Supercritical Carbon Dioxide Extraction of Lipids and Cholesterol from Dehydrated Chicken Meat

Abstract

Supercritical carbon dioxide (SC-CO2) extraction was studied for removal of lipids and cholesterol from dried chicken meat powder and chunks. Two combinations of pressure and temperature were used: 299 atm and 45 C, and 381 atm and 55 C, both providing a fluid density of .90 g/cm3. For a given quantity of CO2, at the higher temperature and pressure, significantly (P < .05) more lipids and cholesterol were extracted from the powder. At 381 atm and 55 C, approximately 89% of the lipids and 90% of the cholesterol were removed from the dehydrated chicken meat powder. With respect to the chunk chicken meat, about 93% of the lipids and 82% of the cholesterol were extracted at 299 atm and 45 C. It seemed that the SC-CO2 extraction process was more efficient when chunks were used. Protein was concentrated as cholesterol and lipids were removed by SC-CO2 extraction of both chicken meat types, and Hunterlab L values increased but aL values decreased, indicating a lighter color with less redness. This research indicated that SC-CO2 extraction holds promise for substantially reducing lipids and cholesterol in chicken meat.

Comparison of supercritical CO2 and hexane extraction of lipids from sorghum distillers grains

“…1 [20]. The SC-CO 2 extraction was operated in a single-pass mode by passing CO 2 through a fixed bed of DDGS particles, precipitating lipid extract in a separator, and finally expanding and releasing CO 2 to the ambient surroundings.…”

Supercritical fluid extraction: Present status and prospects

“…The extraction of specific lipid components, such as cholesterol, can be accomplished with SC-CO2 as reported in the literature (Ong et al 1990;Froning et al 1994;Boselli et al 1997). The problem from an analytical perspective are the large number of co-extractives that also exhibit sufficient solubilities in SC-CO2 which are co-extracted along with the desired solute (analyte).…”

Influence of supercritical CO2 pressurization on the phase behavior of mixed cholesteryl esters

“…At this regard, benign supercritical CO 2 extraction seems promising as it possesses many desirable features for separating and purifying desired components from natural products and foods. Therefore, a number of recent studies have been contributed to the cholesterol reduction by using supercritical fluid extraction methodology from cattle brain (Vedaraman et al, 2004(Vedaraman et al, , 2008, cow brain (Vedaraman et al, 2005), shrimp (Higuera-Ciapara et al, 2005), pork (Lin et al, 1999), chicken meat (Froning et al, 1994), turtle fish egg (Shen et al, 2008), egg yolk (Bringe, 1997;Froning et al, 1998), butter oil (Mohamed et al, 1998(Mohamed et al, , 2000 and squid oil (Kang et al, 2005). These researches have indicated that supercritical fluid extraction technology holds promise for substantially reducing cholesterol contents and thus offers an alternative to current methods of developing low-cholesterol foods.…”