Optimization of ultrasound‐assisted extraction of grape‐seed oil to enhance process yield and minimize free radical formation

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 opt...

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Bibliographic Details
Published in:	Journal of the science of food and agriculture Vol. 98; no. 13; pp. 5019 - 5026
Main Authors:	Böger, Bruna R, Salviato, Aroldo, Valezi, Daniel F, Di Mauro, Eduardo, Georgetti, Sandra R, Kurozawa, Louise E
Format:	Journal Article
Language:	English
Published:	Chichester, UK John Wiley & Sons, Ltd 01-10-2018 John Wiley and Sons, Limited
Subjects:	Acidity antioxidant capacity Antioxidants Bioactive compounds Crop yield electron spin resonance spectroscopy Fatty acid composition Fatty acids Fatty Acids - analysis Food Handling - methods Free radicals Free Radicals - analysis Grapes Grapeseed oil Iodine Oil Oilseeds Optimization Organic chemistry Peroxide Phenolic compounds Phenols Plant Extracts - analysis Plant Extracts - isolation & purification Plant Oils - analysis Plant Oils - isolation & purification Seeds Seeds - chemistry Sonication Ultrasonic imaging Ultrasonics - methods Ultrasound Vitis - chemistry electron spin resonance spectroscopy fatty acids antioxidant capacity optimization sonication
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