Resumo

JUAREZ TRUJILLO, Nadia et al. Characterization of oil and meal obtained from wild grape seeds (Vitis tiliifolia). Rev. Mex. Cienc. Agríc [online]. 2017, vol.8, n.5, pp.1113-1126. ISSN 2007-0934.  https://doi.org/10.29312/remexca.v8i5.112.

Vitis tiliifolia is a wild grape that is usually consumed as wine, but the seeds are discarded, so in this paper the physicochemical properties of flour and oil of grapes seeds Vitis tiliifolia were evaluated, the phenolic compounds were identified and quantified by UPLC-ESI-MS. Seed meal had 75% moisture, 0.23% protein, 1.43% ash, 3.15% total dietary fiber and 17.5% oil.The characterization of polyphenols in flour revealed the presence of (-)-epicatechin (1318.66 ug g-1), (+)-catechin (703.12 µg g-1) and trans-resveratrol (32.88 µg g-1) as the major polyphenols. The oil featured bioactive compounds such as carotenoids and polyphenols. The fatty acids that predominated in the oil were linoleic (Ω-6, 84.73%), oleic (Ω-9, 5.83%) and stearic acid (2.21%). In addition the extracts, ethanol: water (3:1; v: v) and methanol: HCl (0.01%) of the oil, resulted in a high concentration of polyphenols (125 mg GAE g-1) and a high antioxidant activity. The iodine value was 68.56 g I2/100 g oil and the peroxide was 20.0 meq O2 kg-1 oil. The seeds had a considerable amount of polyphenols and linoleic acid that confers a high antioxidant activity, so it could be suitable for use in food and industrial applications and encourage the production and consumption of this grape as a source of nutrients and phenolic compounds suitable for incorporation into functional foods.

Palavras-chave : fatty acids; polyphenols and antioxidant activity; wild grape.

        · resumo em Espanhol     · texto em Espanhol | Inglês     · Inglês ( pdf ) | Espanhol ( pdf )