Oil from grape seeds of different cultivars, namely Barbera, Nebbiolo, Pinot Noir, Moscato, Chardonnay and Muller Thurgau, was extracted by means of supercritical CO2 and, for comparative purposes, by hexane at atmospheric pressure and by mechanical pressing. The supercritical CO2 extraction kinetics curves were obtained at varying solvent flow rate, temperature and pressure. The extraction yields, fatty acid and aroma profile were compared.
Supercritical CO2 extraction, fatty acid and aroma profile of grape seed oil from different grape cultivars
Fiori, Luca;Duba, Kurabachew Simon;
2013-01-01
Abstract
Oil from grape seeds of different cultivars, namely Barbera, Nebbiolo, Pinot Noir, Moscato, Chardonnay and Muller Thurgau, was extracted by means of supercritical CO2 and, for comparative purposes, by hexane at atmospheric pressure and by mechanical pressing. The supercritical CO2 extraction kinetics curves were obtained at varying solvent flow rate, temperature and pressure. The extraction yields, fatty acid and aroma profile were compared.File in questo prodotto:
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