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Projeto Integrado

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Inês Martins de Sousa

on 1 March 2017

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Transcript of Projeto Integrado

Projeto Integrado
Ana Rita Martins, nº14087
Hélder Reis, nº13640
Inês Martins de Sousa, nº14085
Juliana Carvalho Miranda, nº14096

Extraction of oil through grains of grapes

Instituto Politécnico de Viana do Castelo - Escola Superior Agrária
This study aims the separation and characterization of grape seed oil extracted of different varieties of wine and do the physicochemical characterization of the oil obtained by cold pressing.

In the development of this project, 7 samples were analyzed with mixture of several grape varieties from the Vinhos Verdes Region and the Douro Region, from Waste Around the Wine (WAW) partner companies.

For a better characterization of the grains, parameters such as humidity content, ash, protein, total fat, crude fiber, total phenolics and starch were evaluated.
The remaining sample was sent to an oil extraction company, Oliófora.

After analyzing statistically the results obtained from the physicochemical analyzes of the grains, we conclude that the Touriga variety presented better results for the obtaining of oil as well as the Alavarinho variety.


The production of grape seed oil is:

1) An alternative to use the residue of the wine-producing industry.
2) Food
3) Cosmetics
4) Pharmaceutical industries
5) Paint industries

Characterization of grape seed

From the seed it’s possible to extract oil with high value to the food and cosmetic industry (about 10% -15%). They can also be re-used in the animal food and fertilizer industries, as well as for the extraction of proanthocyanidins for the oenological and pharmaceutical industries.

Seeds are now also used in the food industry and may create some opportunities to reduce production costs as well a new source of food for human consumption. In this context, the seeds appear as a good economic and healthy source. In the industry's point of view, the reuse of grape seeds is concentrated in oil and flour.

We can verify that in the constitution of the seed oil it has as constituents the following acids: Myristic, Palmitic, Palmitoleic, Stearic, Oleic, Linoleic, Linoleic and Arachidic.
The percentage of these oils mentioned it variates from seed to seed, and linoleic acid is often present in a higher percentage

Characterization of seed oil
Valorization of grape seed
The valorization of this product may be related to the physical and chemical characteristics of grape seed
Caste utilities and characterization
Grape marc is a great source of:
- Polyphenols;
- Sugars;
- Pigments;
- Fibers;
- Oils;
- Tartarate
- Ethanol
- Animal food;
- Food;
- Nutritional supplements;
- Dyes;
- Fertilizers;
- Alcoholic beverages;
- Bacterial agents
- Antioxidants.

Oil as functional food
Results and discussion
Table 4.1 - Results obtained through the SPSS program for Mixture variety
Table 4.2 - Results obtained through the SPSS
Program for Major Varietys
Table 4.3 - Results obtained through the SPSS program for Differentiation by white variety / red variety

Table 4.4 - Results obtained through the SPSS program for the differentiation by Vitivinicultural Region
After completing this part of the project, we can conclude that we can't achieve all the proposed goals, since we can’t characterize the oil.
In relation to the analyzed grape varieties, we can conclude that the Touriga variety showed the most potential to obtain the oil, presenting fat contents significantly higher than the others.


1.) Separation and recovery of grape oil of different vine varieties
2.) Characterization of grains and seed oil obtained by cold pressing
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