Extração do óleo de semente de uva por diferentes métodos e avaliação da atividade antioxidante

Abstract

The production of grapes is an activity that is increasing in Brazil and in the world, most of the grapes are destined to the production of wines and juices, generating a great amount of organic residues that cause serious economic and environmental problems, however there are few alternatives for the use of such waste. This work presents the proposal to give a better end to this residue by extracting the oil from the grape seeds, which can be used as raw material in several industrial segments. The objective of this work was to extract the oil of the grape seed using the cold extraction method of Kates and the method of hot solvent extraction of Soxhlet, using the hexane and ethyl acetate solvents and the solvent mixing condition as well how to evaluate the antioxidant activity by the ABTS method. The method of extraction of Soxhlet presented the highest oil yield in the solvent mixing condition, with an average yield of 15.72%, whereas extraction by the Kates method presented an average yield of 10.46%. The best antioxidant activity was observed in the oil extracted by the cold method of Kates, with an average result of 6.58 μmol equivalent of Trolax g -1 and the lowest activity was recorded in the oil extracted by the Soxhlet method in the time of 8 hours being on average 2.94 μmol equivalent of Trolax g -1. In addition, an analysis of the fatty acid profile was carried out, where one can find the presence of fatty acids how they linoleic (72.26%), oleic (17.52%), palmitic (7.21%) and stearic acid 36%). However, the method that presented the best oil extraction, obtained the lowest antioxidant activity, in addition, the extracted oil proved to be a good source of linoleic acid, an omega-6 fatty acid, which is very important for human health.