Incorporating grape seed antioxidants into a functional food model

Abstract

Consumption of foods rich in natural antioxidants may potentially reduce the risk of chronic illnesses. This study examined feasibility and consumer acceptability of creating a functional food rich in natural antioxidants from cold-pressed grape seed oil and flour. The first study investigated and compared five grape seed varieties, and found Chardonnay grape seeds contained the highest quantity of health-beneficial properties. Consequently, addition of Chardonnay grape seed flour and oil to bread significantly increased health-beneficial properties. Baking conditions influenced antioxidant properties of bread, indicating processing conditions may affect antioxidant activity in finished food products. In addition, the consumer sensory evaluation study found control bread was preferred over bread containing grape seed flour and oil; however, grape seed containing bread had an overall positive reception. Incorporation of grape seeds into bread may be effective in incorporating health-beneficial compounds into the diet; however, further studies on long term health effects should be conducted.