Evaluation of the pressing process during oil extraction from grape seeds


  • Patrik Burg Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 691 44 Lednice
  • Vladimí­r Mašán Mendel University in Brno, Faculty of Horticulture, Department of Horticultural Machinery, Valtická 337, 691 44 Lednice
  • Kazimierz Rutkowski University of Agriculture, Faculty of Production and Power Engineering, Institute of Agricultural Engineering and Informatics, ul. Balicka 116 B, pok. 402, 30-149 Krakow




grape seeds, grape seed oil, screw press, rotation speed, physical properties


This study evaluated the physical properties and oil extraction from grape seeds from three white (Welschriesling, Green Veltliner, Hibernal) and two red (Zweigelt and Saint Laurent) must varieties of grapevine by cold screw pressing as the appropriate extraction process. Pressing was carried out by a screw press UNO FM 3F by Farmet Company, Czech Republic. The pressing device consists of a matrix, 220 mm screw, head, heating mantle, nozzle holder, and a nozzle of 10 mm in diameter. The minimal and maximal screw rotation speeds were chosen within the press characteristics in order to achieve a correct expression and to avoid press overload. For successful pressing of the seeds and their storage, their initial moisture content was lowered from 40 to 45% to about 5 to 8% in a chamber dryer. The temperature in the chamber dryer did not exceeded 40 °C. Seeds of all varieties were pressed at the same speeds of 20, 40, 60, and 80 rpm. The characteristics of the grape seeds are as follows: The density ranges from 602.7 to 606.3 kg.m-3, thousand seeds weigh is between 21.9 - 26.6 g, humidity between 5.6 - 7.1% of dry matter and seed oil content, determined by extraction and depending on the variety, ranges from 15.3 to 17.5% in dry basis. The results have confirmed that when the screw rotation speed is changed from 20 to 80 rpm, the press capacity increases on average from 0.84 kg.h-1 to 1.75 kg.h-1, but simultaneously the oil yield reduces from 9.85 to 6.75%. This means that one kilogram of seed may produce 67.5 to 98.5 g of oil. The quantity of the pressed oil ranges from 67.5 to 98.5 g.kg-1 and thus depends on the variety. The measured results can be used in commercial practice for optimizing the pressing process for pressing of oil from grape seeds.


Download data is not yet available.


Metrics Loading ...


Aparicio, R., Roda, L., Albi, M. A., Gutierrez, F. 1999. Effect of various compounds on virgin olive oil stability measured by Rancimat. Journal of Agricultural and Food Chemistry, vol. 47 no. 10, p. 4150-4155. https://doi.org/10.1021/jf9812230 PMid:10552782 DOI: https://doi.org/10.1021/jf9812230

Baydar, N. G., Akkurt, M. 2001. Oil Content and Oil Quality Properties of Some Grape Seeds. Turkish Journal of Agriculture and Forestry, vol. 25, p. 163-168.

Baydar, N. G., Özkan, G., Çetin, E. S. 2007. Characterization of grape seed and pomace oil extracts. Grasas y Aceites, vol. 58, no. 1, p. 29-33. DOI: https://doi.org/10.3989/gya.2007.v58.i1.5

Black, M., Bewley, J. D. 2000. Seed technology and its biological basis. Sheffield, UK : Sheffield Academic Press. 427 p. ISBN 1-84127-043-1.

FAO 2013. FAOSTAT database collections. Food and Agriculture Organization of the United Nations. Rome [online] s.a. [cit. 2013-04-22] Available at: http://faostat.fao.org.

Frančáková, H., Ivanišová, E., Dráb, Š., Krajčovič, T., Tokár, M., Mareček J., Musilová, J. 2015. Composition of fatty acids in selected vegetable oils. Potravinarstvo, vol. 9, no. 1, p. 538-542. https://doi.org/10.5219/556 DOI: https://doi.org/10.5219/556

Hardie, W. J., O'Brien, T. P., Jaudzems, V. G. 1996. Morphology, anatomy and development of the pericarp after anthesis in grape, Vitis vinifera L. Australian Journal of Grape and Wine Research, vol. 2, no. 2, p. 97-142. https://doi.org/10.1111/j.1755-0238.1996.tb00101.x DOI: https://doi.org/10.1111/j.1755-0238.1996.tb00101.x

Kiliçkan, A., Üçer, N., Yalçin, I. 2010. Moisture-dependent physical properties of black grape (Vitis vinifera L.) seed. Scientific Research and Essays, vol. 5, no. 16, p. 2226-2233.

