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KMID : 1134820150440121813
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Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 12 p.1813 ~ p.1818
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Oxidative Stability of Grape Seed Oil by Addition of Grape Seed Extract
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Jang Sung-Ho
Lee Jun-Soo
Choi Won-Seok
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Abstract
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Grape seed extract (GSE) was added to grape seed oil to improve the oxidative stability of the grape seed oil during storage. To measure the oxidative stability of grape seed oil, peroxide value, acid value, and conjugated diene value were measured, and changes in browning, vitamin E, fatty acid composition, and polyphenol content of oil were examined. In the case of grape seed oil with GSE, peroxide value, acid value, and conjugated diene value were lower than those of grape seed oil. The magnitude of increase in absorbance of grape seed oil with GSE was less than that of additive-free grape seed oil, whereas the magnitude of decrease in vitamin E isomers in grape seed oil with GSE was less than that of grape seed oil with no additive. Changes in fatty acid composition were also similar. However, polyphenol contents showed the greatest reduction in grape seed oil containing GSE. GSE contributes to the oxidation stability of grape seed oil, but the antioxidant capacity of GSE was lower than that of butylated hydroxytoluene.
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KEYWORD
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grape seed oil, grape seed extract, oxidative stability, antioxidant capacity, BHT
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