The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

Asep, E.K.; Selamat, Jinap; Russly, A. R.; Jahurul, M.H.A.; Ghafoor, Kashif; Zaidul, I.S.M.

doi:10.1007/s13197-016-2191-2

Cited by 12 publications

(3 citation statements)

References 35 publications

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“…The foregoing explains how pressure and time are factors that simultaneously influence the extraction of methylxanthines and fat, according to Li and Hartland [46] and the use of polar co-solvents such as ethanol and water may encourage the extraction of both compounds. Other factors also exist which influence the extraction of molecules in the shell, such as genetic origin, the fermentation process (diffusion of theobromine from the bean to the shell), and roasting process (rotary drum system, tray or fluidized bed), as well as commonly studied factors such as flow rate, co-solvent, and extraction time, which have been reported by Asep et al [28,49]. Specific studies of these factors are necessary, in addition to the fact that the fat extracted from the shell and the fat from the cocoa bean present differences in their fatty acid profiles, for example, the quantity of linoleic acid is almost double in the shell than in the cocoa fat [6].…”

Section: Discussionmentioning

confidence: 99%

Supercritical Fluid Extraction of Fat and Caffeine with Theobromine Retention in the Cocoa Shell

et al. 2019

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The cocoa shell is a residue of low commercial value, which represents an alternative for obtaining substances of added value for the food and pharmaceutical industry. Substances of interest in the shell include fat and methylxanthines (theobromine and caffeine). In order to obtain the extraction behavior with supercritical CO2, a 23 factorial design was proposed with six central points, taking dynamic extraction into consideration. The following factors were involved: pressure (2,000–6,000 psi), temperature (313–333 K), and time (30–90 min). The obtained yield was between 3.66% and 15.30%. Fat was the substance that was extracted most effectively (94.73%). Caffeine demonstrated variability in the residue, with at least six treatments that exceeded a removal rate of more than 90%, while it was practically impossible to extract theobromine. The difference with regard to the extraction of theobromine may be attributed to its low solubility. Characterization using FT–IR showed the modifications before and after the process, providing clear evidence of the changes corresponding to the fat at 2,924, 2,854 and 1,745 cm−1. The results presented establish the basis for the extraction of substances such as fats and methylxanthines from a cocoa shell with the use of CO2.

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Section: Discussionmentioning

confidence: 99%

Supercritical Fluid Extraction of Fat and Caffeine with Theobromine Retention in the Cocoa Shell

et al. 2019

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“…Various studies were performed on the determination of the kinetic and thermodynamic of the SFE process during the last decade for better application of this method to extract various analytes from plants, food, and pharmaceutical samples. Table 1 represents some of the reports which are based on the SFE in food and pharmaceutical analysis [39][40][41][42][43][44][45][46][47][48]. [49].…”

Section: Sfe In Food and Pharmaceutical Analysismentioning

confidence: 99%

Super-Critical Fluid: An Overview on Analytical Applications

Kadri

Xavier

Patel

et al. 2021

CGC

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Abstract:: Super Critical Fluid is the emerging technique that consists of super solvent, which is considered a boon over many other conventional solvents. The main component utilized in it is Carbon Dioxide [CO2], which possesses dual state properties such as effusion through solid and other dissolving materials like liquid which results in unique applications bidden with no limitations. The varying temperature and pressure are the important parameters optimized and thus enhance its solvent properties. Higher Co-efficient of diffusion, reduction in time, higher compressibility, etc., is some of the major advantages of SCF-CO2 over the conventional solvents. Over and above, it is a green approach and a super solvent. Here we have discussed the multifarious applications of the SCF-CO2 extraction in fields and areas extended, but not limited to, Food, Environmental, Analysis, Metal-Cation Extraction, as well as Extractions, Forensics, Pharmaceuticals, Toxins, and Botanical Samples.

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“…This conventional extraction with organic solvent takes long time and uses high temperature which can degrade some thermolabile compounds (Rebolleda et al 2012;Pessoa et al 2015). Supercritical fluid extraction (SFE) has been studied as a feasible method to oil removal from seeds, since it presents advantages such as high solvation power, use of solvents generally recognized as safe (GRAS), lower extraction times and contamination-free (Asep et al 2016;da Silva et al 2016). This methodology has been widely used in the extraction of various vegetable oils, including soybean (Jokic ´et al 2012), palm (Dal Pra ´et al 2016), pequi (Pessoa et al 2015), canola (Pederssetti et al 2011) and candeia (Souza et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Extraction of corn germ oil with supercritical CO2 and cosolvents

et al. 2019

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The aim of this work was to investigate corn germ oil extraction using supercritical CO 2 and cosolvents addition (hexane, acetone and ethanol). The effects of temperature (45-85 °C) and pressure (15-25 MPa) on the extract yield were evaluated for the tests conducted only with supercritical CO 2 . The addition of cosolvents to supercritical CO 2 was also examined at 25 MPa and 60 °C.The conventional Soxhlet extraction with different organic solvents was also performed for comparison purposes. The results of extraction with supercritical fluid showed that the yields increased with pressure at each temperature, but decreased with temperature increase. Mathematical modeling was applied to describe extraction curves, with very good fits. The addition of cosolvents led to higher yield, with a maximum yield of 13.81% using ethanol. The analysis of fatty acids profile did not present significant differences among the evaluated methods. On the other hand, the antioxidant activity of the extracts obtained by supercritical CO 2 extraction was higher than the ones verified for the extracts collected after conventional Soxhlet extraction. Therefore, the use of supercritical CO 2 extraction could be an interesting way to preserve antioxidant properties of this oil in order to use it for pharmaceutical purposes.

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The effect of flow rate at different pressures and temperatures on cocoa butter extracted from cocoa nib using supercritical carbon dioxide

Cited by 12 publications

References 35 publications

Supercritical Fluid Extraction of Fat and Caffeine with Theobromine Retention in the Cocoa Shell

Supercritical Fluid Extraction of Fat and Caffeine with Theobromine Retention in the Cocoa Shell

Super-Critical Fluid: An Overview on Analytical Applications

Extraction of corn germ oil with supercritical CO2 and cosolvents

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