Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera cultiv. Sardasht) seed oil

Seyed Mohammad Bagher Hashemi, Amin Mousavi Khaneghah, Nooshin Nikmaram, Susan Raeisi, Mohammad Shafiur Rahman, Sylvie Avallone

Research output: Contribution to journalArticle

7 Citations (Scopus)


In the current study, for the first time, the oxidation stability of the extracted edible oil from Sardasht red grape at three different accelerated deteriorative conditions (oven, microwave and ultraviolet (UV) irradiation) was investigated. In this context, the peroxide value (PV), conjugated diene value (CDV), carbonyl value (CV), radical scavenging activity (RSA) and oil/oxidative stability indices, as well as fatty acid composition and total tocopherol content, were evaluated. Sardasht grape seed oil as a rich oil in unsaturated fatty acid (about 87%) contains linoleic acid in terms of the principal fatty acid (70.4 ± 1.8%). The excessive oxidative stability of crude oil can be correlated with the extreme content of natural antioxidants (tocopherols and tocotrienols). The findings showed that Sardasht red grape seed oil could be approached as new source of edible oil with acceptable oxidative stability.

Original languageEnglish
Pages (from-to)1341-1347
Number of pages7
JournalInternational Journal of Food Science and Technology
Issue number6
Publication statusPublished - Jun 1 2017



  • Grape seed oil
  • microwave
  • oven heating
  • oxidative stability
  • UV irradiation

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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