grape seed oil used in the production of message oils and balms in lesotho

                                               
                                               
                                               
                                               
                                               
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  • Are grape seed oil and oil-processing by-products suitable for food and nonfood applications?
  • Due to their contents of nutrients and bioactive molecules, grape seed oil and oil-processing by-products raise interest for use in different fields. A picture of food and nonfood applications of extracts and bioactive compounds from grape seed oil and oil-processing by-products is presented.
  • How are grape seed oils extracted?
  • Traditionally, grape seed oils are extracted with organic solvents, usually n -hexane in the Soxhlet method, or alternatively through the use of pressing mechanical techniques. Extraction with organic solvents leads to a better extraction yield.
  • What is the role of grape seed in winemaking?
  • Winemaking leads to by-products with high added value, which can be used for new productions in different fields. The reuse of grape seed is addressed in the production of oil and related oil-processing by-products. The main residue from seed oil processing is represented by grape seed flour.
  • What is grape seed oil?
  • Grape seed oil, a product derived from seed grape pomace, contributes to the recycling and reuse of winery waste, as well as diversifies the range of value-added products of the wine industry.
  • What is grape seed flour?
  • Grape seed flour represents the main residue from seed oil processing. In recent years, great attention has been addressed to new sources searching for vegetable oil as an alternative to conventional products, mainly with fruits seeds, related to the perception of these oils as natural, nutritional, safe, and healthy food products.
  • What is the rheological evaluation of grape seed oils?
  • The rheological evaluation of grape seed oils was prepared according to previously article 33. The Rheometer Anton Paar MCR 102 (Graz, Austria) with the measuring geometry cone-plate was used. The gap between the cone and the plate was set at the stable value of 0.103 mm. The diameter of the cone equaled to 50 mm with the angle of 1°.