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Preparation of High Quality Grape Seed Oil by Solvent Extraction and Chemical Refining Process  

Choi Sang-Won (Department of Food Science and Nutrition Catholic University of Daegu)
Chung Ui-Seon (Chungmopodo Farmer's Association in Sangju)
Lee Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 600-607 More about this Journal
Abstract
This study was conducted to prepare high quality grape seed oils by solvent extraction and chemical refining process. Additionally, quantitative analysis of several functional components in grope seed was carried out to compare quality characteristics of grape seeds from grapes grown by conventional and organic agricultural practices. There are no significant differences in several functional constituents of grape seeds between conventionally cultivated- and organically cultivated-grapes, although some functional compositions of grape seeds are different between two cultivation methods. The dried grape seed was pretreated with roasting heating for 5 min, milled and then extracted twice with n-hexane under reflux at $50^{\circ}C$ for overnight, followed by filtration and evaporation. The crude grape seed oil was successively purified by degumming with $0.1\%\;H_3PO_4$, deaciding with $20\%\;NaOH$, and then decoloring and deodorization by a steam distillation, and thereby producing purified grape seed oil(yield: $5.0\%/dried$ grape seed). Physicochemical characteristics of the purified grape seed oil were comparable to those of the imported grape seed oils.
Keywords
grape(Vitis vinifera) seed; grape seed oil; functional constituents; conventionally and organically cultivated grapes;
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Times Cited By KSCI : 1  (Citation Analysis)
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