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- Title
Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity.
- Authors
Tociu, M.; Hirtopeanu, A.; Stanescu, M. D.
- Abstract
The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.
- Subjects
GRAPE seeds; ANTIOXIDANTS; FATTY acids; PECTIN lyase; GRAPE varieties; GRAPE seed oil; OXIDANT status; CULTIVARS
- Publication
Grasas y Aceites, 2021, Vol 72, Issue 4, p1
- ISSN
0017-3495
- Publication type
Article
- DOI
10.3989/gya.1000202