Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2
AUTOR(ES)
Uquiche, E., Romero, V., Ortíz, J., del Valle, J. M.
FONTE
Braz. J. Chem. Eng.
DATA DE PUBLICAÇÃO
2012-09
RESUMO
This study examines the extraction of oil from cold-press rapeseed cake using Supercritical CO2(SC-CO2). The effects of pressure (20, 30, and 40 MPa), temperature (40, 50, and 60 ºC), and extraction time (60, 90, and 120 min) on oil yield and composition (tocopherols and carotenoids) were studied using response surface design. The results indicated that pressure influenced the most the yield of oil, followed by temperature and extraction time. Extraction time had no effect on oil composition. Extraction pressure and temperature did not affect the tocopherol concentration of the oil to a great extent, whereas temperature had no affect in its carotenoid concentration. A comparison was made between the relative qualities of oil extracted with SC-CO2at 40 MPa and 60 ºC and with n-hexane. Neither solvent affected the unsaponifiable matter content or the composition of phytosterols (mainly β-sitosterol, campesterol and brassicasterol) of the oils, although there was a significant difference (p<0.05) in tocopherol. Extraction with SC-CO2at 40 MPa and 60 ºC is recommended to obtain rapeseed-oil enriched with tocopherols and carotenoids as important functional components.
Documentos Relacionados
- Supercritical CO2 extraction of essential oils from Thymus vulgaris
- Extraction of garlic with supercritical CO2 and conventional organic solvents
- Selectivity in the extraction of 2- quinolone alkaloids with supercritical CO2
- Safety study of an experimental apparatus for extraction with supercritical CO2
- Supercritical CO2 extraction of Schinus molle L with co-solvents: mathematical modeling and antimicrobial applications