Supercritical CO2 extraction of oil from seeds of six grape cultivars: Modeling of mass transfer kinetics and evaluation of lipid profiles and tocol contents

被引：71

作者：

Fiori, Luca ^{[1
]}

Lavelli, Vera ^{[2
]}

Duba, Kurabachew Simon ^{[1
]}

Harsha, Pedapati Siva Charan Sri ^{[2
]}

Ben Mohamed, Hatem ^{[3
]}

Guella, Graziano ^{[4
]}

机构：

[1] Univ Trento, Dept Civil Environm & Mech Engn, I-38123 Trento, TN, Italy

[2] Univ Milan, Dept Food Environm & Nutr Sci, DeFENS, I-20133 Milan, MI, Italy

[3] Natl Agr Res Inst Tunisia INRAT, Hort Lab, Ariana 2049, Tunisia

[4] Univ Trento, Dept Phys, Bioorgan Chem Lab, I-38123 Povo, TN, Italy

来源：

JOURNAL OF SUPERCRITICAL FLUIDS | 2014年 / 94卷

关键词：

Winemaking by-products; Grape seed oil; Supercritical CO2 extraction; Broken and intact cell model; Tocopherol; Tocotrienol; FLUID EXTRACTION; NATURAL-PRODUCTS; CARBON-DIOXIDE; ANTIOXIDANT; PLANT;

D O I：

10.1016/j.supflu.2014.06.021

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

The current study focuses on the recovery of grape seed oil by supercritical CO2 extraction. Grape seeds from six grape cultivars were extracted in two subsequent harvesting years, and the resulting oils were characterized for the relative amount of: (a) lipid classes; (b) lipid acyl chains; and (c) tocopherols and tocotrienols. Comparative extractions were performed by utilizing n-hexane as solvent and by mechanical pressure. A well-established modeling approach was applied to evaluate the mass transfer parameters affecting the kinetics of supercritical CO2 extraction: with these parameters, process scale-up can be addressed. The results reported in this study testify the potentiality of grape seed oil as a source of unsaturated fatty acids and tocols. Moreover, they offer a clear picture of the similarities and differences among oils from different grape cultivars and obtained through different extraction techniques. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：71 / 80

页数：10

共 36 条

[1] Supercritical Extraction from Vinification Residues: Fatty Acids, α-Tocopherol, and Phenolic Compounds in the Oil Seeds from Different Varieties of Grape [J].