Abstract
The paper investigates the effect of the enzymatic pre-treatment of grape seeds from six Romanian cultivars on the oil extracted. The grape seeds of some white and red Romanian grape varieties were separated from winery waste, washed, dried and ground, with the oil then obtained by extraction with petroleum ether. The extraction was performed directly or after a preliminary treatment with a commercial pectin lyase. The enzymatic procedure applied was more cost effective compared to other treatments previously described in which a cocktail of enzymes was used. The quantity of the extracted oil was measured in both types of processing, with an increase being observed for pre-treated samples. The fatty acid profiles (FAPs) of the oils resulted for the treated and untreated seeds were determined. No change in the composition was noticed. The reductive power of these oils was also investigated. Compared to the untreated samples for the same variety, the enzyme pre-treatment resulted in a superior antioxidant capacity.
Highlights
The evaluation of any economic activity may be performed based on the economic value added (EVA) model developed in 1982 by G.B
According to the literature the average values for polyunsaturated fatty acid (PUFA) (%) (Chira et al, 2011) for oils obtained from sunflower (59.77 ± 4.80), soybean (55.02 ± 2.88) and rapeseed (25.95 ± 1.70) were by far lower than those for the grape seed oil
There was no peak at 5.29 ppm in the residue spectrum (Figure 4b), signal characteristic for –CH=CH- of fatty acid (Chambre et al, 2019) as one may see in Figure 5, proving that no oil was lost during pre-treatment
Summary
The evaluation of any economic activity may be performed based on the economic value added (EVA) model developed in 1982 by G.B. Stewart, which is still used successfully (Stewart, 2013) In such context the valorization of the biomass waste from the industrial production of wine is important, as obtaining added value is a priority for any sustainable economy. Grape pomace is a waste which results as a by-product from the must production; it is composed of around 30% stems, 30% seeds and 40% skins and pulp. It is considered an agro-industrial waste, representing about 25% (w/w) of the weight of grapes processed and more than 9 million tons annually (Sirohia et al, 2020, Cvejic Hogervorst et al, 2017). There are several proposals for solving the problem of pomace It can be used in different applications such as functional foods and supplements, pharmaceutical and cosmetic products (Galanakis, 2020). An improvement in oil quantity and/or quality was predicted
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