Evaluation of different green technological approaches for the extraction of oil from grape seeds: A comparative study

M. Ubaid; C.S. Sainia

doi:10.3989/gya.1200232.2173

Autores/as

M. Ubaid Department of Food Engineering and Technology. Sant Longowal Institute of Engineering and Technology https://orcid.org/0009-0005-9546-4215
C.S. Sainia Department of Food Engineering and Technology. Sant Longowal Institute of Engineering and Technology https://orcid.org/0000-0002-9246-1773

DOI:

https://doi.org/10.3989/gya.1200232.2173

Palabras clave:

Aceite de semilla de uva, Ácido graso, Dióxido de carbono supercrítico, Para-cimeno

Resumen

El presente estudio tuvo como objetivo evaluar el impacto de los enfoques ecológicos, incluidos el CO₂ supercrítico (SCO), el CO₂ supercrítico + etanol (SCE), el para-cimeno (PC) y el prensado en frío (CP) sobre las características de calidad del aceite de semilla de uva (GSO). Los resultados revelaron que el enfoque PC produjo el máximo de aceite (19,46 %), seguido por el SCE (18,61 %), el hexano (HX) (18,03 %), el SCO (16,47 %) y el CP (11,01 %). El perfil de ácidos grasos y la actividad antioxidante del aceite SCE fueron superiores a todos los demás enfoques probados. Además, el contenido fenólico total (TPC) en los aceites extraídos varió de 109,77 mg GAE·kg^–1 a 132,01 mg GAE·kg^–1, siendo el SCE el que tuvo el TPC más alto y el HX el que tuvo el TPC más bajo. Los aceites extraídos de PC, SCO, SCE y CP exhibieron un contenido elevado de tocoferol total (TTC) de 233,61, 257,01, 264,26 y 251,89 mg·kg^–1 en comparación con 214,13 mg·kg¹ en hexano, respectivamente. Los resultados generales demuestran que la adopción de solventes y métodos de extracción ambientalmente sostenibles podría servir como una alternativa preferible a los enfoques convencionales sin comprometer las características de calidad del aceite de semilla de uva extraído.

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Citas

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