• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.931-934
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• 2002

To establish the optimal conditions for increasing oil yields from grape seed, extraction solvent, extraction time, and temperature were examined. Using grinding, grinding and roasting, grinding and steaming, and grinding, roasting, and steaming methods. Pressing extraction method resulted in 34.0% oil yield. Grinding and roasting, grinding and steaming, and grinding, roasting, and steaming gave 64.3, 63.0, and 65.6% yield, respectively. Ether solvent treatment resulted in 77.4 and 80.9% recoveries after 24 and 48 h static, respectively. The results of sensory evaluation revealed, oils extracted under optimal condition showed the best flavor, aroma, and whor, followed by grinding, grinding and roasting, grinding, roasting, and steaming, and grinding and steaming. Taking these results together, the optimal methods for oils extraction from grape seed were as follows: grape seed ${\rightarrow}$ washing ${\rightarrow}$ drying ${\rightarrow}$ roasting ($95{\sim}100^{\circ}C$ for 20 min) ${\rightarrow}$ cooling (room temperature) grinding ${\rightarrow}$ (0.5 mm>) ${\rightarrow}$ steaming ($0.8{\sim}0.9\;kg{\cdot}f/cm^2$ for 10 min) ${\rightarrow}$ pressing ($1st\;400\;kg/cm^2\;for\;2{\sim}3\;min,\;2^{nd}\;550{\sim}600\;/cm^2$ for 10 min, $3^{rd}\;700kg/cm^2$ for 60 min) ${\rightarrow}$ oils (yield $;85{\sim}90%$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.953-956
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• 2008

Grape seeds have recently been utilized for the production of seed oil. Grape seed oils (GSOs) are generating increasing interest as a functional food product since it has been shown to contain high levels of vitamin E, unsaturated fatty acids, and phytosterols. The objective of this study was to determine the compositions of vitamin E, fatty acids, and phytosterols in commercially available grape seed oils in Korea. Vitamin E was analyzed by HPLC with fluorometric detector and phytosterol and fatty acid composition was analyzed by GC. GSOs contained total vitamin E in the range of 34.6 to 66.1 mg/100 g oil and high levels of tocotrienols. The GSOs are mainly composed of linoleic acid ranging from 60 to 76%. GSOs also contained $77.0{\sim}166.9\;mg$ of phytosterols/100 g oil.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.257-260
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• 1984

Grape seed of five varieties of grapes and their oils were analyzed in terms of their chemical composition, lipid class and fatty acid composition. Grape seed analysis showed that it contained; total sugar:2.78-5.13%, crude protein:7.68-15.37%, petroleum ether extract:11.31-16.96%, ash:1.81-2.91%. Grape seed oil was composed of 89.5-99.3% triglyceride. Total fatty acid was composed mainly of palmitic acid (6.7-9.1%), oleic acid (13.4-20.7%) and linoleic acid (68.1-78.1%), meaning the oil to be oleic-linoleic.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1715-1718
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• 2010

The oxidative stability of grape seed oils (GSOs) prepared from grape seeds roasted at different temperatures (100, 150 and $200^{\circ}C$ for 1 hr) was evaluated and compared with that of GSO from unroasted grape seed. Stability of the GSOs stored in air at $50^{\circ}C$ up to 40 days was assessed by acid value (AV) and peroxide value (PV). Simultaneously, the cont ents of tocopherols and tocotrienols and color changes were monitored up to 40 days. During the storage period, the PV of the unroasted GSO increased from 1.95 to 90.72 meq/kg. On the other hand, the PV for GSOs roasted at 100, 150 and $200^{\circ}C$ increased from 1.96, 2.03, 1.98 to 76.09, 71.72, 49.38 meq/kg, respectively. AV is in conformity with PV. Color development of GSOs increased as roasting temperature increased. The contents of tocopherols and tocotrienols in GSOs increased as roasting temperature increased from 100 to $200^{\circ}C$. The contents of tocopherols and tocotrienols gradually decreased along with the storage period. These results suggest that roasting treatment prolongs the oxidative stability of GSOs.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.128-133
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• 2024

Using the freezing removal method, we investigated residual pesticides in 50 grape seed oils distributed in Gyeonggi Province, South Korea. The fat was mixed with acetonitrile and then frozen at ≤-20℃ for 24 h. Fats and oils were removed by separating those in solid state and the extract acetonitrile in liquid state. Ten residual pesticides were detected 161 times in 49 of 50 cases. The detected pesticides were boscalid, cyclufenamide, deltamethrin, difenoconazole, fluxapyroxad, fenpyrazamine, kresoxim-methyl, piperonyl butoxide, tebuconazole, and trifluoxysorbin. Boscalid, a fungicide, was most frequently detected (44 times), followed by fluxapiroxad (35 times). The detection range was 0.01-1.10 mg/kg, which was within the legal limit of residual pesticide for grapes. The recovery rate of the detected pesticides was 72.6-129.8% and the ratio of estimated daily intake/acceptable daily intake was calculated to determine the risk of the detected pesticides, which was <0.0028%. This indicated that the risk caused by pesticide residues in grape seed oil is at a safe level.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.217-223
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• 2021

Vegetable oils are a rich source of bioactive substances. Phytosterols in those have been known for many years for their properties for reducing blood cholesterol levels, as well as their other beneficial health effects. Phytosterols are triterpenes that are important structural components of plant cell membranes just as cholesterol does in animal cell membranes. The aim of this study was to provide consumers with information about phytosterol contents in vegetable oils in Korea market. The contents of major phytosterols (campesterol, stigmasterol, β-sitosterol) in 50 vegetable oils of 10 kinds (perilla oil, peanut oil, avocado oil, olive oil, pine nut oil, sesame oil, canola oil, coconut oil, grape seed oil, and sunflower oil) were analyzed by gas chromatography with flame ionization detector. The average contents of vegetable oils containing 5 or more samples were in the order of sesame oil (334.43 mg/100 g), perilla oil (262.16 mg/100 g), grape seed oil (183.71 mg/100 g), and olive oil (68.68 mg/100 g). Phytosterol content of sesame oil and perilla oil was high among vegetable oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.893-898
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• 2002

To examine the antioxidant activity of grape seed ethanol extract, the antioxidative index (AI) by the active oxygen method (AOM) and peroxide value (POV) of linoleic acids containing the extract at levels of 100, 500, 1000 ppm was measured during storage at 6$0^{\circ}C$ for 12 days. When comparing with BHT, the extract at levels of 500 ppm showed similar or better antioxidant activity (AI: 2.25, POV: 57 meq/kg oil) than that (AI: 1.21, POV:58 meq/kg oil ) of BHT at 200 ppm level. The mixture of 500 ppm of the extract and 500 ppm of ascorbic acid showed intense synergistic antioxidant activity (AI: 6.21, POV: 14 meq/kg oil) compared with using 1000 ppm of the extract only (AI: 3.39, POV 43 meq/kg oil). Also to determine the feasibility of using the extract for natural antioxidant, the oxidative stability of roasted peanut and Ramyon was investigated by measuring the POV of crude oils from the samples stored at 60"C for 18 days. The oxidative stability of roasted peanut and Ramyon seemed to be enhanced by treatment with the extract at level of 1000 ppm, especially with the 1 : 1 mixture of extract and ascorbic acid. This study suggested that grape seed ethanol extract could be used as the natural antioxidant for the improvement of overall oxidation stability of fat containing foods.oods.