Revalorization of the winery industry residue, grape seed is studied for the production of an oil and defatted meal with nutraceutical properties. Conventional grape seed oil extraction process is carried out by pressing at high temperature affecting the product quality. Oil extraction by cold pressing improves product quality, but it gives a low oil yield. Oil extracted is increased at the pressing stage, when an enzymatic pre-treatment is incorporated in to the conventional process. The yield is determined by determining the residual oil in the pressed cake. Using an enzymatic treatment during 9 hours at 45°C and 50% of moisture, with a mixture of two commercial enzymes grape seed oil extraction yield by cold pressing is raised up to 72%, being a 59.4% increment in comparison to the yield obtained by the control, without enzymes. The defatted meal by enzimatic assisted process improves its phenolic compounds between 2 and 4 times, depending on the conditions of phenolics extraction in comparison to the control samples.
Skip Nav Destination
Article navigation
Research Article|
January 01 2005
Winery solid residue revalorization into oil and antioxidant with nutraceutical properties by an enzyme assisted process Available to Purchase
P. Tobar;
P. Tobar
*Escuela de Ingeniería Bioquímica, Facultad de Ingeniería, Pontificia Universidad Católica de Valparaíso, Av Brasil 2157, Valparaíso, Chile
Search for other works by this author on:
A. Moure;
**Ingeniería Química, Facultad de Ciencias de Ourense, Universidad de Vigo, Facultad de Ciencias, Edificio Politécnico, As Lagoas 32004
E-mail: [email protected]
Search for other works by this author on:
C. Soto;
C. Soto
*Escuela de Ingeniería Bioquímica, Facultad de Ingeniería, Pontificia Universidad Católica de Valparaíso, Av Brasil 2157, Valparaíso, Chile
Search for other works by this author on:
R. Chamy;
R. Chamy
*Escuela de Ingeniería Bioquímica, Facultad de Ingeniería, Pontificia Universidad Católica de Valparaíso, Av Brasil 2157, Valparaíso, Chile
Search for other works by this author on:
M.E. Zúñiga
M.E. Zúñiga
*Escuela de Ingeniería Bioquímica, Facultad de Ingeniería, Pontificia Universidad Católica de Valparaíso, Av Brasil 2157, Valparaíso, Chile
Search for other works by this author on:
Water Sci Technol (2005) 51 (1): 47–52.
Citation
P. Tobar, A. Moure, C. Soto, R. Chamy, M.E. Zúñiga; Winery solid residue revalorization into oil and antioxidant with nutraceutical properties by an enzyme assisted process. Water Sci Technol 1 January 2005; 51 (1): 47–52. doi: https://doi.org/10.2166/wst.2005.0006
Download citation file:
Sign in
Don't already have an account? Register
Client Account
You could not be signed in. Please check your email address / username and password and try again.
Could not validate captcha. Please try again.
eBook
Pay-Per-View Access
$38.00