Green extraction as a mitigation strategy for microplastic contamination in food-related biomass: Focus on grape seeds

What if the secret to safer frying oil lies in a green extraction method that also tackles microplastic contamination? This study turns grape seeds into a powerful antioxidant shield.

Microplastics are everywhere, even in our food. But a new study offers a clever mitigation strategy: green extraction. Researchers focused on grape seeds, using a solvent-free oil extraction (UOE) method to produce rosemary absolute oil (RAO). This process not only avoids harmful solvents but also yields a potent antioxidant that protects frying oils from degradation.

The optimized UOE conditions—1:10 solid-to-liquid ratio, 400 W, 25°C, 13 minutes—produced RAO with a remarkable yield of 19.09% and high total phenolic content. The oil was rich in bioactive compounds like carnosic acid and ursolic acid, showing strong radical scavenging activity comparable to synthetic BHT.

When added to soybean oil at just 0.1%, this RAO dramatically extended frying oil usability from 31 hours to 63 hours. It slowed the accumulation of total polar materials and kept acid values lower throughout frying. Differential scanning calorimetry confirmed improved oxidative resistance, with significantly prolonged induction times for both primary and secondary oxidation.

This green approach not only addresses microplastic contamination in food biomass but also offers a sustainable, high-performance alternative to synthetic antioxidants for high-temperature frying applications.

Key Points

• Solvent-free UOE yields 19.09% RAO with high antioxidants
• RAO extends frying oil life from 31h to 63h
• Green extraction mitigates microplastic contamination in biomass