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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/2306
Title: The total polyphenol concentration in grape seed oil obtained by diferent methods
Authors: GUREV, Angela 
DRAGANCEA, Veronica 
HARITONOV, Svetlana 
PAPUC, Valeriu 
Keywords: grape seeds;oil;phenolic compounds;antioxidants;hydrophilic solvent
Issue Date: 2022
Source: GUREV, Angela, DRAGANCEA, Veronica, HARITONOV, Svetlana, PAPUC, Valeriu. The total polyphenol concentration in grape seed oil obtained by diferent methods. In: Intelligent Valorisation of Agro-Food Industrial Wastes, 7-8 octombrie 2021, Chişinău. Chişinău: Tipografie „MS Logo” SRL, 2021, R, p. 32. ISBN 978-9975-3464-2-9.
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: Intelligent Valorisation of Agro-Food Industrial Wastes
Abstract: 
According to the bibliographical study, grape seed oil contains approximately a thousand times less phenolic compounds than hydrophilic extracts of grape seeds. Polyphenols have antioxidant proprieties and contribute to the oxidative stabilization of vegetable oils. The low quantity of phenolic compounds in grape seed oil is due to the incompatibility of the lipophilic extracts with the hydrophilic character of the polyphenols. Consequently, attempts are being made to fortify vegetable oils with natural antioxidants, such as phenolic compounds.
URI: http://cris.utm.md/handle/5014/2306
ISBN: 978-9975-3464-2-9
Appears in Collections:Conference Abstracts

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