Abstract Title:

Contamination of grape seed oil with mineral oil paraffins.

Abstract Source:

J Agric Food Chem. 2008 Dec 10;56(23):11245-50. PMID: 18989969

Abstract Author(s):

Dennis Fiorini, Katell Fiselier, Maurus Biedermann, Roberto Ballini, Ettore Coni, Konrad Grob

Article Affiliation:

Department of Chemical Sciences, University of Camerino, Italy. dennis.fiorini@unicam.it

Abstract:

The contamination of 11 commercial grape seed oils with paraffins of mineral oil origin was analyzed by online-coupled HPLC-HPLC-GC-FID and ranged from 43 to 247 mg kg(-1). The analysis of the marc and seeds indicated that the contamination is primarily from the peels. Since superficial extraction of the seeds with hexane removed most of the mineral paraffins, the contamination of the seeds is largely on the surface, perhaps transferred from the peels during storage of the marc. Mechanical purification of the seeds combined with washing with hexane reduced the contamination of the oil by a factor of about 10. The refining process removed 30% of the mineral paraffins, primarily the more volatile components. Oil obtained from the seeds of fresh grapes, including grapes not having undergone any phytochemical treatment, contained clearly less mineral paraffins (up to 14 mg kg(-1)), and the peels were less contaminated, suggesting an environmental background contamination. To this an additional contamination might be added by a treatment of the grapes used for wine making.

Study Type : Review

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