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

Document Type : Research Paper


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


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%.


Main Subjects

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