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Optimisation of supercritical CO 2 extraction of grape seed oil using response surface methodology
Author(s) -
Jokić Stela,
Bijuk Marco,
Aladić Krunoslav,
Bilić Mate,
Molnar Maja
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12986
Subject(s) - response surface methodology , extraction (chemistry) , yield (engineering) , supercritical fluid , chemistry , supercritical fluid extraction , dpph , chromatography , antioxidant , food science , materials science , biochemistry , metallurgy , organic chemistry
Summary The aim of this study was to use waste from the wine production process with special accent on grape seeds and new green technology. Supercritical CO 2 was considered as a green solvent in extraction of grape seed oil. The effects of different extraction process parameters on oil yield and antioxidant activity were investigated. Extraction optimisation was conducted using response surface methodology ( RSM ). Extraction pressure has proven to be the most significant factor influencing oil yield and antioxidant activity ( P < 0.0001). The optimal conditions for obtaining the highest oil yield and antioxidant activity within the experimental range of the variables studied were at extraction pressure of 400 bar and temperature of 41 °C. Under these optimal conditions, the predicted extraction oil yield was 14.49% and DPPH 37.07%. Applying this green extraction method, the oil from grape seeds was totally extracted. The produced oil was of satisfactory quality, and the content of α‐tocopherol in obtained grape seed oil at optimal extraction conditions was 36.05 mg kg −1 .