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Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours.
Food Chem. 2011 Sep 15; 128(2):391-9.FC

Abstract

Cold-pressed chardonnay, muscadine, ruby red, and concord grape seed oils and their defatted flours were studied for their fatty acid composition, oxidative stability and antioxidant and antiproliferative activities. The phenolic profiles of the seed flours were also measured. The most abundant fatty acid in the oils was linoleic acid, ranging from 66.0g/100g of total fatty acids in ruby red seed oil to 75.3g/100g of total fatty acids in concord seed oil. The oils were also high in oleic acid and low in saturated fat. Ruby red grape seed oil recorded the highest oxidative stability index of 40h under the accelerated conditions. Total phenolic content (TPC) was up to 100 times lower in the oils than in the flours. Lutein, zeaxanthin, cryptoxanthin, β-carotene, and α-tocopherol levels were also measured. DPPH radical-scavenging capacity ranged from 0.07 to 2.22mmol trolox equivalents (TE)/g of oil and 11.8 to 15.0mmol TE/g of flour. Oxidative stability of menhaden fish oil containing extracts of the seed flours was extended by up to 137%. HPLC analysis was conducted to determine the levels of free soluble, soluble conjugated and insoluble bound phenolics in the seed flours. The phenolic compounds analyzed included catechin, epicatechin, epicatechin gallate, quercetin, gallic acid, and procyanidins B1 and B2. Antiproliferative activity was tested against HT-29 colon cancer cells. All of the seed flours and muscadine seed oil registered significant (P<0.05) inhibition of cancer cell growth. The results from this study demonstrate the potential of developing value-added uses for these seed oils and flours as dietary sources of natural antioxidants and antiproliferative agents for optimal health.

Authors+Show Affiliations

Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA. Electronic address: lyu5@umd.edu.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25212146

Citation

Lutterodt, Herman, et al. "Fatty Acid Composition, Oxidative Stability, Antioxidant and Antiproliferative Properties of Selected Cold-pressed Grape Seed Oils and Flours." Food Chemistry, vol. 128, no. 2, 2011, pp. 391-9.
Lutterodt H, Slavin M, Whent M, et al. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chem. 2011;128(2):391-9.
Lutterodt, H., Slavin, M., Whent, M., Turner, E., & Yu, L. L. (2011). Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. Food Chemistry, 128(2), 391-9. https://doi.org/10.1016/j.foodchem.2011.03.040
Lutterodt H, et al. Fatty Acid Composition, Oxidative Stability, Antioxidant and Antiproliferative Properties of Selected Cold-pressed Grape Seed Oils and Flours. Food Chem. 2011 Sep 15;128(2):391-9. PubMed PMID: 25212146.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours. AU - Lutterodt,Herman, AU - Slavin,Margaret, AU - Whent,Monica, AU - Turner,Ellen, AU - Yu,Liangli Lucy, Y1 - 2011/03/15/ PY - 2010/05/14/received PY - 2011/02/08/revised PY - 2011/03/08/accepted PY - 2014/9/13/entrez PY - 2011/9/15/pubmed PY - 2011/9/15/medline KW - Antioxidant KW - Fatty acid KW - Grape seed KW - HT-29 cancer cell KW - Oxidative stability KW - Phenolic SP - 391 EP - 9 JF - Food chemistry JO - Food Chem VL - 128 IS - 2 N2 - Cold-pressed chardonnay, muscadine, ruby red, and concord grape seed oils and their defatted flours were studied for their fatty acid composition, oxidative stability and antioxidant and antiproliferative activities. The phenolic profiles of the seed flours were also measured. The most abundant fatty acid in the oils was linoleic acid, ranging from 66.0g/100g of total fatty acids in ruby red seed oil to 75.3g/100g of total fatty acids in concord seed oil. The oils were also high in oleic acid and low in saturated fat. Ruby red grape seed oil recorded the highest oxidative stability index of 40h under the accelerated conditions. Total phenolic content (TPC) was up to 100 times lower in the oils than in the flours. Lutein, zeaxanthin, cryptoxanthin, β-carotene, and α-tocopherol levels were also measured. DPPH radical-scavenging capacity ranged from 0.07 to 2.22mmol trolox equivalents (TE)/g of oil and 11.8 to 15.0mmol TE/g of flour. Oxidative stability of menhaden fish oil containing extracts of the seed flours was extended by up to 137%. HPLC analysis was conducted to determine the levels of free soluble, soluble conjugated and insoluble bound phenolics in the seed flours. The phenolic compounds analyzed included catechin, epicatechin, epicatechin gallate, quercetin, gallic acid, and procyanidins B1 and B2. Antiproliferative activity was tested against HT-29 colon cancer cells. All of the seed flours and muscadine seed oil registered significant (P<0.05) inhibition of cancer cell growth. The results from this study demonstrate the potential of developing value-added uses for these seed oils and flours as dietary sources of natural antioxidants and antiproliferative agents for optimal health. SN - 0308-8146 UR - https://www.unboundmedicine.com/medline/citation/25212146/Fatty_acid_composition_oxidative_stability_antioxidant_and_antiproliferative_properties_of_selected_cold_pressed_grape_seed_oils_and_flours_ DB - PRIME DP - Unbound Medicine ER -
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