STUDY OF OIL AND POMACE FROM GRAPE SEEDS FOR THE IDENTIFICATION OF PREREQUISITES OF THEIR COMPLEX PROCESSING

The work is devoted to a comparative study of the physicochemical, organoleptic characteristics of oils obtained by extraction method using sunflower oil and pomace remaining after their processing in order to identify the prerequisites for further use. The study object was the seeds of wine grapes of Khindoghni and Areni (grown in the Republic of Armenia), harvest of 2019–2021. The purpose of this study was to determine the comparative indicators of the quality and content of fatty acids in grape oils by gas-liquid chromatography. The optimal conditions for obtaining high quality unrefined grape oil for the food and pharmaceutical industries from grape seeds of Khindoghni and Areni varieties by the extraction method were determined: temperature 45–50℃, at atmospheric pressure and carbon dioxide gasbag (CO2), stirring time 16 h. Under these optimal conditions the oil yield was 9.5%. It has been shown that oils from the seeds of Khindoghni and Areni grape varieties contain 1.181 mg/100 g tocopherols, 3.2 mg/100 g carotenoids, vitamins C, P, E and the pomace of their processing contains valuable free organic acids: 0.093 mg/mL oxalic, 3.105 mg/mL tartaric, 0.48 mg/mL citric. It has been shown that the content of macro- (Fe, Cu, Zn, Ca, Mg, etc.) and microelements (Mn, Co, Cd, V, Se, Cr, As, Pb, etc.) in the seeds of the studied samples are within permissible limits. On the basis of the research carried out, a scheme for the complex processing of grape raw materials has been developed.