abstract
The application of an enzymatic pre-treatment to increase the yield of grape seed oil extraction was studied. Experiments were carried out to measure the effects that reaction time, temperature, pH, particle size and enzyme concentration have upon the enzymatic activity. The following set of parameters was optimised: time = 24 h, pH 4, temperature 30-40 degrees C, particle diameters 1.0-1.4 mm, and cocktail concentration of: cellulase = 29, protease = 1191, xylanase = 21, and pectinase = 569 U/g of seed sample. The extraction yield was 13.7%, which represents an increment of 106% over non-treated samples. For 120 h the yield achieved was 17.5%. and the increment reached 163%. Such results indicate that a prolonged enzymatic treatment may certainly be used to enhance oil extraction. (C) 2008 Elsevier Ltd. All rights reserved.
keywords
LIGHT-MICROSCOPY; RECOVERY; OILSEEDS; BODIES; LIPIDS; POLYSACCHARIDES; OPTIMIZATION; HYDROLYSIS; PROTEINS
subject category
Chemistry; Food Science & Technology; Nutrition & Dietetics
authors
Passos, CP; Yilmaz, S; Silva, CM; Coimbra, MA
our authors
Carlos Manuel Silva
Associate Professoracknowledgements
The authors gratefully acknowledge Eng. A. Dias Cardoso, Eng. Jose Carvalheira and all staff from Estacao Vitivinicola da Biirrada, Portugal, for the raw material provided. This work was supported by the Research Unit 62/94 QOPNA, and project POCTI/EQU/47533/2002. Claudia PaSSOS was Supported by a PhD Grant by FCT, SFRH/BD/19072/2004.