Physicochemical and fatty acid profile of egusi oil from supercritical carbon dioxide extraction

被引：21

作者：

Olubi, O. ^{[1
]}

Felix-Minnaar, J., V ^{[1
]}

Jideani, V. A. ^{[1
]}

机构：

[1] Cape Peninsula Univ Technol, Dept Food Sci & Technol, POB 1906, ZA-7535 Bellville, South Africa

来源：

HELIYON | 2019年 / 5卷 / 01期

关键词：

Food technology; Food analysis; Food science; FLUID EXTRACTION; PALM OIL; SEED; PARAMETERS; YIELD; KINETICS; PUMPKIN;

D O I：

10.1016/j.heliyon.2018.e01083

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Oil extraction from egusi seeds using supercritical CO2 extraction method was performed using series of operational parameters, temperature (55, 60, 75 degrees C), flow rate (30 g/h) and pressure (450, 600 bar). Egusi oil (EO) extracted at 60 degrees C, 30 g/h and 450 bar (EO1); 55 degrees C, 30 g/h and 600 bar (EO2) and 75 degrees C, 30 g/h and 600 bar (EO3) were investigated in a plant scale supercritical equipment. The fatty acid composition of egusi oil was analysed using gas chromatography, with result showing a high linoleic acid approximately (53%) and oleic acids (19%). The index of atherogenicity (IA%) and thrombogenicity index (IT %) were significantly low for the three oil samples, indicating its health benefits. Oxidative stability of egusi oil was analysed by Methrohm 743 Rancimat, confirming a less oxidised oil. Hence, egusi oil can be used as a raw material in dietary supplements and as a functional oil in the food industry.

引用

页数：17

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