Kulp, K., Ponte, J. G. Jr. 2000. Handbook of cereal science and technology. 2. ed., rev. and expanded. New York, NY : CRC Press, 424 p. ISBN 9780824782948

Ohnishi, M., Hirose, S., Kawaguchi, M., Ito, S., Fujino, Y. 1990. Chemical Composition of Lipids, Especially Triacylglycerol, in Grape Seeds. Agricultural and Biological Chemistry, vol. 54, no. 4, p. 1035-1042. DOI: https://doi.org/10.1080/00021369.1990.10870074

Pardo, J. E., Fernandéz, E., Rubio, M., Alvarruiz, A., Alonso, G. L. 2009. Characterization of grape seed oil from different grape varieties (Vitis vinifera L.). European Journal of Lipid Science and Technology, vol. 111, no. 2, p. 188-193. https://doi.org/10.1002/ejlt.200800052 DOI: https://doi.org/10.1002/ejlt.200800052

Passos, C. P., Silva, R. M., Silva, F. A. D., Coimbra, M. A., Silva, C. M. 2009. Enhancement of the supercritical fluid extraction of grape seed oil by using enzymatically pre-treated seed. Journal of Supercritical Fluids, vol. 48, no. 3, p. 225-229. https://doi.org/10.1016/j.supflu.2008.11.001 DOI: https://doi.org/10.1016/j.supflu.2008.11.001

Poustkova, I., Babička, L., Kouřimská, L., Siegrová G., Staruch, L. 2010. Quality of hemp seed oil depending on its obtaining. Potravinarstvo, vol. 4, no. 3, p. 53-57. https://doi.org/10.5219/32 DOI: https://doi.org/10.5219/32

Rombaut, N., Savoire, R., Thomasset, B., Castello, J., Van Hecke, E., Lanoisellé, J. L. 2015. Optimization of oil yield and oil total phenolic content during grape seed cold screw pressing. Industrial Crops and Products, vol. 63, p. 26-33. https://doi.org/10.1016/j.indcrop.2014.10.001 DOI: https://doi.org/10.1016/j.indcrop.2014.10.001

Savoire, R., Lanoisellé, J. L., Vorobiev, E. 2013. Mechanical continuous oilexpression from oilseeds: a review. Food Bioprocess Technol., vol. 6, no. 1, p. 1-16. https://doi.org/10.1007/s11947-012-0947-x DOI: https://doi.org/10.1007/s11947-012-0947-x

Schuster, W. H. 1992. Ölpflanzen in Europa [online] s.a. [cit. 2013-04-22] Available at: https://www.vbio.de/vbio/content/e25/e19417/e19560/e19652/e32572/Oelpflanzen_ger.pdf.

Singh, J., Bargale, P. C. 2000. Development of a small capacity double stagecompression screw press for oil expression. Journal of Food Engineering, vol. 43, no. 2, p. 75-82. https://doi.org/10.1016/S0260-8774(99)00134-X DOI: https://doi.org/10.1016/S0260-8774(99)00134-X

Tangolar, S. G., Ozogul, Y., Tangolar, S., Torun, A. 2009. Evaluation of fatty acid profiles and mineral content of grape seed oil of some grape genotypes. International Journal of Food Sciences and Nutrition, vol. 60, no. 1, p. 32-39. https://doi.org/10.1080/09637480701581551 PMid:17886077 DOI: https://doi.org/10.1080/09637480701581551

Tobar, P., Moure, A., Soto, C., Chamy, R., Zúñiga, M. E. 2005. Winery solid residue revalorization into oil and antioxidant with nutraceutical properties by an assisted process. Water Science and Technology, vol. 51, no. 1, p. 47-52. DOI: https://doi.org/10.2166/wst.2005.0006

Vadke, V. S., Sosulski, F. W. 1988. Mechanics of oil expression from canola. Journal of the American Oil Chemists´ Society, vol. 65, no. 7, p. 1169-1176. https://doi.org/10.1007/BF02660576 DOI: https://doi.org/10.1007/BF02660576

Yousafi, M., Nataghi, L., Gholamian, M. 2013. Physicochemical properties of two type οf shahrodi grape seed oil (Lal and Khalili). European Journal of Experimental Biology, vol. 3, no. 5, p. 115-118.




How to Cite

Burg, P. ., Mašán, V. ., & Rutkowski, K. . (2017). Evaluation of the pressing process during oil extraction from grape seeds. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 1–6. https://doi.org/10.5219/690