Impact of UV-C Exposure on the Chemical Profile and Functional Properties of Grape Seed Oil

Abstract

The impact of UV-C radiation (25.0 mJ/cm², 253 nm) on grape seed oil was studied relative to varying exposure times (0, 30, and 60 min) to assess structural and biological changes. Gas chromatography-mass spectrometric analysis identified major chemical constituents such as n-hexadecenoic acid, oleic acid, and 2,6-bis(3,4-methylene dioxyphenyl)-3,7-dioxa bicyclo (3.3.0) octane, with trace amounts of other compounds that notably increasing after 60 min of exposure. Antimicrobial activity against Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, and Candida albicans increased progressively with exposure time, with the 60-min treated oil showing the strongest inhibitory zones, comparable to standard drugs. However, no significant effects were observed against Penicillium glabrum and only weak inhibition toward Salmonella typhi (10±0.4 mm). Minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) values were markedly reduced after UV-C treatment, highlighting enhanced antimicrobial potency. Furthermore, applying 75% of the MIC from 60-min treated oil markedly elevated its anti-hemolytic activity. Extended UV-C exposure also enhanced anti-inflammatory and anti-Alzheimer effects, suggesting improved therapeutic potential. Overall, results indicated that controlled UV-C irradiation substantially modifies the chemical profile and boosts the biological activities of grape seed oil. Further investigation is required to optimize exposure duration and elucidate the underlying mechanisms.