DEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESSA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS

Abstract

It has been studied whether seeds of Odessa Region-grown grape varieties Lydia, Moldova, Cabernet, and the blend Muscat Blanc + Noah (50:50) are promising raw materials for fat-and-oil products and cosmetics. The study provides a scientific basis for a technology of oils from a number of varieties of the region’s grape seeds. For seeds from different grape cultivars, appropriate process conditions have been selected to obtain extra virgin oil by cold pressing. The most practical conditions for wet-heat treatment of crushed Cabernet and Moldova seeds are the temperature 30–40°C and duration 5–10 min, and seeds of Lydia and the blend Muscat Blanc + Noah (50:50) should be treated, at the same temperature, for 15–20 min. When extracting oil by pressing, it is recommended to avoid heating the treated crushed seeds (extraction mash) to over 50–60°C for more than 5–7 min. The research results have shown that the oil content in the seeds of the Lydia, Moldova, and Cabernet grapes, and of the blend Muscat Blanc + Noah (50:50) is 14–20%. The suggested process conditions of producing oils allow the maximum retention of the initial fatty acid and phenolic composition of raw materials. It has been proved that in oil from Lydia seeds, the content of ω-6 fatty acids is 99.5%, and that of ω-9 fatty acids is 96.2% of their initial content in raw materials. In oil extracted from Moldova seeds, ω-6 fatty acids make up 99.6%, and ω-9 98.2%, in oil from Cabernet, ω-6 make up 98.6%, and ω-9 93.7%, and the blend Muscat Blanc + Noah (50:50) contains ω-6 and ω-9 in the amount, respectively, 98.5% and 97.1% of their initial content in raw materials. It has been proved that oil extraction from seeds of different grape varieties should precede the extraction of phenolic compounds. In extracts from raw materials with oil pre-extracted under the process conditions suggested, the concentration of phenolic compounds is by 80–120% higher than it is in extracts obtained from native (untreated) seeds of different grape cultivars.