Simultaneous extraction of oil- and water-soluble phase from sunflower seeds with subcritical water

被引：70

作者：

Ravber, Matej ^{[1
]}

Knez, Zeljko ^{[1
]}

Skerget, Mojca ^{[1
]}

机构：

[1] Univ Maribor, Fac Chem & Chem Engn, SI-2000 Maribor, Slovenia

来源：

FOOD CHEMISTRY | 2015年 / 166卷

关键词：

Sunflower oil; Subcritical water extraction; Kinetics; Hydrothermal degradation; Hydrolysis; AQUEOUS EXTRACTION; HYDROLYSIS KINETICS; PROTEIN; MECHANISMS; WASTES; SUGARS;

D O I：

10.1016/j.foodchem.2014.06.025

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the subcritical water extraction is proposed as an alternative and greener processing method for simultaneous removal of oil- and water-soluble phase from sunflower seeds. Extraction kinetics were studied at different temperatures and material/solvent ratios in a batch extractor. Degree of hydrothermal degradation of oils was observed by analysing amount of formed free fatty acids and their antioxidant capacities. Results were compared to oils obtained by conventional methods. Water soluble extracts were analysed for total proteins, carbohydrates and phenolics and some single products of hydrothermal degradation. Highest amount of oil was obtained at 130 degrees C at a material/solvent ratio of 1/20 g/mL after 30 min of extraction. For all obtained oils minimal degree of hydrothermal degradation could be identified. High antioxidant capacities of oil samples could be observed. Water soluble extracts were degraded at temperatures >= 100 degrees C, producing various products of hydrothermal degradation. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：316 / 323

页数：8

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