SUPERCRITICAL CO2 EXTRACTION OF OILS FROM RED GRAPE VARIETIES: YIELDS AND EXTRACTION PARAMETERS

Marko Malićanin, Jelena Milanović, Irena Žižović, Jasna Ivanović, Stoja Milovanović, Vesna Rakić

DOI Number
-
First page
45
Last page
56

Abstract


In this work, the extraction by supercritical carbon (IV) oxide of grape seed oil from five red grape varieties were investigated. Apart from indigenous variety Prokupac, as a domestic, and Merlot and Cabernet Sauvignon, as  international grape varieties the most represented in Republic of Serbia, Pinot Noir and Gamay were studied as well. Extraction conditions were: temperature of 50 °C, 250 bar pressure and 0.3kg/h flow rate of CO2. It was shown that the extraction kinetics of international grape varieties, similar mutually differ significantly from domestic one. The obtained oil yields were in the range 8,3%w/w (Gamay) to 10,4%w/w (Pinot Noir) for international varieties and 4,96% w/w for domestic variety. Mathematical model “Sovova” was applied in order to define transport parameters regulating the oil mass transfer inside the seed particles and determine  agreement between experimental and model curves. The interpretation of results was done having in mind the differences of grade seed morphologies (outer surfaces and inner layers) which was investigated by SEM analysis.


Full Text:

PDF

References


Abbas, K.A., Mohamed, A., Abdulamir, A.S., Abas, H.A. 2008. American Journal of Biochemistry and Biotechnology 4 (4): 345-353, ISSN 1553-3468 .doi.org/10.3844/ajbbsp.2008.345.353

Agostini, F., Bertussi, R. A, Agostini, G., Atti dos Santos, A. C., Rossato,M.,andVanderlinde, R. 2012. The Scientific World Journal Volume, Article ID 790486, 9 pages doi:10.1100/2012/790486.

Barba, F.J; Zhu,Z.; Kouba,M.; Santana,A.S., Orlien,V. 2016. Trends Food Sci. Technology, 49, 96–109. https://doi.org/10.1016/j.tifs.2016.01.006

Beveridge,T.H.J., Girard,B., Kopp,T., Drover,J.C.G. 2005. J. Agric. Food Chem. 53:1799–1804.https://doi.org/10.1021/jf040295q

Corso, M.P., Fagundes-Klen, M.R., Silva, E.A., Filho, L.C., Santos, J.N., Freitas, L.S., Dariva, C. 2010. The Journal of Supercritical Fluids,Volume 52, Issue 1, Pages 56-

https://doi.org/10.1016/j.supflu.2009.11.01

Da Porto C. and Natolino A.2018. Journal of wine research, vol. 29, NO. 1, 26–36 https://doi.org/10.1080/09571264.2018.1433136.

Da Porto,C., Decorti, D., Kikic, I. 2009. Food Chemistry 112:1072-1078. https://doi.org/10.1016/j.foodchem.2008.07.015

De Melo,M.M.R., Silvestre,A.J.D, Silva,C.M. 2014. J. Supercrit. Fluids 92,115–176. https://doi.org/10.1016/j.supflu.2014.04.007

Dimić, I., Teslić, N. Putnik, P., Kovačević, B.D., Zeković, Z., Šojić, B., Mrkonjić, Ž., Colović, D., Montesano, D., Pavlić, B. 2020. Antioxidants, 9, 568; doi:10.3390/antiox9070568.

Duba, K.S., Fiori, L., J. Supercrit. Fluids 98 (2015) 33–43.DOI: 10.1016/j.supflu.2014.12.021

Fiori, L., Lavelli, V., K.S. Duba, P.S.C.S. Harsha, H.B. Mohamed, G. Guella, J. Supercrit. Fluids 94 (2014) 71–80.DOI: 10.1016/j.supflu.2014.06.021

Freitas L.S., Oliveira J.V., Dariva C., Jacques R.A., and Caramão E.B. 2008. J. Agric. Food Chem. 56, 8, 2558–2564, https://doi.org/10.1021/jf0732096.

Ghaderi, R.2000., Acta Universitatis Upsaliensis.ISSN 0282-7484, ISBN 91-554-4800-3

Lavelli,V.V.,Torri, L.,Zeppa, G., Fiori, L. and Spigno, G. 2016. Ital. J. Food Sci., vol 28, 542-564.

http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/507

Machado,B.A.S.; Pereira,C.G.; Nunes,S.B.; Padilha,F.F.; Umsza-Guez,M.A. 2013. Sep. Sci. Technology, 48, 2741–2760.https://doi.org/10.1080/01496395.2013.811422

Malićanin, M.,Rac, V., Antić, V., Laurentiu, M.A., Palade, M.,Kefalas, P.,Rakic, V. 2014. J Am Oil Chem Soc, DOI 10.1007/s11746-014-2441-2.

Matthäus,B. 2008. Eur. J. Lipid Sci. Technology, 110, 645–650.https://doi.org/10.1002/ejlt.200700276

Mićić, V., Novaković, D., Lepojević, Ž., Jotanović, M., Pejović, B., Dugić, P., Petrović, Z.2011: Contemporary Materials II, pp. 84-87.

Nimet, G.,da Silva, E.A.,Palú, F.,Dariva, C.,Freitas, L.S., Neto, A.M., Filho, L.C. 2011. Chemical Engineering Journal, Volume 168, Issue 1, 15 March 2011, Pages 262-268, https://doi.org/10.1016/j.cej.2010.12.088

Oliveira,E.L.G., Silvestre,A.J.D., Silva,C.M. 2011. Chem. Eng. Res. Des. 89,1104–1117. doi:10.1016/j.cherd.2010.10.025

Passos, C.P., Silva, R.M., Da Silva, F.A., Coimbra, M.A., Silva, C.M.2009a. J. Supercrit. Fluids 48, 225–

doi:10.1016/j.supflu.2008.11.001

Perez, C., Ruiz del CastilloM.L., GilC., BlanchG.P., FloresG. 2015. Food Funct.; 6(8):2607–2613. https://doi.org/10.1039/C5FO00325C

Reverchoni,E., De Marco, I. 2006. Journal of Supercritical fluids 38:146-166.https://doi.org/10.1016/j.supflu.2006.03.020

Sanchez, M.B., Huancab, A.C., Gomez, O.T.,2018. Rev Soc Quím Perú 84(2), 217-227.DOI: https://doi.org/10.37761/rsqp.v84i2.143

Skala,D., Žižović I., Gavrančić S. 2002. Hemijskaindustrija 56(5):179-190).DOI: 10.2298/HEMIND0205179S

Sovilj, M. 2004. Tehnološki fakultet, Novi Sad

Sovova, H. 2005. J. of Supercritical Fluids 33, 35–52. DOI: 10.1016/j.supflu.2004.03.005

Sovova, H., Chem. Eng. Sci. 49 (1994) 409–419.https://doi.org/10.1016/0009-2509(94)87012-8

Sovova, H., Kucera, C., Jez J. 1994. Chem. Eng. Sci. 49, 415–420. https://doi.org/10.1016/0009-2509(94)87013-6

Sovova, H., Stateva, R.P. 2011. Rev. Chem. Eng. 27, 79–156DOI:https://doi.org/10.1515/REVCE.2011.002

ŽižovićI.T. 2009.: Tehnološko-metalurškifakultet, Beograd.


Refbacks

  • There are currently no refbacks.


ISSN 0354-4656 (print)

ISSN 2406-0879 (online)