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Agriculture, Vol. 25 No. 1, 2019.

Original scientific paper

https://doi.org/10.18047/poljo.25.1.12

EFFECT OF DRYING METHOD ON SUPERCRITICAL CO2 EXTRACTION OF GRAPE SEED OIL

Mario Jakobović ; Polytechnic in Požega, Vukovarska 17, 34000 Požega, Croatia
Darko Kiš ; Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, V. Preloga 1, 31000 Osijek, Croatia
Krunoslav Aladić ; . - Croatian Veterinary Institute, Branch - Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia,
Snježana Jakobović ; - The Institute for Scientific and Artistic Work of Croatian Academy of Sciences and Arts in Požega, Županijska 9, 34000 Požega, Croatia
Melita Lončarić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia
Stela Jokić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhača 20, 31000 Osijek, Croatia

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Abstract

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.

Keywords

supercritical CO2 extraction; oil; grape seeds; oil quality; defatted cake

Hrčak ID:

221102

URI

https://hrcak.srce.hr/221102

Publication date:

14.6.2019.

Article data in other languages: croatian

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