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KMID : 1007520000090030174
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Food Science and Biotechnology
2000 Volume.9 No. 3 p.174 ~ p.178
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Extraction of Grape Seed Oil by Supercritical CO2 and Ethanol Modificer
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Cho, Young Je
Choi, Yong Hee/Lee, Won Young/Oh, Sang Lyong/Park, Joon Hee/Woen Suep Cha/Jung, Jae Yong
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Abstract
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A supercritical CO₂fluid extraction was performed for the extraction of oil from grape seeds which up to now have been discarded. The optimum condition for extraction process was predicted through response surface methodology using central composit experimental design. The compositions of fatty acids in grape seed oil were also investigated. The extraction amount of grape seed oil was increased by increasing extraction temperature, pressure, and concentration of co-solvent (ethanol). It was found from the result of correlation that extraction pressure was the most effective factor in detemining the extraction amount of oil. The predicted optimum extraction conditions were 144.40℃, 101.61 MPa and 6.26% ethanol. Linoleic acid and oleic acid were the dominating fatty acids and were founded to be over 80%. Palmitic acid and stearic acid were approximately 15%. Maximum yield of extracted oil in the experimental region was 76.86% at 55℃, 48.23 MPa, and 2% ethanol.
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