Extraction and Mixing Effects of Grape (Campbell) Seed Oil

  • Kang, Han-Chul (Grape Experiment Station, Chungbuk Institute of Agricultural Technology) ;
  • Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, Jong-Taek (Grape Experiment Station, Chungbuk Institute of Agricultural Technology) ;
  • Kim, Si-Dong (Grape Experiment Station, Chungbuk Institute of Agricultural Technology) ;
  • Kim, Tae-Su (Grape Experiment Station, Chungbuk Institute of Agricultural Technology)
  • Received : 1999.08.03
  • Published : 1999.12.31

Abstract

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.