Extraction Method Of Grape Seed Oil

Squeeze method

The pressing method is a traditional extraction method that is widely used in industrial production, including hot pressing and cold pressing. The hot-pressing method requires grape seeds to be crushed, softened, rolled, steamed and fried, and the energy consumption is relatively large, and the high temperature in the processing process has more damage to the oil and cake nutrients (such as vitamins, phenols and proteins, etc.), resulting in a reduction in the nutritional value of the oil and the reuse value of the cake. But it is worth mentioning that hot-pressed grape seed oil has a relatively high content of sterols and squalene, which can reach 343.29mg/100g and 197.44mg/kg respectively.

The cold pressing method does not require pre-treatment of the oil, and the temperature of entering and pressing is low, which effectively avoids the damage of the high temperature in the traditional pressing to the oil components, and the obtained oil has a special aroma of grapes. But the oil yield is low, and the equipment requirements are high, so the cold pressing method is still not as widely used as the hot-pressing method in production. It optimized the extraction process of grape seed oil by cold pressing, extracting for 2 hours at a temperature of 60°C and a pressure of 60Mpa, and the extraction rate reached 12.3%, and confirmed that the crude oil obtained by this method is better, and it found that the hydraulic or screw press equipment used in pressing will have different effects on the quality (acid value and peroxide value) of grape seed oil.