Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
, 53 (5), 1799-804

Yield and Composition of Grape Seed Oils Extracted by Supercritical Carbon Dioxide and Petroleum Ether: Varietal Effects

Affiliations

Yield and Composition of Grape Seed Oils Extracted by Supercritical Carbon Dioxide and Petroleum Ether: Varietal Effects

Thomas H J Beveridge et al. J Agric Food Chem.

Abstract

Grape seed has a well-known potential for production of oil as a byproduct of winemaking and is currently produced as a specialty oil byproduct of wine manufacture. Seed oils from eight varieties of grapes crushed for wine production in British Columbia were extracted by supercritical carbon dioxide (SCE) and petroleum ether (PE). Oil yields by SCE ranged from 5.85 +/- 0.33 to 13.6 +/- 0.46% (w/w), whereas PE yields ranged from 6.64 +/- 0.16 to 11.17 +/- 0.05% (+/- is standard deviation). The oils contained alpha-, beta-, and gamma-tocopherols and alpha- and gamma-tocotrienols, with gamma-tocotrienol being most important quantitatively. In both SCE- and PE-extracted oils, phytosterols were a prominent feature of the unsaponifiable fraction, with beta-sitosterol quantitatively most important with both extractants. Total phytosterol extraction was higher with SCE than with PE in seven of eight variety extractions. Fatty acid composition of oils from all varieties tested, and from both extraction methods, indicated linoleic acid as the major component ranging from 67.56 to 73.23% of the fatty acids present, in agreement with literature reports.

Similar articles

See all similar articles

Cited by 8 PubMed Central articles

See all "Cited by" articles

LinkOut - more resources

Feedback