Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants.

摘要: The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave (MAE) supercritical fluid extraction (SFE), compared Soxhlet (SE). Firstly, SFE optimized at different operating conditions: pressure (250–350 bar), temperature (40–60 °C), CO2 flow rate (0.2, 0.3 0.4 kg h−1), particle size (315–800 µm >800 µm). highest yields achieved optimal 350 bar, 60 °C, h−1. Afterwards, SE, UAE MAE with respect yields, analyzed for fatty acid composition antioxidant capacity. Considering general classification acids, it found samples had high content polyunsaturated regardless technology. Tocopherol significantly influenced all methods, whereas resulted in extracts richer lipophilic antioxidants. In conclusion, extractions are suited industrial applications better performance judging yield quality.