Characterization of oil and meal obtained from wild grape seeds (Vitis tiliifolia)

Authors

  • Nadia Juárez Trujillo Instituto de Ciencias Básicas-Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n. Col. Industrial-Animas, Xalapa, Veracruz. México. CP. 91000. Tel. 01 (228) 8418900, Fax: 01 (228) 8418932
  • Manuel Jiménez Fernández Facultad de Instrumentación Electrónica-Universidad Veracruzana. Xalapa, Veracruz. México
  • José Antonio Guerrero Analco Red de estudios Moleculares Avanzados, Clúster Biomimic®, Instituto de Ecología, A. C. Xalapa, Veracruz, México
  • Juan Luis Monribot Villanueva Red de estudios Moleculares Avanzados, Clúster Biomimic®, Instituto de Ecología, A. C. Xalapa, Veracruz, México
  • Maribel Jiménez Fernandez Instituto de Ciencias Básicas-Universidad Veracruzana. Av. Dr. Luis Castelazo Ayala s/n. Col. Industrial-Animas, Xalapa, Veracruz. México. CP. 91000. Tel. 01 (228) 8418900, Fax: 01 (228) 8418932

DOI:

https://doi.org/10.29312/remexca.v8i5.112

Keywords:

fatty acids, polyphenols and antioxidant activity, wild grape

Abstract

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 transresveratrol (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.

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Vol. 8, Núm. 5

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Published

2017-08-23

How to Cite

Juárez Trujillo Nadia, Jiménez Fernández Manuel, Guerrero Analco José Antonio, Juan Luis Monribot Villanueva, and Jiménez Fernandez Maribel. 2017. “Characterization of Oil and Meal Obtained from Wild Grape Seeds (Vitis Tiliifolia)”. Revista Mexicana De Ciencias Agrícolas 8 (5). México, ME:1113-26. https://doi.org/10.29312/remexca.v8i5.112.

Issue

Vol. 8 No. 5 (2017)

Section

Articles

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