Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation
Carolina Di Pietro Fernandes,
Arnildo Pott,
Priscila Aiko Hiane,
Valter Aragão do Nascimento,
Wander Fernando de Oliveira Filiú,
Lincoln Carlos Silva de Oliveira,
Eliana Janet Sanjinez-Argandoña,
Leandro Fontoura Cavalheiro,
Carlos Eduardo Domingues Nazário,
Anderson Rodrigues Lima Caires,
Flavio Santana Michels,
Karine de Cássia Freitas,
Marcel Arakaki Asato,
Juliana Rodrigues Donadon,
Danielle Bogo,
Rita de Cássia Avellaneda Guimarães
Affiliations
Carolina Di Pietro Fernandes
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Arnildo Pott
Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Priscila Aiko Hiane
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Valter Aragão do Nascimento
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Wander Fernando de Oliveira Filiú
Pharmaceutical Science, Food and Nutrition Faculty, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Lincoln Carlos Silva de Oliveira
Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Eliana Janet Sanjinez-Argandoña
School of Engineering (FAEN), Federal University of Grande Dourados (UFGD), Cidade Universitária, Dourados-Itahum Road 7 Km 12, Dourados 79804-970, Brazil
Leandro Fontoura Cavalheiro
Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Carlos Eduardo Domingues Nazário
Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Anderson Rodrigues Lima Caires
Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Flavio Santana Michels
Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Karine de Cássia Freitas
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Marcel Arakaki Asato
Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Juliana Rodrigues Donadon
Pharmaceutical Science, Food and Nutrition Faculty, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Danielle Bogo
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Rita de Cássia Avellaneda Guimarães
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil
Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed (Linum usitatissimum L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (v/v)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical–chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV–vis absorption analyses; examining the fluorescence emission–excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.
