dc.creator | Martín Rubio, María Esther | es |
dc.creator | Grao Cruces, Elena | es |
dc.creator | Millán-Linares, María del Carmen | es |
dc.creator | Montserrat de la Paz, Sergio | es |
dc.date.accessioned | 2020-12-04T12:26:25Z | |
dc.date.available | 2020-12-04T12:26:25Z | |
dc.date.issued | 2020 | |
dc.identifier.citation | Martín Rubio, M.E., Grao Cruces, E., Millán-Linares, M.d.C. y Montserrat de la Paz, S. (2020). Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry. Foods, 9 (10), 1-20. | |
dc.identifier.issn | 2304-8158 (electrónico) | es |
dc.identifier.uri | https://hdl.handle.net/11441/103067 | |
dc.description.abstract | Wine production is an ancient human activity that generates several by-products,
which include some constituents known for their potential in health care and for their role in
the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive
compounds available from their juice or solid parts. Grape seed extract has demonstrated many
activities in disease prevention, such as antioxidant effects, which make it a potential source of
nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of
its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the
quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil
of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food
industries are becoming novel targets of oil obtained from grape seeds given its various properties.
This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical
composition in industries not related to wine production and the economic and environmental impact
of oil production. | es |
dc.format | application/pdf | es |
dc.format.extent | 20 p. | es |
dc.language.iso | eng | es |
dc.publisher | MDPI | es |
dc.relation.ispartof | Foods, 9 (10), 1-20. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Wine | es |
dc.subject | Grape seed oil | es |
dc.subject | Functional food | es |
dc.subject | Fatty acids | es |
dc.subject | Nutraceutical | es |
dc.title | Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/publishedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Biología Celular | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología | es |
dc.relation.publisherversion | https://doi.org/10.3390/foods9101360 | es |
dc.identifier.doi | 10.3390/foods9101360 | es |
dc.journaltitle | Foods | es |
dc.publication.volumen | 9 | es |
dc.publication.issue | 10 | es |
dc.publication.initialPage | 1 | es |
dc.publication.endPage | 20 | es |