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| Effect of refining on quality of wild grape seed oil |
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| DOI： |
| KeyWord:wild grape seed oil refining acid value oxidation stability VE fatty acid trans fatty acid |
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| Abstract: |
| The crude wild grape seed oil extracted by the acid-thermal method was used as raw material to study the quality changes of wild grape seed oil before and after refining. The changes of sensory quality and physicochemical indexes, VE content, oxidation stability, trace elements content and composition and content of fatty acids of wild grape seed oil before and after refining were determined. The results showed that the refined wild grape seed oil had a great improvement in sensory quality and physicochemical indexes, and the oxidation stability was improved. The acid value decreased from (16.85±0016)mgKOH/g to (0.21±0.013) mgKOH/g. The refining had little effect on the trace elements content in wild grape seed oil, but the VE content decreased significantly from (66.18±0.21)mg/100 g to (43.65±0.16)mg/100 g. Fatty acid composition changed little, but trans fatty acid content increased from (0.07+0.003)% to (0.31+0.004)%. |
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