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Optimization of ultrasound‐assisted extraction of grape‐seed oil to enhance process yield and minimize free radical formation
Author(s) -
Böger Bruna R,
Salviato Aroldo,
Valezi Daniel F,
Di Mauro Eduardo,
Georgetti Sandra R,
Kurozawa Louise E
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9036
Subject(s) - yield (engineering) , extraction (chemistry) , radical , sonication , peroxide value , chemistry , iodine value , ultrasound , ferric , chromatography , food science , organic chemistry , materials science , physics , acoustics , metallurgy
BACKGROUND Grape seeds are a relatively abundant source of oil and bioactive compounds. To use this byproduct, the current work aimed to optimize the ultrasound‐assisted extraction (UAE) of grape‐seed oil to obtain greater process yield and minimize free radical formation in the oil. RESULTS The optimal condition was 15 °C with an ultrasonic wave amplitude of 42 µm, leading to a process yield of 82.9% and content of free radicals of 14.7 × 10 17 kg −1 and 3.4 × 10 18 kg −1 for samples stored for 7 and 30 days, respectively. No significant differences in fatty acid composition and acidity and iodine values were observed between samples. The oil obtained by ultrasound had greater phenolic compound content and antioxidant activity by ferric reduction than the control sample (without ultrasound application). However, higher content of free radicals and peroxide value was observed. CONCLUSION Sonication improved extraction yield when compared to the process without ultrasound application. Moreover, UAE favored the extraction of phenolic compounds. As it enhanced process yield with the minimum formation of free radicals, UAE is a promising oil‐extraction technology. © 2018 Society of Chemical Industry