Optimisation of supercritical CO2 extraction of grape seed oil using response surface methodology

The aim of this study was to use waste from the wine production process with special accent on grape seeds and new green technology. Supercritical CO₂ was considered as a green solvent in extraction of grape seed oil. The effects of different extraction process parameters on oil yield and antioxidan...

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Bibliographic Details
Published in:International journal of food science & technology 2016-02, Vol.51 (2), p.403-410
Main Authors: Jokić, Stela, Bijuk, Marco, Aladić, Krunoslav, Bilić, Mate, Molnar, Maja
Format: Article
Language:English
Subjects:
alpha-tocopherol
Antioxidant activity
carbon dioxide
Food science
Fruits
grape seed oil
grape seeds
grapeseed oil
Oils & fats
optimisation
response surface methodology
Solvents
supercritical CO2 extraction
supercritical fluid extraction
sustainable technology
temperature
wastes
winemaking
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Summary:The aim of this study was to use waste from the wine production process with special accent on grape seeds and new green technology. Supercritical CO₂ was considered as a green solvent in extraction of grape seed oil. The effects of different extraction process parameters on oil yield and antioxidant activity were investigated. Extraction optimisation was conducted using response surface methodology (RSM). Extraction pressure has proven to be the most significant factor influencing oil yield and antioxidant activity (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12986