Abstract Grape seed oil (GSO) is an important by-product of the wine-making industry which has received attention as an alternative source of vegetable oils; its chemical compounds can be influenced by agricultural practices and industrial processing. Knowledge of the composition of Brazilian GSO is scarce; thus, this study aimed to analyze the chemical characteristics, as well as the antioxidant activity of these oils. GSO samples were obtained from Brazilian markets and showed significantly high amounts of phenolic, γ-tocotrienol and phytosterols as well as, the presence of several volatile compounds. Based on these results, is possible to show that oils exhibited good antioxidant activity. Therefore, it can be inferred that Brazilian GSO had a considerable content of phytochemical compounds with biological activity, which allows its association with other vegetable oils.

Grape seed oil (GSO) is not often consumed in Brazil and little is known of its nutritional value. Around the world there are already studies that point to the high levels of minority bioactive compounds and their relation to health benefits. The main constituent of GSO is linoleic fatty acid, some works are controversial and there is no consensus in literature regarding their effect on the animal organism. Thus, this study aimed to present a review of GSO and show the potential health effects of its major components, not only linoleic acid, but also γ-tocotrienol and β-sitosterol, and finally, their influence on lipid-modulating, anti and pro oxidative parameters.

Objetivo: O objetivo deste trabalho foi avaliar o efeito do consumo crônico do óleo de semente de uva, obtido do mercado brasileiro, nos marcadores bioquímicos e inflamatórios de ratos saudáveis. Métodos: Ratos Wistar, recém-desmamados e saudáveis, receberam por 65 dias óleo de semente de uva e soja em duas concentrações (3 e 6 mL/kg de peso corporal). Os parâmetros avaliados foram a ingestão alimentar, peso corporal e dos tecidos hepático, cerebral e adiposo retroperitonial; neste último, foi ainda realizado o perfil de ácidos graxos. A análise dos parâmetros bioquímicos, peroxidação lipídica e perfil inflamatório através da quantificação das citocinas TNF-α, IL-10 e IL-6 foi realizada no soro. Resultados: O óleo de semente de uva, independentemente da dose administrada, promoveu maior acúmulo de gordura no tecido hepático e aumento nos níveis de peroxidação lipídica do soro. Verificou-se que, quando consumido na maior dose, houve maior incorporação do ácido graxo linoleico no tecido adiposo retroperitonial. Modificações nos parâmetros bioquímicos e inflamatórios séricos não foram observadas. Conclusão: O consumo de óleo de semente de uva não provocou alterações metabólicas significantes em nenhuma das doses administradas ainda que se tenha observado uma elevação nos níveis de peroxidação lipídica sérica.

Objective: The aim of this study was to evaluate the effect of long term consumption of cold-pressed grape seed oil purchased in Brazil on the biochemical and inflammatory biomarkers of healthy rats. Methods: Weaned and healthy Wistar rats received two concentrations (3 and 6 mL/kg body weight) of grape seed and soy oil for 65 days. The parameters studied were food intake and body, liver, brain, and retroperitoneal adipose tissue weight. The fatty acid composition of the adipose tissue was also determined. Serum biochemical parameters, lipid peroxidation, and inflammatory profile were assessed, quantifying the cytokines tumor necrosis factor alpha, interleukin 10 and IL-6. Results: Grape seed oil, regardless of dosage, promoted much fat accumulation on hepatic tissue and also increased serum lipid peroxidation. The highest dosage promoted the greatest incorporation of polyunsaturated fatty acids in the retroperitoneal adipose tissue. The biochemical parameters and serum inflammatory markers did not change. Conclusion: Grape seed oil did not promote significant metabolic changes at either concentration but increased serum lipid peroxidation.

A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial mercadológico de novos produtos. A alta pressão hidrostática (APH) é uma tecnologia inovadora que permite manter a qualidade dos alimentos em termos nutricionais e sensoriais, bem como o frescor natural e aumentar a sua vida útil. A APH não afeta ligações covalentes, portanto são mínimos os efeitos nos constituintes químicos responsáveis pela cor, sabor e conteúdo nutricional. Este estudo teve como objetivo investigar o efeito da APH aplicada à polpa de mamão nos atributos sensoriais do néctar. Para tal, polpa controle (sem tratamento), pasteurizada (92°C 40s-1) e pressurizada (300MPa 5min-1 25°C-1) e quatro marcas comerciais de polpa de mamão congeladas foram utilizadas para preparar os sete respectivos néctares. Estudos iniciais foram realizados para determinação da quantidade de água e açúcar “ideal” a serem adicionadas à polpa para o preparo do néctar, de acordo com a resposta dos consumidores. As sete amostras foram analisadas por 12 provadores selecionados e treinados, utilizando a Análise Descritiva Quantitativa (ADQ). Os resultados mostraram que os néctares das amostras controle e pressurizada foram similares quanto aos atributos sensoriais, tendo sido caracterizadas pela presença de grumos, sabor característico de mamão, consistência e aroma característico de mamão.

The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential market. High hydrostatic pressure (HHP) is an innovative technology that allows retaining the nutritional and sensory food quality, as well as the natural freshness, and extends product shelf life. The HHP does not affect covalent bonds; therefore, it has little effect on chemical constituents responsible for the color, flavor and nutritional content. This study aimed at evaluating the effect of HHP applied to the papaya pulp on sensory attributes of papaya nectar. Control (without treatment), pasteurized (92°C 40s-1) and pressurized papaya purée (300MPa 5min-1 25°C-1) and four commercial papaya frozen purées available in the market were used to prepare the seven respective papaya nectars. Preliminary studies were carried out to determine the amount of water and sugar to be added to the purée, according to the consumer preference. The seven samples were evaluated by 12 selected and trained panelists using the Quantitative Descriptive Analysis (QDA). The results showed that the nectars of control and pressurized samples were similar regarding sensory attributes having been characterized by the presence of lumps, characteristic flavor of papaya, consistency and characteristic aroma of papaya.