Almond oil extraction by supercritical CO2: experiments and modelling

Marrone, C.; Poletto, Massimo; Reverchon, Ernesto; Stassi, Alberto

doi:10.1016/s0009-2509(98)00150-x

Cited by 130 publications

(63 citation statements)

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“…The approach, based on differential mass balances along the extraction bed, requires mass transfer mechanisms and an equilibrium relationship. In models of this kind, adjustable parameters derived from experimental extraction data are required (Marrone et al, 1998;Vargas et al, 2006). Supercritical fluid extraction is influenced by operational conditions.…”

Section: Introductionmentioning

confidence: 99%

Supercritical fluid extraction of volatile and non-volatile compounds from Schinus molle L.

Barroso

Villanueva

Lucas

et al. 2011

Braz. J. Chem. Eng.

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-Schinus molle L., also known as pepper tree, has been reported to have antimicrobial, antifungal, anti-inflammatory, antispasmodic, antipyretic, antitumoural and cicatrizing properties. This work studies supercritical fluid extraction (SFE) to obtain volatile and non-volatile compounds from the aerial parts of Schinus molle L. and the influence of the process on the composition of the extracts. Experiments were performed in a pilot-scale extractor with a capacity of 1 L at pressures of 9, 10, 12, 15 and 20 MPa at 323.15 K. The volatile compounds were obtained by CO 2 supercritical extraction with moderate pressure (9 MPa), whereas the non-volatile compounds were extracted at higher pressure (12 to 20 MPa). The analysis of the essential oil was carried out by GC-MS and the main compounds identified were sabinene, limonene, D-germacrene, bicyclogermacrene, and spathulenol. For the non-volatile extracts, the total phenolic content was determined by the Folin-Ciocalteau method. Moreover, one of the goals of this study was to compare the experimental data with the simulated yields predicted by a mathematical model based on mass transfer. The model used requires three adjustable parameters to predict the experimental extraction yield curves.

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Section: Introductionmentioning

confidence: 99%

Supercritical fluid extraction of volatile and non-volatile compounds from Schinus molle L.

Barroso

Villanueva

Lucas

et al. 2011

Braz. J. Chem. Eng.

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“…It also makes a great lubricant, thus aiding in combating itchings and inflammatings. Owing to the multiple benefits of the almond oil, the interest in it has greatly increased in recent years (Femenia, García-Marín, Simal, Rosselló, & Blasco, 2001;López-Ortiz et al, 2008;Marrone, Poletto, Reverchon, & Stassi, 1998;Martín-Carratalá, Llorens-Jordá, Berenguer-Navarro, & Grané-Teruel, 1999;Sharma & Gupta, 2006;Wang, Zhang, Guo, & Zhang, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…The ultrasonic pre-irradiation enhanced the yields from 77% to 95% (w/w). However, the method demanded three specific proteases and cost at least 6 h. Marrone et al (1998) studied the almond oil extraction with supercritical carbon dioxide fluid (SCF-CO 2 ). Based on the principle of ''broken" and ''intact" cells, they proposed an extraction model which predicted an asymptotic value about 90% (w/w) for the oil recovery with an extraction time more than 10 h. Femenia et al (2001) evaluated the main effect of SCF-CO 2 on the cell wall of almond seed in oil extraction, while much attention was focused on the fundamental aspects of SCF extraction processes.…”

Section: Introductionmentioning

confidence: 99%

Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder

et al. 2009

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“…It enables extraction at low temperatures and, easy and complete removal of solvent from the final product. With SC-CO 2 , extraction of almond (Marrone, Poletto, Reverchon, & Stassi, 1998;Passey & Gros-Louis, 1993), hazelnut (Ü nal & Pala, 1996), peanut (Goodrum & Kilgo, 1987;Santerre, Goodrum, & Kee, 1994), pecan (Li, Bellmer, & Brusewitz, 1999;Zhang, Brusewitz, Maness, & Gasem, 1995), and pistachio nut (Palazoǧlu & Balaban) oils have been studied. These researches mostly focus on the reduction of the oil content of nuts.…”

Section: Introductionmentioning

confidence: 99%