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This study investigated enzyme-acid pretreatment methods to improve the extraction efficiency and phenolic compound content of cold pressed grape seed oil. The researchers tested various combinations of enzymatic and acid treatments on grape seeds before cold pressing to determine optimal conditions for maximizing both oil yield and beneficial phenolic antioxidants. The pretreatment approach successfully enhanced both the quantity of extracted oil and its nutritional quality compared to conventional cold pressing methods.
Why it matters
The findings could improve the economic viability of grape seed oil production by increasing extraction efficiency while simultaneously enhancing the oil's antioxidant properties. This has practical applications for the food and nutraceutical industries, as it offers a method to produce higher-quality grape seed oil with greater health benefits from winery by-products.
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