Extraction from oleaginous seeds using supercritical CO2: Experimental design and products quality

Boutin, Olivier; Badens, Elisabeth

doi:10.1016/j.jfoodeng.2008.12.007

Cited by 57 publications

(21 citation statements)

References 12 publications

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“…In their correlation study for the solubility of vegetable oils in SC-CO 2 , del Valle et al (2007) observed an increase in the crossover pressure with temperature within the experimental region, from 28.0-30.0 MPa at 40 ºC to 35.4-37.0 MPa at 60 ºC. Boutin and Badens (2008) experimentally observed crossover phenomena at 30 MPa in the SC-CO 2 extraction of rapeseed oil.…”

Section: Oil Extraction Yieldmentioning

confidence: 89%

“…As indicated above, increasing extraction time moves the surface upwards, but to a low extent (16.4 g oil/kg dry substrate) when going from a 1 h to a 2 h-extraction, which corresponds to only an 11% displacement along the vertical axis of the plot. Boutin and Badens (2008) also concluded that pressure was the most influential factor in the SC-CO 2 extraction of rapeseed oil within their experimental regions (15-45 MPa, 35-75 ºC, 20-120 min extraction). …”

Section: Oil Extraction Yieldmentioning

confidence: 93%

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Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2

Uquiche

Romero

Ortíz

et al. 2012

Braz. J. Chem. Eng.

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-This study examines the extraction of oil from cold-press rapeseed cake using Supercritical CO 2 (SC-CO 2 ). The effects of pressure (20, 30, and 40 MPa), temperature (40, 50, and 60 ºC), and extraction time (60, 90, and 120 min) on oil yield and composition (tocopherols and carotenoids) were studied using response surface design. The results indicated that pressure influenced the most the yield of oil, followed by temperature and extraction time. Extraction time had no effect on oil composition. Extraction pressure and temperature did not affect the tocopherol concentration of the oil to a great extent, whereas temperature had no affect in its carotenoid concentration. A comparison was made between the relative qualities of oil extracted with SC-CO 2 at 40 MPa and 60 ºC and with n-hexane. Neither solvent affected the unsaponifiable matter content or the composition of phytosterols (mainly β-sitosterol, campesterol and brassicasterol) of the oils, although there was a significant difference (p<0.05) in tocopherol. Extraction with SC-CO 2 at 40 MPa and 60 ºC is recommended to obtain rapeseed-oil enriched with tocopherols and carotenoids as important functional components.

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Section: Oil Extraction Yieldmentioning

confidence: 89%

Section: Oil Extraction Yieldmentioning

confidence: 93%

Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2

Uquiche

Romero

Ortíz

et al. 2012

Braz. J. Chem. Eng.

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show abstract

“…There are many reports in the literature related to studies on the extraction of oil seeds, including canola seeds, using supercritical carbon dioxide (SC-CO 2 ) (Bulley et al, 1984;Lee et al, 1986;Fattori et al, 1987;Dunford and Temelli, 1997;Fattori et al, 1988;Przybylski et al, 1988;Barthet and Daun, 2002;Jenab et al, 2006;Sun et al, 2008;Boutin and Badens, 2009).…”

Section: Introductionmentioning

confidence: 99%

Extraction of canola seed (Brassica napus) oil using compressed propane and supercritical carbon dioxide

Pederssetti

Palú

Silva

et al. 2011

Journal of Food Engineering

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“…Traditional processes of soybean oil are mainly two types: solvent extraction and mechanical pressing. Solvent extraction can increase the yield, but lead to solvent residues in oils and environmental pollution (Boutin & Badens, 2009). Furthermore, it is impossible to produce the special oils with strong pleasant flavor which consumers prefer, e.g., strong aroma sesame oil and olive oil etc., on account of the great loss of aroma happening in the solvent recovery process.…”

Section: Introductionmentioning

confidence: 99%

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

Weng¹,

Wang²,

Zhang³

2017

JFS

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Baked soybean oil has desired aroma which is loved by most of people. Soybean oil is one of most important vegetable oils consumed in the world. Analysis of aroma components from Baked Soybean Oil extracted by CO 2 Supercritical Fluid Extraction (SFE-BSO) was performed by Gas Chromatography-Mass Spectrometry (GC-MS). The aroma components of SFE-BSO were extracted by Simultaneous Distillation Extraction (SDE). Thirty four aroma compounds in SFE-BSO were identified. 3-Methyl-1-butanol and other eleven compounds were the key aroma compounds of SFE-BSO, which were analyzed by GC-Sniffing technique.

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Extraction from oleaginous seeds using supercritical CO2: Experimental design and products quality

Cited by 57 publications

References 12 publications

Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2

Extraction of oil and minor lipids from cold-press rapeseed cake with supercritical CO2

Extraction of canola seed (Brassica napus) oil using compressed propane and supercritical carbon dioxide

Aroma Components from Baked Soybean Oil Extracted by CO2 Supercritical Fluid Extraction

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