The effects of microwave and air-drying of grapeseeds on the physical and chemical parameters of
their oils were investigated. Microwave treatment improved oil yield and increased viscosity,
conjugated dienes, and peroxide values while reducing pigment contents (K
410 and K
670 values) and
p-anisidine and saponification values. Removal of tannin by washing grapeseed with alcohol resulted
in oil with low pigment content (K
410 and K
670 values), peroxide value, and tocopherol contents and
high diene, p-anisidine, and saponification values. γ-Tocotrienol, the major tocopherol of grapeseed
oil, increased while δ-tocopherol concentrations decreased on heat treatment of grapeseed. The
negative effect of tannin removal was confirmed by the low tocopherol contents of its oil. The results
demonstrate the impact of using microwave heating in producing oil from grapeseed.
Keywords: Microwave; heating effect; grapeseed oil; chemical and physical parameters; tocopherols;
oil quality
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