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|Title:||Optimization of ultrasound‐assisted extraction of grape‐seed oil to enhance process yield and minimize free radical formation|
|Author:||Böger, Bruna R|
Valezi, Daniel F
Mauro, Eduardo Di
Georgetti, Sandra R
Kurozawa, Louise E
|Abstract:||Grape seeds are a relatively abundant source of oil and bioactive compounds. To use this byproduct, the current work aimed to optimize the ultrasound‐assisted extraction (UAE) of grape‐seed oil to obtain greater process yield and minimize free radical formation in the oil. RESULTS The optimal condition was 15 °C with an ultrasonic wave amplitude of 42 µm, leading to a process yield of 82.9% and content of free radicals of 14.7 × 1017 kg−1 and 3.4 × 1018 kg−1 for samples stored for 7 and 30 days, respectively. No significant differences in fatty acid composition and acidity and iodine values were observed between samples. The oil obtained by ultrasound had greater phenolic compound content and antioxidant activity by ferric reduction than the control sample (without ultrasound application). However, higher content of free radicals and peroxide value was observed. CONCLUSION Sonication improved extraction yield when compared to the process without ultrasound application. Moreover, UAE favored the extraction of phenolic compounds. As it enhanced process yield with the minimum formation of free radicals, UAE is a promising oil‐extraction technology|
|Editor:||John Wiley & Sons|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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