Enzymatic treatment in the grapeseed oil extraction, Vitis vinifera, by cold pressing

Authors

  • E. G. Guerra Escuela de Ingeniería Bioquímica, Universidad Católica de Valparaíso
  • M. E. Zúñiga Escuela de Ingeniería Bioquímica, Universidad Católica de Valparaíso

DOI:

https://doi.org/10.3989/gya.2003.v54.i1.277

Keywords:

Enzyme oil extraction, Grapeseed oil, Oil extraction, Vitis vinifera oil

Abstract


The effect of enzyme incorporation is analyzed over the yield of grapeseed oil extraction by cold pressing. By this type of process the objective is to preserve grapeseed active compounds and to diminish the environmental impact in comparison to oil extraction conventional methods which use higher temperatures. The enzymatic hydrolysis takes place with a commercial enzyme previous to pressing stage. Its effectiveness is compared to a control without the biocatalyst. An oil extraction yield of 72 % d.b. is obtained with an enzymatic pre-treatment for 4 hours at 50 ºC, and 60 % of moisture, increasing in 26 % the control result. It is concluded that the incorporation of an enzymatic processing would be a feasible alternative to extract grapeseed oil under softener process conditions improving the yield of extraction in comparison to the same type of methodology without an enzyme.

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Published

2003-03-30

How to Cite

1.
Guerra EG, Zúñiga ME. Enzymatic treatment in the grapeseed oil extraction, Vitis vinifera, by cold pressing. Grasas aceites [Internet]. 2003Mar.30 [cited 2024Feb.28];54(1):53-7. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/277

Issue

Section

Research