Pressurized liquid extraction and chemical characterization of safflower oil: A comparison between methods

被引：48

作者：

Conte, Rogerio ^{[1
]}

Gullich, Leticia M. D. ^{[1
]}

Bilibio, Denise ^{[1
]}

Zanella, Odivan ^{[1
]}

Bender, Joao P. ^{[2
]}

Carniel, Naira ^{[3
]}

Priamo, Wagner L. ^{[1
]}

机构：

[1] IFRS, Dept Food Technol, Campus Sertao, BR-99170000 Sertao, RS, Brazil

[2] UFFS, Dept Engn, BR-99700000 Chapeco, SC, Brazil

[3] Univ Reg Integrada Alto Uruguai & Missoes, Dept Food Engn, Campus Erechim, BR-99700000 Erechim, RS, Brazil

来源：

FOOD CHEMISTRY | 2016年 / 213卷

关键词：

Pressurized liquid extraction; Safflower oil; Chemical characterization; ULTRASOUND-ASSISTED EXTRACTION; CARTHAMUS-TINCTORIUS L; FATTY-ACID-COMPOSITION; SEED OIL; SOLVENT-EXTRACTION; WATER EXTRACTION; FLUID EXTRACTION; CHROMATOGRAPHY; FOOD; OPTIMIZATION;

D O I：

10.1016/j.foodchem.2016.06.111

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This work investigates the extraction process of safflower oil using pressurized ethanol, and compares the chemical composition obtained (in terms of fatty acids) with other extraction techniques. Soxhlet and Ultrasound showed maximum global yield of 36.53% and 30.41%, respectively (70 degrees C and 240 min). PLE presented maximum global yields of 25.62% (3 mL min(-1)), 19.94% (2 mL min(-1)) and 12.37% (1 mL min(-1)) at 40 degrees C, 100 bar and 60 min. Palmitic acid showed the lower concentration in all experimental conditions (from 5.70% to 7.17%); Stearic and Linoleic acid presented intermediate concentrations (from 2.93% to 25.09% and 14.09% to 19.06%, respectively); Oleic acid showed higher composition (from 55.12% to 83.26%). Differences between percentages of fatty acids, depending on method were observed. Results may be applied to maximize global yields and select fatty acids, reducing the energetic costs and process time. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：425 / 430

页数：6

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