Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

Stefanie Bail; Gerald Stuebiger; Sabine Krist; Heidrun Unterweger; Gerhard Buchbauer

doi:10.1016/j.foodchem.2007.11.063

Characterisation of various grape seed oils by volatile compounds, triacylglycerol composition, total phenols and antioxidant capacity

Food Chem. 2008 Jun 1;108(3):1122-32. doi: 10.1016/j.foodchem.2007.11.063. Epub 2007 Dec 3.

Authors

Stefanie Bail¹, Gerald Stuebiger², Sabine Krist³, Heidrun Unterweger⁴, Gerhard Buchbauer¹

Affiliations

¹ Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
² Institute of Chemical Technologies and Analytics, Vienna University of Technology, Getreidemarkt 9/164, 1060 Vienna, Austria.
³ Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria. Electronic address: sabine.krist@univie.ac.at.
⁴ Institute for Foodstuffs, AGES, Spargelfeldstrasse 191, 1226 Vienna, Austria.

PMID: 26065780
DOI: 10.1016/j.foodchem.2007.11.063

Abstract

Grape seed oil (Oleum vitis viniferae) representing a promising plant fat, mainly used for culinary and pharmaceutical purposes as well as for various technical applications, was subject of the present investigation. HS-SPME-GC-MS was applied to study volatile compounds in several seed oil samples from different grape oils. The triacylglycerol (TAG) composition of these oils was analyzed by MALDI-TOF-MS/MS. In addition the total phenol content and the antioxidant capacity (using TEAC) of these oils were determined. The headspace of virgin grape oils from white and red grapes was dominated by ethyl octanoate (up to 27.5% related to the total level of volatiles), ethylacetate (up to 25.0%), ethanol (up to 22.7%), acetic acid (up to 17.2%), ethyl hexanoate (up to 17.4%) and 3-methylbutanol (up to 11.0%). Triacylglycerol composition was found to be dominated by LLL (up to 41.8%), LLP (up to 24.3%), LLO (up to 16.3%) and LOO (up to 11.7%), followed by LOP (up to 9.3%) and LOS/OOO (up to 4.3%). Total phenol content ranged between 59μg/g and 115.5μg/g GAE. Antioxidant capacity (TEAC) was analyzed to range between 0.09μg/g and 1.16μg/g.

Keywords: Antioxidant capacity; Grape seed oil (Oleum vitis viniferae); Total phenols; Triacylglycerols; Volatiles.