Effect of drying method on supercritical CO2 extraction of grape seed oil - Jakobović, Mario; Kiš, Darko; Aladić, Krunoslav; Jakobović, Snježana; Lončarić, Melita; Jokić, Stela (2019)
Aim of this study was to monitor the influence of drying method (naturally and chamber drying) and different sample preparation on supercritical CO2 extraction of oil from three grape seed varieties (Graševina, Zweigelt, Cabernet Sauvignon). The highest oil content was obtained from naturally dried screened and washed seeds of red variety Cabernet Sauvignon (14.85%) and lowest from chamber dried screened seeds of white variety Graševina (7.67%). Peroxide value ranged from 0.36 to 1.77 mmol O2/kg oil, free fatty acids 0.28-8.0%, and insoluble impurities 0.05-0.28%. Determined fatty acids were palmitic (6.98-11.58%), stearic (3.82-6.59%), oleic (14.90-19.97%) and linoleic acid (61.82-71.96%) in oil obtained from naturally dried seeds and 6.84-8.68%, 4.12-5.73%, 15.10-20.18% and 67.88-70.76% in oil from chamber dried seeds, respectively. In defatted cakes after supercritical CO2 extraction, protein and fibre content ranged from 8.17 to 9.85% and 34.58 to 43.96%, respectively. According to ANOVA results, sample preparation and drying method had statistically significant influence on grape seed oil extraction.
Cilj istraživanja bio je odrediti utjecaj načina sušenja (prirodno i u komornome sušioniku), kao i same pripreme sjemenki grožđa, na ekstrakciju ulja superkritičnim CO2 iz triju sorata grožđa (graševina, Zweigelt, Cabernet Sauvignon). Najveći udio ulja ekstrahiran je iz prirodno osušenih i prethodno opranih sjemenki grožđa crne sorte Cabernet Sauvignon (14,85%), dok je najmanje ulja dobiveno iz sjemenki osušenih u komornome sušioniku bijele sorte graševina (7,67%). Vrijednost peroksidnoga broja dobivenih ulja bila je u rasponu 0,36-1,77 mmol O2/kg, slobodne masne kiseline 0,28-8,0%, a netopljive nečistoće 0,05-0,28%. U ulju dobivenome iz prirodno osušenih sjemenki grožđa određene su sljedeće masne kiseline: palmitinska (6,98-11,58%), stearinska (3,82-6,59%), oleinska (14,90-19,97%) i linolna kiselina (61,82-71,96%). U ulju sjemenki grožđa prethodno osušenih u komori određene su sljedeće masne kiseline: palmitinska (6,84-8,68%), stearinska (4,12-5,73%), oleinska (15,10-20,18%) i linolna kiselina (67,88-70,76%). Nakon ekstrakcije superkritičnim CO2 u odmašćenim pogačama određen je udio proteina (8,17-9,85%) i vlakana (34,58-43,96%). Priprema uzorka i način sušenja sjemenki grožđa te sorta imaju značajan utjecaj na ekstrakciju i kvalitetu dobivenoga ulja.
Bibliografija: 38 jed.
Summary ; Sažetak.
Keywords: Sjemenke grožđa -- Grožđe -- Ulje -- Ekstrakcija -- Kvaliteta ulja