Triglyceride Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat

Merkle, J.A.; Larick, D.K.

doi:10.1111/j.1365-2621.1993.tb06155.x

Cited by 14 publications

(5 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bornaz et al (1993) suggest that the triglyceride composition as well as iodine number and fatty acid composition is a reliable indication of the textural properties of the butter. The crystal size and the thermal characteristics of a selected triglyceride is related to the triglyceride carbon number by polar light microscopy (deMan et al, 1985); furthermore, the higher content of long-chain triglycerides in the fat fraction and the greater appearance of the sample will be inclined to solid state (Arul et al, 1987;Merkle and Larick, 1993). The change of the C52 and C54 triglyceride content is consistent with the visible performance of these lard crystal fractions.…”

Section: Resultsmentioning

confidence: 86%

Contribution of Particle Sizes and Particle Size Distributions in Crystalline Fractionation of Lard

Wang¹,

Lin²

1995

J. Agric. Food Chem.

View full text Add to dashboard Cite

Particle sizes and particle size distributions of lard in the process of multiple-step crystalline fractionation were studied by natural sedimentation spectrophotometry according to Stokes's law and Beers's law. The average particle size diameter and their distributions of lard fractions varied with the crystallization temperatures. Average particle size decreased significantly 0, < 0.05) with the crystallization vessel cooling rates (0.5, 1.0, and 2.0 "C min-l) and agitator speeds (50,100, and 150 rpm). Furthermore, the firmness of lard crystal fractions decreased with the vessel cooling rate and agitator speed. Decreases in average particle sizes in addition to the firmness of lard crystal fractions were related to the increase in unsaturated fatty acid and to their triglyceride compositions.

show abstract

Section: Resultsmentioning

confidence: 86%

Contribution of Particle Sizes and Particle Size Distributions in Crystalline Fractionation of Lard

Wang¹,

Lin²

1995

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…Chao et al (1991) removed fat and cholesterol from ground beef with SC-CO2 and observed fractionation into lowand mid-melting components. Merkle and Larick (1993) were demonstrated by Merkle and Larick (1994a) by the increased concentrations of mono-and polyunsaturated fatty acids, in extracts collected from beef tallow, with increasing solvent density. Maheshwari et al (1992) suggested the possibility of separating fatty acids from triglycerides at SC-CO2 densities below 700 kg/m3 via comparison of their solubility isotherms across densities and noted that separation of fatty acids from one another is possible but likely not for similar species such as octadecenoic (18:1) and octadecadienoic acids (18:2) and tetradecanoic (14:0) and hexadecanoic (16:0) acids when temperatures near 60 °C are used.…”

Section: Introductionmentioning

confidence: 94%

Investigations into the Effect of Supercritical Carbon Dioxide Extraction on the Fatty Acid and Volatile Profiles of Cooked Chicken

Taylor¹,

Larick²

1995

J. Agric. Food Chem.

View full text Add to dashboard Cite

“…Supercritical fluid extraction (SFE) of lipid has received attention as an alternative to organic solvent extraction and has been shown to be an ideal method for extracting certain lipids (8)(9)(10)(11)(12)(13). Carbon dioxide is changed to its supercritical fluid state beyond the supercritical point (73 atm, 31°C).…”

mentioning

confidence: 99%

Comparison of supercritical fluid and solvent extraction methods in extracting γ‐oryzanol from rice bran

Godber

2000

J Americ Oil Chem Soc

125

View full text Add to dashboard Cite

Organic solvents were compared with supercritical CO 2 relative to efficiency for extracting lipid and γ-oryzanol from rice bran. A solvent mixture with 50% hexane and 50% isopropanol (vol/vol) at a temperature of 60°C for 45-60 min produced the highest yield (1.68 mg/g of rice bran) of γ-oryzanol among organic solvents tested. The yield of γ-oryzanol without saponification was approximately two times higher (P < 0.05) than that with saponification during solvent extraction. However, the yield (5.39 mg/g of rice bran) of γ-oryzanol in supercritical fluid extraction under a temperature of 50°C, pressure of 68,901 kPa (680 atm), and time of 25 min was approximately four times higher than the highest yield of solvent extraction. Also, a high concentration of γ-oryzanol in extract (50-80%) was obtained by collecting the extract after 15-20 min of extraction under optimized conditions. Paper no. J9443 in JAOCS 77, 547-551 (May 2000).KEY WORDS: Supercritical fluid extraction, rice bran, γ-oryzanol.γ-Oryzanol is an important fraction, along with tocotrienols and other unsaponifiables, relative to the hypocholesterolemic effects of rice bran oil (1-4). Since γ-oryzanol is readily dissolved in organic solvents, hexane has typically been used in extraction of γ-oryzanol from rice bran (5-7). However, all components of γ-oryzanol contain an alcohol group in the ferulate portion, which gives rise to a relatively high polarity. These components may also be soluble in more polar solvents, such as isopropanol and ethyl acetate, as well as nonpolar solvents, such as hexane or heptane. The polarity of extraction solvent may significantly affect the extractability of γ-oryzanol from rice bran. The effects of various solvents on the yield of γ-oryzanol in extraction have not been reported. Another unclear factor in extraction is the effect of saponification on the efficiency of extraction. In previous studies, saponification was performed prior to the solvent extraction (5-7). Saponification, which is important for reducing interfering lipids and for breaking down the matrix of rice bran for improved recovery of extraction, may have a negative effect on the extraction of γ-oryzanol. It is possible that the ester bond between the ferulate and triterpene components of γ-oryzanol is cleaved under alkali conditions. This could result in the decomposition of γ-oryzanol and decrease the yield of extraction. The effect of saponification on the yield of γ-oryzanol in solvent extraction has not been reported. Supercritical fluid extraction (SFE) of lipid has received attention as an alternative to organic solvent extraction and has been shown to be an ideal method for extracting certain lipids (8-13). Carbon dioxide is changed to its supercritical fluid state beyond the supercritical point (73 atm, 31°C). Supercritical CO 2 extraction is nontoxic, nonflammable, and simple in operation when compared with traditional extraction using solvents. These advantages may make supercritical carbon dioxide extraction ideal in the food and pharmaceutic...

show abstract

Triglyceride Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat

Cited by 14 publications

References 17 publications

Contribution of Particle Sizes and Particle Size Distributions in Crystalline Fractionation of Lard

Contribution of Particle Sizes and Particle Size Distributions in Crystalline Fractionation of Lard

Investigations into the Effect of Supercritical Carbon Dioxide Extraction on the Fatty Acid and Volatile Profiles of Cooked Chicken

Comparison of supercritical fluid and solvent extraction methods in extracting γ‐oryzanol from rice bran

Contact Info

Product

Resources

About