Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity


  • M. Tociu Politehnica University of Bucharest, Faculty of Applied Chemistry and Material Science, Organic Chemistry “Costin D. Nenitzescu” Department https://orcid.org/0000-0002-8606-5555
  • A. Hirtopeanu “Costin D. Nenitzescu” Centre of Organic Chemistry of the Romanian Academy https://orcid.org/0000-0001-5301-1676
  • M.D. Stanescu Politehnica University of Bucharest, Faculty of Applied Chemistry and Material Science, Organic Chemistry “Costin D. Nenitzescu” - Aurel Vlaicu University of Arad, Faculty of Food Engineering, Tourism and Environmental Protection https://orcid.org/0000-0003-3188-8244




Antioxidants content, Fatty acid profile, Grape seeds, Pectin lyase treatment, Statistical analysis


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.


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How to Cite

Tociu M, Hirtopeanu A, Stanescu M. Enzymatic pre-treatment of grape seeds for an oil with higher antioxidant activity. grasasaceites [Internet]. 2022Jan.12 [cited 2022Jan.20];72(4):e434. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1902




Funding data

Universitatea din București
Grant numbers 244