Sains Malaysiana 51(7)(2022): 2087-2096

http://doi.org/10.17576/jsm-2022-5107-12

Variations in Physico-Chemical and Antioxidant Attributes of Grape Seed Oil as Function of Extraction Techniques

(Variasi dalam Atribut Fiziko-Kimia dan Antioksidan Minyak Biji Anggur sebagai Fungsi Teknik Pengekstrakan)

USMAN ALI SHAUKAT¹, FAROOQ ANWAR^1,*, MUHAMMAD TAHIR AKHTAR¹, RAHMAN QADIR¹, SADAF ZAHOOR¹, IRAM SABA², GHULAM SHABIR³, FARZANA SIDDIQUE⁴ & ANUCHITA MOONGNGARM⁵

¹Insitute of Chemistry, University of Sargodha, Sargodha, 40100, Pakistan

²Department of Chemistry, GC Women University, Sialkot - 51310, Pakistan

³Environmental Biotechnology Division, National Institute for Biotechnology and Genetic Engineering (NIBGE), P.O. Box 577, Jhang Road, Faisalabad, Pakistan

⁴Institute of food science and nutrition, University of Sargodha, Sargodha, 40100, Pakistan

⁵Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44150, Thailand

Received: 18 February 2021/Accepted: 12 January 2022

Abstract

The aim of the current research work was to assess and compare the impact of two extraction techniques on the physico-chemical, and antioxidant parameters of grape seed oil (GSO). The GSO extracted by Soxhlet and Folch methods indicated a notable variation in the oil yield (8.58 % and 10.19%) and saponification value (196.35 and 189.33 mg of KOH g^-1), respectively. However, no significant (p<0.05) variation was detected for density, acid value, refractive index, iodine no, unsaponifiable matter, and free fatty acids between the tested two oils. Meanwhile, the oil produced by Soxhlet method exhibited relatively a higher extent of unsaturated dienes, trienes, peroxide value, p-anisidine value, and thus poor oxidation state. A notable variation in the content of principal fatty acid (linoleic acid) was recorded between Folch extracted oil (70.11%) and Soxhlet extracted oil (66.57%). The contents of total tocopherols were noted to be considerably higher for Folch extracted oil (105.55 mg kg^-1) than the Soxhlet extracted oil (73.70 mg kg^-1). Among the individual phenolics analyzed by HPLC, gallic acid (14.02 mg kg^-1) and caffeic acid (5.20 mg kg^-1) were detected as major component in Folch extracted oil and Soxhlet extracted oil, respectively. The results of the present comparative study support that Folch method is relatively a good choice for the extraction of GSO with promising nutritive quality in terms of oxidation parameters, contents of linoleic acid and antioxidant phenolics.

Keywords: Antioxidants; grape seed oil; HPLC; phenolic acids; physico-chemical parameters

Abstrak

Matlamat penyelidikan ini adalah untuk menilai dan membandingkan kesan dua teknik pengekstrakan ke atas parameter fiziko-kimia dan antioksidan minyak biji anggur (GSO). GSO yang diekstrak oleh kaedah Soxhlet dan Folch menunjukkan variasi ketara masing-masing dalam hasil minyak (8.58 % dan 10.19%) dan nilai saponifikasi (196.35 dan 189.33 mg KOH g^-1). Walau bagaimanapun, tiada variasi ketara (p<0.05) dikesan untuk ketumpatan, nilai asid, indeks biasan, nombor iodin, bahan tidak boleh tercemar dan asid lemak bebas antara dua minyak yang diuji. Sementara itu, minyak yang dihasilkan melalui kaedah Soxhlet mempamerkan tahap diena tak tepu, triena, nilai peroksida, nilai p-anisidin, yang menunjukkan pengoksidaan yang lemah. Satu variasi ketara dalam kandungan asid lemak utama (asid linoleik) telah direkodkan antara minyak yang diekstrak Folch (70.11%) dan minyak yang diekstrak Soxhlet (66.57%). Kandungan jumlah tokoferol didapati jauh lebih tinggi untuk minyak yang diekstrak Folch (105.55 mg kg^-1) daripada minyak yang diekstrak Soxhlet (73.70 mg kg^-1). Antara fenol individu yang dianalisis oleh HPLC, asid galik (14.02 mg kg^-1) dan asid kafeik (5.20 mg kg^-1) dikesan sebagai komponen utama masing-masing dalam minyak ekstrak Folch dan minyak ekstrak Soxhlet. Keputusan kajian perbandingan menyokong bahawa kaedah Folch secara relatifnya merupakan pilihan yang baik untuk pengekstrakan GSO dengan kualiti nutrien yang menggalakkan dari segi parameter pengoksidaan, kandungan asid linoleik dan fenol antioksidan.

Kata kunci: Antioksidan; asid fenol; HPLC; minyak biji anggur; parameter fiziko-kimia

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^*Corresponding author; email: fqanwar@yahoo.com