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Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation.
J Sci Food Agric. 2018 Oct; 98(13):5019-5026.JS

Abstract

BACKGROUND

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. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

Department of Food Science and Technology, State University of Londrina, Londrina, Brazil.Department of Physics, State University of Londrina, Londrina, Brazil.Department of Physics, State University of Londrina, Londrina, Brazil.Department of Physics, State University of Londrina, Londrina, Brazil.Department of Pharmaceutical Sciences, State University of Londrina, Londrina, Brazil.Department of Food Science and Technology, State University of Londrina, Londrina, Brazil.

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

29603247

Citation

Böger, Bruna R., et al. "Optimization of Ultrasound-assisted Extraction of Grape-seed Oil to Enhance Process Yield and Minimize Free Radical Formation." Journal of the Science of Food and Agriculture, vol. 98, no. 13, 2018, pp. 5019-5026.
Böger BR, Salviato A, Valezi DF, et al. Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. J Sci Food Agric. 2018;98(13):5019-5026.
Böger, B. R., Salviato, A., Valezi, D. F., Di Mauro, E., Georgetti, S. R., & Kurozawa, L. E. (2018). Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. Journal of the Science of Food and Agriculture, 98(13), 5019-5026. https://doi.org/10.1002/jsfa.9036
Böger BR, et al. Optimization of Ultrasound-assisted Extraction of Grape-seed Oil to Enhance Process Yield and Minimize Free Radical Formation. J Sci Food Agric. 2018;98(13):5019-5026. PubMed PMID: 29603247.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. AU - Böger,Bruna R, AU - Salviato,Aroldo, AU - Valezi,Daniel F, AU - Di Mauro,Eduardo, AU - Georgetti,Sandra R, AU - Kurozawa,Louise E, Y1 - 2018/05/16/ PY - 2017/08/29/received PY - 2018/03/15/revised PY - 2018/03/25/accepted PY - 2018/4/1/pubmed PY - 2018/9/22/medline PY - 2018/4/1/entrez KW - antioxidant capacity KW - electron spin resonance spectroscopy KW - fatty acids KW - optimization KW - sonication SP - 5019 EP - 5026 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 98 IS - 13 N2 - BACKGROUND: 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. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29603247/Optimization_of_ultrasound_assisted_extraction_of_grape_seed_oil_to_enhance_process_yield_and_minimize_free_radical_formation_ L2 - https://doi.org/10.1002/jsfa.9036 DB - PRIME DP - Unbound Medicine ER -