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<p>In this study, the changes in some chemical properties, total phenolic, total flavonoid contents, fatty acid and polyphenol amounts of grape seed pastes stored in three different environments were revealed. Total phenolic and flavonoid amounts of grape seeds stored in different environments were determined to be between 1163.67 (refrigerator) and 1467.76&#xa0;mg GAE/100&#xa0;g (oven) to 20720.24 (control) and 30815&#xa0;mg/100&#xa0;g (oven), respectively. In addition, antioxidant activities of untreated and stored grape seed pastes were determined between 201.65&#xa0;mmol/kg (refrigerator) and 205.21&#xa0;mmol/kg (oven). The phenolic compound that decreased the most with storage was quercetin. Catechin and rutin amounts of raw and stored grape seed pastes were depicted for catechin to be between 143.93&#xa0;mg/100&#xa0;g (refrigerator) and 278.17&#xa0;mg/100&#xa0;g (oven) and for rutin 32.24&#xa0;mg/100&#xa0;g (room temperature) to 90.01&#xa0;mg/100&#xa0;g (oven). Linoleic and oleic acid contents of raw and stored seed paste oils were characterized to be between 68.97 (control) and 70.44% (room temperature) to 16.88 (refrigerator) and 18.09% (control). Differences were observed in the amounts of saturated and unsaturated fatty acids in grape seed and grape seed paste oils depending on the storage types. Nutritive Value Index (NVI) and Atherogenic Index (AI) results of the oils obtained from the grape seed paste were determined as well as Health Promoting Index (HPI) (2.54–2.89 in refrigerator and control; 0.09–0.10 at all conditions; 8.73–11.33 in control and oven, respectively). Also, Thrombogenic Index (TI) values were very close each another (0.27 control, oven, room temperature-0.28 in refrigerator).</p> Graphical Abstract <p></p>

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Effect of Storage on Oil Contents, Fatty Acids, Nutritive Value, Atherogenic, Thrombogenic, Health-promoting İndices and Bioactive Properties of Pastes Produced from Grape Seeds, a Waste of the Wine İndustry

  • 期刊论文

  • 发表日期：

    2025年12月26日

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  • Mahmoud Younis,
  • Belal M. Mohammed,
  • Mehmet Musa Özcan,
  • Nurhan Uslu,
  • Dongying Wang,
  • Isam A. Mohamed Ahmed

摘要

In this study, the changes in some chemical properties, total phenolic, total flavonoid contents, fatty acid and polyphenol amounts of grape seed pastes stored in three different environments were revealed. Total phenolic and flavonoid amounts of grape seeds stored in different environments were determined to be between 1163.67 (refrigerator) and 1467.76 mg GAE/100 g (oven) to 20720.24 (control) and 30815 mg/100 g (oven), respectively. In addition, antioxidant activities of untreated and stored grape seed pastes were determined between 201.65 mmol/kg (refrigerator) and 205.21 mmol/kg (oven). The phenolic compound that decreased the most with storage was quercetin. Catechin and rutin amounts of raw and stored grape seed pastes were depicted for catechin to be between 143.93 mg/100 g (refrigerator) and 278.17 mg/100 g (oven) and for rutin 32.24 mg/100 g (room temperature) to 90.01 mg/100 g (oven). Linoleic and oleic acid contents of raw and stored seed paste oils were characterized to be between 68.97 (control) and 70.44% (room temperature) to 16.88 (refrigerator) and 18.09% (control). Differences were observed in the amounts of saturated and unsaturated fatty acids in grape seed and grape seed paste oils depending on the storage types. Nutritive Value Index (NVI) and Atherogenic Index (AI) results of the oils obtained from the grape seed paste were determined as well as Health Promoting Index (HPI) (2.54–2.89 in refrigerator and control; 0.09–0.10 at all conditions; 8.73–11.33 in control and oven, respectively). Also, Thrombogenic Index (TI) values were very close each another (0.27 control, oven, room temperature-0.28 in refrigerator).

Graphical Abstract