Oxidation and Flammability Tests for Grape (Vitis vinifera L.) Seed Oil

Abstract

In this work, studies were performed on oxidative stability by determining the transmittance spectra, the components and trichomatic coordinates, and the color differences for grape seed oils (GSO) subjected to a forced oxidation treatment at temperatures of 100 °C and 120 °C, for 4, 8 and 10 h. For this purpose, a constant airflow of 30 L/min was used. GSO was also subjected to flammability tests on a heated cylindrical surface to determine the lowest temperature at which this oil ignites, correlated with the highest temperature at which the oil does not ignite. According to the results, these temperatures are 475 °C and 470 °C, respectively. At these temperatures, the tested oils were darker in color than the reference oil, with the L* parameter having lower values (91.53 and 89.56, respectively). In addition, the correlation coefficients between the evaluated parameters were significant (p ≤ 0.05).