TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED
Hallabo, S., Ismael, A., Rayda, Y., Mohamed, M. (2008). TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED. EKB Journal Management System, 33(5), 3483-3497. doi: 10.21608/jfds.2008.124763
S. A. A. Hallabo; Awatif I. Ismael; Y. M. Rayda; Marwa E. Mohamed. "TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED". EKB Journal Management System, 33, 5, 2008, 3483-3497. doi: 10.21608/jfds.2008.124763
Hallabo, S., Ismael, A., Rayda, Y., Mohamed, M. (2008). 'TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED', EKB Journal Management System, 33(5), pp. 3483-3497. doi: 10.21608/jfds.2008.124763
Hallabo, S., Ismael, A., Rayda, Y., Mohamed, M. TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED. EKB Journal Management System, 2008; 33(5): 3483-3497. doi: 10.21608/jfds.2008.124763

TECHNOLOGICAL AND BIOLOGICAL STUDIES ON GRAPE SEED

Journal of Food and Dairy Sciences
Article 1, Volume 33, Issue 5, May 2008, Page 3483-3497  XML PDF (430.53 K)
Document Type: Original Article
DOI: 10.21608/jfds.2008.124763
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Authors
S. A. A. Hallabo1; Awatif I. Ismael2; Y. M. Rayda1; Marwa E. Mohamed1
1Dept. of Food Technology, Fac., of Agric. Cairo University Giza. Egypt.
2Dept. of Fats & Oil. Food Technology Inst. Agric. Res. Centre. Giza, Egypt.
Abstract
   This study was carried out to investigate the possibility of obtaining some phenolic compounds (as natural antioxidant) from grape seed. The physicochemical properties of the extracted oil, as well as its fatty acid composition were determined. The antioxidant effect of phenolic extract was compared with the synthetic one (TBHQ) by using Rancimate method. Phenolic extract was added to sunflower oil at 0.02, 0.04 and 0.08% and TBHQ was added at 0.02%. The induction period of sunflower oil (control) was 6.07h. and it increased to 9.42, 11.5, 17.68 and 12.8 hours for the previous concentrations respectively. Sunflower oil with these different concentrations of phenolic extract and TBHQ were used for deep-frying of potato up to 18 hours to study the effect of these compounds on the stability of oil after frying. The phenolic extract constituents were identified using HPLC analysis. P. Coumaric was the major phenolic compound (64.99%) followed by O.Coumaric, P.OH-benzoic acid, catechin, pyrogallic, galic acid and protocatechin. The effect of feeding on control fried sunflower oil and fried sunflower oil with the different concentrations of phenolic extract and TBHQ 0.02% on total cholesterol, LDL, HDL, triglyceride, total antioxidant, malondialdehyde, and nitric oxid in albino rats was studied, In addition  the feeding on fried sunflower oil with 0.08% phenolic extract was found  to enhance and improve the liver tissue followed by TBHQ when compared with fried sunflower oil and fried sunflower oil with 0.02, and 0.04% phenolic extract.
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