Grape Seed Oil; Extraction From Grape Seed By Microwave-Assisted Method

the grape seed oil is relatively unstable compared to other common plant oils, which can be ascribed to its high content of PUFA. It is important to prevent the grape seed oil from oxidation during the process and storage period. Vitamin E is a natural antioxidant as well as has important physiological effects. The purpose of this study was two-fold, 1) investigate effect of different extraction methods on grape seed oil quantity and quality. 2) to extract and quantify vitamin E components from rice bran using microwave extraction, to determine the antioxidant activity of the grape seed oil, and the effect of solvent and temperature on vitamin E yield。Microwave-assisted extraction was an efficient method for the extraction of oil compared to isopropanol at 40oC. At higher temperature, isopropanol was a better solvent for oil extraction. Hexane extracted large amount ofα-tocotrienol at 70oC while the increase in temperature for isopropanol was more beneficial for the extraction ofα-tocopherol. No significant differences in the oil yield, total vitamin E, and antioxidant activity of grape seed oil was noticed between the conventional solvent and microwave-assisted extractions, at 40oC. The 2 different ways have not obvious effect on the fatty acid profile of grape seed oil .The results of the experiment indicate that the major fatty acids in grape seed oil are palmitic(C16;0),stearic(C18;0),oleic(C18;1),linoleic(C18;2),lin. In which, USFA account for more than 90%of the total fatty acids, and especially PUFA account for more than 75%of the total fatty acids.