Izolovanje i fizičko-hemijska karakterizacija ulja iz semena crvenih sorti grožđa
Extraction and physico- chemical characterization of grape seed oils obtained from red grape varieties
Author
Malićanin, MarkoMentor
Rakić, VesnaCommittee members
Antić, MališaŽižović, Irena
Rabrenovć, Biljana
Zorić, Dragica
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Show full item recordAbstract
Ulje semenki groža predstavlja odlicnu alternativu tradicionalno korišcenim
jestivim biljnim uljima, narocito u kontrolisanim režimima ishrane. Zdravstveno
koristan aspekt, odnosno, funkcionalnost ovog ulja potice od njegovog sastava: ulje
semenki groža je bogato nezasicenim masnim kiselinama (posebno linolnom) i ima
izuzetno nizak sadržaj holesterola (Crews et al., 2006; Matthäus, 2008; Bail et al.,
2008; Pardo et al., 2009). Pored toga ovo ulje sadrži prirodne antioksidante, kao što su
polifenoli i tokoferoli koji imaju ulogu u zaštiti od slobodno radikalskih reakcija i
oksidativnog stresa (Maier et al.,2009).
Upravljanje velikim kolicinama organskog otpada koji nastaje u prehrambenoj
industriji predstavlja ozbiljan ekološki problem. Zbog toga su u toku istraživanja koja bi
omogucila nove procese za kontrolisano odlaganje otpada i njegovo prevoenje u druge
biološki aktivne i iskoristljive proizvode. Ovakvi procesi bi rešili probleme zagaenja
životne sredine i sa druge strane stvorili... dodatne izvore prihoda. Dakle, iskorišcenje
otpada od groža ukljucujuci i semenke izuzetno je važno sa dva aspekta: ekološkog i
ekonomskog. S tim u vezi, u ovoj doktorskoj disertaciji vršeno je izdvajanje ulja iz
semenki crvenih sorti groža primenom razlicitih metoda ekstrakcije i fizicko-hemijska
karakterizacija dobijenih ulja.
U poglavlju 5.1 ovog rada je ispitivana mogucnost primene ultrazvuka u
pospešivanju ekstrakcije ulja iz semenki groža, uz korišcenje male, ekološki
prihvatljive kolicine n-heksana kao rastvaraca (odnos rastvaraca i uzorka 2:1). Vreme
trajanja ultrazvucnog tretmana u ekstrakciji ulja iz semenki groža sorte Cabernet
Sauvignon iz berbe 2012. je menjano od 15 do 135 minuta; dok su svi ostali parametri
ekstrakcije (temperatura, odnos mase rastvaraca i uzorka semenke, snaga i frekfencija
ultrazvuka) držani konstantnim...
Grape seed oil represents a suitable alternative to traditionally used edible vegetable
oils, especially in controlled diets. Good health aspect or named more precisely, the
functionality of this oil originates from its composition: grape seed oil is rich in
unsaturated fatty acids (especially linoleic) and it possesses very low amounts of
cholesterol (Crews et al., 2006; Matthäus, 2008; Bail et al., 2008; Pardo et al., 2009).
Besides, this oil contains natural antioxidants, such as poliphenols and tocopherols,
which have their role in protection from free radical reactions and oxidative stress
(Maier et al., 2009).
Management of large amounts of organic waste from food industry could be a
serious ecological problem. For that reasons, vast investigations are in progress, which
should enable some new processes of controlling waste disposal and making it
biologically active and useful products. Such processes would solve problems of the
environment pollution, and, on the other side, they... would bring an additional income.
Therefore, the use of grape waste, including seeds, is very important from two aspects:
ecological and economical. Having this in mind, in this work the oil was extracted from
red grape variety using different extraction methods. The physico-chemical
characterization of the obtained oils was done as well.
In order to improve the extraction of oil from grape seeds, the possibility of
ultrasound application while small amounts of n-hexane as a solvent were used (solvent
to solid sample ratio 2:1) was estimated. The results are presented in the chapter 5.1.
The oil was extracted from the grape seeds variety Cabernet Sauvignon (harvested in
2012). Duration of ultrasound treatment varied from 15 to 135 minutes; while all other
extraction parameters of interest (temperature, solvent to seeds mass ratio, strength and
frequency of ultrasound treatment) were kept constant...