Antioxidant capacity of grape seed oil, "Vitis vinífera" Cascas District, La Libertad

Abstract

The objective of this study was to determine the antioxidant capacity of the oil grape seed (Vitis vinifera) variety Gross Colman from the wine industry of the District of Cascas - La Libertad, obtained by two extraction methods. The oils obtained were determined antioxidant capacity by the spetrophotometríc method of DPPH radical developed by Brand Williams, and physical and chemical parameters: refractive index, acid value, peroxide and saponification. The results revealed that the grape seed oil introduced a percentage inhibition of DPPH radical, of 51.57 % and EC50 of 582.37 μg/ml, To the quality introduced average values of: index of refraction 1.475, index of acidity of 0.84 % oleic acid, peroxide index 14.32 meq/ kg and index of saponification 198.3 mg KOH/g oil, for the oil extracted with hexane, and for the oil extracted by pressing submitted values of percentage inhibition of 74.49 % and 402.85 μg/ ml, index of refraction 1.4743 , index of acidity 0.59 %, peroxide index 8.42 me / kg and index of saponification 187.33 mg KOH/g of oil. The oil extracted by pressing which presented lower values in the analyzes of quality parameters and therefore corresponds to higher quality oil. However, the extraction process that produced the greatest performance of extract was the solvent with a 76.52 % with respect to the 56.51 % of the oil extracted by pressing. The antioxidant capacity of the oil grape seed (Vitis vinifera) is high, and that is why it is a functional food with a process of development quite convenient that must be developed.