry (TG)] proposed. results prove that ultrasonic irradiation enables effective oil. It shown extractive yields amounts increase extraction; optimum determined. Results show that, both capacity, TPC have more important role then α‐tocopherol.