Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain

Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintill...

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Autores principales: Carmona-Jiménez, Yolanda, Igartuburu, Jose M., Guillén-Sánchez, Dominico A., García-Moreno, M. Valme
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9609668/
https://www.ncbi.nlm.nih.gov/pubmed/36296576
http://dx.doi.org/10.3390/molecules27206980
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author Carmona-Jiménez, Yolanda
Igartuburu, Jose M.
Guillén-Sánchez, Dominico A.
García-Moreno, M. Valme
author_facet Carmona-Jiménez, Yolanda
Igartuburu, Jose M.
Guillén-Sánchez, Dominico A.
García-Moreno, M. Valme
author_sort Carmona-Jiménez, Yolanda
collection PubMed
description Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFA(ω-6)) content as seed oils, and lower PUFA contents; they also had a markedly higher linolenic acid (PUFA(ω-3)) content, improving the PUFA(ω-6)/PUFA(ω-3) ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112–0.157 for pomace, 0.097–0.112 for seed) and thrombogenicity indices (0.30–0.35 for pomace, 0.28–0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93–9.45 for pomace, 9.11–10.54 for seed). Three tocopherols were determined: α-, γ- and δ-tocopherol. Pomace oils have higher relative contents of α- and δ-tocopherol, whereas seed oils have higher relative contents of γ-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil; it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health.
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spelling pubmed-96096682022-10-28 Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain Carmona-Jiménez, Yolanda Igartuburu, Jose M. Guillén-Sánchez, Dominico A. García-Moreno, M. Valme Molecules Article Grape pomace and seeds are important winemaking by-products. Their oils are rich in bioactive compounds such as fatty acids and tocopherols. We have characterized oils from both by-products from five Spanish grape varieties (Palomino Fino, Pedro Ximénez, Muscat of Alexandria, Tempranillo and Tintilla de Rota). A high content of UFAs was found in all the analyzed samples. Grape pomace oils generally had the same oleic acid (PUFA(ω-6)) content as seed oils, and lower PUFA contents; they also had a markedly higher linolenic acid (PUFA(ω-3)) content, improving the PUFA(ω-6)/PUFA(ω-3) ratio. All the oil studied show good indicators of nutritional quality: low values of the atherogenicity (0.112–0.157 for pomace, 0.097–0.112 for seed) and thrombogenicity indices (0.30–0.35 for pomace, 0.28–0.31 for seed) and high values of the relationship between hypo- and hypercholesterolemic fatty acids (6.93–9.45 for pomace, 9.11–10.54 for seed). Three tocopherols were determined: α-, γ- and δ-tocopherol. Pomace oils have higher relative contents of α- and δ-tocopherol, whereas seed oils have higher relative contents of γ-tocopherol. A significantly higher content of total tocopherols has been found in pomace oil; it is higher in the oils from red varieties of pomace (628.2 and 706.6 mg/kg by-product), and in the oils from pomace containing stems (1686.4 mg/kg by-product). All the oils obtained can be considered as a source of vitamin E, and their consumption is beneficial for health. MDPI 2022-10-17 /pmc/articles/PMC9609668/ /pubmed/36296576 http://dx.doi.org/10.3390/molecules27206980 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Carmona-Jiménez, Yolanda
Igartuburu, Jose M.
Guillén-Sánchez, Dominico A.
García-Moreno, M. Valme
Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
title Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
title_full Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
title_fullStr Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
title_full_unstemmed Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
title_short Fatty Acid and Tocopherol Composition of Pomace and Seed Oil from Five Grape Varieties Southern Spain
title_sort fatty acid and tocopherol composition of pomace and seed oil from five grape varieties southern spain
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9609668/
https://www.ncbi.nlm.nih.gov/pubmed/36296576
http://dx.doi.org/10.3390/molecules27206980
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