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Scientific paper - Original scientific paper
The influence of grape seed drying temperature on the quality of grape seed oil
Journal on Processing and Energy in Agriculture, 24 (2020), 1; 22-25. https://doi.org/10.5937/jpea24-25509
Ergović-Ravančić, Maja; Obradović, Valentina; Mesić, Josip; Svitlica, Brankica; Marčetić, Helena; Prtenjača, Krešimir; Škrabal, Svjetlana

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Ergović Ravančić, M., Obradović, V., Mesić, J., Svitlica, B., Marčetić, H., Prtenjača, K. & Škrabal, S. (2020). The influence of grape seed drying temperature on the quality of grape seed oil. Journal on Processing and Energy in Agriculture, 24. (1), 22-25. doi: 10.5937/jpea24-25509

Ergović Ravančić, Maja, et al. "The influence of grape seed drying temperature on the quality of grape seed oil." Journal on Processing and Energy in Agriculture, vol. 24, no. 1, 2020, pp. 22-25. https://doi.org/10.5937/jpea24-25509

Ergović Ravančić, Maja, Valentina Obradović, Josip Mesić, Brankica Svitlica, Helena Marčetić, Krešimir Prtenjača and Svjetlana Škrabal. "The influence of grape seed drying temperature on the quality of grape seed oil." Journal on Processing and Energy in Agriculture 24, no. 1 (2020): 22-25. https://doi.org/10.5937/jpea24-25509

Ergović Ravančić, M., et al. (2020) 'The influence of grape seed drying temperature on the quality of grape seed oil', Journal on Processing and Energy in Agriculture, 24(1), pp. 22-25. doi: 10.5937/jpea24-25509

Ergović Ravančić M, Obradović V, Mesić J, Svitlica B, Marčetić H, Prtenjača K, and sur.. The influence of grape seed drying temperature on the quality of grape seed oil. Journal on Processing and Energy in Agriculture [Internet]. 2020 [cited 2025 January 04];24(1):22-25. doi: 10.5937/jpea24-25509

M. Ergović Ravančić, et al., "The influence of grape seed drying temperature on the quality of grape seed oil", Journal on Processing and Energy in Agriculture, vol. 24, no. 1, pp. 22-25, 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:580081. [Accessed: 04 January 2025]

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Metadata
Title (english)The influence of grape seed drying temperature on the quality of grape seed oil
AuthorMaja Ergović-Ravančić
AuthorValentina Obradović
AuthorJosip Mesić
AuthorBrankica Svitlica
AuthorHelena Marčetić
AuthorKrešimir Prtenjača
AuthorSvjetlana Škrabal
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
As a by-product of the winemaking process, grape seeds have been receiving increased attention worldwide due to a number of beneficial nutritional properties. Moreover, grape seed oil has also been gaining prominence for its high content of unsaturated fatty acids, primarily linoleic acid (C18:2) (72-76%). The objective of this paper was to determine the influence of three different grape seed drying temperatures (20, 40 and 60 °C) on the quality of cold-pressed oils from five different grape varieties (Pinot noir, Pinot blanc, Muscat, Cabernet sauvignon and Graševina). The oils extracted were tested for the acid number (as an indicator of hydrolysis), the percentage of free fatty acids and the peroxide value (as an indicator of autoxidation). The peroxide values of the oil samples considered increased with the increasing drying temperature of grape seeds. The highest peroxide value was observed in the oil samples produced from the Graševina seeds (regardless of the grape seed drying temperature), whereas the Muscat oil samples exhibited the lowest peroxide values. The acid number and the percentage of free fatty acids of the oil samples considered were found to be variety specific and independent of the grape seed drying temperature.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleJournal on Processing and Energy in Agriculture
Numberingvol. 24, no. 1, pp. 22-25
p-ISSN1821-4487
DOIhttps://doi.org/10.5937/jpea24-25509
URN:NBNurn:nbn:hr:112:580081
Publication2020
Document URLhttps://scindeks.ceon.rs/Article.aspx?artid=1821-44872001022E
Type of resourceText
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2024-04-18 07:14:39