Sevindik Onur, Kelebek Hasim, Rombolà Adamo Domenico, Selli Serkan
Central Research Laboratory (CUMERLAB), Cukurova University, 01330 Adana, Turkey.
Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
J Food Sci Technol. 2022 May;59(5):1968-1981. doi: 10.1007/s13197-021-05212-3. Epub 2021 Jul 29.
Valorization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to examine the volatiles of grape seed oils obtained by two Turkish ( Okuzgozu and Emir) and two Italian ( Sangiovese and Moscatello) cultivars by using two well-known oil extraction methods, cold percolation (CP) and soxhlet (SX). In order to evaluate their volatile composition, obtained oil extracts were subjected to purge and trap aroma extraction chamber combined with gas chromatography-mass spectrometry GC-MS. Revealed results showed that the oil yield, volatile compositions and odor activity values (OAVs) of grape seed oils altered depending on both variety and extraction method of the oil. According to results, a total of 60 and 67 volatile compound were detected in CP and SX aromatic extracts. High temperature applied during SX led to form new volatiles and increase in overall volatile composition due to oxidation reactions. Among all aroma groups, alcohols were the dominating aroma group followed by esters in each cultivar for both extraction methods. GSOs obtained by red grape varieties exhibited apparently higher ester concentration while white varieties were abundant in terpenes. Additionally, SX method caused to form some heat derived volatiles. Moreover, a total of 26 and 33 aroma compounds possessed OAVs greater than 1 and ethyl octanoate (sweet-apple odour), nonanal (fatty-citrus odour) and 1-octen-3-ol (mushroom, earthy odour) were found to be dominant volatiles with respect to their OAVs.
食品工业中富含生物活性成分的废弃物（如葡萄籽）的增值利用是全球最热门的话题之一。本研究旨在通过两种著名的油提取方法——冷渗滤法（CP）和索氏提取法（SX），检测两种土耳其品种（奥库兹戈祖和埃米尔）和两种意大利品种（桑娇维塞和莫斯卡泰洛）的葡萄籽挥发物。为了评估其挥发性成分，将获得的油提取物置于吹扫捕集香气萃取室，并与气相色谱 - 质谱联用仪（GC - MS）进行分析。结果表明，葡萄籽挥发物的产量、挥发性成分和气味活性值（OAVs）会因油的品种和提取方法而异。结果显示，在CP和SX芳香提取物中分别检测到60种和67种挥发性化合物。SX过程中施加的高温导致形成新的挥发物，并且由于氧化反应，整体挥发性成分增加。在所有香气类别中，对于两种提取方法的每个品种，醇类都是主要的香气类别，其次是酯类。红葡萄品种获得的葡萄籽油酯浓度明显较高，而白葡萄品种富含萜类化合物。此外，SX方法导致形成一些热衍生的挥发物。此外，共有26种和33种香气化合物的OAVs大于1，并且发现辛酸乙酯（甜苹果气味）、壬醛（脂肪柑橘气味）和1 - 辛烯 - 3 - 醇（蘑菇、泥土气味）是OAVs方面的主要挥发物。
