Journal of Agricultural and Food Chemistry · 2006 · 151 citations · 6 references
AgricultureFood SciencePlant SciencesFood AnalysisWine AnalysisWine ChemistryGrape Variety AuthenticationSeed Nutritional CompositionBioactive ConstituentsFatty AcidsIodine Value AnalysisIodine Value DeterminationSeed Fatty Acid CompositionSeed Lipid ProfileSeed TocopherolsSterol Profile Analysis
This paper describes the composition of 30 grape-seed oils obtained from France, Italy, and Spain during 2002−2003. Oils were extracted from the seeds using small-scale industrial solvent extraction equipment and analyzed in their unrefined state using standard methods for fatty acids, fatty acids in the triacylglycerol 2-position, tocopherols and tocotrienols, triglycerides, sterols, steradienes, and iodine value. Values for the composition of the sterols, triglycerides, fatty acids, iodine value, and tocopherol composition were generally in good agreement with the results of previous similar surveys. Steradienes (stigmastadiene, campestadiene, stigmastatriene, and campestatriene) were detected in the oil and were probably formed from sterols during the extraction process. Keywords: Grape-seed oil; Vitis vinifera; fatty acids; triacylglycerol 2-position; tocopherols; tocotrienols; triacylglycerols; sterols; steradienes; iodine value
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Fabiola Dionisi, Jacques Prodolliet, Enrico G Tagliaferri · Journal of the American Oil Chemists Society · 1995 · 124 citations
Formation of stigmasta-3,5-diene in vegetable oils
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