Glasnik Zaštite Bilja, Vol. 47. No. 5., 2024.
Izvorni znanstveni članak
Production and stabilization of Graševina grape seed oil
Tihomir Moslavac
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
*
Ivana Flanjak
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište Josipa Jurja Strossmayera, Osijek, Hrvatska
Martina Šaravanja
; Poljoprivredna zadruga TRS, Ilok, Hrvatska
* Dopisni autor.
Sažetak
Edible oil of high nutritional value is produced by the process of cold pressing from grape seeds. In this paper, the influence of grape seed moisture, pressing process parameters and the addition of antioxidants on the utilization and oxidation stability of cold-pressed grape seed oil of the Graševina variety was investigated. Grape seed pressing was done with a screw press. The tested process parameters of the press are: the extension for the exit of the cake, the temperature of the heater of the press head and the speed of the screw. The determination of the oxidation stability of the oil and the influence of the addition of antioxidants was carried out using the Schaal Oven test of accelerated oil oxidation. Green tea extract, rosemary extract and sea buckthorn essential oil (rtanjski tea) were used as natural antioxidants. The result of oil oxidation is expressed by the peroxide number. The results of the test show that the moisture content in the grape seeds as well as the process parameters of pressing affect the utilization of oil during pressing. Rosemary extract more efficiently protects grape seed oil of the Graševina variety from oxidation deterioration.
Ključne riječi
cold pressing; grape seed oil; oxidative stability; antioxidants
Hrčak ID:
321677
URI
Datum izdavanja:
14.10.2024.
Posjeta: 0 *