Table 1.
The distribution of fatty acids found in red and white GSO, as evaluated by various extraction techniques.
| Grape Variety/Source | Method and Extraction Conditions |
Oil Yield % (w/w) |
TOTAL (%) | Refs. | |||||
|---|---|---|---|---|---|---|---|---|---|
| SFA | MUFA | PUFA | UFA | PUFA/SFA | |||||
| Red grapes/ Italy |
Sangiovese | Fully automated Soxhlet system n-hexane/isopropanol, 80 °C, 6 h |
7.0 | 7.3 | 13.2 | 46 | 59.2 | 6.0 | [40] |
| Montepulciano d’Abruzzo | Decoction in n-hexane, 60% MeOH/H2O |
10.2 | 11.6 | 18.7 | 69.8 | 88.5 | 7.5 | [41] | |
| White grapes/ France |
Pinot Noir | Soxhlet, Chloroform, 70 °C, 6 h | - | 13.0 | 17.8 | 69.3 | 87,1 | 5 | [42,43] |
| White grapes/ Serbia |
Smederevka | Soxhlet Chloroform, 70 °C, 6 h |
14.7 | 14.6 | 17.5 | 67.8 | 85.3 | 5 | [17] |
| Tamjanika | 17.2 | 16.1 | 19.8 | 63.6 | 83.4 | 4 | |||
| Rhine Riesling | 15.5 | 16.0 | 16.0 | 66.8 | 82.9 | 4 | |||
| Welschriesling | 15.7 | 14.9 | 17.5 | 67.1 | 84.5 | 4.5 | |||
| Chardonnay | 17.4 | 14.9 | 18.3 | 66.0 | 84.4 | 4.5 | |||
| Sauvignon Blanc | 17.0 | 15.9 | 16.1 | 67.9 | 84.0 | 4 | |||
| Red grapes/ Turkey |
Syrah | Soxhlet n-hexane 80 °C, 6 h |
7.7 | 12.5 | 21.9 | 65.3 | 87.2 | 5 | [44] |
| Cold-pressed Bligh and Dyer extraction |
- | 12.4 | 21.9 | 64.9 | 86.8 | 5 | |||
| Merlot | Soxhlet n-hexane 80 °C, 6 h |
5.6 | 11.3 | 17.7 | 70.8 | 88.5 | 6 | ||
| Cold-pressed Bligh and Dyer extraction |
- | 11.2 | 21.4 | 70.0 | 91.4 | 6 | |||
| Sangiovese | Soxhlet n-hexane 80 °C, 6 h |
4.9 | 11.1 | 20.9 | 67.7 | 88.7 | 6 | ||
| Cold-pressed Bligh and Dyer extraction |
- | 11.0 | 21.6 | 67.0 | 88.7 | 6 | |||
| Cabernet Sauvignon | Soxhlet n-hexane 80 °C, 6 h |
5.6 | 13.8 | 20.3 | 68.1 | 88.4 | 5 | ||
| Cold-pressed Bligh and Dyer extraction |
- | 12.6 | 20.4 | 65.8 | 85.3 | 5 | |||
| White grapes/ Turkey |
Sauvignon Blanc | Soxhlet n-hexane 80 °C, 6 h |
7.1 | 13.6 | 18.7 | 67.3 | 86.0 | 5 | [44] |
| Cold-pressed Bligh and Dyer extraction |
- | 13.8 | 18.5 | 67.3 | 85.9 | 5 | |||
| Red grapes/ Serbia |
Mixture of Cabernet Sauvignon, Merlot and Pinot noir 65:30:5 (m/m/m) |
Supercritical fluid extraction 350 bar, 60 °C |
12.2 | 12.0 | 13.5 | 74.4 | 87.9 | 6 | [1] |
| Ultrasound-assisted extraction n-hexane, 40 kHz, 50 °C, 40 min |
- | 11.2 | 13.8 | 74.8 | 88.7 | 7 | |||
| Microwave-assisted extraction n-hexane, 600 W, 15 min |
- | 11.9 | 16.3 | 71.7 | 88.0 | 6.0 | |||
| Soxhlet n-hexane, 6 h, 15 exchanges of extract |
- | 11.6 | 14.1 | 74.2 | 88.3 | 6.5 | |||
| White grapes/ Serbia |
Mixture of Chardonnay, Sauvignon Blanc, Riesling 60:30:10 (m/m/m) |
Supercritical fluid CO2 extraction 350 bars, 60 °C |
11.8 | 12.2 | 17.7 | 70.0 | 87.7 | 6.0 | [1] |
| Ultrasound-assisted extraction n-hexane, 40 kHz, 50 °C, 40 min | - | 12.1 | 18.5 | 69.3 | 87.8 | 6.0 | |||
| Microwave-assisted extraction n-hexane, 600 W, 15 min |
- | 11.7 | 18.0 | 70.2 | 88.2 | 6.0 | |||
| Soxhlet n-hexane, 6 h, 15 exchanges of extract |
- | 12.1 | 18.6 | 69.2 | 87.8 | 6.0 | |||
| Red grapes/ Brazil |
Syrah | Soxhlet n-hexan, 6 h, 60–70 °C |
-- | 34.8 | 7.3 | 57.8 | 65.1 | 2.0 | [27] |
| Soxhlet n-hexan, 6 h 60–70 °C ultrasound pretreatment 30 °C, 30 min |
- | 30.8 | 6.9 | 62.1 | 69.1 | 2.0 | |||
| Cold extraction Chloroform |
- | 32.9 | 6.7 | 60.3 | 67.0 | 2.0 | |||
| Cold extraction Chloroform ultrasound pretreatment 30 °C, 30 min |
30.8 | 6.4 | 62.7 | 69.2 | 2.0 | ||||
| Supercritical fluid CO2 50 MPa, 50 °C, 6 g/min, 1.5 h |
12.3 | 31.5 | 5.6 | 62.7 | 68.4 | 2.0 | |||
| Supercritical fluid CO250 MPa, 50 °C, 6 g/min, 1.5 h ultrasound pretreatment | 13.9 | 31.5 | 5.6 | 62.8 | 68.5 | 2.0 | |||
| White grapes/ Serbia |
Tamjanika | Soxhlet n-hexane 60 °C, 6 h | - | 11.0 | 7.4 | 81.4 | 88.9 | 8.0 | [45] |
| Red grapes/ Hungary |
Blue Portugal | Cold-pressed Bligh and Dyer extraction |
9.5 | 14.2 | 16.5 | 68.8 | 85.4 | 6.0 | [46] |
| Syrah | 12.1 | 13.0 | 14.2 | 72.3 | 85.4 | 7.0 | |||
| Pinot Noir | 13.9 | 12.3 | 17.9 | 69.4 | 81.7 | 7.0 | |||
| Cabernet Sauvignon | 13.5 | 13.2 | 14.4 | 72.0 | 85.2 | 6.0 | |||
SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; UFA, unsaturated fatty acids; MeOH, methanol.