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Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils

Author

Listed:
  • Vita Di Stefano

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • David Bongiorno

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • Carla Buzzanca

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • Serena Indelicato

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • Antonello Santini

    (Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy)

  • Massimo Lucarini

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

  • Antonio Fabbrizio

    (University eCampus, Novedrate, 22060 Como, Italy)

  • Manuela Mauro

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • Mirella Vazzana

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • Vincenzo Arizza

    (Department of Biological, Chemical and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Via Archirafi, 90123 Palemo, Italy)

  • Alessandra Durazzo

    (CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy)

Abstract

Among the Sicilian economic productive sectors, that of wine production has today a considerable economic value. However, with the growth of this sector, notable was the increase in the production of waste, which to date is not only an economic damage for companies, but also a threat to the environment. It is known that waste from wine production has properties (e.g., antioxidants) which have potential reuse at cosmetic, pharmaceutical and nutritional levels to obtain economically sustainable applications. A new goal is given by the recovery of added value compounds from agri-food wastes and by-products. Grape seed oil is a promising vegetable fat and cold pressing does not involve the use of chemicals, which are harmful to health. It implies that cold-pressed seed oils may contain phytochemicals, as well as natural antioxidants, more than refined oils. In this context, this works aims at studying the chemical characterization (triglycerides profile and composition in fatty acids) of grape seed oils obtained from Soxhlet and cold pressed extraction from Sicilian red grape seeds and white grape seeds. The possibility of obtaining high yields of triglycerides and fatty acids from the waste of wine production through new extraction methods would open up new perspectives for the reuse of waste in a human and animal food context. The results of this work allow the opening up of new perspectives to reuse and then reduce these wastes, helping not only to reduce the damage to the environment and costs for companies but also to create a new product that is environmentally sustainable and with an important economic value.

Suggested Citation

  • Vita Di Stefano & David Bongiorno & Carla Buzzanca & Serena Indelicato & Antonello Santini & Massimo Lucarini & Antonio Fabbrizio & Manuela Mauro & Mirella Vazzana & Vincenzo Arizza & Alessandra Duraz, 2021. "Fatty Acids and Triacylglycerols Profiles from Sicilian (Cold Pressed vs. Soxhlet) Grape Seed Oils," Sustainability, MDPI, vol. 13(23), pages 1-10, November.
  • Handle: RePEc:gam:jsusta:v:13:y:2021:i:23:p:13038-:d:687379
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    Citations

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    Cited by:

    1. Fabiola Sciacca & Nino Virzì & Nicola Pecchioni & Maria Grazia Melilli & Carla Buzzanca & Sonia Bonacci & Vita Di Stefano, 2023. "Functional End-Use of Hemp Seed Waste: Technological, Qualitative, Nutritional, and Sensorial Characterization of Fortified Bread," Sustainability, MDPI, vol. 15(17), pages 1-13, August.
    2. Vita Di Stefano & Carla Buzzanca & Maria Grazia Melilli & Serena Indelicato & Manuela Mauro & Mirella Vazzana & Vincenzo Arizza & Massimo Lucarini & Alessandra Durazzo & David Bongiorno, 2022. "Polyphenol Characterization and Antioxidant Activity of Grape Seeds and Skins from Sicily: A Preliminary Study," Sustainability, MDPI, vol. 14(11), pages 1-10, May.
    3. Manuela Mauro & Paola Pinto & Luca Settanni & Valeria Puccio & Mirella Vazzana & Branwen L. Hornsby & Antonio Fabbrizio & Vita Di Stefano & Giampaolo Barone & Vincenzo Arizza, 2022. "Chitosan Film Functionalized with Grape Seed Oil—Preliminary Evaluation of Antimicrobial Activity," Sustainability, MDPI, vol. 14(9), pages 1-14, April.
    4. Rossella Vadalà & Vincenzo Nava & Vincenzo Lo Turco & Angela Giorgia Potortì & Rosaria Costa & Rossana Rando & Hedi Ben Mansour & Nawres Ben Amor & Asma Beltifa & Antonello Santini & Giuseppa Di Bella, 2023. "Nutritional and Health Values of Tunisian Edible Oils from Less-Used Plant Sources," Agriculture, MDPI, vol. 13(5), pages 1-15, May.

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