Temperature dependence of refractive index and of electrical impedance of grape seed (&lt;em&gt;Vitis vinifera, Vitis labrusca&lt;/em&gt;) oils extracted by Soxhlet and mechanical pressing

Vieira, Denner S.; Menezes, Maraísa Lopes de; Gonçalves, Giane; Mukai, H.; Lenzi, E. K.; Pereira, Nehemias Curvelo; Fernandes, P. R. G.

doi:10.3989/gya.0954142

Cited by 5 publications

(5 citation statements)

References 15 publications

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“…These results agree with the oil composition reported by Bertrand and Ozcan, 40 Fernandes et al ., 38 Khan et al ., 41 Li et al 2 . and Vieira et al 15 …”

Section: Resultssupporting

confidence: 91%

“…For MUFA and PUFA, oleic acid (18:1n-9) and LA (18:2n-6) were found in the highest concentration, respectively. These results agree with the oil composition reported by Bertrand and Ozcan, 40 Fernandes et al, 38 Khan et al, 41 Li et al 2 and Vieira et al 15 The grape oil extracted by pressing showed higher concentration of LA compared with Soxhlet extraction and UAE for Cabernet Sauvignon grape seeds at both DTs (40 and 80 °C). For Ives grape seeds with DT of 40 °C, no significant difference between the extraction methods (P > 0.05) was observed and with DT of 80 °C, pressing and ultrasound methods are statistically equal and different to the Soxhlet method (P < 0.05).…”

Section: Quantification Of Fatty Acidssupporting

confidence: 90%

“…Mechanical pressing extractions used a Bovenau hydraulic press (30 ton cm −2 ), according to Vieira et al 15 . Extractions were performed in triplicate using 100 g of crushed seeds, an operating pressure of 22 ton cm −2 and extraction time of 4 h. The extraction cell was fabricated in the mechanic workshop of the Department of Chemical Engineering, State University of Maringá, made of stainless steel and fully removable for easy cleaning.…”

Section: Methodsmentioning

confidence: 99%

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Comparison of the chemical composition of grape seed oil extracted by different methods and conditions

Menezes

Johann

Diório

et al. 2023

J of Chemical Tech & Biotech

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Grape seeds are the main byproduct of the grape-processing industry and contain oil with a high content of high-quality compounds. In this sense, grape seed oil extracted using Soxhlet, pressing and ultrasound was evaluated in relation to its physicochemical properties, fatty acid composition, antioxidant capacity, degree of unsaturation and critical properties. Interesting values of antioxidant capacity by oxygen radical absorbance capacity assay were obtained for lipophilic and hydrophilic extracts (ca 24-67 and ca 2-7 ∼mol ET g −1 of oil, respectively). The composition of the grape seed oil varied with the methods of extraction, as expected, with a higher content of linoleic acid in the extraction by pressing due to the absence of the temperature effect in the process. The bis-allylic position and oxidizability indexes were high for pressing, Soxhlet and ultrasound extraction. Grape seed oil content extracted from Cabernet Sauvignon and Ives species ranged from ca 7% to ca 18% with highest concentrations of saturated, mono-and polyunsaturated fatty acids of 187, 124 and 698 mg per gram of oil, respectively, and the highest oil content obtained in the ultrasound-assisted extraction was under conditions of 50 °C, 60 min and solvent-to-seed ratio of 1:8.

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“…These results agree with the oil composition reported by Bertrand and Ozcan, 40 Fernandes et al ., 38 Khan et al ., 41 Li et al 2 . and Vieira et al 15 …”

Section: Resultssupporting

confidence: 91%

Section: Quantification Of Fatty Acidssupporting

confidence: 90%

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of the chemical composition of grape seed oil extracted by different methods and conditions

Menezes

Johann

Diório

et al. 2023

J of Chemical Tech & Biotech

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“…According to the method of Vieira et al, (2015), the yield obtained from the grape Bordô without specification of the cultivar by the cold pressing method, with drying of the seeds at 40 °C and 80 °C, respectively, presented 8 and 4% of oil. The difference in oil quantity between the two crops was clear, and there was a considerable variation when comparing the study by Vieira et al, (2015).…”

Section: Cold Pressing Extraction Performancementioning

confidence: 99%

“…This technique does not involve heat or chemical treatments, nor does it alter the quality of the seed and it can retain more components, without leaving chemical residues as the conventional method of solvent extraction does (Yu et al, 2005). However, its yield is lower than from other methods (Vieira et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil

2018

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The south of Brazil is one of the largest producers of grapes, and as a consequence there is a large generation of waste that can be used as a profitable alternative source. The aim of this work was to obtain and evaluate oil and the flour for human consumption from the residue of cold-pressed Bordô from conventional and organic grape seeds in a winery in the south of Brazil. By cold pressing, the organic oil obtained higher yield. The quality parameters of the conventional oil were better, although with a higher index of peroxides and iodine. The conventional flour presented better results for quality and centesimal composition, mainly due to the higher fiber content and the fact that it did not contain high acidity or humidity. Therefore, the results of products were similar for both crops, but the conventional one was better. However, traces in the agrochemical residue analysis found for the conventional crop might better qualify the organic products.

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Electrical conductivity and an approximate mean square displacement

et al. 2019

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Temperature dependence of refractive index and of electrical impedance of grape seed (<em>Vitis vinifera, Vitis labrusca</em>) oils extracted by Soxhlet and mechanical pressing

Cited by 5 publications

References 15 publications

Comparison of the chemical composition of grape seed oil extracted by different methods and conditions

Comparison of the chemical composition of grape seed oil extracted by different methods and conditions

Evaluation of oil and flour for human nutrition obtained from conventional and organic grape seed Bordô from a winery in the South of Brazil

Electrical conductivity and an approximate mean square displacement

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