بررسی و مقایسه روغن هسته انگور سیاه سردشت استخراج شده به وسیله حلال هگزان، با و بدون کمک امواج فراصوت

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم و صنایع غذایی، پژوهشکده انگور و کشمش، دانشگاه ملایر، ملایر، ایران

2 استاد، گروه علوم و صنایع غذایی، پردیس کشاورزی و منابع طبیعی، دانشگاه تهران، تهران، ایران

3 استادیار، گروه علوم و صنایع غذایی، دانشکده علوم کشاورزی، دانشگاه گیلان، رشت، ایران

4 استادیار، پژوهشگاه علوم و صنایع غذایی، موسسه استاندارد و تحقیقات صنعتی ایران، کرج، ایران

5 استادیار، گروه علوم و صنایع غذایی، پژوهشکده کشمش و انگور، دانشگاه ملایر، ملایر، ایران

چکیده

در این مطالعه از دو روش استخراج به وسیله حلال هگزان نرمال با کمک امواج فراصوت و بدون کمک امواج فراصوت برای استحصال روغن از هسته انگور سیاه سردشت استفاده شد. نتایج نشان داد که حالت بهینه استخراج به وسیله حلال هگزان بدون کمک امواج فراصوت (دمای 30 درجه سلسیوس، زمان استخراج 60 دقیقه، نسبت حلال به نمونه 15 به 1 میلی لیتر به گرم، اندازه نمونه الک شده با مش 40) و (دمای 45 درجه سلسیوس، زمان 20 دقیقه، نسبت حلال به نمونه 10 به 1 میلی لیتر به گرم، اندازه نمونه الک شده با مش40) با بازده استخراج 17% و حالت بهینه استخراج به وسیله حلال هگزان با کمک امواج فراصوت (دمای 30 درجه سلسیوس، زمان استخراج 15دقیقه، نسبت حلال به نمونه 15 به 1 میلی لیتر به گرم و اندازه ذره الک شده با مش 40) با بازده استخراج 25% می باشند.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Analysis and Comparison of Sardasht Black Grape Seed Oil Extracted by Hexane Solvent, With and Without Ultrasonic

نویسندگان [English]

  • Ali Ebrahimi Malati 1
  • Karamatollah Rezaei 2
  • Amir Pourfarzad 3
  • Zahra Piravi vanak 4
  • Rouhollah Karimi 5
1 Ph.D. Student, Department of Food Science and Technology, Research Institute of Grapes and Raisins, University of Malayer, Malayer, Iran
2 Professor, Department of Food Science and Technology, College of Agriculture and Natural Resources, University of Tehran, Tehran, Iran
3 Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Sciences, Guilan University, Rasht, Iran
4 Associate Professor, Research Institute for Food Science and Technology, Institute of Standards and Industrial Research of Iran, Karaj, Iran.
5 Assistant Professor, Department of Food Science and Technology, Research Institute of Raisins and Grapes, University of Malayer, Malayer, Iran
چکیده [English]

In the present study, two methods were used to extract oil from seeds of Sardasht black grape with normal-hexane as solvent (with and without the use of ultrasonic waves). The results indicated that the optimum conditions to extract the oil when applying hexane as solvent without ultrasound were 30 °C, 60 min extraction time, 15:1 (ml/g) solvent to sample ratio, and mesh of 40 for sample size and 45 °C, 20 min extraction time, 10:1 (ml/g) solvent to sample ratio and sample size at mesh 40 when sonication is applied. The productivity rate in this method (solvent without ultrasound) was 17%. Similarly, the optimum state of extract oil by applying hexane solvent with ultrasonic included (temperature 30 °C, extraction time of 15 minutes, the ratio of solvent to the sample 15/1 (ml/g), the seeds sifted with mesh 40). The productivity rate in this method (solvent with ultrasound) was 25%.

کلیدواژه‌ها [English]

  • Grape seed oil
  • extraction
  • ultrasonic waves
  • Fatty acid composition
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